بِسْمِ اللهِ الرَّحْمٰنِ الرَّحِيْمِ
Helo/Salam foodies!
Now this one is especially for all those who love the indian/pakistani cuisine or those who love experiencing a taste of culture. If you read my previous post we spoke about a special celebratory dish, Haleem. Its a delicacy which you cannot miss! It is enjoyed all around the muslim world especially on Eid and Ramadan (The month of fasting). The reason being, its because this dish is not like the other lamb or chicken korma youve seen or tasted, it has its own unique taste, look, and texture… A one of a kind!
Are you intrigued to find out how i mastered this recipe under 6 hours?
As i previously mentiond, Haleem takes around 6 to 8 hours to cook hence the thick, smoooth puried texture. But it doesnt have to take away half of your day. Food is judged on taste and presentation, usually, so if you can master that, then you have a great talent to create anything you like.
Here is my way of making home cooked Haleem and it is no doubt one of the tastiest dishes i have cooked. I remember when i got married 3 years ago i didnt know how to make a simple dish without facetiming my parents to ask what to do next!
Eventhough i started learning young, and my father, who was a well known chef for 15 years at his own family run business, i still needed help to better my cooking skills. It took me nearly 2 and a half years to hear “wow this is good” or “How did you make this?” After all, my husband approves everything and that in its self is a winner!
If you were to ask me to cook Haleem 2 years ago, i wouldnt even have a clue! To me it was a highly detailed dish that if one little ingrediant was missing or if the order of cooking was wrong that was it!! Looking at it now yes its a long process with alot of different ingredients, but the main skill here is to constantly stir! Thats it! You need to just keep stirring and stirring and stirring.
Take a look at how i cook Haleem and what ingrediants and flavours were infused inside this elegant dish! Be sure to try it out. Sharing ideas, tips and tricks are what makes our cooking all so unique!
Prep time: 2 hours Cooking time: 2 and 1/2 hours
Ingredients
- 3 cup Wheat broken (Dalia)
- 1 cup Urad daal (Lentils)
- 1 cup moong daal
- 1 cup channa daal (chickpea lentil)
- 1kg mutton
- 1 onion chopped
- 2tsp Ginger and garlic grated.
- 6 Green chillies
- 2 small cloves
- 1 tsp Red chilli powder / basaar
- 1/2 tsp tumeric
- Salt – to taste
- 1/2 tsp peppercorn balls
- 1 tsp corriander balls
- 2 tsp Corriander powder (dhanya zeera powder)
- 1 Garam masala
- 1 cup Chopped corriander
- 1 cup Golden fried onions
- Thinly sliced ginger
Method
Step 1: Take all three daals (lentils) wash and soak them for 2 hours.
Step 2: In a pan, add meat, chopped onions and all the dry ingrediants (cloves, peppercorn, green chillies corriander balls, ginger and garlic) as well as the masalas (chilli powder, tumeric, salt, corriander powder,). Let it cook on slow heat for approximately 2 hours until tender.
Step 3: In a seperate pan, (Handi) put all the lentils in with 3 cups of water and let it boil on medium low heat for approximately 2 hours until they are very soft.
Step 4: once the lentils have cooked drain any excess water if needed and once the lamb is tender take out the lamb pieces and shredd them with your hands.
Step 5: Transfer the lentils into the pan in which the meat was cooked in and add the meat on top. Continue to stir nice and slow on medium low heat until you start getting a thick consistency.
Garnish: Sprinkle on top chopped corriander, golden fried onions and sliced ginger for a restaurant style Hydrebadi Haleem!
Serve with hot naan for a true Pakistani experience!
Nurahskitchen 