A few days back we had the opportunity to chat with Chef Pawan Singh Rana and during that free wheeling dialog, we discovered his special Haleem recipe was loved by many. So as promised, on the last day of Ramadaan, Fine Dining Day shares this interesting recipe.
Pawan's recommended method of making Haleem
Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1½ hours.
Drain the lentils and grains, place in a large heavy-based saucepan with meat and, garlic, ginger, green chilli and water and mutton stock bring to the boil. Simmer for around 3hours,or until the meat starts to fall apart.
Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, turmeric and salt and cook for another 1 hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.
Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.
Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with chapattis.
Ingredients for making Haleem