How to Make Any-night-of-the-week Haleem

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade Haleem. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Haleem, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Haleem delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Haleem is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Haleem estimated approx 2 hours.

To begin with this recipe, we must prepare a few ingredients. You can cook Haleem using 20 ingredients and 10 steps. Here is how you cook it.

A protein rich Pakistani full course meal, made from meat(red or white) and lentils, cooked well together with a perfect combination of spices and herbs, to give a rich taste and aroma, served equally well alone or with naan(baked flat bread)

Ingredients and spices that need to be Make ready to make Haleem:

1. 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. 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. 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. 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. 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
6. 1 use 3/4th of onions for frying meat, rest for topping
7. 2 tbsp ginger paste
8. 1 tbsp garlic paste
9. 1 tbsp cumin seed powder
10. 1 tbsp corriander seed powder
11. 1 1/2 tbsp red chilli powder
12. 1 tbsp turmeric powder
13. 1 salt to taste
14. 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
15. 3 tomatoes medium sized finely chopped
16. 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
17. 1 fresh corriander leaves chopped for topping
18. 5 green chillies finely sliced for topping
19. 3 lemons cut halfway for squeezing on top
20. 1 fresh ginger thinly cut in long strips for topping

Instructions to make 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

While this is in no way the end all be all guide to cooking quick and easy lunches it's excellent food for thought. The expectation is that this will get your own creative juices flowing so you can prepare excellent lunches for your own family without having to do too terribly much heavy cooking through the approach.

So that's going to wrap it up with this exceptional food Easiest Way to Make Homemade Haleem. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!