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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