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 1.When the Aroma wafts up,add the drained Kheema.Turn up the flame and saute for 5-10 minutes or 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 and 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 to a coarse Paste.Grind the cooked and cooled Kheema too to a coarse Paste.Mix all the 3 ground main Ingredients together ,adding a little Water if needed.Again Pressure cook for 2-3 whistles.When Pressure subsides, open Pan and return to slow heat.Adjust the 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 this hot Seasoning over the bubbling Mixture in the Pan and place a lid on it instantly.This helps to seal in the aroma of the Seasoning Spices.after 5 minutes,garnish with finely chopped Fresh Coriander Leaves and serve hot.This should have a consistency of a very thick,semi solid Stew.If so wished,serve it with soft fresh small loaves of Bread to 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 1.When the Aroma wafts up,add the drained Kheema.Turn up the flame and saute for 5-10 minutes or 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 and 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 to a coarse Paste.Grind the cooked and cooled Kheema too to a coarse Paste.Mix all the 3 ground main Ingredients together ,adding a little Water if needed.Again Pressure cook for 2-3 whistles.When Pressure subsides, open Pan and return to slow heat.Adjust the 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 this hot Seasoning over the bubbling Mixture in the Pan and place a lid on it instantly.This helps to seal in the aroma of the Seasoning Spices.after 5 minutes,garnish with finely chopped Fresh Coriander Leaves and serve hot.This should have a consistency of a very thick,semi solid Stew.If so wished,serve it with soft fresh small loaves of Bread to 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: 397.1
- Total Fat: 24.5 g
- Cholesterol: 55.9 mg
- Sodium: 198.1 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 7.8 g
- Protein: 16.9 g
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