I'm craving a warm bowl of beef haleem with crispy fried onions, lemon, and chaat masala.Let's make this simplified haleem recipe at home with my tried-and-tested recipe.
Haleem is a spicy and hearty stew made with meat, wheat, haleem masala and lentils. It has a slightly sticky texture and threads of pounded meat.
5hours hours 40minutes
The first image displays the grains and lentils to make haleem base.
This second picture shows the necessary ingredients to cook the juicy and flavorful meat.
haleem spice mix
1. Begin by washing wheat and barley until water runs clear. Then soak it for 4 hours at least or preferably overnight.
Similarly, combine lentil and rice in other pots and wash thoroughly. Lentils require just 2 hours of soaking
Transfer soaked wheat and lentils to a pot with ginger, garlic, chili paste, and enough water to cover. Bring to a boil, then cover and cook until wheat is soft and mushy.
Once the wheat and lentil mixture is cooked through, remove it from the heat and set it aside in a large bowl. Cover the bowl with a lid to keep the mixture warm and moist.
In a large pot, heat oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until golden brown and softened.
Now add meat, bones and haleem spice mix to it. Mix well and stir fry on high heat for 2-3 minutes.
Once the meat has browned on all sides, add enough water to the pot to just barely cover the meat.
Bring the meat to boil, then cover the pot and cook for 30-45 minutes until tender. Meat curry is ready, let it cool
Remove meat from the curry with a slotted spoon. Add the gravy to the grains and lentil and blend it with an immersion blender. ( Add cold water if the mixture is too thick )
Carefully remove the meat from the bones of the beef stew, using a fork and spoon to help you separate the meat from the bones.
Shred the meat in the food processor in batches.(Alternately, you can also pound the meat to shred it.) Add the shredded meat in the haleem.
In a pan heat oil and fry garlic until lightly golden. Then add the ingredients of tempering and fry for one minute.
Add the blended lentil mixture and shredded beef to the pot. Stir to combine well and cook for a few minutes, until the meat is heated through.
Then add the yogurt. Mix well and adjust consistency by adding water if needed. (The haleem shpuld have porridge like consistency.)
The last step is to stir haleem with a ghotna or a sturdy wooden spatula in a circular motion for 5-10 minutes (at intervals) to develop a sticky consistency.
Haleem is ready to serve. Fill a large bowl with hot haleem. Garnish with fried onions, mint, and ginger slices.
By Mariam Sodawater