Haleem Kebab Recipe

Step 1: 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

Step 2: Add just enough water to immerse all the ingredients in the pressure cooker and pressure cook for 5 to 6 whistles

Step 3: Once done turn off the heat to low and simmer for another 5 minutes

Step 4: After 5 minutes turn off the heat and allow the pressure to release naturally

Step 5: Once the pressure has released open the pressure cooker

Step 6: With the help of a spoon or thongs remove the mutton pieces into a plate and allow it to cool

Step 7: Once the mutton is cooled separate the meat from the bones

Step 8: Keep the Dal also aside

Step 9: Add the meat to a food processor jar with the chopping blade attachment and pulse to make a coarse mixture

Step 10: Remove and keep aside

Step 11: Next into a preheated pan add ghee

Step 12: 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

Step 13: Add the cooked dal and the ground mutton into the pan

Step 14: Keep stirring until the mixture thickens and comes away from the sides of the pan

Step 15: Allow the Haleen Ke kebab mixture to cool and then transfer it to a mixing bowl

Step 16: Add besan and mint leaves to the mixing bowl and mix the Haleem Ke Kebab mixture well to combine

Step 17: Grease your palms with oil and shape the mixture into round kebabs

Step 18: Place Haleem Ke Kebabs on a preheated pan

Step 19: Drizzle ghee over and around the kebabs and cook until golden brown on both sides

Step 20: Transfer the Haleem Ke Kebabs onto a serving plate and serve hot

Step 21: Serve Haleem Ke Kebab Recipe 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