Haleem
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Haleem also called daleem or khichra is one of those dishes that are synonymous with large gatherings in Pakistan. Along with Biryani, Haleem is also one of them. Haleem is a classic dish, a type of porridge or stew that is hot and spicy. Haleem or Daleem is a grain and meat porridge made from tender shredded beef and slow-cooked barley, wheat, rice and a variety of pulses. Legend has it that it was often made as a dish to serve to a crowd when there wasn't much available.
Historically, haleem is a dish said to be inspired by harees, a meat and wheat porridge made in the Middle East. It was brought to the subcontinent by Mughal emperor Humayun. Since then, haleem has evolved as a dish in its own way. The subcontinent's version is spicy in taste and has different variations as per areas like Hyderabdi Haleem, Pakistani Haleem or Degi haleem. Each ingredient in the traditional haleem, is cooked separately, then mixed together and slowly cooked to achieve a thick and creamy texture.
Garnishes like ginger, fresh coriander and green chilies give the haleem a proportional interest. Halimais is a substantial meal in itself that feels healthy, nourishing and incredibly satisfying. As I already mentioned haleem has got its own variation according to different rigions and tastes. Some people now use to make chicken haleem but I am sharing here the recipe of Beef haleem of traditional degi haleem. Hope you will love this recipe.
Ingredients
- Gandum (wheat) 1 cup
- Jau (barley) 1/2 cup
- Dal channa (split bengal gram) 1/2 cup
- Dhuli dal moong (split & skinned green gram) 1/2 cup
- Dhuli Daal mash (split and skinned black gram) 1/2 cup
- Dhuli dal masoor (orange lentil) 1/2 cup
- Basmati chawal (basmati rice) 1/2 cup
- Namak (salt) 1 tablespoon
- Pani (water) 4-5 liter or 5-6 liter
- _______________ For Haleem Masala ______________
- Jaifal (nutmeg) 1/2
- Javatri (mace) 1 teaspoon
- Kali ilaichi (black cardamom) 2
- Laung (cloves) 12
- Hari ilaichi (green cardamom) 5-6
- sabut kali mirchain (black pepper corns) 1 tablespoon
- Dar chini (cinnamon stick) 2-3
- Kabab chini (cubeb pepper) 1/2 tablespoon
- ________________ For Beef Stew _________________
- Beef 1 kg or 1000 grams
- Ghee 1 & 1/2 cup
- Piyaz (onion) 4 medium size (thinly sliced)
- Sabut zeera (cumin seeds) 1 & 1/2 tablespoon
- Tez paat (bay leaves) 4-5
- Pisa lehsan adrak (ginger garlic paste) 1 & 1/2 tablespoon
- Pisi laal mirchain ( red chili powder) 2 tablespoon
- Kuti laal mirchain (chili flakes) 1 & 1/2 tablespoon
- Haldi (turmeric) 1 tablespoon
- Namak (salt) to taste
- Dahi (yogurt) 375 grams
- Bhuna pisa zeera (roasted cumin powder) 1 & 1/2 teaspoon
- Pisa dhanya (corinader powder) 1 & 1/2 tablespoon
- Pani (water) as required (i added 2 liters of water)
Directions
In a grinder add nutmeg, mace, black cardamom, cloves, green cardamom, black pepper corns, cinnamon stick, cubeb pepper and grind well.
Strain for a fine powder and keep aside.
Wash and soak all the grains and lentils for about 8 hours or over night.
Drain the water and add in a big pot.
Add enough water that will cover the lentils and grains (4-5 liters) along with salt, mix well.
Let the water come to the boil over medium high flame, then turn the flame to low and cook the grains and lentils for 1-2 hours so that everything cooked well.
In a pressure cooker (you may use pot as well if you don't want to use pressure cooker) add ghee and heat it.
Add sliced onion in it and let these fry over medium flame till they turn golden brown.
Take out over a kitchen towel so that excess oil may drained.
In the same ghee add cumin seeds, bay leaves and ginger garlic paste, fry for few seconds.
Add beef in the ghee and fry for 4-5 minutes.
Add red chili powder, chili flakes, turmeric and salt in it, mix well.
Add 2-3 tablespoon of water and fry the beef with spices for 4-5 minutes.
Add whisked yogurt in it, mix well.
Then add half of already fried onions in it along with cumin powder, coriander powder, mix well.
Add water in it, cover the pressure cooker and let the beef cook for about 60-90 minutes.
Release the pressure and give a stir to the beef, take out the beef pieces and bay leaves in another bowl.
Discard the bay leaves and shred the beef. Keep it aside.
Mean while the grains and lentils will be cooked and thickened.
Add the ghee and spice mixture that remained after cooking the beef in this lentils pot and mix well. (We will not add the shredded beef at this stage).
Also add 1 tablespoon of prepared haleem masala.
Now blend these with a wooden hand masher, immersion blender or blender jug as per your choice.
Add the shredded beef now and combine well. Let these cook for another 20-30 minutes over low flame.
Tasty and best reshewala haleem is ready to serve. Garnish with julian cut ginger, lemon wedges, fried onion, fresh coriander and a bit of chaat masala.
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About Author
I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.