Now my mother happens to be the Queen of short cuts. If I need to observe her cooking something and I tell her, "You start off, I'll join you in a minute", chances are likely that when I actually join her she's done with the deal. Not surprisingly, when I told her I was planning to cook Haleem and it would take a minimum of 4 hours, she looked at me in disbelief and said, "Duh! Why don't you use the pressure cooker?" Not one to be cowed down, I duh-ed her back and retorted, "If the pressure cooker could solve the entire world's problems that thing called dum-pukht cooking wouldn't have evolved. Get it?" But evidently she did not get it.
Sanjeev Kapoor video. Now I respect the man a lot and never ever have his recipes failed me. And guess what I found out? SK was actually using a pressure cooker to make his Haleem. I promise. I'm dead serious. Following his method would mean that the entire exercise would be over in an hour and fifteen minutes time, and trust me, who wouldn't get lured at the prospect? (Moreover, did I really have four hours' time for slow-cooking?) I kind of mumbled a mental sorry to my mother and told her nonchalantly, "Well, I've decided to save your gas for two and a half hours. You can thank me for it later!"
Sanjeev Kapoor's Khana Khazaana, with a few extra ingredients thrown in
Mutton, cut into pieces (with or without bones): 750 gm
Broken wheat/daliya: 1/2 cup
Urad dal: 1/4 cup
Chana dal: 1/4 cup
Moong dal: 1/4 cup
Masoor dal: 1/4 cup
Yoghurt: 1 cup
Onions, fried and caramelised: 4
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Turmeric powder: 1/2 tsp
Shahi jeera/Caraway seeds: 1 tsp
Peppercorns: 1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Garam masala: 1 tsp
Chaat masala: 1 tsp
Mint/pudina leaves: a handful
Green chilli paste: 1 tbsp
Ghee: 2-3 tbsp
Mutton stock/Water: 5 cups
Milk: 4-5 tbsp
Salt, to taste
1. Soak the broken wheat and the lentils separately overnight. Marinade the mutton pieces with yoghurt and a little salt and refrigerate overnight as well.
2. In a pressure cooker, assemble the lentils, broken wheat, mutton pieces, ginger and garlic paste, green chilli paste, peppercorns, caraway seeds, 3/4th of the fried onions, mint leaves, all the powdered masalas and some salt. Add 5 cups of mutton stock/water and give a good stir. Cook it on high for one whistle and then lower the heat and allow to cook for 40 minutes. Your house will be bathed with a wonderful Haleem-y smell by now.
3. Turn the gas off after 40 minutes and allow the pressure cooker to open on its own. The lentils and meat will be cooked by this time. Scoop out the pieces of meat, and with a hand blender, pulse the remaining gravy to form a smooth-ish paste. At the same time, make sure you leave some chunks and not make the whole thing a liquid mess.
4. Turn the gas on again, put the mutton pieces back into the gravy, add the ghee and some milk and stir till everything is well incorporated and the texture is right. Season with salt (if need be), and cook for some more time, say another 5-10 minutes, stirring constantly.
5. Sprinkle the remaining fried onions on top and serve hot with tandoori roti or naan.
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