Haleem:
About Haleem and Haleem recipe :
Haleem is a traditional cuisine and complete meal with rich nutrients enjoyed by people from all over the world. Haleem is a popular dish in Middle Eastern countries, India, and Pakistan.Haleem fervently made in the Moharram the first month of the Islamic calendar.
 |
| Haleem |
How to make Pakistani Haleem:
Pakistani Haleem is cooked in a large pot (named daig) on low heat,the mixture of lentils, barley, and wheat, spices and Beef/ mutton or chicken, until all the ingredients tender, and then tempering with oil and brown onions and bay leaves . Served Haleem with thinly sliced green chilies, chopped cilantro, chopped mint, and lemon halves, and special spice "chaat masala". |
| Pakistani Haleem |
How to make Haleem recipe Easley at home:
Recipe :
Serving : This recipe for 4-6 person.Preparation time:
soak :soak the wheat, lentils, barley for 4-5 hrs
Cooking time: Approximately 3-4 hrs
100g barley (jou)
100g Chickpeas lentil(dal chana)
50 g Groundnut dal (Mung dal),
50 g Black Gram (Urad Dal,dal maash)
50g Red Lentils (Masoor Dal),
1 kg Beef (boneless,cut into large pieces )
100 g Ginger garlic paste
For masala:
Salt to taste
25g Red chilli powder
20g Turmeric powder
10 g coriander powder
10 g Garam masala
½ cup chopped fresh mint leaves
½ cup chopped fresh cilantro
5 g green chilies
250g onion
Cooking 250ml
For garnish
1 tablespoon cilantro chopped
½ teaspoons mint leaves chopped
1 tablespoon ginger in julienne cuttings
1 teaspoon green chilies fine sliced
Lemon halves
Chaat masala to taste.
Wash the meat,place in a strainer to remove water.
Place a heavy-bottomed pan on stove, add half quantity of oil,( remains oil for baghar), add the meat and ginger-garlic paste cook for 10 minutes until the juices of meat dry, now add the spices red chilli powder, turmeric powder, coriander powder, add 3 litres of water, cook until bubbles appears, add soaked wheat, barley and lentils, cover the lid and cook for 2 hrs on medium heat, stirring occasionally it with the help of wooden spatula, to prevent Haleem burning in bottom of the pan.
When all ingredients of haleem are well cooked and tender and mix well,when Haleem becomes thick in consistency. off the stove,mashed all ingredients again.
Cooking time: Approximately 3-4 hrs
Ingredients :
250g Whole wheat (remove the skin)100g barley (jou)
100g Chickpeas lentil(dal chana)
50 g Groundnut dal (Mung dal),
50 g Black Gram (Urad Dal,dal maash)
50g Red Lentils (Masoor Dal),
1 kg Beef (boneless,cut into large pieces )
100 g Ginger garlic paste
For masala:
Salt to taste
25g Red chilli powder
20g Turmeric powder
10 g coriander powder
10 g Garam masala
½ cup chopped fresh mint leaves
½ cup chopped fresh cilantro
5 g green chilies
250g onion
Cooking 250ml
For garnish
1 tablespoon cilantro chopped
½ teaspoons mint leaves chopped
1 tablespoon ginger in julienne cuttings
1 teaspoon green chilies fine sliced
Lemon halves
Chaat masala to taste.
Directions for making the haleem :
Wash all lentils, wheat,barley 2-3 times and sock them for 3-4 hrsWash the meat,place in a strainer to remove water.
Place a heavy-bottomed pan on stove, add half quantity of oil,( remains oil for baghar), add the meat and ginger-garlic paste cook for 10 minutes until the juices of meat dry, now add the spices red chilli powder, turmeric powder, coriander powder, add 3 litres of water, cook until bubbles appears, add soaked wheat, barley and lentils, cover the lid and cook for 2 hrs on medium heat, stirring occasionally it with the help of wooden spatula, to prevent Haleem burning in bottom of the pan.
When all ingredients of haleem are well cooked and tender and mix well,when Haleem becomes thick in consistency. off the stove,mashed all ingredients again.
Baghar/ tempering the Haleem :
Heat the oil in a pan, add sliced onions and bay leaves, fry until the onion turns golden brown in colour, add hot tempering (baghar) onto Haleem mixture. Haleem is ready to serve.How to Serve Haleem:
Place the haleem into a large bowl and garnish with chopped cilantro leaves, chopped mint leaves, brown onion ,lemon wedges, green chilli( fine sliced) ginger julienne cuttings. A pinch of chaat masala is added to enhance more chat-Pata taste.
Haleem is whole meal alone itself but you can enjoy Haleem with rice, or nan (bread).
Enjoy delicious haleem,with lemonade drink is the best complement to it.
Haleem is whole meal alone itself but you can enjoy Haleem with rice, or nan (bread).
Enjoy delicious haleem,with lemonade drink is the best complement to it.
.jpeg "Haleem") |
| Haleem |
Tips to make perfect Haleem :
- Perfect meat is beef shank for haleem.
- You can blend the ingredients of haleem with an immersion blender.
- You can use bone broth to enhance the taste of haleem.
Nutrients in Haleem recipe :
- 250g Whole wheat: 350-400 calories
- 100g Barley: 110-120 calories
- 100g Chickpeas (dal chana): 160-180 calories
- 50g Groundnut dal (Mung dal): 80-90 calories
- 50g Black Gram (Urad Dal): 80-90 calories
- 50g Red Lentils (Masoor Dal): 80-90 calories
- 1 kg Beef: approximately 3500-4000 calories (depending on the cut and type)
- 100g Ginger garlic paste: negligible calories
- Salt: negligible calories
- 25g Red chilli powder: negligible calories
- 20g Turmeric powder: negligible calories
- 10g Coriander powder: negligible calories
- 10g Garam masala: negligible calories
- ½ cup chopped fresh mint leaves: negligible calories
- ½ cup chopped fresh cilantro: negligible calories
- 5g green chilies: negligible calories
- 250g onion: approximately 100-120 calories
- 250ml water: 0 calories
Frequently Asked Questions :
Q: What is the variety and origin of haleem?Answer :Haleem originated from the Arabian dish names "harissa"and another variety is "khichra".
Q: Is haleem a healthy diet?
Answer:Haleem is good for health, haleem is full of healthy nutrients.
Q:What is an easy way to prepare haleem?
Answer :You can easily prepare haleem by purchasing instant Haleem mix available in different brands in the markets.
إرسال تعليق