Sun. Nov 27th, 2022
haleem recipe

                How to make haleem recipe at home

About Haleem recipe

In the Middle East, Central Asia, and the Indian and Persian subcontinents, haleem recipe is a common form of stew. Despite regional variations, the meal often contains meat, lentils, and wheat or barley. The meat is blended or mashed in the curry before it is served hot with flatbreads or on its own. However, Iran is where the genuine haleem, which is prepared differently from this kind, is made. This comes with wheat, pork, cinnamon, and sugar on the side. And Iran has been cultivating individuality since ancient times.

Types of Haleem

Haleem is also known by the names keşkek, harisa, and khichra in Pakistan, Afghanistan, Tajikistan, Uzbekistan, and northern Iraq; halim in Iran; West Bengal; and Bangladesh; and khichra in India and Pakistan.

Cultural History

All year long, haleem is offered as a snack item during bazaars. It is also an unique meal made during the Ramadan and Muharram months of the Muslim Hijri calendar, especially among Muslims in Pakistan and India. Some neo-Orthodox fundamentalist South Asian Muslims have begun calling this dish “Daleem,” reasoning that it is more accurate because the South Asian version of this dish contains significant amounts of dal, or lentils, because the name of this dish is the same as one of the names of Allah, specifically Al Haleem. Haleem recipe is still the most common name used.

Haleem Recipe

Ingrredients for haleem;

  • 500 gms beef/mutton – 500 gms
  • Ginger Garlic Paste – 4 Tsp
  • Salt – To Taste
  • Red Chili Powder – 2 Tsp
  • Coriander Powder – 2 Tsp
  • Turmeric Powder – 2 Tsp
  • Garam Masala Powder – 2 Tsp
  • Yogurt – 1 Cup
  • Chana Daal – 1 Cup
  • Masoor Dal – ½ Cup
  • Moong Daal – ½ Cup
  • Maash Daal – 2 Tbsp
  • Rice – 300 gms
  • Wheat (Gandum) – 1 Cup
  • Barley (Jau) – ½ Cup
  • Oil – 3 Tbsp
  • Onion Slices – 1 medium size
  • Garnish with brown onion, green chilies, fresh coriander, and julienne ginger.

Process for Haleem recipe

1.Prepare Lentils (Daal)

  • All daals (lentils) should be washed and soaked overnight (Max. 8 hours).
  • The soaked daal should be washed one more.
  • 4 cups of water and the daal should be placed in a pan.
  • Add salt (to taste), red chilli powder (one teaspoon), turmeric (one teaspoon), coriander (one teaspoon), and garam masala powder (one teaspoon) (1 Tsp).
  • Stir it thoroughly to combine all the ingredients
  • On low to medium heat, cook the dish with the lid on for about an hour

2.Prepare Rice, Wheat & Barley

  • Rice, wheat, and barley may all be cooked until they are soft in another pan on low to medium heat.
  • To keep flavour, add salt while the mixture is boiling.

3.Prepare Meat

  • Now heat up some oil in a different pan.
  • On medium heat, add the ginger-garlic paste and cook for a little while.
  • On high heat, add the meat and stir.
  • Add spices as well. Red chilli powder (to taste), turmeric (to taste), coriander (to taste) and garam masala powder (to taste) (1 Tsp).
  • One cup of beaten yoghurt should be added as well.
  • Once oil appears on the surface, continue to cook the curry over high heat.
  • Add 2 cups of water and 1 teaspoon of garam masala at this point.
  • To tenderise the beef, cook it with the cover on for 40 to 50 minutes.

4.Final step

  • Now combine all the ingredients.
  • All components should be thoroughly combined by beating (This step known as Ghonta).
  • All components should be thoroughly combined by beating (This step known as Ghonta).
  • You may use a hand blender for ease, but avoid making a smooth paste. Blend coarsely.
  • Now prepare a golden onion tadka.
  • Slices of one medium onion are added to the heated oil (1.5 Tbsp) and cooked until they turn brown.
  • Pour the tadka into Haleem.
  • Mixing all the ingredients together will take a half-hour on very low heat under a cover.
  • Serve with thinly sliced ginger, fresh coriander, green chilies, and brown onion.

I hope that you have understand my Haleem recipe wish you best of luck.

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