Shahi Haleem Restaurant Style | Degi Haleem Recipe | Daleem | حلیم بنانے کا آسان طریقہ
Haleem is a rich, flavorful dish made with meat, lentils, and wheat, and is often enjoyed during special occasions in Pakistan. Here’s a traditional recipe for making Haleem at home:
Ingredients:
For the Meat:
500g boneless beef or mutton or chicken, cut into small pieces
1 cup onion, finely sliced
1 tablespoon ginger-garlic paste
1 cup yogurt
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon cumin powder
Salt to taste
1/4 cup oil or ghee
For the Grains and Lentils:
1/2 cup whole wheat grains, soaked overnight
1/4 cup barley, soaked overnight
1/4 cup chana dal (split chickpeas), soaked for 2 hours
1/4 cup masoor dal (red lentils), soaked for 2 hours
1/4 cup moong dal (split green gram), soaked for 2 hours
1/4 cup urad dal (split black gram), soaked for 2 hours
1/4 cup rice, soaked for 2 hours
1/2 bowl oats
For Garnish:
2 tablespoons ginger, julienned
2 tablespoons green chilies, finely chopped
Fresh coriander leaves, chopped
Fried onions (birista)
Lemon wedges
Chaat masala
Ghee (clarified butter)
Instructions:
Prepare the Meat:
Heat oil or ghee in a large pot. Add the sliced onions and fry until golden brown.
Add the ginger-garlic paste and sauté for a couple of minutes.
Add the meat, yogurt, red chili powder, turmeric powder, garam masala powder, cumin powder, and salt. Cook until the meat is browned and the oil starts to separate from the masala.
Add enough water to cover the meat, bring to a boil, then reduce the heat and let it simmer until the meat is tender. This can take about 1.5 to 2 hours.
Cook the Grains and Lentils:
In a separate pot, add the soaked wheat, barley, chana dal, masoor dal, moong dal, urad dal, and rice. Add enough water to cover the grains and lentils.
Cook in the pressure cooker or on medium heat until all the grains and lentils are soft and mushy. This can take about 1 to 1.5 hours. Stir occasionally to prevent sticking.
Blend:
Once the grains and lentils are cooked, blend them into a smooth paste using an immersion blender or by transferring small batches to a regular blender. Add water if necessary to achieve a thick, porridge-like consistency.
Combine:
Add the cooked meat along with its gravy to the blended grains and lentils. Mix well.
Cook on low heat, stirring frequently, for another 30-45 minutes to allow the flavors to meld together. Adjust the consistency with water if needed. Add fried garlic and oats at the end. The haleem should be thick and smooth.
Garnish and Serve:
Ladle the haleem into serving bowls. Garnish with julienned ginger, chopped green chilies, fresh coriander leaves, fried onions, a drizzle of ghee, a sprinkle of chaat masala, and lemon wedges on the side.
Enjoy your delicious and hearty Haleem!
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2 июл 2024
