Utsav- Celebrating the Foods of Major Festivals of India

• Recipe cooked on Eid, the feast of Islam religion

HALEEM

Spiced Meat and Wheat Porridge

Traditionalists would scoff at the use of ground meat in this dish, as the essence it is believed, lies in the long hours of stirring over gentle heat until the meat disintegrates into mush.  Cooking ithmenaan se or ‘with patience’ is the key to the fine flavors of Hyderabadi cuisine. And patience is what haleem means in Persian.

Hyderabadi haleem, which is a thick meat and wheat porridge, is unique to the city, so much so that it has been awarded GI (geographical identification) status. There are many dishes that are labeled haleem, but are more akin to harees, a close relative with a mixture of lentils and barley thrown into the pot.

Haleem is the perfect Ramadan iftar (evening meal) dish, as a small quantity will rejuvenate flagging energies. It is also the first course served at Hyderabad wedding dinners, providing a smooth, flavorful start to the celebration menu.

Ingredients

250 grams (about 8 ounces) cracked wheat

2 tablespoons vegetable oil plus more for deep-frying

3 onions, finely sliced

750 grams (about 1½ pounds) finely chopped or ground goat meat or lamb

Salt

1 teaspoon turmeric

1 teaspoon red chile powder

2 teaspoons garam masala

1 tablespoon ginger-garlic paste

1 cup yogurt

½ cup ghee

3 or 4 green chiles, finely chopped

1 cup fresh cilantro, finely chopped

½ cup fresh mint, finely chopped

1 tablespoon thin strips of ginger

2 or 3 tablespoons lime juice

Method

1. Soak the cracked wheat in enough water to cover for at least 1 hour. Drain.
2. Heat plenty of oil in a wok or skillet and fry the sliced onions, until golden and crisp. Drain and set aside.
3. In a thick-bottomed pan, combine the ground meat with the soaked cracked wheat, half the fried onions, salt, turmeric, chile powder, garam masala and ginger-garlic paste, and cook over medium heat for a few minutes, stirring continuously.
4.  Stir in the yogurt and cook, stirring, for a few minutes. Add 2 cups water and bring to a boil; reduce the heat to low and cook until the meat and wheat are soft and tender. Remove from the heat and leave to cool.
5. Grind the mixture to a paste and return to the pan. Add the ghee, green chiles, cilantro and mint. Cook for a few minutes for the flavors to blend and until the ghee floats to the top. Add more water if necessary—haleem should be like a thick paste.
6. Top with slices of ginger, sprinkle with lime juiceand serve with Naan, an Indian bread.

Serves 6–8