Haleem Khowsuey Recipe

 
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Haleem Khowsuey
How to make Haleem Khowsuey
  • Chef: Sareen Madhiyan - Tappa Kamala Mills
  • Recipe Servings: 2
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

How to make Haleem Khowsuey Recipe: A delicious fusion dish! Inspired by the traditional Burmese Khowsuey, Haleem Khowsuey consists of minced mutton and Indian bread. Boneless mutton cooked in aromatic spices, blended with a mix of cooked dals and rice into a mouth watering dish.

Ingredients of Haleem Khowsuey

  • For mutton:
  • 750 Gram Boneless meat (cleaned and washed)
  • 8 Green chillies
  • 1 tsp Ginger garlic paste
  • 1/2 tsp Turmeric powder
  • 3-4 Cinnamon stick
  • 4 Cloves
  • 2-3 Green cardamom
  • 1 tsp Caraway seeds (shahi zeera)
  • 1 Tbsp Black peppercorns
  • To taste Salt
  • 1 Cup Water
  • For cooking dals:
  • 1/2 Cup Dalia (broken wheat)
  • 1 tsp Mash ki dal/Urad dal
  • 1 tsp Toovar dal
  • 1 tsp Chana dal
  • 1 tsp Yellow moong dal
  • 1 tsp Rice
  • To taste Salt
  • 3 glasses Water
  • Other ingredients:
  • 3 Tbsp Oil
  • 4 Medium Onions, sliced
  • 1 tsp Ginger garlic paste
  • 1/2 Coriander leaves, chopped
  • 1/2 Mint leaves, chopped
  • 2 Green chillies (slit)
  • 1/2 Black pepper corn powder
  • 1/4 Turmeric powder
  • 1 1/2 Yogurt (beaten)
  • 5-6 Tbsp Pure ghee
  • For garnishing:
  • Coriander leaves, chopped
  • Mint leaves, chopped
  • Onions, fried
  • 5-6 Lemons (cut into 4 halves)

How to Make Haleem Khowsuey

  • Prepare the mutton:
  • 1.Firstly, in a cooking pot, add the mutton chunks, about 8 green chillies, ginger garlic paste.
  • 2.Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds, black pepper corns.
  • 3.Add salt as per taste, add turmeric powder.
  • 4.Add little water (1 glass approximately), mix well and cook the mutton until it is tender.
  • Prepare the dals:
  • 1.Take a cooking pot, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.
  • 2.Add about 3 glasses of water and pressure cook until the dals get soft.
  • Blending the mutton and dals:
  • 1.In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.
  • 2.In the same blender, add the cooked dals and blend into a fine paste and keep aside.
  • Mixing the cooked mutton and dals:
  • 1.In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.
  • 2.Add ginger garlic paste and saute well.
  • 3.Add fresh coriander leaves, mint leaves, green chillies, mix well.
  • 4.Add black pepper corn powder, turmeric powder and mix well.
  • 5.Add beaten yogurt, mix and cook for 5 minutes on low flame.
  • 6.Add the blended paste of dals and also the blended paste of mutton into it.
  • 7.Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.
  • 8.Add the mutton stock and mix well.
  • 9.Now add pure ghee all over and mix.
  • 10.Cover the lid and cook it for about 15 minutes on low flame.
  • 11.Remove the lid and give a mix.
  • 12.Switch off the flame.
  • 13.Haleem is ready to serve.
Key Ingredients: Boneless meat (cleaned and washed), Green chillies, Ginger garlic paste, Turmeric powder, Cinnamon stick, Cloves, Green cardamom, Caraway seeds (shahi zeera), Black peppercorns, Salt, Water, Dalia (broken wheat), Mash ki dal/Urad dal, Toovar dal, Chana dal, Yellow moong dal, Rice, Salt, Water, Oil, Onions, Ginger garlic paste, Coriander leaves, Mint leaves, Green chillies (slit), Black pepper corn powder, Turmeric powder, Yogurt (beaten), Pure ghee, Coriander leaves, Mint leaves, Onions, Lemons (cut into 4 halves)

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