How to Make Delish Haleem

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Interesting is not it, organic dwelling is a necessity no longer a choice. With any luck you will benefit from the item above. Now we come lower back to the haleem recipe. You can have haleem using 20 ingredients and 10 steps. Here's a way to cook dinner the recipe..

The ingredients needed to cook Haleem:

1. Use 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. You need 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. Take 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. Prepare 1 of take onion out from oil spread on kitchen towel, to prevent them from being soggy.
6. Use 1 of use 3/4th of onions for frying meat, rest for topping.
7. Prepare 2 tbsp of ginger paste.
8. Use 1 tbsp of garlic paste.
9. Get 1 tbsp of cumin seed powder.
10. Provide 1 tbsp of corriander seed powder.
11. Prepare 1 1/2 tbsp of red chilli powder.
12. Prepare 1 tbsp of turmeric powder.
13. Use 1 of salt to taste.
14. Get 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. Provide 1 1/2 cup of oil for frying meat, use the left over from fried onion as mentioned above.
17. You need 1 of fresh corriander leaves chopped for topping.
18. Get 5 of green chillies finely sliced for topping.
19. Prepare 3 of lemons cut halfway for squeezing on top.
20. Provide 1 of fresh ginger thinly cut in long strips for topping.

Steps to make Haleem:

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.

Educated at al-Azhar, Cairo, and Cambridge Universities, he has taught Arabic and Islamic Studies at Cambridge. Hyderabadi Haleem Recipe is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day. Haleem in different regions vary however. The Iranian Haleem is made differently than the Although a high-calorie dish, Haleem is full of nutrition as the whole wheat, barley, lentils and meat combined. Haleem- a dish hits that has notes of both gourmet and comfort food, is one of my favorite South Asian meals.

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