Haleem Food

HALEEM RECIPE HYDERABADI, MUTTON HALEEM RECIPE

Steps:

• Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.
• Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds(shahi zeera), black pepper corns.
• Add salt as per taste, add turmeric powder.
• Add little water(1 glass approx...), mix well and cook the mutton until it is tender.
• Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.
• Add about 3 glasses of water and pressure cook until the dals get soft.
• In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.
• In the same blender, add the cooked dals and blend into a fine paste and keep aside.
• In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.
• Add ginger garlic paste and saute well.
• Add fresh coriander leaves, mint leaves, green chillies, mix well.
• Add black pepper corn powder, turmeric powder and mix well.
• Add beaten yogurt, mix and cook for 5 minutes on low flame.
• Add the blended paste of dals and also the blended paste of mutton into it.
• Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.
• Add the mutton stock and mix well.
• Add pure ghee all over and mix.
• Cover the lid and cook it for about 15 minutes on low flame.
• Remove the lid and give a mix.
• Switch off the flame.
• Haleem is ready to serve.
• Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.
• Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.
• Enjoy the delicious Ramadan special mutton haleem.

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.

HYDERABADI HALEEM RECIPE: HOW TO MAKE HYDERABADI HALEEM RECIPE AT HOME | HOMEMADE HYDERABADI HALEEM RECIPE - TIMES FOOD

Steps:

• To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton to a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.
• To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.
• Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8 cups of water until its cooked completely and the water is absorbed. Blend this mix for a few seconds.
• Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.
• To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.

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.

HALEEM (PAKISTANI-STYLE)

Steps:

• Combine beef, water, cracked wheat, yogurt, cooked rice, yellow lentils, white lentils, ginger-garlic paste, and haleem masala in a pot. Bring to a boil over medium heat, while stirring often.
• Reduce heat and simmer for 8 to 12 hours. After 4 to 6 hours of cook time, check water level and add 1 to 2 cups of water as needed so haleem does not get too thick. Taste and season with salt to taste. The haleem should have porridge consistency.

PAKISTANI HALEEM RECIPE - HOW TO MAKE HALEEM AT HOME

Steps:

• Prepare Lentils (Daal)
• Wash all daal(lentiland soaked overnight (Max. 8 hours).
• Again wash the soaked daal and drain water.
• Place daal in the pan with 4 cups of water.
• Also add Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Give it a good stir to mix all the ingredients.
• Cover the pan and cook for about 1 hour on low/medium heat.
• Prepare Rice, Wheat & Barley
• In another pan, boil rice, wheat and barley on low medium heat until it gets tender.
• Add salt during the boil to maintain taste.
• Prepare Meat:
• Now in another pan, add oil and heat it up.
• Add ginger-garlic paste and saute for few seconds on medium heat.
• Add meat and stir on high heat.
• Also, add spices. Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Also, add beaten yogurt (1 cuand mix well.
• Cook the curry on high heat until oil comes on the surface.
• Now add 2 cups of water and sprinkle 1 Tsp of Garam Masala.
• Cover and cook for about 40 to 50 minutes to tender the meat.
• Assembling:
• Now assemble all the ingredients together.
• Beat well to combine all the ingredients (This step known as Ghonta).
• For convenience, you can use a hand blender but don't blend to make a smooth paste. Coarsely blend.
• Now make a tadka of golden brown onion.
• In hot oil (1.5 Tbsp), add onion slices (1 medium-size onioand cook until it gets brown in color.
• Pour the tadka in Haleem.
• Cover for 1/2 an hour on very low heat to mix up all the ingredients together.
• Serve with brown onion, green chilies, fresh coriander, and julienne ginger.

HALEEM RECIPE, HYDERABADI WITH BEEF OR MUTTON

Steps:

• Take wheat and barley in a pot. Wash and soak for 4 hours at least or preferably overnight.
• Combine lentil and rice in another pot. Wash and soak for 2 hours.
• Take soaked lentils, wheat and barley in a large heavy bottomed pot. Add salt, ginger, garlic, green chilli paste and water. The level of water should be 2 inch above the grains. Bring it to a boil then reduce heat to slow, cover the lid tightly and cook for 60-90 minutes until wheat grains are soft and mushy. Keep stirring at intervals.
• In another pot fry thinly sliced onions until golden.
• Now add meat and haleem spice mix to it. Mix well and stir fry on high heat for 2-3 minutes until the color of meat changes. Then fill the pot with just enough to barely cover the meat. Bring it to boil, then cover the pot tightly and cook for 30-45 minutes until tender. Meat curry is ready, let it cool.
• Remove meat (and bones, if using) from the curry with a slotted spoon, set aside. Add the gravy to the grains and lentil and blend it with an immersion blender. ( Add cold water if the mixture is too thick to avoid too much strain on the machine.)
• Shred the meat in the food processor in batches. (Discard the bones, if used.) Add the shredded meat and yogurt in the haleem. Mix well and cook further on slow heat and keep stirring at interval to avoid sticking from bottom.
• Stir with a ghotna or a sturdy wooden spatula in a circular motion for 5-10 minutes with intervals for sticky and homogenised texture. If the haleem is very thick add water and adjust consistency.
• Do a taste test and adjust salt. Adjust heat if needed by adding more haleem spice mix.
• In a pan heat oil and fry garlic until lightly golden. Then all the ingredients of tempering and fry for one minute. Add tempering in the haleem pot and mix well. Haleem is ready.
• Fry sliced onion in pan until golden. Work in two batches. Spread onions on kitchen towel so it gets crispy.( Skip this step if using store brought fried onions.)
• Fill a large bowl with hot haleem. Garnish with fried onions, mint, and ginger slices. Heat 2-3 tablespoon of oil until smoking hot and drizzle over the bowl of haleem. This step is optional.Serve with lemon wedges and a place of condiment on the side.
• Heat 2-3 tablespoon of oil until smoking hot and drizzle over the bowl of haleem. This step is optional. Serve with lemon wedges and a plate of condiments on the side.

HYDERABADI HALEEM| MUTTON HALEEM| HALEEM RECIPE

Steps:

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• Cut Onion into thin slices.
• Wash Mutton thoroughly.
• Take 1 Tbsp. of Ghee in a PRessure cooker and heat it properly.
• Temper the Ghee Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
• Add sliced onion and fry till those turn translucent.
• Now add ginger and garlic paste and cook till oil leaves from the side of the mixture.
• Add Mutton chunks and mix thoroughly.
• Add 1/2 Tsp. of salt and slit Green Chilies.
• Now add 2 Cups of Hot water and cover the cooker with the lid with the weight on.
• Cook on low flame until 7 whistles come out from the Pressure cooker.
• Open the Cooker once the pressure drops completely.
• Separate the bones from the mutton and mash the mutton slightly using a spatula.
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• Cut the onion into thin slices.
• Heat the oil in a Pan and deep fry the onions and keep aside. Use the same oil and fry the Cashew nuts till those turn browning in color.
• Dry roast the Rose petals and keep those aside.
• Take 1 tsp. ghee in a pan and heat it.
• Temper the Ghee with Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
• Add all the pulses (Wheat, Rice, and lentils) until those emits a nutty aroma.
• Switch off the flame and leave the pulses until cooled down completely.
• Take the mixture along with roasted rose petals and 1/3 of the fried onion and1/3 of the fried Cashew nut and grind into a coarse mixture.
• Take the mixture along with 8 Cups of water and 1/2 Tsp. of salt in a pressure cooker and cook on low flame with the weight on for 20 minutes.
• Switch the flame off and wait till the pressure drops to open the Cooker.
• [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/05/Making-Hyderabadi-Haleem-part-3.jpg"][/url]
• Now Transfer the mashed mutton to the cooker containing Lentil mixture and cook on low flame for 2 hours.
• You may add little water in between.
• Adjust the salt if required.
• Stir in every 10 minutes.
• Once done, add rest of the Ghee and cook for 5 more minutes.
• Top Hyderabadi Haleem with Fried Onion, Fried Cashew Nuts, and Lemon Juice and serve hot.

CHICKEN HALEEM

Steps:

• Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili 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 oil 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 separate and serve with haleem.

EASY PAKISTANI HALEEM RECIPE (INSTANT POT)

Steps:

• In a medium bowl, combine the lentils and rice and rinse a few times until the water runs clear. Fill the bowl with warm water and allow to soak. Set aside.
• Place the onion, garlic, and ginger in a food processor and pulse to chop finely (but not blend).
• Turn Instant Pot on Sauté mode and set to More. Once hot, add oil, ghee, and chopped onion mixture. Sauté for about 8-10 minutes, until the onions are lightly golden. While the onions are sautéing, add all the spices listed under Whole Spices.
• Add the meat and sauté until the color of the meat changes (~5 minutes). Meanwhile, pulse to chop the tomatoes and green chilies in the food processor. Set aside.
• Add the spices (haleem masala, red chili flakes, and turmeric) and salt and sauté for 30 seconds. Add the chopped tomato mixture and yogurt along with 3 cups of water.
• Drain the soaked lentils and rice and add it to the Instant Pot. Mix to combine. Cancel Sauté. Cover the Instant Pot and set the valve to Sealing. Select the Meat/Stew Setting to set the pressure time to 45 minutes.
• Allow the pressure to naturally release for at least 5 minutes, and then manually release the remaining pressure. Open the pot, and use a slotted spoon and tong to remove the beef pieces and add them to the food processor. Discard any large whole spices (the bay leaves, cinnamon stick, etc.) as they come up. Pulse to process the beef until it is just shredded and stringy but not smooth (7-8 pulses).
• Use an immersion blender to blend the dal until smooth. (You can also blend in the food processor after shredding the beef.) Turn the Instant Pot on to Sauté mode and set to Less.
• Add the shredded beef and rolled oats and stir. Sauté for 3-5 minutes to cook this mixture down. Once the haleem starts bubbling, cancel sauté and cover with a lid.
• Select Slow Cook and set to More. Allow to cook, stirring occasionally, for an additional 20-30 minutes (See Note 1). The haleem is done once a 'laced' consistency is achieved. (See Note 2) If the haleem thickens too much, add 1/2-1 cup boiling water and continue to stir. Add the garam masala and black pepper and stir to mix.

HALEEM

Steps:

• Instructions:

HALEEM

Steps:

• Pressure cook the meat in the Instant Pot for 30 minutes in about 4 cups water, 1 tablespoon ginger garlic paste and 1 teaspoon salt. Once done remove the meat and save the stock. Shred the meat and set aside.
• Wash and drain the bulgur and lentils. Pressure cook these in meat stock, add more water (if needed) in the Instant Pot for 25 minutes. Once done, blend the lentil and bulgur mix to a thick paste.
• In a large non-stick pot, heat oil and ghee.
• Add the whole spices and sauté until fragrant.
• Add the thinly sliced onions. Cook them until golden brown and tender. Next, the minced ginger and garlic and green chilies. Sauté until fragrant.
• Add the shredded meat and mix well. Once mixed, add in all the dry spices and add some water to deglaze if needed. (remove whole spices if you prefer)
• Next, whisk in the Greek yogurt and lemon juice.
• Add the blended bulgur and lentil mix and incorporate everything well.
• Slowly add water to adjust the consistency of the stew.
• Slow cook on low flame, stirring occasionally until a lacy consistency is achieved and the stew has thickened (about 30-45 minutes).
• Serve hot and garnish with fried onions, julienned ginger, green chilies and a squeeze of lemon. Enjoy with naan or by itself.

HALEEM

Steps:

• Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
• In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
• Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.
• Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
• Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.

HYDERABADI MUTTON HALEEM RECIPE

Steps:

• Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
• Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
• Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
• Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it's cooked completely and the water is almost absorbed by the wheat.
• After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
• Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
• Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
• Fry the onions or caramelize them in the remaining oil.
• Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.