HOW TO MAKE HALEEM

PRESENTED BYFAIZAN AHMED KHAN

UZAIR

Haleem Ingredients

• This recipe is for ½ kg good quality meatDaals

• 50g wheat soaked for about 30mins to 1 hour• 25g chana dal soaked for about 30mins to 1 hour• 25g red masoor dal soaked for about 30mins to 1 hour• 25 g white mash dal soaked for about 30mins to 1 hour• 25 g yellow moong dal soaked for about 30mins to 1 hour• 2tsp haldi

Haleem IngredientsHaleem Quorma• ¼ cup cooking oil• 1 medium sized onion chopped• 3 medium sized tomatoes chopped• 3 green chillies slit in half• ½ bunch dhanya• 4 tbsp ginger garlic paste• 2tbsp red chilli powder• 1tsp garam masala powder• 1 tsp haldi • Salt as required• Water as required

Haleem Method

• Drain the daals and put then in a pan of water together with 2tsp of haldi. Leave to boil. Cook uncovered till it has boiled. When the daal has softened cover the pan and leave to cook.

• In a separate pan, put oil along with the onion and mix well. Brown this slightly, be careful as the brown onion affects the colour of the salan. When it has slightly browned add ginger garlic paste and the meat. When the water of the meat dries add the tomatoes and the green chillies. Then add red chilli powder and haldi, mix well then add salt, garam masala and about ¼ cup water and leave to cook for a few minutes.

Haleem Method

• When the water has dried, add 2 cups more of water and leave to cook.

• When the daal is done, use a utensil called ‘ghootna’ or any other thing that would mash the dal to blend it or mash it DO NOT add water to the daal and cook. Separate the meat from the gravyin another dish and remove the meat from the bone and shred when a little cool. Reduce the quorma gravy further.

• Add shredded botis to the daal mixture and add a little of the reduced gravy, and blend it further with the same ghootna for about 15 minutes add the rest of the gravy till it is resha resha and blend well until the look of the haleem is achieved and meat is shredded.

HALEEM