Haleem is a stew popular in the Middle East, Central Asia, Pakistan, and India. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. Popular variations include keşkek in Turkey, Iran, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia;Khichra in Pakistan and India; and Hyderabadi Haleem in Telangana, India.
Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken, lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
- 1 ½ kilograms of Mutton
- ½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour)
- 1 cup of Mix Lentils (soaked and boiled)
- 3 medium Onions (thinly sliced)
- 1 tbsp. Garlic Paste
- 1 tbsp. Ginger Paste
- 1 tsp. ⦁ Garam Masala Powder
- 2 tbsp. Red Chilli Powder
- 1 ½ tbsp. Coriander Powder
- 1 tsp. Turmeric Powder
- Salt (to taste)
- 1 cup Olive Oil
INGREDIENTS FOR SEASONING GARNISH
- 1 bunch of Fresh Mint Leaves (finely chopped)
- 1 bunch of Fresh Coriander Leaves (finely chopped)
- Green Chilli (finely chopped – to taste)
- 1 tsp. Cumin Seeds (roasted and ground)
- 1 tsp. Garam Masala Powder
- 2 medium size pieces of Ginger Root
- 1 large Onion (thinly sliced)
- 4 Lemons (cut in quarters)
- 1/2 cup clarified butter
- Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
- In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
- Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
- Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
- Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with haleem.
The recipe is by my friend Tamanna Haq, if you want more details mail get at firstname.lastname@example.org