Haleem is a combination of different types of lentils/daalein and spicy meat. It is usually prepared on special occasions of family gatherings. Bhabi’s Kitchen is sharing a delicious recipe for all Haleem lovers out there. Cooking it does require effort but end results are simply best. Garnish with traditional bhagaar & enjoy with tandoori naan or just plain.
|For meat curry|
|1||Beef or Mutton||1kg|
|2||Onion||2 large, sliced|
|5||Salt, red chilli powder||To taste|
|6||Ginger Garlic Paste||2 tablespoons|
|7||Turmeric powder||1 teaspoon|
|8||Coriander powder||1 tablespoon|
|9||Chana / Bengal / Gram||2 cup|
|14||Wheat / gandum||2 cup|
|15||Barley / Jau||2 cup|
|16||Ginger||1 cup, grated|
|17||Coriander leaves||1 small bunch, chopped|
|18||Green Chilies||½ cup, finely chopped|
|19||Lemons||6-8, Cut in wedges|
|20||Fried brown onion||½ cup|
- Soak wheat and barley overnight in separate pots/bowls.
- Soak daalein and rice at least for 5 hours (you can also soak overnight).
- Boil barley and wheat (separately) with salt, red chili and turmeric till well-cooked and water dries out.
- In similar way, separately boil all daalein and rice with added salt, red chili and turmeric for additional taste.
- Once all cooked, crush them to form a paste using wooden round spoon. You can also use hand blender and blend for 2-3 minutes.
- Heat oil in a deep pot (pateela) and fry sliced onions till golden-brown.
- Add meat and stir fry on high flame.
- Now add ginger garlic paste, chopped tomatoes, yogurt and all spices.
- Fry on high flame (bhoon lein) till oil separates. Now add water enough to cook the meat. Cover the pot and let it cook till meat is thoroughly cooked.
- Add cooked daalein and rice together in the pot which has cooked meat.
- Mix well and let it simmer for ten minutes.
- Add water if you find haleem as thick.
- Add garam masala powder and cover the pot.
- After 30 minutes or so, check the consistency of haleem.
- Add chopped coriander, chilies and pour fried onions with oil (bhagaar). You can also garnish on serving dish rather than in pot.
Tip: Sprinkle chaat masala and lemon juice for a spicier taste!