How to Make Appetizing Haleem

Haleem. 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.

Smooth, rich and full of flavours, this Hyderabadi Haleem recipe is a perfect balance of taste and health. Haleem Recipe - About Haleem Recipe Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia. You can cook Haleem using 20 ingredients and 10 steps. Here is how you cook it.

Ingredients of Haleem

1. It's 1 kg of 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.
2. Prepare 1 of 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.
3. It's 500 grams of 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.
4. Prepare 8 of onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy.
5. You need 1 of take onion out from oil spread on kitchen towel, to prevent them from being soggy.
6. You need 1 of use 3/4th of onions for frying meat, rest for topping.
7. It's 2 tbsp of ginger paste.
8. You need 1 tbsp of garlic paste.
9. You need 1 tbsp of cumin seed powder.
10. It's 1 tbsp of corriander seed powder.
11. You need 1 1/2 tbsp of red chilli powder.
12. You need 1 tbsp of turmeric powder.
13. You need 1 of salt to taste.
14. It's 2 tbsp of garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder).
15. You need 3 of tomatoes medium sized finely chopped.
16. You need 1 1/2 cup of oil for frying meat, use the left over from fried onion as mentioned above.
17. It's 1 of fresh corriander leaves chopped for topping.
18. You need 5 of green chillies finely sliced for topping.
19. Prepare 3 of lemons cut halfway for squeezing on top.
20. You need 1 of fresh ginger thinly cut in long strips for topping.

As common as it is in India, particularly in Hyderabad, it is surprising to know that Haleem actually has Persian roots. It is eaten in plenty of other parts of the world but most commonly by Muslims, especially in the holy month of Ramadan, for the Iftar while breaking their. This Pakistani-style Haleem (or Daleem) recipe is the real deal - authentic, full of classic flavor, the perfect consistency.yet easy to achieve. If you've ever found haleem intimidating, this recipe is for you!

Haleem instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. water can be added at intervals if the mixture is too thick.
7. don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking.
8. serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon.
9. equally good on its own or with baked flat bread(naan).
10. enjoy your meal.

A couple years ago, I said about my slow cooker haleem. Haleem is a great recipe for make ahead preparations. The wheat and lentil mixture can be cooked and processed ahead. Meat can be cooked, processed and stored too. It can be frozen in small portions for couple months.