Tag Archives: what to cook for ramadan

Haleem / Hyderabadi Haleem / Haleem in Pressure cooker / Ramadan special – Exotic Recipe

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After a month time, here comes our Exotic Wednesday – with an Exotic Recipe, due to RAMZAN / RAMADAN/ IFTAR festival, I have shared the making of Haleem. Haleem or Daleem is a popular Middle Eastern stew. It varies from region to region, but traditionally it is cooked with wheat, barley, lentils and meat, particularly Lamb / Mutton pieces.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Haleem can also be prepared with Chicken, but traditionally it is prepared only with lamb meat. It is slow cooking dish which takes more than 4 hours of cooking. But as of our fast and modern today’s world, I have prepared it in pressure cooker. But it took almost 2 hrs of preparation, I would say that it’s worth spending time for such a heavenly dish.

Haleem can be served along with nan, roti or any Indian Flat bread, it can also be consumed as such. I like to have Haleem as such and never look out for any rice or breads. As Haleem possess, a paste like texture with the flavors of spices, it is easy to consume and digest.

Taking it to Fiesta Friday #177 hosted by Angie@thenovicegarderner

CLICK HERE for more Ramzan / Ramadan recipes / Iftar recipes and CLICK HERE for more Briyani recipes.

Usually Haleem is prepared only with the lentils, wheat, barley, mutton and ginger-garlic and remains pale white in color. But I like to blend them with little spiciness and so infused little chilli powder, turmeric powder and Garam Masala. So I have shared both the versions of Haleem. It is most popular among the people of Hyderabad, Bangladesh, Middle East and Pakistan.

Haleem is prepared in Hyderabad during the Ramadan month and is transported all over the world. It is sold as a snack food and street food in Pakistani bazaars throughout the year.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Must to try for all the non-vegetarians, it all looks difficult but it’s very simple and easy to make. Also Haleem can be served by topping it with fried onions, fresh coriander leaves, lemon slices, boiled egg, finely chopped mint leaves and thinly sliced ginger root.

Making of Haleem –

 

 Already I shared text recipe, a year back during Ramzan – CLICK HERE for the text recipe and refer the below video for the making of Haleem, and check over the color and texture.

Karachi Briyani / Karachi Mutton Briyani – Ramzan Special

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Recently I have come across “Karachi Biryani” is few restaurant menus due to Ramadan, along the streets and at the door step. All of us knew how delicious, aromatic the Non-veg Biryani when it comes from the Pakistani cuisine. Thought why not to give a try and started surfing for the recipe, referred from Food Safari.

I would say that this was the yummiest, aromatic, easiest, simplest Biryani made with very few and common household ingredients. Each and every single bite was awesome, not only biryani lovers everyone must give a try. Usually when I prepare, there will be a small quantity (a portion for one) leftover which we use for dinner. But this time the whole biryani was finished by lunch. A must to try for this Ramadan. Let me share the recipe…

For more Biryani recipes, CLICK HERE.

Preparation Time – 15 mins

Cooking Time – 40 mins

Serves – 5 nos

1 cup – 160 ml

Ingredients:

  • Mutton / Lamb – 300 gm
  • Basmathi / Long grain rice – 2 ½ cups
  • Ghee / Clarified butter – 2 tbsp
  • Oil – 4 tbsp
  • Garlic – 9 cloves
  • Ginger – 2” inch piece
  • Black peppercorns – 10 nos
  • Red chillies – 1 no
  • Green chillies – 2 nos
  • Garam Masala – 1 ¼ tbsp
  • Cloves – 8 nos
  • Star Anise – 3 nos
  • Cinnamon – 2 nos (1” inch piece)
  • Bay leaf – 2 nos
  • Turmeric powder – ½ tsp
  • Onions – 3 nos
  • Tomato – 2 ½ nos
  • Yogurt / curd – ¾ cup
  • Coriander leaves – 4 stalks
  • Mint leaves – 10 stalks
  • Salt to taste

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Wash the rice, drain the water and keep it aside.
  • Peel and thinly slice the onions, slit the green chillies into two equal halves, roughly chop the red chillies and keep it aside.
  • Finely chop the tomatoes into pieces and keep it aside.
  • Chop the coriander stalks and mint leaves, keep it aside.
  • Take garlic, ginger and crush them well in mortar, then add in the black peppercorns and crush them roughly. Keep it aside.
  • Heat 3 tbsp of oil in a kadai, add in the sliced onions and fry them until they brown in color. Remove the onion slices and keep it aside.
  • Boil 5 cups of water in a heavy bottomed kadai, along with 3 cloves, 2 star anise, bay leaf and 2 cardamoms, ¼ portion of fried onions, salt and rice. Cover and cook for 20 mins or until the rice is 90% cooked. Drain the water and keep it aside.
  • Heat a tbsp of oil and 2 tbsp of ghee/Clarified butter in a pressure cooker, add in the garam masala, leftover (cloves, cardamom, cinnamon, star Anise), ginger-garlic-black pepper mixture, turmeric powder, green chillies, red chillies and cook for few mins or until the raw smell goes off (make sure that garam masala should not be burnt).
  • Add in the tomatoes and cook for few mins or until they turn mushy.
  • Add in the mutton pieces along with salt and cook for few mins.
  • Add in the coriander + mint leaves, yogurt/curd and half the quantity of fried onions. Cook for few mins or until the raw smell goes off.
  • Pour in 1 ½ cups of water, let it boil and pressure-cook for 5 whistles or until the mutton pieces are cooked well.
  • Remove the lid when the pressure subsides.
  • Take a heavy bottomed vessel, add in half the quantity of rice and make it like a bed.
  • Pour in half the quantity of mutton pieces along with the gravy.
  • Again add in the leftover steamed rice and spread it all over the vessel.
  • Pour in the leftover mutton pieces and the gravy.
  • Sprinkle little quantity of coriander + mint leaves, along with the leftover fried onions.
  • Mix a tbsp of water with red color and sprinkle it over the rice.
  • Cover the vessel with a lid, keep weight over it and cook in high for 10 mins.
  • Carefully remove the lid, mix the rice.

Serve hot. Goes out well for lunch with raita. I have served it with onion-tomato raita, cucumber slices and Brain fry.

Note: You can increase or decrease the quantity of red chillies and pepper corns as per your taste buds.

For more Ramzan/Ramadan/Iftar recipes, Click here.