Recipe for Hyderbad haleeem Ingredients 500 Gram cracked wheat grain, crushed and soaked in water for

1 hours / overnight cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained (optional) 1 kg beef or lamb ( bone/boneless) 2 onions (for garnish) 1 cup oil 1 tbsp red chilli powder 1 tsp turmeric 2 tbsp ginger and garlic paste 1 tbsp garam masala 1 cup yogurt 2 tbsp Ghee Salt to taste tbsp Black Pepper corn 1-2 Cinnamon Stick 3-4 Cloves 2-3 cardamom Seasoning & Garnish Fresh coriander leaves and Mint Leaves 3-5 Green chilli, finely chopped tbsp Roasted Almonds and Cashew nuts Sliced lemon Method Clean and wash the Beef/Lamb meat (Bone/Boneless) add oil, ginger and garlic paste,red chilli powder,turmeric powder &Gram Masala mix well,

pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender. After the mutton mixture is tender,Add little water,lemon,Green chilli and yoghurt stir it. Then leave it for low heat till the thin layer of oil appears on the bottom surface and then Let it cool down the tender meat shed it with your fingers/Folk keep aside. In a large heavy based pan, add wheat grain,ginger and Garlic paste,turmeric powder,salt, 2-3 Green chili,3-4 Black pepper corn and mixed lentils (optional) and little water if need while boiling. Bring to the boil and cook until very tender and mushy.Let it blend to thick paste in a blender and keep aside. In a large non-stick saucepan at medium heat,add oil Black Pepper corn,Cinnamon Stick,cardamom,Cloves stir for few seconds and add the meat mixture. Add fried onions,coriander leaves ,Mint Leaves Cook for a further 15 minutes. Pour the wheat grain paste and mix it very well and stir for 30 minutes at a low heat.

Serve garnished with ,Green chili, coriander,mint leaves cashew nuts,fried onions and sliced lemon