Haleem Recipe

Haleem Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Beef & Mutton Recipes.


10989 Views 1 Comments

1 day
To Prep
2:00
To Cook
12
Servings

2 kg. Beef (boneless)
1½ tbs. Salt
2 tsp red chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaf (Tezpatta)
½ kg. dal chana
300 grm. whole Wheat
100 grm. Barley (jaw)
1 cup Oil
1 tsp. Garam masala
1 large onion
3 to 4 Lemon (slIced) or juIce
10-12 green chilies
1 cup chopped Coriander (dhaniya) leaves
¼ cup slIced Ginger (adrak)


How to make Haleem



Soak all three grains overnight.

Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.

Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.

When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.

Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.

Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.

TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons
Soak all three grains overnight.

Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.

Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.

When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.

Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.

Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.

TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons

Aneela Rizwan Posted By: Hani Muzaffer, Quatta

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Reviews & Comments (1)

Sonia Naz - Karachi Dec 18, 2013
aha haleem bohot yummy lug raha hai thanks cooking expert Aneela Rizwan,mai jald he aapki recipe try karungi thanks again.
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How to Make Haleem

How to Make Haleem

02 Nov 2014
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