Haleem Recipes

HYDERABADI HALEEM

Steps:

• Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.
• Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
• In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.
• Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.
• Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.
• While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.
• Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.
• Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.
• In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 teaspoon garam masala and simmer 10 minutes. Use extra water or stock as needed
• Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.

PAKISTANI HALEEM RECIPE - HOW TO MAKE HALEEM AT HOME

Steps:

• Prepare Lentils (Daal)
• Wash all daal(lentiland soaked overnight (Max. 8 hours).
• Again wash the soaked daal and drain water.
• Place daal in the pan with 4 cups of water.
• Also add Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Give it a good stir to mix all the ingredients.
• Cover the pan and cook for about 1 hour on low/medium heat.
• Prepare Rice, Wheat & Barley
• In another pan, boil rice, wheat and barley on low medium heat until it gets tender.
• Add salt during the boil to maintain taste.
• Prepare Meat:
• Now in another pan, add oil and heat it up.
• Add ginger-garlic paste and saute for few seconds on medium heat.
• Add meat and stir on high heat.
• Also, add spices. Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Also, add beaten yogurt (1 cuand mix well.
• Cook the curry on high heat until oil comes on the surface.
• Now add 2 cups of water and sprinkle 1 Tsp of Garam Masala.
• Cover and cook for about 40 to 50 minutes to tender the meat.
• Assembling:
• Now assemble all the ingredients together.
• Beat well to combine all the ingredients (This step known as Ghonta).
• For convenience, you can use a hand blender but don't blend to make a smooth paste. Coarsely blend.
• Now make a tadka of golden brown onion.
• In hot oil (1.5 Tbsp), add onion slices (1 medium-size onioand cook until it gets brown in color.
• Pour the tadka in Haleem.
• Cover for 1/2 an hour on very low heat to mix up all the ingredients together.
• Serve with brown onion, green chilies, fresh coriander, and julienne ginger.

HALEEM RECIPE

Steps:

• Wash and soak wheat over night.. Wash and soak all lentils over night in a separate bowl.. In a big pan, heat 1/4 cup oil, then add cloves, whole black pepper and cinnamon sticks.. When it crackles, add enough water to boil wheat. Then add turmeric powder to it.. Add soaked wheat in boiling water and let it boil on slow heat, till it is cooked properly.. Boil all the soaked lentils separately and blend it.. Boil meat or chicken and shred the meat properly.. Mix the stock of meat in the boiling wheat to enhance the taste.. Slightly blend the cooked wheat.. Mix lentil with wheat mixture to get required texture.. Heat 3/4 cups of oil, add 2 tbsp ginger garlic paste, and a packet of Shan Haleem Masala and mix well.. Now add shredded meat, mix well and add little water to it.. Let it cook till it starts boiling.. Add 1/2 cup fried onions and mix well.. Let it cook for 5 mins and add it to the wheat mixture.. Mix well, and let it cook for 1/2 hour on slow heat..

HALEEM (PAKISTANI-STYLE)

Steps:

• Combine beef, water, cracked wheat, yogurt, cooked rice, yellow lentils, white lentils, ginger-garlic paste, and haleem masala in a pot. Bring to a boil over medium heat, while stirring often.
• Reduce heat and simmer for 8 to 12 hours. After 4 to 6 hours of cook time, check water level and add 1 to 2 cups of water as needed so haleem does not get too thick. Taste and season with salt to taste. The haleem should have porridge consistency.

CHICKEN HALEEM

Steps:

• Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, 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 a pinch of soda and cook further for 15 to 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 tava or griddle on low heat and cook for 30 to 40 minutes.
• Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.