Treat your tastebuds to Hyderabadi flavours with this easy recipe of Haleem

Haleem is a traditional dish popular in South Asia, particularly in India, Pakistan and Bangladesh as it is a rich and flavourful stew made with a combination of lentils, meat, wheat and a blend of spices. Treat your tastebuds to Hyderabadi flavours with this easy recipe of Haleem Haleem is commonly enjoyed during special occasions and festivals, particularly during the Islamic holy month of Ramadan and it is often served with naan or rice but it is worth noting that there may be regional variations in the ingredients and cooking techniques used for Haleem, so the specific preparation and flavours can vary slightly depending on the region or personal preferences. So, straighten your chef's hat this weekend and treat your tastebuds to Hyderabadi flavours with this easy recipe of Haleem: Ingredients: 1 kg lamb 150 gms moong dal 50 gms Chana dal 100 gms wheat 50 gms red masoor dal 50 gms barley 10 gms Coriander powder 500 ml desi ghee 10 Cloves 5 gms Garam masala powder 4 Bay leaves 1 gms saffron 30 gms green chili paste 5 gms mint 10 gms turmeric powder 20 gms yellow chili powder 6 gms mace 0.5 gms Cinnamon Stick 3 gms Pan Ki jad 0.2 gms Fennel seeds 15 gms green cardamom 10 gms black cardamom 0.3 gms Stone flower 0.5 gms Rose petal 60 gms garlic paste 10 gms ginger, grated 150 gms onion, fried 3-4-liter lamb stock to taste salt Ingredients for Haleem masala: Garam masala, coriander powder, yellow chili powder, turmeric, black cardamom powder. Green cardamom, Cinnamon Stick, Mace, Bay leafs, Pan Ki jad, Fennel seed, Stone flower, Cloves, Khas khas Ki jad, Whole coriander, rose petal Method for oil and ghee: Use an oil with high smoking point for frying the onions. Add the lamb along with all the powdered spices saffron, green chili paste, turmeric and coriander powder and cook until it is half done and then add fried onions.