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Spice - Dining Offers and Promotions in Taj Restaurants, Cafes and Bars

Haleem

By Executive Chef Nitin Mathur

  • Heat ghee in a lagan (brass vessel), add black pepper, cinnamon sticks, green cardamom, bay leaves, shahi jeera and sauté till it crackles,
  • Add whole green chilies, ginger garlic paste, sauté for 5mins, add boneless mutton sauté for 10min
  • Add salt, turmeric powder sauté till the mutton leaves water, then add water allow to cook for 3hrs on a very slow flame.
  • Soak the broken wheat and the Oats for an hour
  • Once the mutton is 50% cooked add soaked wheat and cook on slow flame continuously stirring the meat, till it becomes glutinous.
  • Then add brown onions, fresh chopped coriander and mint leaves, and saffron cook for 10-15min.
  • Garnish with ghee, saffron, brown onion, chopped coriander, mint and lemon juice

Ingredients

  • Boneless mutton - 800gms
  • Black pepper  - 50gms
  • Green cardamom - 25gm
  • Bay leaves - 4nos
  • Shahi jeera - 15gms
  • Cinnamon sticks - 5gms
  • Salt to taste
  • Brown onions - 150gms
  • Turmeric powder - 1tsp
  • Green chilly whole - 8nos
  • Ginger garlic paste - 50gms
  • Chopped coriander leaves - 20gms
  • Chopped mint leaves - 30gms
  • Ghee - 150ml
  • Oats - 100 gms
  • Broken Wheat - 25 Gms
  • Water - 02lt
  • Saffron - 1gm
  • Lemon juice - 10ml