Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, haleem. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Haleem is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Haleem is something which I’ve loved my whole life. They’re fine and they look fantastic.
Haleem is a type of stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. Popular variations include keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia; Halim in Bangladesh and West Bengal. Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia.
To begin with this recipe, we have to prepare a few ingredients. You can cook haleem using 20 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Haleem:
- Get 1 kg red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon
- Prepare 1 mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night
- Prepare 500 grams wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker
- Take 8 onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy
- Make ready 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
- Take 1 use 3/4th of onions for frying meat, rest for topping
- Make ready 2 tbsp ginger paste
- Get 1 tbsp garlic paste
- Prepare 1 tbsp cumin seed powder
- Get 1 tbsp corriander seed powder
- Make ready 1 1/2 tbsp red chilli powder
- Take 1 tbsp turmeric powder
- Take 1 salt to taste
- Make ready 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
- Get 3 tomatoes medium sized finely chopped
- Get 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
- Get 1 fresh corriander leaves chopped for topping
- Make ready 5 green chillies finely sliced for topping
- Take 3 lemons cut halfway for squeezing on top
- Make ready 1 fresh ginger thinly cut in long strips for topping
Haleem is a classic delicacy in the Indian subcontinent and middle east. With its roots in Persian cuisine, this savory porridge is now prepared in India with meat, wheat, lentil, spices and herbs. It is somewhere between a stew and a soup in consistency; like the stoup referred to by Rachel Ray! It's full of gentle spices and warm comfort, and a Pakistani favourite.
Instructions to make Haleem:
- red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon,till tender and half the broth is left, take out the meat and set the broth aside for later use
- mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night and then boiled in a large pot with 5 litres water including the meat stock,till very soft and excess water dried, alternatively use pressure cooker and follow the instructions of the manufacturer, blend the lentils in blender to make a smooth paste, in the original recipe you have to use a hand masher to mash lentils well when soft and still on heat but too time consuming, the trick is not to over blend so that chunks of lentil remain and the paste is NOT very slimy and smooth
- wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker
- heat the oil in a large non stick pot,add garlic and ginger paste till golden, add 3/4 th of the fried onions,all the dry spices including the salt to taste,I use 1 tablespoon,continuously stirring for 5 min, add the tomatoes,fry till tomatoes are soft, add the cooked boneless meat(chopped in a chopper)cook for 10 min while stirring and sprinkling water to prevent sticking and over browning, till oil separates and a nice curry is formed
- add the lentil and wheat paste n batches and vigourously stirring, cook for 30 to 45 min stirring at intervals till a nice slow dropping consistency is achieved
- water can be added at intervals if the mixture is too thick
- don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking
- serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon
- equally good on its own or with baked flat bread(naan)
- enjoy your meal
It is somewhere between a stew and a soup in consistency; like the stoup referred to by Rachel Ray! It's full of gentle spices and warm comfort, and a Pakistani favourite. Haleem gets its lovely sticky consistency from constant stirring, so give yourself up to the hypnotic cooking and enjoy the aromas as you do. Haleem is a delicious and filling Arabic stew typically made with a variety of barley or wheat, lentils and meat. It's a popular recipe in the Middle East, Central Asia and Indian Subcontinent.
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