Mutton Haleem / Khichra

Preparation

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- Soak wheat & barley in warm water overnight
- Soak masoor dal (red lentils), mung dal (yellow lentils), tur dal (red gram), chana dal (Bengal gram), uradh dal (black gram) & basmati rice for 5 hours.
- Wash all the cereals thoroughly
- Cut onions into fine slices
- Cut mutton in small pieces (about 1 inch square)
- Chop the coriander leaves & green chilies into small pieces
- Roast bay leaves, black cardamom, green cardamom, cinnamon, black pepper, nutmeg, mace, cloves & cubbeb pepper together for 30 secs on medium-high flame & grind them to powder.

Cooking wheat & barley

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- In a pressure cooker take the soaked wheat & barley
- Add 1.5 litres water
- Add 50 g sliced onions
- Add 1/4 tsp turmeric powder
- Add 1/2 tsp red chili powder
- Add 1/2 tsp garlic paste
- Add 1/2 tsp ginger paste
- Add 1 tsp coriander powder
- Add 1 tsp salt
- Mix all the ingredients
- Cover the pressure cooker & put the valve ON
- Cook first 5 minutes on high flame
- Then turn the flame to seam & cook for atleast 40 mins.
[Let the pressure inside the pressure cooker settle on its own]
[If wheat do not cook in this time, then cook for some more time till wheat is cooked]
- Mash the cooked wheat with a masher

Cook the Dals

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- Take a pressure cooker and add chana dal, tur dal, masoor dal, mung dal & uradh dal.
- Also add the soaked basmati rice.
- Add 50 g sliced onions
- Add 1 tsp slat
- Add 1/4 tsp turmeric powder
- Add 1/4 tsp red chili powder
- Add 1/2 tsp garlic paste
- Add 1/2 tsp ginger paste
- Add 1 litre water
- Mix & cover the lid
- Cook on high flame for 5-6 whistles
- Then turn-off flame
[Let the pressure inside the pressure cooker settle on its own]
- Mash the cooked lentils

Mutton cooking

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- Take a pressure cooker & put on high flame
- Add the refined oil
- Once oil is hot, add about 100 g sliced onions
- Fry the onions till golden in color
- Reduce the flame to low
- Add the remaining garlic paste
- Saute for 10 secs
- Add the ginger paste
- Saute for another 30 secs, so the rawness of garlic & ginger disappear
- Add the mutton & mix thoroughly.
- Increase the flame to high
- Add 1.5 tsp salt
- Saute the mutton
- Add 1 tsp turmeric powder and 1.5 tsp red chili powder
- Add the remaining coriander powder
- Add 1 tsp cumin powder
- Saute for 5 mins. Continuously stir during this time
- Add 1.5 tsp of crushed garam masala powder
- Again saute for few 2-3 minutes or till oil is released from mutton.
- Add little water & saute for few more minutes
[Till the added water disappears]
- Add 750 ml water to mutton
- Stir thorougly & place the lid & valve
- Cook the mutton for 10-12 whistles
- Turn off flame & allow the pressure to settle on its own
[If the mutton is not cooked by then, cook for another 3-4 whistles]

Onion frying

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- Heat a pan on medium flame
- Warm ghee on it
- Add the remaining sliced onions
- Fry till golden brown
[Contnuously stir for uniform frying]

Haleem cooking

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- Take a thick bottomed vessel, put on low-medium flame
- Pour the cooked cereals & lentils
- Add little water to it
- Mix thoroughly
- Add the cooked mutton
- Mix thoroughly
- Cook for 5 minutes on low medium flame
- Add half of the onion barista in the halim
- Add the remaining garam masala powder
- Add half of the chopped coriander leaves
- Add the chopped green chilies.
- Cook for another 10-15 minutes on low medium flame.

Always serve mutton haleem hot. During serving, garnish with coriander leaves & onion barista. Sprinkle little lemon juice & chat masala