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Recipes in English
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Meat /
Beef / Mutton Recipes >> Haleem |
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Wheat grains 1/2 kg
(crushed and soaked in water for 1 1/2 hour) |
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Mutton or beef 1 1/2
kg |
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Gram lentils 1 cup
(soaked and boiled) |
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Onions 3 medium
thinly sliced |
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Ginger and garlic
paste 2 tbsp |
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Garam masala 1 tsp
ground |
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Red chili powder 2
tbsp |
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Coriander powder
11 1/2 tsp |
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Turmeric powder 1
tsp |
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Salt to taste |
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Dalda or your
choice of Banaspati Ghee / Oil 1 1/2 cups |
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Soda 1 pinch |
Seasoning and garnish
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Fresh mint leaves
1 bunch finely chopped |
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Fresh coriander 1
bunch finely chopped |
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Green chili finely
chopped |
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White cumin 1 tsp
roasted and ground |
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Garam masala 1 tsp
ground |
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Ginger 2 medium
pieces finely chopped |
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Onion 1 large
sized thinly sliced |
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Lemons 4 cut into
quarters |
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Dalda or your
choice of Banaspati Ghee / Oil 2 cups |
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Heat banaspati in a pan. Put meat in the pan; add garlic,
garam masala, red chili powder, coriander powder, turmeric
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 pinch of soda in it and cook further
for 15-20 minutes.
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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 griddle (tava) on low heat and cook
for 30-40 minutes.
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Fry the sliced onion in ghee and drain on absorbent paper.
When the Haleem is cooked, sprinkle fried onions, garam
masala, fresh mint and coriander leaves. Also garnish with
cumin and ginger. Keep a little of the seasoning separate
and serve with Haleem.
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