This is simply a magnificent dish that is hard to resist on the palate of culinary heights. A dish made to mark any special festive occasion, a family gathering or any self achievement of a sort. My all time favourite. And hope you would like to try to make this one out, once you’ve that ample lot of free willy-winky weekend to soak inside your soulful cooking ambition. Explore and invent is the key to having a good time in the kitchen. What say?
Onion, cooking oil, 500gm boneless mutton or chicken, pulses or dal like spilt yellow pea, skinless urad dal, spilt moong dal (yellow), orange lentil, and also barley and wheat that is dehusked and processed in the quantity of a small cup. And of course a packet of Haleem shahi masala mix.
Directions to cook :
# Heat a cup of oil, add meat and shahi Haleem masala. Fry for few minutes. Then add the overnight soaked pulses and grains mix and pour 12-15 glasses of water in a deep cooking vessel. Take care to see that it is not going to get the pulses sticky at the bottom while heating . Cover and cook preferably on a cooking stove on a very low heat until the meat is completely tender. This will take around 4-6 hours altogether if the grains have not been soaked over night or the meat has not been marinated overnight. Stir occasionally.
# Remove from flame to blend the mixture to a coarse paste using a wooden spoon. Do not make a fine paste or liquid like consistency. Take caution not to bring the meat too spongy if cooking together. You may cook the meat and pulses separately, if you like and then mix them together with the Haleem masala.
# Heat a cup of oil and fry finely chopped onions until golden brown in colour. Then stir in the Haleem. Cover and cook on low heat for 10-15 minutes.
Serving tips :
Garnish with fried onions, basil leaves, chopped gingers, green chilli julienne and green coriander and drops lemon juice on the serving bowls.
This packet of Shahi Haleem masala mix can be obtained from leading provisional stores only inside malls or supermarkets. And is very handy when your taste buds go around searching across the eatery corners of the street for something special to eat. Because this dish is made on rare occasions due to cooking time consumption, and is available in the month of Ramadan specifically in select places or restaurants around Indian cities .
Note: The masala mix contains salt, red chilli, paprika, turmeric, black pepper, curry leaves, coriander, nigella seed, cummin, green cardamom, bay leaves, black cumin, clove, ginger and garlic paste, mustard seed, dehydrated onions, dried papaya powder, citric acid, maltodextrin, hydrolyzed soy, protein, cane sugar, camola oil, silicon dioxide. No artificial color or preservatives are used. Some come with the grain mix and masala mix together in one combination pack.
Visit their website for more information http://www.shanfoods.com