Haleem Recipe | How To Make Shahi Haleem At Home | #haleem

 

Haleem

Prep Time: 25 Min    Total Time: 1 hr 10 min      Calories: 987

Get lost in Hyderabadi cuisine with this recipe of Hyderabadi Haleem. Try this delicious Mutton Halim recipe today!

If you are looking for an easy and quick recipe for Haleem at home, it will take you straight to the streets of Hyderabad. Smooth, full, and full of flavors, this Hyderabadi Haleem recipe is the perfect balance of taste and health. Packed with protein and complex carbohydrates, this Mutton Halim recipe is perfect for people of all ages.

Ingredients of Haleem

• 2 kg mutton
• 2 teaspoons ginger paste
• 5 tablespoons urad dal
• 1 teaspoon red chili powder
• 2 cups yogurt
• 1/2 cup cashews
• 1/2 teaspoon pepper
• 1/2 cup ghee
• 1/2 cup mint
• Water as needed
• 3 tablespoons yellow peanuts
• 2 cups broken wheat (porridge)
• 2 teaspoons garlic paste
• 5 tablespoons lentils
• 1/4 teaspoon turmeric
• 1 cup onion
• 1 teaspoon hot spice powder
• 1-inch cinnamon stick
• 1 cup coriander leaves
• 6 green peppers
• 3 tablespoons black lentils
• Salt as needed

For Garnishing

• Add 2 Lemons Wedges

Instructions

• Step 1: Soak the broken wheat for 30 minutes.
• To prepare this famous Hyderabadi delicacy, wash the broken wheat or oatmeal and soak it for half an hour. Cut off any excess fat mutton (without bones). Put the mutton in a pressure cooker with about 1 cup of water and put it on medium heat. Fry the onions until golden brown and set aside.
• Step 2: Cook the mutton for 15 to 20 minutes.
• Add 1/2 tablespoon of ginger and garlic paste, half a teaspoon of salt, red chili powder, half a teaspoon of hot spice powder, and a pinch of turmeric to the mutton. Cook the mixture under pressure for 8 to 10 minutes and cook for another 15 to 20 minutes. Cut and set aside.
• Step 3: Boil the broken wheat with all the pulses.
• Boil urad, gram lentils, tur lentils, and yellow peanut lentils with crushed wheat in 8 cups of water with one tablespoon ginger garlic paste, turmeric, 2-3 green chilies, and black pepper till it does not cook completely and the water melts. Absorb Blend this mixture for a few seconds.
• Step 4 Cook the chopped lamb with all the spices.
• Heat oil in another pot, add cinnamon sticks, cooked and chopped lamb, remaining green chilies, half a cup of fresh coriander, and stir fry for 2-3 minutes. Add yogurt and fry for another 10-15 minutes. Add three cups of water and bring to a boil.
• Step 5: Add the mixed wheat and lentil mixture to the pan.
• Add blended porridge and lentil mixture and add a little ghee on the go and mix well. Let it boil and cook slowly for at least half an hour. Serve hot with the fried onions, mint leaves, cashews, lemon slices, and remaining fresh coriander prepared in step 1.

Tips of Haleem

1. Traditionally, this is a slow-cooked dish. So, whenever you choose to make Hyderabadi Haleem, try to cook it in a pot over low heat.
2. Try using a little rice in the dish, as it will provide starch to your meekness and will bind it well.
3. Be generous when using ghee in the preparation of Hyderabadi Haleem. This will not only add flavor but also improve the texture of the dish.
4. When cooking Haleem, do not add lemon juice to it as it can destroy the real flavors of the dish. Always garnish it with some fried onions as a garnish. It will.
5. If there is anything left over from this dish, you can store it in an airtight box for up to 7 days. When you want to eat, reheat it in the microwave for 2 minutes and it will be delicious.
6. You can also use chicken instead of mutton. However, if you use chicken, reduce the number of spices a little.

Frequently Asked Questions (FAQ)

What is Haleem Mix made of?

Product Description. Sean Easy Cook Haleem Mix has the best ratio of powdered lentils, wheat, and spices which helps you to prepare traditional creamy and granular Haleem curry.

What is Iranian Halim made of?

Haleem / Haleem is a favorite traditional dish in Iran and is usually served for breakfast. The main ingredients of Haleem are wheat and meat (beef, lamb, or turkey). Haleem is a hearty and filling breakfast that is cooked slowly and requires some patience.

Which grain is used in Haleem?

A traditional Haleem is first made by soaking wheat, barley, and lentils overnight. A spicy meat gravy called korma is prepared until the meat is tender. Wheat, barley, and gram are boiled in salted water till they become soft.

What Haleem is eaten with?

What to do with it? Haleem is usually topped with a variety of toppings such as fried caramelized onions, finely chopped ginger, green chilies, and chopped coriander. It can be eaten with a spoon by squeezing lemon juice. But in Pakistan, it is almost always eaten with bread and it is very tasty.

Is Haleem good for health?

It makes a very nutritious and nutritious meal - high in energy, protein, fiber, and vitamins. From a nutritionist's point of view, Haleem can definitely be part of a healthy diet, so skip the oil layer that often floats on South Asian dishes!