Oats Haleem
A speedy version of Hyderabadi haleem using quick cooking oats, a few whistles in the pressure cooker and a good old blender.
Servings Prep Time
5people 15minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
5people 15minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
For the oats
For the mutton
To complete
To serve
Instructions
  1. To cook the oats: Take all the ingredients for the oats, add about 4 cups of water. Cook stirring for 5-10 minutes.
  2. Meanwhile, cook the mutton: In a pressure cooker, take all the ingredients and cook for 3-4 whistles. Add a little water if required and cook on low for another 10 minutes until the meat is very tender.
  3. Let both the oats and the mutton cool down. Then blend them well together into a paste, in batches in a blender or using a hand blender. Set aside. The haleem can be prepared in advance up until this step and stored appropriately.
  4. To make the Haleem: Take the oil in a large vessel and fry the onions. Remove half and set aside for garnish. In the hot oil add the ginger-garlic and green chili pastes and fry for a minute. Add in the yogurt, almond and cashew paste, chopped coriander and mint and fry a little more until the oil begins to separate. Add the oats-meat mixture and mix well stirring until it comes to a boil. Add in the garam masala, potli masala liquid, and lime juice. Keep it on low for about 5- 10 minutes with occasional stirring to allow the flavors to meld and the haleem is thick and stringy.
  5. Serve hot with the fried onions, a dollop of ghee (optional), fried cashews, lime wedges, chopped herbs, and thinly sliced cucumbers.