Wednesday, 23 July 2014

Haleem

Haleem is famous in Hyderabad, Pakistan, Persia and Bangladesh during Ramadan.it is made with wheat, barley, lentils and meat.The traditional method of cooking haleem is by slow cooking. I have very good memories with this dish from my childhood.We used to cook it in a large pot and everyone has turn to come and smash with a wooden ghota lolz. Now food processor is doing this job but i must say that the taste which comes from ghota is far more yummy than food processor version.
I have made haleem many times with different methods and ingredient
Today i have tried it with a very quick recipe which includes pressure cooker.I have put everything inside pressure cooker and after 3-4 whistle i got a soft better
My personal choice is to cook it more than longer because the more it will cook the more it will be yummier.
so here we go!
Ingredients
1 kg beef (u can use mutton or chicken)
(meat quantity is upto u but its taste truly depends on meat...more meat more texture and more flavor)
3/4 cup wheat (dalia)
1/2 cup barley (joe)
2 tbsp red lentil (masoor dal) optional
2 tbsp gram lentil (chana dal)
2 tbsp urad dal
2 medium onion
3 tbsp haleem masala (any brand)
salt to taste
1 cup oil
For garnishing
mint leaves
lemon
green chilies chopped (optional)
ginger julienne
brown crisp onion

Procedure

  • Soak the dal

  • In pressure cooker add oil and meat

  • Cook for few seconds then add haleem masala and cook for other few seconds



  • Now add in the dals and 3-4 cups of water and bring it to a boil


  • Pressure cook it until 3-4 whistles
  • Remove the pressure and combine the mixture


  • Let it come to room temperature
  • Now grind it in food processor (or as u like)


  • Do not grind it to a fine paste it should be coarse paste

  • Now pour it back into pan and add 3-4 cups of water


  • Let it simmer and mix with spatula after time to time




  • When it is enough thick taste it and more spice mix if u like
  • In frying pan add oil and one sliced onion

  • Golden fry them and bhagar the haleem


  • Haleem is ready garnish with the above ingredients and chaat masala
  • Serve with naan

  • Usually i make haleem in large pot and let it simmer for hours by adding lots of water
  • But today i repeated that step 2 times as my pot was small
  • I let it thick and then added the water again
  • In this way raw flavor of dal subsides and u can enjoy haleem even better


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