Monday, October 28, 2013

Haleem is like a stew or a porridge made using pounded wheat, meat and sometimes even lentils cooked into a thick paste. Haleem is of Arabic origin and is made in India especially hyderabad during the Holy Month of Ramadan for breaking the fast.


My mom makes Haleem with Quick cooking oats very often and it tastes really good. It is quite easy and quick to prepare when compared to the actual Haleem made using Wheat that takes much longer time.


I love the taste of haleem made using oats and I make it quite often. I make it using mutton pieces with bone but it can be prepared using boneless mutton and even chicken with or without bone.


Here is the recipe

Serves 3

Ingredients :
Mutton - 500 grams
Quick Cooking Oats - 2 cups
Onion - 3 medium finely sliced
Tomato - 2 large pureed
Yogurt - 8 Tablespoons
Ginger Garlic Paste - 1 Teaspoon
Peppercorns - 15
Clove - 4
Cinamon - 1 inch stick
Cardamom - 2
Ghee / Oil - 4 Tablespoons
Salt as per taste
Red Chilli Powder - 1 1/2 Teaspoons or as per spice level
Turmeric Powder - 1/4 Teaspoon
Coriander Powder - 1/2 Teaspoon
Water as required
Coriander leaves - 3 Tablespoons finely chopped
Deep fried finely sliced onion for garnish
Lemon wedges for garnish
Coriander leaves for garnish

Method :
1. Wash and clean the mutton pieces. Discard all the water.
2. Pressure cook mutton pieces with very little water for 2 whistles. Keep aside.
3. In a cooking vessel heat ghee or oil.
4. Add the cloves, cardamom, cinamon and peppercorns. Fry for a minute.
5. Add finely sliced onions and fry till they start to turn golden.
6. Add the pressure cooked mutton pieces. Keep the water aside.
7. Add the coriander leaves. Fry for 2-3 minutes.
8. Add ginger garlic paste and fry for a minute.
9. Add turmeric powder, red chilli powder, coriander powder and salt and mix well. Fry for a minute.
10. Add the tomato puree and cook for 5 minutes.
11. Add yogurt and cook for 5 minutes.
12. Add the water in which the mutton cooked which was kept aside.
13. Cook on medium low flame till the gravy reduces and oil starts to separate.
14. Add 6-8 cups of water and mix well. Bring to a boil.
15. When the water is boiling add the oats and mix well to avoid formation of lumps.
16. Keep mixing till the oats cook and the haleem turns thick.
17. Add water as required to achieve desired consistency. It will turn a bit more thick as it cools down so have this in mind.
18. Serve warm with deep fried fine onion slices, coriander leaves and lemon wedges.




Enjoy Oats Haleem

Tagged:

28 comments:

  1. I have tasted the delicious haleem during Ramazan at Hyderabad, oats sounds a nice variation and healthy twist to this fabulous dish.

    ReplyDelete
  2. Wow yummy looking Haleem with oats.Unlike broken wheat oils would be much easier to chew on too.Love the idea Sara.

    ReplyDelete
  3. wow..sounds sum kind of tasty vth heathy touch.yumm yumm.

    ReplyDelete
  4. nice variation using oats... looks so good

    ReplyDelete
  5. Looks delicious. Sure great meal.

    ReplyDelete
  6. oats for haleem is a super good idea. looks yum

    ReplyDelete
  7. Wonderful idea of using oats in haleem, looks fantastic & so delicious. I'm your newest follower via GFC :)

    ReplyDelete
    Replies
    1. Thanks Ambreen.
      I hope you continue to enjoy what I post. Welcome to my space.

      Delete
  8. oats haleem very interesting and gr8 idea, looks delicious....

    ReplyDelete
  9. Very new recipe to me . Good idea to include oats

    ReplyDelete
  10. A very healthy & interest variation..........nice presentation.
    shobha
    www.shobhapink.blogspot.in

    ReplyDelete
  11. While its something I am not aware of, I like the combo of all the ingredients. Its unique yet worth the outcome.

    ReplyDelete
  12. can we add some dals also to it?

    ReplyDelete