Haleem Ramzaan Special

Haleem is a soup-like Indian and Pakistani dish, brought to India from Persia. In Anatolia, Iran, the Caucasus region and northern Iraq, it is known by the names Keshkek or Harisa. Although the dish varies in other regions, it always includes wheat and meat.

It is a tasty soup that is made from wheat ,barley and oats. Meat or Chicken can be added for different variations. It is generally made in Ramadan and in cold weather and can be eaten with naan(indian bread) and a dash of lemon juice.

And it does not have religious significance.

As for the recipe , see below.

People in different countries make it differently.

Cracked Wheat: 2 Cups

Ghee (Clarified butter): ½ cup

Boneless Lamb cubed about 1" pieces: 2 Pounds

Finely chopped onions: 2 cups

Salt: 1 teaspoon

Ground Lal Mirch (Cayenne Pepper): 2 teaspoons

Finely chopped ginger: 1 Inch (1 Tablespoon)

Minced Garlic: 2 Tablespoons

Turmeric Powder: ¾ teaspoon

Coriander Powder: 1 Tablespoon

Cumin Powder: 2 Tablespoons

Cinnamon stick: About 1 of 1" long broken up in tiny pieces

Whole Cloves: 6

Bay Leaf: 2

Black Cardamom pods: 2

Canned Garbanzo beans drained and rinsed: 2 cup

Degi Mirch (Paprika): 2 teaspoons

Water

---Garnishing---

Ghee: ¼ Cups

Onions Thinly sliced: 1 cup

Fresh peppermint leaves chopped: ¼ cup

Fresh Cilantro chopped: ¼ cup

---Accompaniment---

Sliced Tomatoes: 1

Sliced Cucumbers: 1

Thinly sliced as rings red Onions: 1 Large

Fresh Serrano peppers chopped: 4

Ginger finely chopped: 1 Inch

Lemons, quartered lengthwise: 4

Salt: ¼ teaspoon

Cayenne pepper: ¼ teaspoon

Lemon juice: 2 Tablespoon

Pre-soak cracked wheat for 2 hours. drain. Add to pressure cooker.

In a heavy pot, heat Ghee. Add lamb continue frying till all the lamb is brown. With a slotted spoon, remove the lamb and add to pressure cooker.

Add onions, salt, cayenne pepper to the hot Ghee. Sauté till onions are clear and the edges start to turn brown.

Add garlic, and ginger. Sauté about 2 minutes.

Add Turmeric, cumin, coriander. Sauté about 30 seconds to one minute.

Transfer the contents of the sauté pan to the pressure cooker. We are no done with the sauté pan for the main recipe.

Add remaining ingredients to the pressure cooker. Add water to top the contents by about 1".

Lock in the lid. Turn on heat till the pressure cooker reaches 15 vicil. Cook for 17 minutes. Turn off heat. Let the pressure drop naturally.

---Garnishing---Heat a pan with Ghee. Add Onions. cook on high heat till the onions are brown caramelized. Remove onions and put them on a paper towel to absorb ghee.

Put Haleem in a serving dish. Sprinkle caramelized onions, fresh peppermint leaves and cilantro leaves.