Try organic haleem by Chef Inam
If you want to go the organic route this holy month, then opt for Inam's organic quinoa and lean mutton haleem.
Chef Inam Khan of Steak House, Banjara Hills is a popular name with anyone who is mindful about eating healthy. As the holy month begins, he tells us that he has come up with a unique recipe for haleem.“I can make sure you have healthy and tasty haleem at the same time,” says the chef, whose version of the dish has won favour of Tollywood star Rana Daggubati. Inam is selective about finding the right ingredients and uses only organic mutton from his farm.
Farm-grazed lamb mutton 1 kg (preferably shoulder cut) | Broken unpolished wheat 150 gms | Unpolished white and yellow lentils (urad dal and chana dal) 150 gms | Organic quinoa 50 gms | Freshly-grounded ginger garlic paste 50 gms | Coarsely-grounded black pepper 10 gms | Freshly-grounded sun-dried garam masala 10 gms | Rock salt 20 gms as per the taste | Sun-dried cumin powder 5 gms | Sun-dried coriander powder 5 gms | Clove head pan roasted and powdered 5 gms | Canola oil 6 tablespoon | Freshly squeezed lemon juice 2 tablespoons | Green chili paste 1 tablespoon
Sliced onions, fried till it’s golden brown, in canola oil 150 gms | Fried cashews in canola oil 50 -100 gms | Freshly chopped mint leaves 50 gms | Chopped parsley leaves 20 gms
In a heavy bottom pan, heat four tablespoons of canola oil.
Add ginger garlic paste, mutton and all spices and herbs and sauté on high heat for two minutes.
Add five to six litres of water and cover the pot and let the meat cook over a medium fire. Stop only when the meat gets tender and flaky.
While the meats is still on fire, add broken wheat, lentils and quinoa in a dry blender and grind it till it is in its powder form.
Take out the cooked meat in a separate pot leaving the stock in a clean bowl.
Pound the meat with a heavy masher till the meat gets soft. Make sure to remove all the bones carefully.
Take a heavy bottom pot and add two tablespoons of canola oil and sauté the powdered broken wheat, lentils, and quinoa. Keep stirring it constantly.
Slowly pour the mutton stock (the left-over liquid from the boiled mutton).
Make sure to stir it constantly such that all the lumps are removed.
Add the boiled, mashed mutton and with a flat bottom, heavy paddle spoon stir it vigorously till a smooth-textured haleem is ready to be served.
Serve the haleem in a bowl using panja ( a flat wide bottom spoon for haleem) and garnish with fried onions, cashews and fresh herbs.