Haleem

Haleem is said to be one of the original “generosity dishes”, meaning it was always prepared with the intention of sharing with others



Haleem is made of wheat, barley, meat (usually minced meat of beef or mutton or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.

Ingredients
  1 cup wheat
  ¼ cup white maash (urud) dal
  ¼ cup 1 tbsp barley
  ¼ cup moong dal
  ¼ cup masoor dal
  ¼ cup basmati rice
  1 cup channa dal
  ½ to ¾ cup oil
  2 ½ lbs preferably boneless veal or beef stew (without fat), mutton and chicken can be used as well
  1 ½ cup beef or chicken stock
  1 ½ heaped tablespoon red chilli powder (increase or decrease according to taste if needed)
  2 to 3 tablespoons ginger garlic paste,
  1 tablespoon heaped coriander powder
  1 ½ teaspoon level turmeric powder
  1 ½ large onions sliced for frying
  Salt to taste

Ingredients for sealed pot cooking
  1 level teaspoon garam masala powder
  ¼ teaspoon nutmeg powder
  ¼ teaspoon mace powder
  ½ teaspoon black cumin
  ½ teaspoon green, cardamom powder

Ingredients for Garnish or served on the side
  Lemon wedges
  chopped cilantro and green chillies
  fried onions
  julienned ginger
  chaat masala
  yoghurt and naan.

Method
1. Wash and soak all seven grains for 6 to 8 hours. 
2. In a pan, fry onions until golden-brown, adding meat, ginger, garlic, chilli powder, turmeric, coriander powder, stock and salt. Cook until korma is tender.
3. In a large separate pot, boil pre-soaked grains until tender, approximately for 2 to 2 ½ hours.
4. Eyeball the water quantity (for boiling and cooking) depending on the required consistency and thickness of the haleem.
5. Once boiled, put grains in blender and blend roughly, pouring the blended grains back in the pot for cooking.
6. Repeat the blending process with the meat korma, pouring the roughly blended korma into the cooking grains.
7. Mix thoroughly on low to medium flame, stirring constantly.
8. Cook and stir until the correct consistency, tasting for salt and chilli content. The haleem must be well blended.
9. Now add sealed-pot ingredients and mix well. Seal the pot and let steam for a few minutes.
10. Garnish and serve with a side of naan - Enjoy.