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My Foolproof Haleem Recipe.


Haleem is one of those dishes that intimidate a lot of people. I have simplified this recipe for yourself and I because I love Haleem.

Our ancestors may be rolling in their graves but honestly this works just fine . If you follow the few steps in the video tutorial closely, you’ll be able to make this dish and it’ll be a charm really.

I like it on the spicier side , you can always adjust spice level, start with putting one tablespoon of chili powder and take it from there . You can always add more if you think it needs it.

A few notes:

* It is important to sear the meat , you won’t get a flavorful Haleem if you don’t.

* Don’t over grind your Haleem , start slowly and then see how you like the texture.

* Fried Onions, green chilies, julienned ginger and chaat Masala are used as garnishes typically.

*You can half the recipe because it yields so much but it freezes beautifully as well.


Recipe Video Tutorial is up under highlights,”Beef Haleem” on Instagram .

  • Ingredients:

  • 2.2 pounds beef (1 kg) , cubed

  • 1 cup Olive Oil

  • 3 tablespoons ginger garlic paste

  • 1 cup cracked wheat

  • 1/2 cup Chana Daal

  • 1/4 cup Barley

  • 2 tablespoons Salt

  • 1 1/2 tablespoons Red chili powder

  • 1 1/2 tablespoons Turmeric powder

  • 10 peppercorns

  • 8 cloves

  • 2 bay leaves

  • 2 tablespoons cumin powder

  • 2 tablespoons coriander powder

  • 1/4 teaspoon Nutmeg Powder (Jaifil)

  • 1/4 teaspoon Mace Powder (Javitri)

For Garnish :

- Sliced Onions fried to golden brown(I used 1 large)

- Julienned ginger

- Sliced green chilies

-lemon wedges


Directions:

- Grind all spices in a grinder to a fine powder .

- Soak Wheat, Chana Daal & Barley after rinsing thoroughly for at least eight hours, preferably overnight.

- In a large stock pot add ginger garlic paste , stir for a few minutes and then add the spice mix .

-Turn the heat to high and put beef that has been patted dry.

- Sear the meat and then cook on medium heat for ten minutes.

- Add the grains and fry for a few minutes.Now add 12 cups of room temperature water. Bring to a boil.

- Now put a flat pan or a tawa underneath, cover and cook for 4-5 hours until Beef is completely tender.

- Using an Emersion blender, grind your Haleem to your desired consistency.

- Garnish and serve!


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