Chicken Haleem Making Full Process 2020 Ramzan Special Haleem скачать в хорошем качестве

Chicken Haleem Making Full Process 2020 Ramzan Special Haleem

Chicken Haleem Making Full Process 2020 Ramzan Special Haleem INGREDIENTS Mutton: 1.5 Kg (medium size pieces with bone) Ghee: 200g Onion: 3 Garlic Paste: 2 Tbsp. Ginger Paste: ⅕ Tbsp. Green Chilli: 10-15 Lemon Juice: 4-5 Tbsp Salt: to Taste Pulses: Whole or Broken Wheat: 100g Yellow Split Lentil/ Moong Dal: 50g Red Lentil/ Masoor Dal: 50g Split Pigeon Peas/ Arhar Dal: 50g Black Gram without Skin/ Urad Dal/ Kolai Dal: 50g Rice: 50g For Frying: Onion: 3 Cashew Nut: 50g Oil: for deep-frying Spices to make the Powder: Cinnamon Stick: 1" Black Cardamom: 2 Green Cardamom: 4 Clove: 5 Kebab Chini: 5 Mace: ½ Tsp. Fresh Rose Petals: 10 Spices for Tempering: Cinnamon Stick: 1" Black Cardamom: 2 Green Cardamom: 4 Clove: 5 Kebab Chini: 5 Mace: ½ Tsp. INSTRUCTIONS Cooking the Meat: Making Hyderabadi Haleem part 2 Cut Onion into thin slices. Wash Mutton thoroughly. Take 1 Tbsp. of Ghee in a PRessure cooker and heat it properly. Temper the Ghee Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace. Add sliced onion and fry till those turn translucent. Now add ginger and garlic paste and cook till oil leaves from the side of the mixture. Add Mutton chunks and mix thoroughly. Add ½ Tsp. of salt and slit Green Chilies. Now add 2 Cups of Hot water and cover the cooker with the lid with the weight on. Cook on low flame until 7 whistles come out from the Pressure cooker. Open the Cooker once the pressure drops completely. Separate the bones from the mutton and mash the mutton slightly using a spatula. Cooking the Pulses and Frying the Onion and Nuts: Making Hyderabadi Haleem part 1 Cut the onion into thin slices. Heat the oil in a Pan and deep fry the onions and keep aside. Use the same oil and fry the Cashew nuts till those turn browning in color. Dry roast the Rose petals and keep those aside. Take 1 tsp. ghee in a pan and heat it. Temper the Ghee with Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace. Add all the pulses (Wheat, Rice, and lentils) until those emits a nutty aroma. Switch off the flame and leave the pulses until cooled down completely. Take the mixture along with roasted rose petals and ⅓ of the fried onion and1/3 of the fried Cashew nut and grind into a coarse mixture. Take the mixture along with 8 Cups of water and ½ Tsp. of salt in a pressure cooker and cook on low flame with the weight on for 20 minutes. Switch the flame off and wait till the pressure drops to open the Cooker. Finishing Haleem: Making Hyderabadi Haleem part 3 Now Transfer the mashed mutton to the cooker containing Lentil mixture and cook on low flame for 2 hours. You may add little water in between. Adjust the salt if required. Stir in every 10 minutes. Once done, add rest of the Ghee and cook for 5 more minutes. Top Hyderabadi Haleem with Fried Onion, Fried Cashew Nuts, and Lemon Juice and serve hot. NOTES Rice is optional, however, a very important ingredient. It provides starch to the dish If using barley, reduce 2 Tbsp. of rice and substitute it with Barley. I have used broken wheat instead of whole wheat. The more the slow cooking, the more the chance of getting the desired texture. You may increase or decrease the portion of pulses, however, the ratio I have given provides perfect texture. Increase or decrease Green Chillies as per taste. You may decrease the amount of Ghee or substitute with Oil. However, Ghee is required not only for the flavor but for the texture as well. Instead of roasting fresh rose petals, you may use dried rose petals available in the market. Don't add Lemon juice while cooking. It is better to top the Haleem with lemon juice and crisp onion & fried Cashew nuts at the time of serving it. Some people prefer to have Haleem with Mint leaves as well. However, I don't like to top my Haleem with mint leaves. You may store Haleem in the refrigerator for more than 7 days. In fact, Left-over Haleem tastes heavenly!