Aunty's Mughalai Haleem
- Number of Servings: 6
Ingredients
350gms.Kheema(Minced Goat Meat/Lamb)200gms.Bulghur Wheat(Cracked Wheat)150 gms.Chana Dal(Split Chick Peas)100gms.Tomatoes15 sprgs of Fresh Mint Leaves2 " Ginger Root5 hot Green Chillies3 tsps.Degi Mirch Powder(MDH Brand)Salt to tasteSEASONING 12" piece whole Cinnamon Bark(Daalchini/Taj)10 whole Black Pepper Corns5 whole Cloves2 whole Star Anise(Baadyaan/Badam Phool)2 whole Green Cardamoms(Hirvi/Chhoti Velchi/Hari Ilaichi)1 whole Black Cardamom(Kaali /Masala Velchi/Badi/Doda Ilaichi)2 Bay Leaves(Tamaal Patra/Tez Patta)2 tbsps.Ghee(Clarified Butter)SEASONING 21 tsp.Carraway Seeds2 tsp.Degi Mirch Powder(MDH Brand)1 tbsp.Ghee(clarified Butter)GARNISHING1 bunch Fresh Coriander(Cilantro)Leaves
PREPARATION
Pick and wash Chana Dal.Soak in warm Water for 3 hours.
Wash the Bulghur and soak in warm Water for 2 hours.
Grind the Tomatoes,Ginger Root ,Mint Leaves and Green Chillies together to a Paste.
Clean,wash and finely chop Fresh Coriander Leaves for Garnishing.
Wash the Kheema and drain for 10 minutes.
METHOD
In a Pressure Pan heat 2 tbsps.of Ghee.Reduce flame and add the whole Spices listed as Seasonings.When the Aroma wafts up,add the drained Khema.Turn up the flame and saute for 5-10 minutes till the Juice in the Meat dries up.Add the Tomato Paste,Salt to taste,Turmeric and Chilli Powders.Add a little Water if too dry and mix well.Close lid.Pressure cook for 2-3 whistles.Allow the Pressure to subside and for the Kheema to cool to room temprature.
Grind together the Chana Dal and Bulghur Wheat soaked earlier.Grind the cooled Kheema too a coarse Paste.Mix all the 3 ground main Ingredients together and again Pressure cook for 2-3 whistles.When Pressure subsides, open Pan and return to slow heat.Adjust salt if needed.Heat the remaining Ghee in a Seasoning Pan.Add the Carraway seeds and when these begin to pop and Sputter add the Chilli Powder.Pour over the bubbling Mixture and place a lid on the Pan instantly.This helps to seal in the aroma of the Spices.Garnish with finely chopped Fresh Coriander Leaves and serve hot.If so wished soft fresh small loaves of Bread form a fantastic accompaniment to this along with a Sliced Onion Salad.
TIPS
You can use a Slow Cooker to simmer the Meat instead of a Pressure Cooker---this way the taste gets enhanced.For those in a hurry or who do not own a Slow Cooker,the Pressure Cooker works really wel!!!
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Pick and wash Chana Dal.Soak in warm Water for 3 hours.
Wash the Bulghur and soak in warm Water for 2 hours.
Grind the Tomatoes,Ginger Root ,Mint Leaves and Green Chillies together to a Paste.
Clean,wash and finely chop Fresh Coriander Leaves for Garnishing.
Wash the Kheema and drain for 10 minutes.
METHOD
In a Pressure Pan heat 2 tbsps.of Ghee.Reduce flame and add the whole Spices listed as Seasonings.When the Aroma wafts up,add the drained Khema.Turn up the flame and saute for 5-10 minutes till the Juice in the Meat dries up.Add the Tomato Paste,Salt to taste,Turmeric and Chilli Powders.Add a little Water if too dry and mix well.Close lid.Pressure cook for 2-3 whistles.Allow the Pressure to subside and for the Kheema to cool to room temprature.
Grind together the Chana Dal and Bulghur Wheat soaked earlier.Grind the cooled Kheema too a coarse Paste.Mix all the 3 ground main Ingredients together and again Pressure cook for 2-3 whistles.When Pressure subsides, open Pan and return to slow heat.Adjust salt if needed.Heat the remaining Ghee in a Seasoning Pan.Add the Carraway seeds and when these begin to pop and Sputter add the Chilli Powder.Pour over the bubbling Mixture and place a lid on the Pan instantly.This helps to seal in the aroma of the Spices.Garnish with finely chopped Fresh Coriander Leaves and serve hot.If so wished soft fresh small loaves of Bread form a fantastic accompaniment to this along with a Sliced Onion Salad.
TIPS
You can use a Slow Cooker to simmer the Meat instead of a Pressure Cooker---this way the taste gets enhanced.For those in a hurry or who do not own a Slow Cooker,the Pressure Cooker works really wel!!!
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 373.6
- Total Fat: 22.5 g
- Cholesterol: 49.8 mg
- Sodium: 193.2 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 7.8 g
- Protein: 15.5 g
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