Haleem

Servings

10

Prep

15 min

Cook

4 hr

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A wonderful slowly cooked Pakistani/Indian traditional dish is haleem. Once you have tasted it, you will never forget its taste

Ingredients

  • 1 kg ‏Beef/ mutton/chicken (with bones)
  • 3/4 cup ‏Rice
  • 3/4 cup ‏Barley (cracked)
  • 1/2 cup ‏Chana dal
  • 1/2 cup ‏Moong dal
  • 1/2 cup ‏Mash dal
  • 1/2 cup ‏Masoor dal
  • 1 ‏Onion
  • 2 tsp ‏Garlic ginger paste
  • ‏Salt to taste
  • ‏Red pepper to taste
  • 1/2 tsp ‏Coriander powder
  • 1 tsp ‏Turmeric powder
  • 1/2 tsp ‏Curry powder
  • 1/2 tsp ‏Garam masala powder
  • 1 tsp ‏Chat masala
  • 2 Tbsp ‏Lemon juice
  • ‏Lemon for garnishing
  • ‏Ginger for garnishing
  • 3 ‏Onion for garnishing
  • 1 cup ‏Oil

Directions

  1. Soak all the lentils (dal) and rice together in lukewarm water for 2 hours. Pour water in a pot and bring to boil. Add the lentils and rice to the boiling water and cook until they are soft. Keep some of the water aside and drain the rest. Now in a blender make a paste of lentils and rice but don’t make a fine paste, it should have some texture. Now keep it aside.
  2. In a separate pot boil one glass water. Add meat to it. If you want to use boneless meat you can add bones separately. For best results use beef. Add ginger garlic paste, salt, pepper, turmeric powder, coriander powder, curry powder and cover the pot. Cook on low heat until the meat is tender.
  3. When the meat is tender add 2 Tbsp oil and garam masala. Fry the meat and keep cooking until meat is separated from bones. Remove bones.
  4. Now add the lentils, rice, barley and the water that you saved from boiling the lentils. Add about 6 glasses of water and cook haleem on low flame for about 2-3 hours or until the meat is completely mashed. Keep stirring.
  5. Cut 1 onion in slices. In a frying pan heat about 4 Tbsp oil and put in onion slices. Fry until golden brown. Add this to haleem and cook further for about half an hour.
  6. In the end add lemon juice and chat masala. Cut the remaining onions in slices and fry them until golden brown. Cut lemon and ginger into slices. Garnish haleem with lemon, ginger and fried onions. Serve with bread or enjoy with a spoon.
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