Degi Mutton Haleem will melt on your tongue and satisfy your Haleem cravings like never before. Pair it with hot tandoori naan to double the flavor!
Watch this Masala TV video to learn how to make Degi Mutton Haleem , Bohri style chana batata and Khoya zafrani doodh Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 19 August 2021.
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Degi Mutton Haleem:
Ingredients
Oil 1 cup
Mutton small pieces 1 kg
Bones 250gm
Ingredients to grind
Bay leaf 2
Nutmeg ½
Mace 1 tbsp
Cinnamon 2 sticks
Star anise 1
Black cardamom 2
Green cardamom 6
Black pepper 1 tbsp
Other ingredients
Rice ¼ cup
Split Bengal gram soaked ¼ cup
Pigeon peas soaked ¼ cup
Red lentil soaked ¼ cup
Yellow split gram soaked ¼ cup
Oil 1 cup + ½ cup
Oats 2 cups
Wheat crushed 200 gm
Yogurt ½ cup
Brown onion 1 cup
Salt 2 tsp
Baking soda 1 tsp
Chicken powder 1 tbsp
Turmeric 1 tsp
Oil ½ cup
Chat masala 1 tbsp
Crushed red pepper 1 tbsp
Chili powder 1 tbsp
Coriander powder 1 ½ tbsp
Ginger garlic paste 2 tbsp
Green chili grinded 1 tbsp
Ingredients to temper
Clarified butter ½ cup
Onion ½ cup sliced
Coriander leaves 3 tbsp
Ginger julienne 2 tbsp
Method for grind ingredients
Grind together all the above ingredients very finely and keep aside.
Method
Heat oil, add mutton and bones, fry for 10 mins with ginger garlic paste, green chili paste fry well, add in the above grinded allspice 1 tbsp with yogurt, brown onion ½ cup, add in the soaked daals with wheat and 4 cups water, pressure cook for 30 mins till all tender. Now remove mutton botties and nulli, add in blender and blend with stick blender, add in oats, mix well with salt, baking soda, chicken powder, turmeric, ½ cup oil, cover and cook for 15 mins, again using blender stick ghoto well with 1 cup hot water. Shred mutton with potato masher, add oats and daal mixture, mix well, when bubbles starts coming, again blend for 1 min with stick blender, if require add more boiling water and keep stirring, add 1 tsp of more prepared allspice powder, cook for 10 mins on dum, give baghar, serve garnished with greens, ginger, lemon and brown onion, serve in a daigh.
Bohri style chana batata:
Ingredients
Chickpeas soaked 250 gm
Whole potatoes boil 3
Oil ½ cup
Cumin seeds ½ tsp
Curry leaves 15 - 20
Green chilies chopped 4
Garlic paste 1 tsp heaped
Gram flour 2 tbsp
Water 2 cups
Fennel seeds grinded 1 tsp
Allspice 1 tsp
Chopped coriander ½ cup
Mint chopped ¼ cup
Crushed red pepper ¼ tsp
Roasted and crushed coriander ¼ tsp
Tamarind pulp 2 tbsp
Brown onion handful
Onion chopped 1
Tomato chopped 1
Method
Soak chana overnight, pressure cook with salt, peel and cut potato in cubes and boil. Heat oil in a wok, add cumin seeds, curry leaves, chopped green chilies, garlic paste, fry for 1 min, add gram flour, roast till nice smell comes, add water bring to boil, add soaked chana, fry for 2 mins, add fennel seeds, allspice, roasted and crushed cumin, chopped mint and coriander, cover and cook very well, keep stirring in the middle, cook till little gravy is left, lastly add tamarind pulp, boiled potato cubes, raw onion, chopped tomato, some more coriander and mint, cook well and serve hot at room temperature.
Khoya zafrani doodh:
Ingredients
Milk 1 kg
Whole dried milk ½ cup
Condensed milk ½ tin
Saffron ¼ tsp
Cardamom powder ¼ tsp heaped
Screw pine essnce 1 tbsp
Almonds coarsely chopped 2 tbsp
Pistachio coarsely chopped 2 tbsp
Faluda sawaiyan soaked ½ cup
Method
Put milk and saffron in a pan, cook for 5 mins on medium flame, add khoya, condensed milk, cook another 5 mins till khoya melts, add nuts, kewra water, remove. Lastly add faluda sawaiyan and crushed ice, serve chilled.