Entrees

Haleem

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Haleem

5 from 1 vote
Course: Main
Servings

4

servings
Prep time

30

minutes
Cooking time

4

hours 
Calories

300

kcal

Ingredients

  • 2 kg. Beef (boneless)

  • 1.5 tbs. Salt

  • 2 tsp. Red Chili (Lal Mirch)-powder

  • 1 tsp Turmeric (Haldi) powder

  • 1 Bay leaf(Tezpatta)

  • 1/2 kg. Daal Chana

  • 300 grms. Whole Wheat

  • 100 grms. Barley (Jaw)

  • 1 cup Oil

  • 1 tsp. Garam Masala

  • 1 large Onion

  • 4 Lemon (sliced) OR Lemon-juice

  • 12 Green Chilies

  • 1 cup Coriander (Dhaniya)-chopped leaves

  • 1/4 cup Ginger (Adrak)-Julian

Directions

  • Soak all three grains overnight.
  • Fry the meat in oil with 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 8 cups of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
  • Put the grains and daal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add 3 cups of 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.

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