Mutton haleem recipe: Although the dish probably originated in Hyderabad, haleem is a dish that is closely associated with Ramzan in Calcutta. During the month of Ramzan when people fast during the day, haleem is often used to break the fast after sundown. Meat and grains are gently simmered in a giant hnari or cauldron for the entire day and are ready to be relished after the evening prayers. Haleem is usually had on its own or sometimes with some kind of a bread such as a tandoori roti or a naan. Many Calcuttans irrespective of their religion (even the ones not fasting) flock in front of New Aaliah in Chandni Chowk, Arafat near Eliot Road, Aminia, Arsalan, and Shiraz for their haleem.
This recipe for mutton haleem has been adapted for cooking at a small scale at home. The use of pressure cooker cuts down on the cooking time at the cost of flavour and texture. To make up for that we are cooking the grains in a concentrated mutton stock made from paya, that is, trotters of a goat. The slow simmering of bones and connective tissue over a long time extracts a lot of flavour and gelatin into the stock. This gelatin is what gives haleem its mouthfeel and consistency. If you don’t have the patience, you could skip this step and just use water. It will still taste great.
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