Halim or Harees receipe

This receipe is the easiest way of making , yummy  halim. Try it

INGREDIENTS

FOR MUTTON

750 gms mutton cut in 1 inch

500g onion chopped

10g green chillies paste

2 tsp ginger garlic paste

1½ cup beaten yogurt (200 ml approx...)

100g oil

½ tsp full black pepper corn powder

3 tspn cumin ( jeera)

2 tspn coriander ( dhania )

2 tspn Red chilli powder

2 tspn Kashmiri red chilli powder

¼ tsp turmeric powder(haldi)

2 drop mitha atar

2 tspn rose water

5-6 tbsp pure ghee

3-4 small cinnamon sticks(dalchini)

4 cloves (loung)

2-3 green cardamoms(elaichi)

1 tsp caraway seeds(shahi zeera)

1 tbsp black pepper corns

2 bay leaves

1 jaiphal

10g jaitri

salt - to taste

5litre water

FOR  DAL

100g  mash ki dal/urad dal(split black gram) soaked for atleast 1 hour

100g toovar dal(pigeon peas) soaked for atleast 1 hour

100 g chana dal(bengal gram/chick pea gram) soaked for atleast 1 hour

100 g  Moosor dal soaked for atleast 1 hour

100 g Biuli dal soaked for atleast 1 hour

100 g yellow moong dal soaked for atleast 1 hour

100 g  govinda bhog rice soaked for atleast 1 hour

Other ingredients

Dal mhakhna 10 g

1 tspn Dalda

2tspn ghee

½ tspn garam masala

METHOD

• Firstly grind all the spices 3-4 small cinnamon sticks(dalchini); 4 cloves (loung) ,2-3 green cardamoms(elaichi) ; 1 tsp caraway seeds(shahi zeera) ;1 tbsp black pepper corns; 2 bay leaves;1 jaiphal;10g jaitri.
• Take a pan heat the oil and ghee,add chopped onion when the onion becomes golden in colour ; add the ginger garlic paste . after stiring  2-3 minutes, add water as per needed add all the ingredients mentioned except mutton and 2 drop mitha atar ; 2 tspn rose water
• Continue stiring all the ingredients until the oil gets separated ; now add the mutton and stir add water as per required
• Now , when the mutton is half cooked add the soaked dals (lentils and rice ) to it
• Continue stiring and give 5 litre of water or you can give water as per your required consistency  of halim..
•  And continue stiring or else it will burn.
• When the mutton and dals are completely cooked add dal mhakhna , 2 drop mitha atar ;2 - 4 tspn tspn rose water

Tempering

• Now take another small pan for tembering – add dalda  , ghee and garam masala n heat it. Spread the temering over the halim and mix it well.
• Haleem is ready to serve.

Serving:

• Serve haleem in bowls, in each bowl, add onion barista (deep fried onion ), add coriander leaves, lemon slices, and serve hot.
• Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.
• Enjoy the delicious Ramadan special mutton haleem.

NOTES:

I have added salt while cooking the mutton and the dals therefore, if the salt is required further, then add salt after mixing the mutton and haleem in the end.

CONCLUSION

The origin of haleem lies in the popular Arabian dish known as Harees (also written as Jareesh). According to Shoaib Daniyal, writing in The Sunday Guardian, the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad.  Hareesa in the Arab world and Armenia; Halim in Bangladesh and West Bengal; Khichra in Pakistan ..
It is a special dish which is served in RAMADAN after iftar.