1 kg Wheat (grounded to the size of large sugar crystals and soaked overnight)
Cup of All Kinds of Pulses
Cup Rice 2 kg Mutton (boneless)
2 tbsp Ginger + Garlic Paste
1 Kg Tomatoes
Red Chillies to Taste
Salt to Taste
1 tsp Tumeric Powder
Mint leaves, corriander, green chillies and lemon for garnishing.
Cup of All Kinds of Pulses
Cup Rice 2 kg Mutton (boneless)
2 tbsp Ginger + Garlic Paste
1 Kg Tomatoes
Red Chillies to Taste
Salt to Taste
1 tsp Tumeric Powder
Mint leaves, corriander, green chillies and lemon for garnishing.
Instructions
First cook mutton with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till mutton is tender.
Put the wheat in a big bowl with good amount water till tender.
In another bowl, boil all the pulses and rice till tender.
Then grind the pulses properly.
Continuously mix the wheat on medium flame.
When it gets a little thick, add the pulse mixture and mix properly.
Now add in the mutton mixture.
Mix very well for 10 minutes.
Put fried onions along with the hot ghee used to fry the onions in.
This is the "baghar" and it gives taste to finished haleem.
Cook on low flame.
Garnish with corriander, green chillies and mint leaves and serve hot.