This recipe is popular across India under different names - HARISSA, HAREES, ALISA, HALEEM, DALEEM OR KHITCHARA.Haleem is a porridge made of meat, grains & lentils usually served during Ramadan for Iftar. Haleem is a dish that is popular with many as their childhood memory, especially served during the holy days of Ramadan, for the Iftar while breaking their fast. With lentils, spices and broken wheat, it is a slow-cooked delicacy usually enjoyed during Eid festivities. #Haleem #HyderabadiHaleem #RamadanSpecialHaleem #EidSpecial #KunalKapurRecipe #ChefKunalKapur #MuttonRecipe #KhutchraRecipe -------------------------------------------------------------------------------------Ingredients:For Grains & Dals - Dalia (Broken wheat) – 50gm/ ½ cup Jau (barley) – 2tbspChana dal (bengal gram split)- 1 tbspUrad dal dhuli (black gram skinless) – 1 tbspMoong dal Dhuli (mung bean skinless) – 1 tbspMasoor dal (red lentils) – 1 tbspBadam (Almond) – 5-6nos Kaju (Cashew nuts) – 5-6 nos Water – 1ltFor Mutton Marination - Mutton – ½ kg Mutton bones – 250gms (optional)plus a few bonesNamak (Salt) – to tasteHaldi (Turmeric) – 1 tspLal Mirch (Chili powder) – 1¼ tbspGaram masala or Potli Masala – 1 tspKalimirch (Black Pepper powder) – 1 tsp Adrak Lehsun Paste (Ginger garlic paste) – 2 tbspDahi (Curd) – ¾ cup or180 gramsFor Cooking -Ghee – 5tbspDalchini (Cinnamon stick) – 2nosElaichi (Cardamom) – 8-10nosLaung (Cloves) – 7-8nosKalimirch (Peppercorn) – 10-12nosKebab Chini (Allspice) – 8-10nosShahi Jeera (caraway) – 2 tspPyaz (Onion) sliced – ½ cupHari Mirch (Green chillies) slit – 2-3nosDhaniya (Coriander leaves) – a handfulPudina (mint) – a handfulNamak (Salt) – as requiredWater – 1 ltFor Garnish - Fried onions Fried cashews Mint & Coriander leavesCheck out the complete recipe along with the history of haleem here: https://www.chefkunalkapur.com/recipe/hyderabadi-haleem/-------------------------------------------------------------------------------------Check out other #RamadanSpecial recipes on my channel:
