Haleem Recipe – Haleem is an iconic dish that dates back to the Mughal period of time. The meal is a staple of Pakistani food that everyone enjoys. Haleem is a Middle Eastern stew prepared with flour, gramme lentils, pork, and seasonings. As the savour and time-honored dish, haleem is typically made with complete generosity and enjoyed with your loved ones.
The rich and yielding flavour will make you feel like you’re in paradise. The loaded components are mixed to create a gentle structure that will please you.
To make Haleem, add garlic, turmeric powder, red chilli powder, and coriander powder and prepare it, then boil wheat grains and add beef with grain and lentil until well combined. When the haleem was
Person
6
Time
0:20 – 0:10
Rating
Ingredients
- Wheat grains (crushed and soaked in water for 1 1/2 hours) 1/2 kg
- Mutton or beef 1 1/2 kg
- Gram lentils (soaked and boiled) 1 cup
- Onions (thinly sliced) 3 medium
- Ginger and garlic paste 2 tbsp
- Garam masala (ground) 1 tsp
- Red chili powder 2 tbsp
- Coriander powder 1 1/2 tsp.
- Turmeric powder 1 tsp.
- Salt to taste.
- Banaspati Ghee 1 1/2 cups.
- Soda 1 pinch.
- Seasoning and Garnish:
- Fresh mint leaves (finely chopped) 1 bunch
- Fresh coriander (finely chopped) 1 bunch.
- Green chili (finely chopped)
- White cumin (roasted and ground) 1 tsp
- Garam masala (ground) 1 tsp
- Ginger (finely chopped) 2 medium pieces
- Onion (thinly sliced) 1 large sized
- Lemons (cut into quarters) 4.
- Banaspati Ghee 2 cups.
Method
- Heat banaspati in a pan.Put meat in the pan.
- Add garlic, garam masala, red chili powder, coriander powder, turmeric and salt.
- Cook on medium heat. In a separate pan boil wheat grains with lots of water, add salt.
- When the grains become tender and mushy add pinch of soda in it and cook further for 15-20 minutes.
- Now mix the wheat grains with the meat and mix well.
- Stir continuously so that both are mixed properly.
- Now grind the lentils in a food processor.
- Make it into a thick paste by adding 2 cups of water while processing it.
- Pour the lentil paste into the meat and wheat mixture and stir to mix well.
- Place the pan on a heavy griddle (tava) on low heat and cook for 30-40 minutes.
- Fry the sliced onion in ghee and drain on absorbent paper.
- When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and coriander leaves.
- Also garnish with cumin and ginger.
- Keep a little of the seasoning separate and serve with Haleem.
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