Cookbook:Hyderabadi Haleem (Ground Meat and Wheat)
Appearance
Hyderabadi Haleem (Ground Meat and Wheat) | |
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Category | South Asian recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 200 g whole wheat kernels
- 300 g boneless mutton
- 20 g fresh green Indian chiles
- 2-inch piece ginger
- 6–8 cloves garlic
- 100 g cooking oil
- 3 medium onions, finely sliced
- 2 medium limes
- ½ tsp turmeric powder (haldi)
- 2 tsp garam masala
- Salt to taste
Procedure
[edit | edit source]- De-bran the wheat, wash, and soak for 2 hours.
- Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.
- Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
- In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices.
- Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.
- Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.