Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Haleem. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Haleem Recipe. Haleem probably is the only dish for which I prefer the Hyderabadi version over the Kolkata version. Rich, thick, mushy, well-blended, Haleem is one of its kind for sure!
You can cook Haleem using 20 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Haleem
It’s 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.
Make ready 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.
It’s 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.
Make ready 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.
Make ready 1 of take onion out from oil spread on kitchen towel, to prevent them from being soggy.
You need 1 of use 3/4th of onions for frying meat, rest for topping.
You need 2 tbsp of ginger paste.
Prepare 1 tbsp of garlic paste.
Make ready 1 tbsp of cumin seed powder.
Make ready 1 tbsp of corriander seed powder.
Take 1 1/2 tbsp of red chilli powder.
Make ready 1 tbsp of turmeric powder.
Prepare 1 of salt to taste.
You need 2 tbsp of garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder).
It’s 3 of tomatoes medium sized finely chopped.
Prepare 1 1/2 cup of oil for frying meat, use the left over from fried onion as mentioned above.
Make ready 1 of fresh corriander leaves chopped for topping.
You need 5 of green chillies finely sliced for topping.
Make ready 3 of lemons cut halfway for squeezing on top.
Prepare 1 of fresh ginger thinly cut in long strips for topping.
Stream Tracks and Playlists from haleem abu haltam on your desktop or mobile device.Hyderabadi haleem (/ˈhaɪdərəbædɪˈhæliːm/) is a type of haleem popular in the Indian city Hyderabad.Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste.It is originally an Arabic dish and was introduced to the Hyderabad State by the Arab diaspora during the rule of the.
Haleem step by step
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.
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.
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.
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.
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.
water can be added at intervals if the mixture is too thick.
don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking.
serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon.
equally good on its own or with baked flat bread(naan).
enjoy your meal.
Hyderabadi Haleem Recipe is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day.Hyderabad is a multicultural melting pot, quite unlike any other Indian city.We at Shoelace Films being from Hyderabad celebrate this great diversity and its embodiment… Haleem - Haleem is a dish that is very popular amongst the muslim community of India, Pakistan Haleem - Haleem is a nutritional, fulfilling, and versatile dish that you can serve it on any day, family.
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 Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia.Aamer Haleem Voice Over Your browser does not support this audio format.Best Haleem Recipe: Make the delicious and mushy Haleem Recipe with step by step process using ingredients like mutton,ginger paste,yoghurt,garlic paste ghee,chana dal and more on Times of India.
