Pakistani Style Haleem

Recipe by

Rehana Khambaty

Total Time:
15-30 minutes

Serves: 2

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: One Pot Meal Recipe

Cuisine: Pakistani Recipe

Technique: Boil Recipe

Difficulty: Medium

Haleem is a meat stew which originated in the Arab world and is now popular in various forms across the Indian continent, Central Asia, and the Middle East. The preparation of Pakistani style Haleem begins the previous day when one needs to soak all 3 grains – barley, whole wheat, and chana – overnight.

The second step is to fry the meat in oil before adding at least 4-5 glasses of water and all the spices such as chilli powder, haldi powder, etc. Cover the mixture and leave it on low flame until the meat becomes soft, and, in the meantime, put the dal and the grains in a pot with haldi powder, chilli powder, and salt before adding water and cooking on low flame until they become soft.

When both the grains and meat are soft, mix the two and again, leave them on a very low flame, all the while mixing and mashing them to create a perfectly fine blend of the two. Once it starts boiling, fry some onions on the side (vaghaar) and add it to the Haleem. Finally, remove it from the stove and serve with lemon, friend onion, green chillies, fresh coriander leaves, and garam masala. Enjoy! Cooking tip: For the ‘vaghaar’, fry the onions on very low heat for a good flavour. Higher amount of heat will leave the onions getting burnt.

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Ingredients

2 kg - mutton (boneless)
1 tsp - chilli powder
1 tsp - haldi powder
1 bay leaf
250 g - dal channa
200 g - whole wheat
50 g - barley
3 to 4 tbsp - oil
Salt to taste
For Garnish :
Onion
Lime slices
Green chillies
Fresh coriander leaves
Sliced ginger

How to Make Pakistani Style Haleem

Soak all three grains overnight.
Fry the meat in oil.
Add all the spices and 4 to 5 glasses of water.
Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
Add water and cook on low flame till very soft.
When both are soft, mix the meat and grains together and leave on a very low flame.
Keep mashing and mixing.
It starts to boil and becomes bubbly, fry a little onion in oil and add to it.
Remove from heat and serve with garam masala, fresh coriander leaves, green chillies, fried onion and lemon.
Tip :
Whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavour.
You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavour.

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