Hyderabadi Mutton Haleem

In a large bowl, combine broken wheat, green gram dal, bengal gram split, pink lentils, and barley. If using, add almonds and cashews. Wash them thrice thoroughly with water. Soak the mixture in enough water for at least 5 hours or overnight.

After soaking, drain the water completely. Transfer the soaked grains to a blender or food processor. Add a little water if needed and grind to a smooth paste. Alternatively, you can mash it using a mortar and pestle for a coarser texture.

In a pressure cooker, heat clarified butter (ghee) over medium heat. Add caraway seeds, cloves, cardamom, whole black pepper, and cinnamon sticks. Sauté for about 15-20 seconds until fragrant. Add sliced onions and fry until they turn golden brown.

Add the marinated mutton pieces to the pressure cooker. Sear the mutton on high heat for about 5-8 minutes, stirring occasionally, until the raw smell disappears and the meat is lightly browned.

Pour in 3 glasses of water. Stir well. Close the pressure cooker lid and place the weight. Cook on high heat until the first whistle. Then, reduce the flame to low and cook for 30 minutes, or until the mutton is completely tender and falls off the bone.

Once the pressure releases naturally, open the cooker. Carefully remove the mutton pieces from the stock and place them on a plate. Reserve the stock in the cooker. Remove any whole spices like cinnamon sticks and large cardamom pods.

Using a fork or your hands, shred the cooked mutton into fine, stringy pieces. This step is crucial for the characteristic texture of haleem.

To the reserved mutton stock in the pressure cooker, add the ground haleem base (soaked and ground grains). Stir well to combine.

Add the shredded mutton back into the pressure cooker with the haleem base and stock. Mix everything thoroughly.

Using a heavy masher or a wooden spoon, mash the mixture vigorously. Continue to cook on low flame, stirring and mashing continuously, for about 15-20 minutes, or until the haleem reaches a thick, creamy, and stringy consistency. Add a little hot water if it becomes too thick.

Stir in chopped coriander and mint leaves, half teaspoon black pepper powder, half teaspoon spice powder, and 2 tablespoons of ghee. Add some fried onions for flavor.

Continue to cook on low flame for another 10-15 minutes, stirring occasionally, allowing the flavors to meld together.

Transfer the haleem to a serving dish. Drizzle with some reserved ghee, sprinkle with fried onions, cashews, and fresh coriander and mint leaves. Serve hot with lemon wedges on the side.