Haleem Ke Kebab Recipe
Haleem Ke Kebab Recipe is a popular kebab recipe made especially during ramadan. Mutton, pulses and spices are boiled and blended together and then made into irresistible kebabs. Serve them as appetizers along with green chutney and wow your guests.In association with Preethi Kitchen Appliances
Haleem is a traditional Ramadan Special delicacy. Haleem is a stew with various ingredients like broken wheat, urad dal, yellow moong dal, chana dal and spices. It is slow cooked to form a thick paste dish which is then topped with ghee and caramelized onions.
We have made Haleem Ke kebabs which is made with the same base ingredients. Mutton on the bone is cooked along with broken wheat, urad dal, moong dal, ginger and garlic.
Later meat is separated from the bones and pulsed to get a coarse mixture. It is added to a pan along with saffron, chillies, spice powders and dals and cooked to a thick paste. This mixture is then shaped into rounds and shallow fried to golden perfection.
Make these Haleem ke Kebabs and they will sure become a family favourite.
Serve Haleem Ke kebabs as a appetizer along with 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.
Try Some of Our other Kebab Recipes:
- 1/4 cup Broken Wheat , 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
- 500 grams Mutton , curry cut
- 2 inch Ginger , finely chopped
- 10 cloves Garlic , finely chopped
- Salt , to taste
- Saffron strands , a few
- 2 Green Chillies , finely chopped
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 1/2 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Cumin powder (Jeera)
- 2 teaspoon Chaat Masala Powder
- 2 tablespoons Gram flour (besan)
- Mint Leaves (Pudina) , small bunch, finely chopped
- Ghee , as required
How to make Haleem Ke Kebab Recipe
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.
Add just enough water to immerse all the ingredients in the pressure cooker and pressure cook for 5 to 6 whistles. Once done turn off the heat to low and simmer for another 5 minutes.
After 5 minutes turn off the heat and allow the pressure to release naturally. Once the pressure has released open the pressure cooker.
With the help of a spoon or thongs remove the mutton pieces into a plate and allow it to cool. Once the mutton is cooled separate the meat from the bones.
Add the meat to a food processor jar with the chopping blade attachment and pulse to make a coarse mixture. Remove and Keep aside.
Next into a preheated pan add ghee. 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. Add the cooked dal and the ground mutton into the pan.
Keep stirring until the mixture thickens and comes away from the sides of the pan.
Allow the Haleen Ke kebab mixture to cool and then transfer it to a mixing bowl.
Add besan and mint leaves to the mixing bowl and mix the haleem ke kebab mixture well to combine.
Grease your palms with oil and shape the mixture into round kebabs.
Place the haleem ke kebabs on a preheated pan. Drizzle ghee over and around the kebabs and cook until golden brown on both sides.
Transfer the haleem ke kebabs onto a serving plate and serve hot.
Serve Haleem Ke kebabs 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.
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