A warm bowl of Beef Haleem with fried onions, lemon wedges, mint, and chat masala can win anyone’s heart.
Servings 16 Servings
For Grains and Lentils
- 1½ cup whole wheat kernels or broken wheat (300 gram)
- ½ cup barley Jaav, (100 grams)
- ¼ cup rice
- ¼ cup red lentil Masoor daal or substitute with Bengal gram
- ¼ cup yellow lentil Moong dal or substitute with bengal gram
- ¾ cup Bengal gram channa dal
- 2 tablespoon green chilli paste
- 2 tablespoon ginger paste
- 2 tablespoon garlic paste
- 1 teaspoon salt or more to taste
For Meat Curry
- ¼ cup oil
- 2 large onion , thinly sliced
- 6-8 tablespoon Haleem Spice Mix less or more to taste (Find my recipe here)
- 1 kg beef or lamb/mutton boneless (can add extra bones too) see notes 1
- 2 cup water
- ½ cup of oil use oil used to fry sliced onions
- 2 tablespoon chopped ginger
- 2 tablespoon chopped garlic
- 1 teaspoon cumin seeds
- 12-15 curry leaves substitute with mint leaves
- 4-6 round button chilles
For Garnish and condiments
- 6 medium onions skip if using ready-made fried onions.
- Ginger sliced
- Mint leaves
- Chat masala
- green chillies sliced, less spicy ones
For wheat and lentils
Take wheat and barley in a pot. Wash and soak for 4 hours at least or preferably overnight.
Combine lentil and rice in another pot. Wash and soak for 2 hours.
Take soaked lentils, wheat and barley in a large heavy bottomed pot. Add salt, ginger, garlic, green chilli paste and water. The level of water should be 2 inch above the grains. Bring it to a boil then reduce heat to slow, cover the lid tightly and cook for 60-90 minutes until wheat grains are soft and mushy. Keep stirring at intervals.
For Meat Curry
In another pot fry thinly sliced onions until golden.
Now add meat and haleem spice mix to it. Mix well and stir fry on high heat for 2-3 minutes until the color of meat changes. Then fill the pot with just enough to barely cover the meat. Bring it to boil, then cover the pot tightly and cook for 30-45 minutes until tender. Meat curry is ready, let it cool.
Remove meat (and bones, if using) from the curry with a slotted spoon, set aside. Add the gravy to the grains and lentil and blend it with an immersion blender. ( Add cold water if the mixture is too thick to avoid too much strain on the machine.) Shred the meat in the food processor in batches. (Discard the bones, if used.) Add the shredded meat and yogurt in the haleem. Mix well and cook further on slow heat and keep stirring at interval to avoid sticking from bottom.
Stir with a ghotna or a sturdy wooden spatula in a circular motion for 5-10 minutes with intervals for sticky and homogenised texture. If the haleem is very thick add water and adjust consistency.
Do a taste test and adjust salt. Adjust heat if needed by adding more haleem spice mix.
Fill a large bowl with hot haleem. Garnish with fried onions, mint, and ginger slices. Heat 2-3 tablespoon of oil until smoking hot and drizzle over the bowl of haleem. This step is optional.Serve with lemon wedges and a place of condiment on the side.
Heat 2-3 tablespoon of oil until smoking hot and drizzle over the bowl of haleem. This step is optional. Serve with lemon wedges and a plate of condiments on the side.
Meat option: Use beef shank for best result and this cut gives those thread of meat in the final dish. Haleem can be made with red meat in the form of beef, lamb, and mutton or camel.
Bones: Fats from bones greatly increase the taste of haleem, specially the ones with bone marrow. Add up to 1 kg bone (weigh boneless meat separately) in meat curry. When curry is cooked separate bones and discard. Follow the rest of instructions in the recipe.
Serving: 16servings | Calories: 427kcal | Carbohydrates: 35g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 203mg | Potassium: 425mg | Fiber: 7g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 21mg | Calcium: 67mg | Iron: 3mg