Haleem Kebab Recipe
A high protein North Indian Recipes recipe with broken wheat (dalia/ godumai rava) - soaked for 4 hours, white urad dal (whole) - soaked for 4 hours, yellow moong dal (split) - soaked for 4 hours. Ready in 1h 15m, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Haleem Ke Kebab Recipe, into a pressure cooker add the drained and soaked broken wheat, chana dal, urad dal, moong dal, mutton, ginger, garlic and salt to tate
broken wheat (dalia/ godumai rava) - soaked for 4 hours(1/4 cup)white urad dal (whole) - soaked for 4 hours(1/4 cup)yellow moong dal (split) - soaked for 4 hours(1/4 cup)chana dal (bengal gram dal) - soaked for 4 hours(1/4 cup)mutton - curry cut(500 grams)inch ginger - finely chopped(2)cloves garlic - finely chopped(10)salt - to taste - 2
Add just enough water to immerse all the ingredients in the pressure cooker and pressure cook for 5 to 6 whistles
- 3
Once done turn off the heat to low and simmer for another 5 minutes
- 4
After 5 minutes turn off the heat and allow the pressure to release naturally
- 5
Once the pressure has released open the pressure cooker
- 6
With the help of a spoon or thongs remove the mutton pieces into a plate and allow it to cool
mutton - curry cut(500 grams) - 7
Once the mutton is cooled separate the meat from the bones
mutton - curry cut(500 grams) - 8
Keep the Dal also aside
- 9
Add the meat to a food processor jar with the chopping blade attachment and pulse to make a coarse mixture
- 10
Remove and keep aside
- 11
Next into a preheated pan add ghee
ghee - as required - 12
Once the ghee is warm, add the saffron strands, green chillies, red chilli powder, turmeric powder, coriander powder, cumin powder, chaat masala powder and give it a quick mix
saffron strands - a fewgreen chillies - finely chopped(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)/2 coriander (dhania) powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)chaat masala powder(2 teaspoon)ghee - as required - 13
Add the cooked dal and the ground mutton into the pan
mutton - curry cut(500 grams) - 14
Keep stirring until the mixture thickens and comes away from the sides of the pan
- 15
Allow the Haleen Ke kebab mixture to cool and then transfer it to a mixing bowl
- 16
Add besan and mint leaves to the mixing bowl and mix the Haleem Ke Kebab mixture well to combine
mint leaves (pudina) - small bunch - 17
Grease your palms with oil and shape the mixture into round kebabs
- 18
Place Haleem Ke Kebabs on a preheated pan
- 19
Drizzle ghee over and around the kebabs and cook until golden brown on both sides
ghee - as required - 20
Transfer the Haleem Ke Kebabs onto a serving plate and serve hot
- 21
Serve Haleem Ke Kebab Recipe as a appetizer along with some Green Chutney and a delicious party meal of Handi Biryani Recipe With Chicken, Lauki Ka Salan, Tomato Onion Cucumber Raita and Rose Flavoured Shahi Tukda
green chillies - finely chopped(2)
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Haleem Kebab Recipe
A high protein North Indian Recipes recipe with broken wheat (dalia/ godumai rava) - soaked for 4 hours, white urad dal (whole) - soaked for 4 hours, yellow moong dal (split) - soaked for 4 hours. Ready in 1h 15m, serves 8.
Curated byKavya Sharma🇮🇳
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Directions
21 steps- 1
To begin making the Haleem Ke Kebab Recipe, into a pressure cooker add the drained and soaked broken wheat, chana dal, urad dal, moong dal, mutton, ginger, garlic and salt to tate
broken wheat (dalia/ godumai rava) - soaked for 4 hours(1/4 cup)white urad dal (whole) - soaked for 4 hours(1/4 cup)yellow moong dal (split) - soaked for 4 hours(1/4 cup)chana dal (bengal gram dal) - soaked for 4 hours(1/4 cup)mutton - curry cut(500 grams)inch ginger - finely chopped(2)cloves garlic - finely chopped(10)salt - to taste - 2
Add just enough water to immerse all the ingredients in the pressure cooker and pressure cook for 5 to 6 whistles
- 3
Once done turn off the heat to low and simmer for another 5 minutes
- 4
After 5 minutes turn off the heat and allow the pressure to release naturally
- 5
Once the pressure has released open the pressure cooker
- 6
With the help of a spoon or thongs remove the mutton pieces into a plate and allow it to cool
mutton - curry cut(500 grams) - 7
Once the mutton is cooled separate the meat from the bones
mutton - curry cut(500 grams) - 8
Keep the Dal also aside
- 9
Add the meat to a food processor jar with the chopping blade attachment and pulse to make a coarse mixture
- 10
Remove and keep aside
- 11
Next into a preheated pan add ghee
ghee - as required - 12
Once the ghee is warm, add the saffron strands, green chillies, red chilli powder, turmeric powder, coriander powder, cumin powder, chaat masala powder and give it a quick mix
saffron strands - a fewgreen chillies - finely chopped(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)/2 coriander (dhania) powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)chaat masala powder(2 teaspoon)ghee - as required - 13
Add the cooked dal and the ground mutton into the pan
mutton - curry cut(500 grams) - 14
Keep stirring until the mixture thickens and comes away from the sides of the pan
- 15
Allow the Haleen Ke kebab mixture to cool and then transfer it to a mixing bowl
- 16
Add besan and mint leaves to the mixing bowl and mix the Haleem Ke Kebab mixture well to combine
mint leaves (pudina) - small bunch - 17
Grease your palms with oil and shape the mixture into round kebabs
- 18
Place Haleem Ke Kebabs on a preheated pan
- 19
Drizzle ghee over and around the kebabs and cook until golden brown on both sides
ghee - as required - 20
Transfer the Haleem Ke Kebabs onto a serving plate and serve hot
- 21
Serve Haleem Ke Kebab Recipe as a appetizer along with some Green Chutney and a delicious party meal of Handi Biryani Recipe With Chicken, Lauki Ka Salan, Tomato Onion Cucumber Raita and Rose Flavoured Shahi Tukda
green chillies - finely chopped(2)
Rate this recipe
