Family recipeNon-VegMainHyderabadi
Haleem
Amma's notebook · Breakfast, snacks & starters, page 6
Amma's haleem: wheat and meat slow-cooked with a potli of spices, ground smooth and finished with fried onions and lemon.
Method
1. Wheat
- In a pressure cooker heat a little oil and add the garam masala sabit, slit hari mirchi and a little meat. Sauté.
- Add lots of water for the quantity of wheat, add the potli masala and pressure cook until the wheat and meat are done.
2. Meat khorma
- In another cooker mix the meat, ginger-garlic, onions, curds, mirchi, haldi, salt, dhania, garam masala and a little water. Pressure cook with a little oil until the gosht is tender.
- Mash coarsely and keep aside.
3. Wheat paste
- When the wheat is tender and soft, remove the potli and grind the wheat to a paste.
4. Bring together
- In a pan heat oil and ghee and fry onions until brown. Add a little ginger-garlic and sauté.
- Add the wheat paste and bhuno until a good smell comes. Add salt and mirchi if needed.
- Add the mashed meat khorma and bhuno. Add lots of kothmir and chopped hari mirchi; add a little water if needed and a little nimbu.
Serve with
Hot, with fried onions, kothmir and nimbu.
Amma's notes
- Preparing the wheat: sprinkle a little water, grind coarsely on pulse mode, dry it, remove the husk and store.
- Potli masala: tie the spices loosely in muslin and put it in with the gosht and wheat. The same potli can be used for Nehari.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
More from this section of the notebook
From the notebookAloo Bonda
Spiced potato balls dipped in besan batter and fried golden.
From the notebookAloo Cutlets
Spiced mashed potato patties stuffed with kheema and fried until crisp.
From the notebookBambino Pulao
Roasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.