Oats Haleem Recipe
Separate patented methods of genotyping can allow. Thank you for making chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your future culinary endeavors. Healthy oats and cauliflower tikki recipe.
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Oats Mutton Haleem from Maimoona Yasmeen’s Recipes for 5 to 6 servings
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For tenderizing oats:
Oats: 250 grams
Black gram (maash/urad dal): 100 grams
1. Soak black gram or maash/urad dal for about 2 hours.
2. After 2 hours of soaking black gram, add 1.5 litres of water to a cooking saucepan in which you want to make haleem. Close the lid.
3. When the water comes to boil, add oats.
4. Add soaked and drained black gram (you can grind black gram roughly and then add to the oats). Mix well. Close the lid and stir frequently to prevent burning.
5. When the oats and black gram get tender, switch off the flame and keep aside.
For mutton gravy:
Boneless mutton pieces: 500 grams
Cooking oil: 3 tablespoons
Onion: 1 small (30 grams in weight)
Ginger garlic paste: 1 tablespoon
Turmeric powder: ½ teaspoon
Red chilli powder: 2 teaspoons
Salt: 1 teaspoon
Curd: 125 grams (nearly 3/4th of the standard cup)
Mint leaves: 1 ½ tablespoon
Chopped coriander: 1 ½ tablespoon
Spices (garam masala powder): ½ teaspoon
1. To a pressure cooker, add oil.
2. Add sliced onion. When the onions turn light brown, add ginger garlic paste. Stir fry for about 30 seconds.
3. Add turmeric powder, salt, red chilli powder and add washed and drained boneless mutton pieces. Stir fry for one minute.
4. Add whipped curd, Add mint leaves, chopped coriander and add spices or garam masala powder.
5. Mix well. Close the lid. Cook till the mutton gets very tender.
6. Stir fry the mutton till the oil separates and till the gravy dries up.
7. Switch off the flame and mash the cooked mutton.
Blending of oats and mutton:
Tenderized oats and black gram mix
Cooked and mashed mutton
Cooked oil: 3 tablespoons (oil which we use for frying the onions, take out 3 tablespoons from it)
Clarified butter (pure ghee): 2 tablespoons
Chopped coriander: 2 tablespoons
Chopped mint leaves: 2 tablespoons
Whole green chillies: 4
Black pepper powder: 2 teaspoons
Salt: 2 teaspoons
Cubeb berries (sabith kabab chini): 1 teaspoon
Spices (garam masala powder): ½ teaspoon
1. Add mashed mutton to tenderized oats and black gram mix.
2. Add cooked oil which we had kept aside. Add clarified butter or pure ghee, chopped coriander, c
hopped mint leaves, spices or garam masala powder, black pepper powder, whole green chillies, cubeb berries or sabith kabab chini and add salt.
3. Blend thoroughly. Cook on medium flame for about 15 to 20 minutes.
4. Blend and stir frequently to prevent burning. Simmer for 5 minutes while stirring or blending frequently.
5. Switch off the flame.
Onions: 3 medium sized (200 grams)
Cashews: 50 grams
Oil for frying
Clarified butter (pure ghee)
Chopped mint leaves
1. To a frying pan, add oil for frying.
2. When the oil is hot, add thinly sliced onions.
3. Stir fry the onions till brown and crispy.
4. After sometime, crush the fried onions and keep aside.
5. Stir fry the cashews into the same oil, till they turn light brown.
6. Dish out the haleem and garnish with ½ tablespoon clarified butter or pure ghee, chopped mint leaves, chopped coriander, fried onions and fried cashews.
Oats Mutton Haleem is ready to be served.