Haleem

Here's a simple recipe for making haleem:



Ingredients

Meat (beef, mutton, or chicken) – 500g, cut into pieces

Wheat (whole wheat grains or cracked wheat) – 100g

Barley 50g

Split yellow lentils (moong or chana dal) 50g

Split red lentils (masoor dal) 50g

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Onions 2 large, finely sliced

Tomatoes 2 medium, chopped

Green chilies 2-3, chopped

Coriander powder 1 teaspoon

Cumin powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Red chili powder 1 teaspoon

Garam masala 1 teaspoon

Cinnamon stick 1 piece

Cardamom 2-3 pods

Cloves 2-3

Bay leaves 2

Salt to taste

Oil 3 tablespoons

Ghee (clarified butter) 2 tablespoons

Fresh coriander leaves for garnish

Lemon wedges for serving

Fried onions for garnish


Instructions


Prepare the grains and lentils

Wash the wheat, barley, and lentils thoroughly and soak them in water for at least 4-6 hours, or overnight for better results.


Cook the meat

 In a large pot, heat 2 tablespoons of oil and sauté the onions until golden brown.

Add the ginger and garlic paste and cook for another 2 minutes.

Add the meat pieces and cook until browned on all sides.

Add chopped tomatoes, green chilies, and cook until the tomatoes soften.


Spices

Add coriander powder, cumin powder, turmeric, red chili powder, and salt. Stir well and cook for another 5 minutes, allowing the spices to cook.


Add water and cook the meat

Pour in about 4-5 cups of water. Bring it to a boil, then lower the heat and let it simmer for 1-2 hours until the meat becomes tender (you can use a pressure cooker to speed up the process, cooking for 30-40 minutes).


Cook the grains and lentils

In another pot, cook the soaked wheat, barley, and lentils with some water until they are soft and mushy (this may take around 30-45 minutes).


Blend everything together

Once the meat is cooked and tender, add the cooked grains and lentils to the pot with the meat.

Use a hand blender or a traditional method to mash the mixture until smooth and creamy. You may also add some water to achieve your desired consistency.


Final touches

Add the garam masala, cinnamon stick, cardamom, cloves, and bay leaves. Stir well and simmer for another 15 minutes.

 In a separate pan, heat ghee and pour it over the haleem, stirring gently.


Serve

Garnish with fresh coriander leaves, fried onions, and lemon wedges. Serve hot with naan or rice.


Enjoy your delicious haleem!

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