Easy Mutton Haleem Recipe in Pressure Cooker – A quick to make mutton haleem recipe which is easy and quick to make and yet so delicious. It takes so less time compared to the traditional method that you will never go back to cooking it for long hours once you taste this version.
Think I am exaggerating? Oh no! I am definitely not. Well, by the time you start craving the traditional Haleem and soak the wheat and lentils. And then cook and cook and then cook some more for a good amount of time, your cravings would have gone for a toss.
But doesn’t it sound wonderful that you can just make this Easy Mutton Haleem Recipe in Pressure Cooker just like you would do for dinner. I simply love this version and make it more often than the other versions. Well, Ms.Quick Fix is my name.
So this Easy Mutton Haleem Recipe in Pressure Cooker should have been quite expected on my blog. Easy and simple recipes are my best friends. I love it when simple recipes meet delicious taste.
You won’t require long hours of soaking the grains for this Easy Mutton Haleem Recipe in Pressure Cooker. All you will have to do is just dry roast the wheat and grains and allow it to cool before grinding it into a slightly coarse powder. And then you can make the mutton or chicken masala and cook this along with the ground powder and spices.
Let’s get started with the Easy Mutton Haleem Recipe in Pressure Cooker
- 500 gms good quality boneless lamb meat cleaned and cut into small pieces, do not remove the excess fat
- 11/2 cup cracked wheat / gehun
- 1 tbsp bengal gram / chana dal
- 1 tbsp moong dal
- 1 tbsp masoor dal
- 5 tbsp ghee / oil
- 1 tsp cumin seeds / jeera
- 1 tsp kebab chini
- 1 cinnamon stick / dal chini
- 2-3 cloves / laung
- 2-3 cardamom / elaichi
- 3 medium onions / pyaz
- 2 tbsp ginger garlic paste / adrak lahsun
- 4 green chilies / hari mirch
- 1 cup yogurt / dahi
- 2 to matoes finely chopped
- 1 tsp turmeric powder / haldi
- 2 tsp red chili powder / lal mirch powder
- 1 bunch coriander leaves / cilantro / hara dhaniya
- salt to taste / namak
- lemon wedges / nimbu
- coriander leaves / cilantro / hara dhaniya for garnishing
Dry roast the wheat, bengal gram, moong dal and masoor dal till they lightly change the color. Allow it to cool and dry grind it in a coffee grinder to a lightly coarse powder.
Heat oil / ghee in a pressure cooker and add the cumin seeds, kebab chini, cinnamon stitck, cloves, cardamom and green chili. Fry for a minute and add the onions. Fry till translucent.
Now stir in the ginger garlic paste and boneless mutton (or alternatively you can even use the mutton keema) and fry till all the water has dried up from the mutton.
Throw in the red chili powder, turmeric powder, yogurt, tomatoes and salt. Mix it in and add the ground wheat powder.
Add 5 - 6 cups of water and give it a stir and close the lid of the pressure cooker and cook for 2 whistles. (Adjust the water quantity to prevent the bottom from getting burnt.)
Allow the pressure cooker to cool down and cook on low heat till done stirring frequently. (It won't take long to cook as the wheat was already ground and pressure cooked. Check the water and adjust according to your preference.)
Serve hot with fried onions, lemon wedges, coriander leaves and ginger julienne.
Until next time,
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