Haleem Ke Kebab Recipe
Cuisine: North Indian
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Servings: 8
Total Time: 75 Minutes (Prep: 15 minutes | Cook: 60 minutes)
Haleem Ke Kebab is a rich, flavorful, and protein-packed kebab made with tender mutton and a variety of lentils. This traditional North Indian dish brings together a blend of wholesome ingredients, aromatic spices, and a smooth, savory texture that is sure to delight your taste buds. Perfect for special occasions or a hearty appetizer, these kebabs are golden and crispy on the outside, while remaining soft and juicy on the inside.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cracked Wheat (Daliya) | 1/4 cup, soaked for 4 hours |
| Whole Urad Dal (Black Gram) | 1/4 cup |
| Split Moong Dal (Yellow Lentils) | 1/4 cup |
| Chana Dal (Bengal Gram) | 1/4 cup, soaked for 4 hours |
| Mutton (Goat Meat), chopped | 500 grams, cut into curry pieces |
| Ginger | 2-inch piece, finely chopped |
| Garlic | 10 cloves, finely chopped |
| Salt | To taste |
| Saffron | A pinch |
| Green Chilies | 2, finely chopped |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1 1/2 teaspoons |
| Cumin Powder | 1 teaspoon |
| Chat Masala | 2 teaspoons |
| Besan (Gram Flour) | 2 tablespoons |
| Fresh Mint | A few leaves, finely chopped |
| Ghee (Clarified Butter) | As needed for frying |
Instructions:
-
Cook the Mutton and Lentils:
In a pressure cooker, add the soaked cracked wheat (daliya), chana dal, urad dal, moong dal, mutton pieces, chopped ginger, garlic, and salt. Pour in enough water to cover the ingredients and close the lid of the pressure cooker. Cook for 5-6 whistles on high heat, then reduce the heat and cook for an additional 5 minutes. Turn off the heat and allow the pressure to release naturally. -
Separate the Mutton:
Open the pressure cooker and carefully remove the mutton pieces. Set them aside to cool. Once cooled, remove the mutton from the bones and set the boneless meat aside. You will be left with a mixture of cooked lentils and the remaining ingredients. -
Make the Paste:
Transfer the cooked lentil and meat mixture to a food processor. Blend it into a smooth paste, making sure everything is well combined. -
Prepare the Spice Mixture:
In a frying pan, heat ghee over medium heat. Add the saffron, chopped green chilies, red chili powder, turmeric powder, coriander powder, cumin powder, and chaat masala. Sauté the spices for a couple of minutes until fragrant. -
Combine the Mixture:
Add the cooked lentils and mutton paste to the spice mixture in the pan. Stir well to combine and cook for 3-4 minutes, allowing the spices to infuse into the mixture. -
Cool and Add Besan:
Turn off the heat and transfer the mixture to a bowl. Allow it to cool completely. Once cooled, add the besan (gram flour) and mix it well. The besan helps bind the mixture, making it easier to form the kebabs. -
Shape the Kebabs:
Grease your hands with a little oil and shape the mixture into round or oval kebabs, about the size of a small patty. -
Cook the Kebabs:
Heat a tawa (griddle) over medium heat and add some ghee. Place the shaped kebabs on the tawa and cook them, turning occasionally, until they are golden brown and crispy on both sides. -
Serve:
Remove the kebabs from the tawa and place them on a serving plate. Garnish with fresh mint leaves and serve with coriander-mint chutney and thinly sliced onions for a perfect appetizer.
Serving Suggestions:
Haleem Ke Kebab pairs wonderfully with refreshing coriander-mint chutney and thinly sliced onions. You can also serve these delicious kebabs with a side of naan, paratha, or even a fresh salad. Enjoy these tender, spicy kebabs as an appetizer or a side dish during a festive meal.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 230 kcal |
| Protein | 18 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 350 mg |
Tips:
- For a smoother paste: You can adjust the consistency of the kebab mixture by adding a little water if necessary, but make sure the paste is thick enough to hold its shape.
- Adding more spices: If you like a spicier kick, feel free to increase the amount of green chilies or red chili powder according to your taste preferences.
- Cooking options: While traditionally cooked on a tawa, you can also bake these kebabs for a healthier option. Simply place them on a baking tray and bake at 350°F (175°C) for about 20 minutes or until golden brown.
Conclusion:
Haleem Ke Kebab is a flavorful and rich dish that captures the essence of North Indian cuisine. The combination of tender mutton, lentils, and aromatic spices creates a unique texture and taste that is truly delightful. Whether you are hosting a dinner party or preparing a special meal for your family, these kebabs are sure to be a hit!
