Dear friends Proudly presenting the World's most famous and liked HALEEM recipe "PISTA HOUSE HALEEM of Hyderabad, India, which is now very popular in INDIA, Middle East, USA and Australia. We tried to explain how to make PISTA HOUSE style Mutton Haleem with every ingredients and step by step use of all ingredient's. We did modify some procedure to make easiness for people who wants to make it at Home. Hope you will enjoy
RECIPE CARD:
STEP 1: Mutton with fat: 1.5 kg, Bones: 1/2 kg, Green Chili whole thin ang long: 60 gm,
Curry Leaves: 10 (OPTIONAL), Salt: 1.5 Tbsp, Water: 1 1/2 Glass.
Tender in Pressure Cooker for 1.5 Hours. Make sure use big pieces of Mutton. After tendering shift all materials of Pressure Cooker to a big cooking pot.
STEP 2: Ginger Paste: 4 Tbsp, Garlic Paste: 4 Tbsp, Hara Dhaniya (Cilantro) Chopped: 1 Bunch, Soaked Basmati Rice: 60 gm. Add all to pressure cooked meat and green chili with all cooked yakhni. Mix very well and cook for 1/2 hour on low flame with lid on.
STEP 3: Wheat Flour: 150 gm mixed in 2 glass of water. Mix well again and add it to the big cooking pot with all material previously cooked. Reduce flame to 1/2 and keep stirring until 15 minutes. Keep stirring.
STEP 4: Maash Daal: 50 gm Soaked, Chana Daal 80 Gm Soaked, and ARHAR (Toor) Daal: 50 gm soaked and grinded with 1 glass of water. Add all Daal's paste with water to make paste to the big cooking pot which has all previous materials cooked in their and cook and stirr well for 10 minutes.
STEP 5: Green Cardamom: 18, Cinnamon Stick: 8 pieces of 2 inches, Cloves: 1/2 Tsp, Black Pepper: 1 Tsp, Whole Cumin: 1 Tsp, Shah Zeera: 1 Tsp, Black Zeera: 1/2 Tsp, Kabab Chini: 1 Tsp, Almonds: 15, Rose Petal; 1/2 Cups ( Crush all Spices ina spice grinder for easy ness) Add all crushed spices to the cooking pot with other materials and cooke for 10 minutes.
Step 6: GHOTNA: Reduce flame to 1/3 and START meshing (HALEEM GHOTNA) by using a meshing stick for 1/2 hours. Once you made sure that all materials in the cooking pot have been meshed thouroghly then bring it to required consistency by burning the access water as shown in the video and go to Step 7.
STEP 7: DUM LAGANA: Add 1.5 cups Ghee to the meshed haleem , mix well, Cover with lid , Reduce flame to low and cook on very low flame for 1/2 hours. After 1/2 hours of DUM your haleem is ready to serve.
STEP 8: DISHOUT: Take Haleem in a bowl as much you want, pour melted ghee as required, garnish with fried onion, chopped green mint and quarters of lemon.
E N J O Y
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