Ingredients:
- Meat 1/2 kg (mutton/beef) - 1/2 Kg
- Jao (Barley whole) - 100 grms
- Wheat - Gehun (whole grain) - 100 grms
- Rice 200 grms
- Chana dal (split chickpeas) 200grms
- Garam Masala ( Dal chini, badi elaiche, zera, golki and dhania ) accordingly
- Green Chillies
- Adrak
- Lahson
- Nimboo (For serving)
- Dhania patta (For Serving)
Part 1: for those who hate to wait hours for haleem :)
- Jao and gehun in equal proportion, wash it put it in a cooker water atleast 5-10 times amount of jao+gehun.
- Add to it, onion (sliced is better others works as well)
- Add lahsan, adrak, garam masala (powder or peaces ur choice)
- Namak and chillies ( green is suggested, red works as well)
- cook it with lid closed for atleas 30-40 minutes.
- Remove the lid add some water and start stirring.
- If you have not used garam masala powder then hand pick and remove (badi elaiche and dal chini)
- Make a paste of it by stirring continuosly for hours or be intelligent and use a mixer grinder.
- What ever you use make sure u end up with a tick paste and are not able to see any thing solid or granular.
Part 2
- Take Chana dal in quantity equal to sum of jao and gehun.
- Add same quantity of rice
- Water 5-8 time the combined volume of chana dal and rice.
- Add salt, mirch, haldi and put in cooker for atleast 30 min.
- Take the gas out and use mixer grinder to make paste out of it or else if you are strong enough keep stirring
- The mixture till u are able to make a paste out of it.
- Again The final solution should not have any granuality or solid part should be thick and viscous
Part 3
- Take water in a utensil ( For 1 kg meat water should be atleast 2 ltrs)
- Add dalchini, badi elaichi, zeera, golki, dhania, tez patta
- Boil it and then add meat to it
- Add namak, mirch, haldi, and leave it to cook.
- Keep stirring time to time so that it does not stick to the bottom.
- When become soft, take out meat and remove bones from it.
- Put boneless meat back in the utensil and then put the complete solution in pressure cooker.
- cook for atleast 30-40 min. Take out meat and mash completly with spoon aur hand if you are heat proof ;)
- Now put mashed meat back in utensil.
Final product
- Now all the three portions are ready and now its time to make the final solution.
- Mix all the three solutions in a utelnsil
- Heat it and keep stirring (10-15 min) till the solutin is uniform and viscous.
Now the good news is that Haleem is ready to be served.
Serving
- Normally used as a starter but can be used as main course as we do :)
- Serve in a bowl, top up with sliced dhania, hari mirch, sliced adrak and lemon .
Special thanks to beenish siddiqui for her valuable inputs
PS: All valuable inputs will be most obliged with
