Gluten Free Haleem Food

EASIER SLOW COOKER HALEEM (PAKISTANI BEEF AND LENTIL STEW) - GLUTEN-FREE

Steps:

• Combine all the lentils and rice in a medium-sized bowl and fill with warm water. Use your hand to gently swirl the grains around until the water becomes murky. Tip the bowl to take out the excess water and repeat until the water runs clear. Let these soak in water for an hour and then strain.
• In a large pot, add the strained lentils and 6 cups of water. Bring to a boil over high heat, then remove the foam and lower the heat to a simmer. Cover and cook for 1 hour. Make sure the chana dal (yellow split peas) has completely cooked, as it takes the longest. Remove from heat and set aside to cool. Strain using a colander.
• Heat oil and ghee in a large pot over medium-high heat. Add the whole spices and onions and sauté until lightly golden, about 8-10 minutes. Add the garlic and ginger and sauté for about a minute until the raw smell disappears and the onions have deepened in golden color. Add the meat and continue to sauté until the color of the meat changes.
• Add the rest of the ingredients listed under meat (from the tomatoes to the haleem masala powder) and mix well. Add 4 cups of water and raise the heat to bring to a boil. Lower the heat to medium, cover and simmer until the meat is cooked, about 1 1/2 hours in a regular pot. Keep checking this periodically to ensure the meat doesn't stick to the bottom of the pan. Add more water, if necessary.
• Once the meat is tender, place a large bowl under a strainer and strain so that the meat and stock separate. Use a fork to remove the beef pieces and set them aside. If you're using bone-in meat, separate the meat from bone and discard the bones.
• Discard any large whole spices (the bay leaves, cloves, cinnamon stick, and cardamoms) from the strainer and add the rest of leftover onion/tomato masala to the beef. (It's okay if some whole spices remain in there. You'll notice them later in the process.) Reserve the stock water (it will be about 2 cups. If not, add water to make it 2 cups).
• Line your slow cooker with a slow cooker liner (optional). In a food processor, blend the lentils and grains until smooth. Transfer this mixture to the slow cooker. In the same food processor, use the pulse function to chop the meat so that it is shredded but not completely smooth and mushy like the lentils and rice. You want the chunks gone but you want to maintain the shredded texture (or strands of the meat) as much as possible.
• Transfer this beef mixture to the slow cooker. Then add the oatmeal and 2 cups of the stock and mix well. Cover and cook on low for 6 hours. Then remove it from the heat and allow to cool until you can refrigerate it. Refrigerate overnight.
• The next day, cover and cook on low again for 5-6 hours (add a bit of water if you'd like a thinner haleem). Open the lid, turn the heat setting to high, and taste to adjust seasoning. Stir in the freshly cracked black pepper and garam masala, if using. Allow the haleem to cook, stirring occasionally, with the lid open for about 30 minutes or until the desired texture is achieved.
• Place the haleem in your serving bowl. I've found the temperature of the haleem isn't too hot in the slow cooker so you can also transfer it to a regular pan and raise the heat if you'd like.

HYDERABADI HALEEM

Steps:

• Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.
• Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
• In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.
• Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.
• Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.
• While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.
• Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.
• Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.
• In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 teaspoon garam masala and simmer 10 minutes. Use extra water or stock as needed
• Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.

GLUTEN FREE HALEEM

Steps:

• Soak lentils and oats overnight or for at least 2 hours.
• Fry the meat in oil. Add spice mix, garlic,and fry. Add 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
• Meanwhile, put the oats and lentils in a pot with 1 teaspoons salt, 1 tsp chili powder and 1/2 tsp Turmeric. Add water and cook on low flame till very soft.
• Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing. Fry the onions on medium heat and add salt, making the onions more crispy.
• When meat and the grains are soft, mix them together, add part of fried onions. Leave on a very low flame and keep mixing and mashing. I like to use hand blender.
• Remove from heat and serve with garam masala, chat masala, fresh Cilantro leaves, green chilies, ginger, fried onions and limes.

HALEEM

Steps:

• soak the wheat over night.
• cook the wheat,mutton and salt for 6 hour.
• next blend that untill mutton is fuzz for 1.5,2 hours.
• next Remove from heat Halim for 1 hour.
• decorate that with butter and mixed sugar and cinnamon.
• Enjoy!