Traditional Haleem (broth)

1kg mutton or chicken (cut into cubes/pieces)

Grains:

1 cup wheat

½ cup barley

2 tbs gram dhall

2 tbs oil dhall

¼ cup moongh dhall

1 tbs ground ginger/garlic

1 large onion chopped

another onion chopped for vagaar

1 tsp whole jeera seeds

2-3 elachi

4-5 whole pepper corns

3-4 cloves

2-3 pieces cinnamon sticks

3 whole green chillies slit

1 tsp turmeric powder

2-3 tsp chilli powder

2 tsp dhania/jeera powder

¼ cup oil or ghee

1 tsp garam masala

salt to taste

Fresh greens:

1 bunch dhania washed and chopped

1 bunch shallot washed and chopped

Wash the grains and boil in salted water (1 tablespoon salt) until softened. Then liquidise in a blender when cool. Back in the day, this mixture was pounded in a mortar and pestle or pushed through a hand mincer.

Add ghee/oil to pot. Heat. Braise the whole jeera, whole green chillies and onions until golden brown. Add the washed meat and masalas (excluding the gharam masala) and elachi, cloves, cinnamon sticks and whole pepper corns. Toss until the meat is well coated with the masalas. Allow this to braise on a low heat until the masalas are fried (about 10 minutes), then add 2 cups of water to the pot and allow the meat to cook until tender.

Add the ground grains and allow it to cook about 3 hours until thick. If it is too thick, add some water and stir well.

Make a vagaar with 2 to 3 tablespoons ghee, sliced onion with a little whole jeera seeds. Fry until golden brown and then pour over the haleem. Then add garam masala and mix well. Just before serving, add the chopped greens.

This is usually served as a starter with naan.

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