Haleem | Ramadan special | mutton keema haleem | best iftar recipe | mutton haleem | haleem recipe

Haleem: Haleem is most popular Ramadan special iftar recipe. Serve mouthwatering smooth haleem with pure ghee, fresh coriander and mint leaves, squeezed with lemon juice, especially with the most special ingredient fried onions, fried cashew nuts. Enjoy the hot haleem with the nice aroma. Ingredients for haleem: For cooking keema: mutton keema – 100g ghee – 1 spoon oil – 4 spoons cardamom – 6 cinnamon – 2 sticks black pepper – 13 cloves – 12 bay leaf – 3 onions – 1 slit green chillies – 4 ginger & garlic paste – 2 spoons salt – 1 spoon turmeric powder – 1/4 spoon red chilli powder – 1 spoon garam masala powder – 3/4 spoon chopped coriander leaves – 1/2 cup mint leaves – 1/2 cup water – 1 1/2 glass For cooking dals and rice: urad dal – 1 spoon toor dal(pigeon pea) – 1 spoon chana dal – 1 spoon masoor dal – 1 spoon rice – 1 cup slit green chillies – 2 water – 2 glass For deep frying onions and mixing dals and keema: sliced onions – 3 oil – for deep fry cashew nuts – 1/2 cup ginger & garlic paste – 1 spoon black pepper – 12 chopped coriander leaves – 1/2 cup chopped mint leaves – 1/2 cup turmeric powder – 1/4 spoon red chili powder – 1 spoon garam masala powder – 1/2 spoon salt – 1 1/2 spoon curd – 4 spoons ghee – 4 spoons For garnish: fried onions – 1 cup fried cashew nuts – 1/2 cup chopped coriander leaves – 1/4 cup chopped mint leaves – 1/4 cup ghee – 1 spoon lemons – 2 Procedure for haleem: (1) Soaking dals and rice: Soak all the dals for at least 15 minutes. Soak the rice for at least 15 minutes. (2) Cooking keema: Take a pressure cooker heat ghee and oil at medium flame. Add cardamom, cinnamon, black pepper, cloves and bay leaf. let them splutter. Add onions and slit green chillies saute for a minute. Add ginger and garlic paste stir. Fry until the raw smell disappears. Add salt, turmeric powder, red chilli powder, garam masala powder stir for a minute. Add cleaned and drained mutton keema stir well. Fry for a minute. Add coriander leaves and mint leaves mix well. Pour water mix well. Close the lid and let it cook for 6-7 whistles. carefully open the lid check the keema. If it is cooked transfer to a bowl. (3) Cooking dals and rice: Take a pressure cooker add soaked dals and rice. Add green chillies and pour 2 glasses of water. Close the lid let it cook for 6 whistles. Carefully open the lid and mash them with the help of hand masher. Set aside. (4) Deep frying onions and cashew nuts: Heat a pan add oil and onions fry until they turn to golden brown and set aside. Add cashew nuts fry until they turn to golden and set aside. (5) Mixing mashed dals and cooked mutton keema: In the same pan remove excess oil except for 3 spoons of oil. Add ginger and garlic paste and saute well. Add black pepper, fresh coriander and mint leaves. mix well. Add turmeric, red chilli and garam masala powders. Add salt and curd stir well. Add mashed dals, ghee, cooked keema mix well again mash all of them Add fried onions and ghee. Close the lid and cook for 10 minutes at low flame. Open the lid mix well. Switch off the fire. Haleem is ready to serve. (6) Garnish: Take the haleem into a serving bowl garnish with fried onions, fried cashew nuts, fresh coriander and mint leaves, lemon wedges.