How to Prepare Quick Haleem

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, haleem. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Haleem is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Haleem is something which I have loved my whole life. They are nice and they look fantastic.

Loving person, honest, loyal, patriotic, peace loving, muslim, Democractic just Civilian power believer. Haleem is a delicious and filling Arabic stew typically made with a variety of barley or wheat, lentils and meat. Learn how to make delicious chicken haleem through my step by step guide with pictures. Haleem is made of wheat, barley, meat: usually minced beef or mutton; goat meat; or Lamb In India, haleem prepared in Hyderabad during the Ramadan month, is transported all over the world through.

To get started with this particular recipe, we must first prepare a few components. You can cook haleem using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Haleem:

1. Get 1 kg red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon
2. Take 1 mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night
3. Prepare 500 grams wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker
4. Take 8 onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy
5. Make ready 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
6. Take 1 use 3/4th of onions for frying meat, rest for topping
7. Get 2 tbsp ginger paste
8. Get 1 tbsp garlic paste
9. Get 1 tbsp cumin seed powder
10. Prepare 1 tbsp corriander seed powder
11. Get 1 1/2 tbsp red chilli powder
12. Take 1 tbsp turmeric powder
13. Get 1 salt to taste
14. Get 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
15. Make ready 3 tomatoes medium sized finely chopped
16. Take 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
17. Make ready 1 fresh corriander leaves chopped for topping
18. Get 5 green chillies finely sliced for topping
19. Get 3 lemons cut halfway for squeezing on top
20. Prepare 1 fresh ginger thinly cut in long strips for topping

Thousands of new, high-quality pictures added every day. Haleem is a special form of food, for oral consumption. It is, to the human, what Kryptonite is to Superman, what sunlight is to vampires, and what Arnie is to the Predator. Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia.

Instructions to make Haleem:

1. red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon,till tender and half the broth is left, take out the meat and set the broth aside for later use
2. mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night and then boiled in a large pot with 5 litres water including the meat stock,till very soft and excess water dried, alternatively use pressure cooker and follow the instructions of the manufacturer, blend the lentils in blender to make a smooth paste, in the original recipe you have to use a hand masher to mash lentils well when soft and still on heat but too time consuming, the trick is not to over blend so that chunks of lentil remain and the paste is NOT very slimy and smooth
3. wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker
4. heat the oil in a large non stick pot,add garlic and ginger paste till golden, add 3/4 th of the fried onions,all the dry spices including the salt to taste,I use 1 tablespoon,continuously stirring for 5 min, add the tomatoes,fry till tomatoes are soft, add the cooked boneless meat(chopped in a chopper)cook for 10 min while stirring and sprinkling water to prevent sticking and over browning, till oil separates and a nice curry is formed
5. add the lentil and wheat paste n batches and vigourously stirring, cook for 30 to 45 min stirring at intervals till a nice slow dropping consistency is achieved
6. water can be added at intervals if the mixture is too thick
7. don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking
8. serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon
9. equally good on its own or with baked flat bread(naan)
10. enjoy your meal

It is, to the human, what Kryptonite is to Superman, what sunlight is to vampires, and what Arnie is to the Predator. Haleem Recipe: Haleem is a rich mutton stew, popular in the Middle East and Asia. Hyderabadi Haleem Recipe is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day. Pakistani Haleem is an amazing mix of grains, lentils, and meat. Then heat ghee and pour the contents over the haleem.

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