Haleem

Haleem

Haleem is a traditional delicacy of Pakistan. This recipe is restaurant favorite and has an authentic taste. Invite your friends and entertain them with delicious Haleem.Haleem 01

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
Apna 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

COOKING DIRECTIONS:

1) Heat Banaspati Ghee in a pan.Put meat in the pan.

2) Add garlic, garam masala, red chili powder, coriander powder, turmeric and salt.

3) Cook on medium heat. In a separate pan boil wheat grains with lots of water, add salt.

4) When the grains become tender and mushy add pinch of soda in it and cook further for 15-20 minutes.

5) Now mix the wheat grains with the meat and mix well.

6) Stir continuously so that both are mixed properly.

7) Now grind the lentils in a food processor.

8) Make it into a thick paste by adding 2 cups of water while processing it.

9) Pour the lentil paste into the meat and wheat mixture and stir to mix well.

10) Place the pan on a heavy griddle (tava) on low heat and cook for 30-40 minutes.

11) Fry the sliced onion in ghee and drain on absorbent paper.

12) When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and coriander leaves.

13) Also garnish with cumin and ginger.

14) Keep a little of the seasoning separate and serve with Haleem.

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