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The Middle East and the Indian subcontinent are the origins of the tasty and filling stew known as haleem. It is prepared by slow-cooking a mixture of barley, wheat, lentils, and beef with flavorful spices until the ingredients combine to form a rich, creamy texture. This dish is full of nutrients and flavor and is traditionally served during Ramadan and other special occasions. Make a tasty haleem at home by following this recipe.
Ingredients
Regarding the Broth and Meat:
One pound (500 grams) of boneless beef, preferably brisket or shank, chopped into little pieces
Six cups of water
One teaspoon of salt
One teaspoon of powdered turmeric
One tablespoon of garlic-ginger paste
Two bay leaves
Two sticks of cinnamon
Four cloves
Two pods of green cardamom
One teaspoon of cumin seeds
Regarding the Lentils and Grains:
Half a cup of barley
1/4 cup of dalia, or cracked wheat
1/4 cup moong dal, or split yellow lentils
1/4 cup of chana dal, or split chickpeas
1/4 cup of masaor dal, or red lentils
1/4 cup optional toor dal, or pigeon peas
Six cups of water
Half a teaspoon of salt
Regarding the Broth and Meat:
One pound (500 grams) of boneless beef, preferably brisket or shank, chopped into little pieces
Six cups of water
One teaspoon of salt
One teaspoon of powdered turmeric
One tablespoon of garlic-ginger paste
Two bay leaves
Two sticks of cinnamon
Four cloves
Two pods of green cardamom
One teaspoon of cumin seeds
Regarding the Lentils and Grains:
Half a cup of barley
1/4 cup of dalia, or cracked wheat
1/4 cup moong dal, or split yellow lentils
1/4 cup of chana dal, or split chickpeas
1/4 cup of masaor dal, or red lentils
1/4 cup optional toor dal, or pigeon peas
Six cups of water
Half a teaspoon of salt
Regarding the Spice Blend:
Two tablespoons of coriander powder
One teaspoon of cumin powder
One teaspoon of garam masala
One teaspoon of chili powder
Half a teaspoon of black pepper
Half a teaspoon of powdered nutmeg
Half a teaspoon of optional mace powder
Regarding Preparation and Decoration:
Three teaspoons of vegetable oil or ghee
One large onion, cut thinly
Two green chilies, chopped finely
Half a cup of yogurt
One tablespoon of lemon juice
1/4 cup of freshly chopped cilantro
1/4 cup chopped fresh mint leaves
One tablespoon of fried onions, for decoration
One teaspoon of julienned ginger (for garnish)
slices of lemon (for serving)
Two tablespoons of coriander powder
One teaspoon of cumin powder
One teaspoon of garam masala
One teaspoon of chili powder
Half a teaspoon of black pepper
Half a teaspoon of powdered nutmeg
Half a teaspoon of optional mace powder
Regarding Preparation and Decoration:
Three teaspoons of vegetable oil or ghee
One large onion, cut thinly
Two green chilies, chopped finely
Half a cup of yogurt
One tablespoon of lemon juice
1/4 cup of freshly chopped cilantro
1/4 cup chopped fresh mint leaves
One tablespoon of fried onions, for decoration
One teaspoon of julienned ginger (for garnish)
slices of lemon (for serving)
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Directions
First, prepare the meat.
The meat, water, salt, turmeric powder, ginger-garlic paste, bay leaves, cloves, cardamom pods, cumin seeds, and cinnamon sticks should all be combined in a big pot.
After bringing to a boil, lower the heat and simmer the beef for one and a half to two hours, or until it is tender. As an alternative, cook for roughly half an hour in a pressure cooker.
After cooking, shred the steak with a fork and discard the whole spices. Put aside.
Step 2: Prepare the Lentils and Grains
Rinse all the lentils, broken wheat, and barley well in a different pot.
Bring to a boil after adding the salt and water. Lower the heat and simmer, stirring occasionally, until the mixture is mushy and soft, about 40 to 50 minutes.
Mash the lentils and grains into a smooth mixture with a wooden spoon or a hand blender. To get a thick yet pourable consistency, you can add extra water if necessary.
Rinse all the lentils, broken wheat, and barley well in a different pot.
Bring to a boil after adding the salt and water. Lower the heat and simmer, stirring occasionally, until the mixture is mushy and soft, about 40 to 50 minutes.
Mash the lentils and grains into a smooth mixture with a wooden spoon or a hand blender. To get a thick yet pourable consistency, you can add extra water if necessary.
Step 3: Get the Spice Base Ready
Heat oil or ghee in a deep pan over medium heat.
Sliced onions should be added and cooked until golden brown.
Stir thoroughly after adding the shredded beef and chopped green chilies.
Add the mace, nutmeg, black pepper, chili powder, cumin, garam masala, and ground coriander. Cook, stirring, for approximately two minutes.
Cook for a further five minutes after adding the yogurt, or until the oil begins to separate.
Heat oil or ghee in a deep pan over medium heat.
Sliced onions should be added and cooked until golden brown.
Stir thoroughly after adding the shredded beef and chopped green chilies.
Add the mace, nutmeg, black pepper, chili powder, cumin, garam masala, and ground coriander. Cook, stirring, for approximately two minutes.
Cook for a further five minutes after adding the yogurt, or until the oil begins to separate.
Step 4: Bring Everything Together
To the spiced meat mixture, add the cooked lentil and barley mixture.
Make sure there are no lumps by stirring constantly over low heat. Cook until all ingredients combine to form a thick, creamy consistency, 15 to 20 minutes.
Taste and adjust the seasoning with lemon juice and salt.
Step 5: Present and Garnish
Move the haleem to a bowl for serving.
Add fried onions, julienned ginger, mint, and fresh cilantro as garnish.
Enjoy hot with lemon wedges and as a stand-alone dish or with naan or paratha.
To the spiced meat mixture, add the cooked lentil and barley mixture.
Make sure there are no lumps by stirring constantly over low heat. Cook until all ingredients combine to form a thick, creamy consistency, 15 to 20 minutes.
Taste and adjust the seasoning with lemon juice and salt.
Step 5: Present and Garnish
Move the haleem to a bowl for serving.
Add fried onions, julienned ginger, mint, and fresh cilantro as garnish.
Enjoy hot with lemon wedges and as a stand-alone dish or with naan or paratha.
Advice for Choosing the Best Haleem:
Slow Cooking: The flavors of Haleem are richer the longer it is cooked. If at all feasible, simmer it for a longer period of time on low heat.
Blending: Use a hand blender to get a smooth consistency for a realistic texture.
Meat Selection: Because beef shank has connective tissue that breaks down into a rich, gelatinous texture, it works best.
Spice Balance: Modify the amounts of spice to suit your personal tastes.
Serving: As the flavors develop over night, haleem tastes even better the following day.
Slow Cooking: The flavors of Haleem are richer the longer it is cooked. If at all feasible, simmer it for a longer period of time on low heat.
Blending: Use a hand blender to get a smooth consistency for a realistic texture.
Meat Selection: Because beef shank has connective tissue that breaks down into a rich, gelatinous texture, it works best.
Spice Balance: Modify the amounts of spice to suit your personal tastes.
Serving: As the flavors develop over night, haleem tastes even better the following day.
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