I am not a massive fan of rich food, but Friday lunches are important for us because we celebrate our weekend with some great food, tried and tested dishes and desserts. From quite a while we have been craving Haleem and I was eyeing one of the nearby Hyderabadi restaurant for it.
Haleem is made by beef, mutton or chicken along with all pulses and spices of Indian sub-continent. The main ingredient is the broken wheat and the best way to cook is the slow cooking method which helps the spices get absorbed by the other ingredients. Originally from Persia, this dish is also very popular in South Asia as well.
Unfortunately most Hyderabadi restaurants here sell Haleem only on Fridays and usually for lunch. And it is not always possible to pick it up from the restaurant after the Friday prayers due to various reasons. So instead of pondering deep over these issues, I just decided to make it myself even though I know it is a tedious job and I was making it for the first time and the margin for errors could be quite high.
Irrespective of all of these things, on Thursday evening I found myself embarking on the arduous task of bookmarking a recipe for this fabulous dish and then soaking the lentils and the wheat. It was decided that Friday lunch would be a one-dish affair and it would surely be Haleem along with a garden salad. I need to point out that I used to feel making Haleem is a very stressful job and it is usually served only in most Muslim parties for highly deserving recipients. I knew I was wrong after I made it.
This recipe comes from an authentic Pakistani recipe source. I absolutely adore the way Pakistanis cook their Non-vegetarian dishes. I hope you enjoy making Haleem.
INGREDIENTS:
300gms. minced Chicken/Lamb meat
150gms. Chana dal
150gms. Urad dal
150gms. yellow Moong dal
150gms. Broken Wheat
150gms. Oats (optional)
1 tbsp. whole Black peppercorns
2 tbsp. Black pepper powder
1 big Onion, finely sliced
500ml. Chicken/Mutton Stock
100gms. thick Yogurt/Curd
2 tbsp. Ginger-Garlic paste
2 tbsp. Garam Masala
½ tbsp. Coriander powder
½ tbsp. Jeera/Cumin powder
3 Cardamom, 3 1’ pieces of Cinnamon and 3 Cloves
Ghee/Oil
Salt
4 tbsp. Lemon juice
5 Green chills
1 cup Coriander leaves
½ cup Mint leaves
HOW TO MAKE:
1) Beat yogurt with ½ tbsp. black pepper powder, salt and ½ tbsp. ginger-garlic paste. Add chicken/mutton pieces to this and mix well. Leave this marinade in the refrigerator for 3-4 hrs.
2) Soak the broken wheat overnight in some water.
3) Soak all the lentils for atleast 2-3 hours.
4) Make a fine paste of green chillies, coriander leaves and mint leaves.
5) Pressure cook together the lentils and the broken wheat with 4 cups water until they are very soft and then try to puree it with a flat spoon.
6) Pressure cook the marinated chicken or mutton until very soft.
7) In a cooking vessel heat clarified butter/oil and then add whole spices like cinnamon, cardamom and cloves.
8) Add sliced onions and fry till they turn nice golden brown. Reserve half of fried onions for garnish.
9) In the same oil, along with fried onions add green chill, coriander and mint paste. Fry for a minute and add pureed lentils, broken wheat and cooked chicken.
10) Add chicken/mutton stock, pepper powder, coriander powder, cumin powder, oats, ginger-garlic paste, lemon juice and garam masala. Mix till all the ingredients are mixed nicely.
11) Cook by stirring occasionally on low flame for 30-45 minutes till the flavors are incorporated with each other completely.
12) Serve warm by garnishing with reserved fried onion slices and lemon wedges.
Haleem is made by beef, mutton or chicken along with all pulses and spices of Indian sub-continent. The main ingredient is the broken wheat and the best way to cook is the slow cooking method which helps the spices get absorbed by the other ingredients. Originally from Persia, this dish is also very popular in South Asia as well.
Unfortunately most Hyderabadi restaurants here sell Haleem only on Fridays and usually for lunch. And it is not always possible to pick it up from the restaurant after the Friday prayers due to various reasons. So instead of pondering deep over these issues, I just decided to make it myself even though I know it is a tedious job and I was making it for the first time and the margin for errors could be quite high.
Irrespective of all of these things, on Thursday evening I found myself embarking on the arduous task of bookmarking a recipe for this fabulous dish and then soaking the lentils and the wheat. It was decided that Friday lunch would be a one-dish affair and it would surely be Haleem along with a garden salad. I need to point out that I used to feel making Haleem is a very stressful job and it is usually served only in most Muslim parties for highly deserving recipients. I knew I was wrong after I made it.
This recipe comes from an authentic Pakistani recipe source. I absolutely adore the way Pakistanis cook their Non-vegetarian dishes. I hope you enjoy making Haleem.
INGREDIENTS:
300gms. minced Chicken/Lamb meat
150gms. Chana dal
150gms. Urad dal
150gms. yellow Moong dal
150gms. Broken Wheat
150gms. Oats (optional)
1 tbsp. whole Black peppercorns
2 tbsp. Black pepper powder
1 big Onion, finely sliced
500ml. Chicken/Mutton Stock
100gms. thick Yogurt/Curd
2 tbsp. Ginger-Garlic paste
2 tbsp. Garam Masala
½ tbsp. Coriander powder
½ tbsp. Jeera/Cumin powder
3 Cardamom, 3 1’ pieces of Cinnamon and 3 Cloves
Ghee/Oil
Salt
4 tbsp. Lemon juice
5 Green chills
1 cup Coriander leaves
½ cup Mint leaves
HOW TO MAKE:
1) Beat yogurt with ½ tbsp. black pepper powder, salt and ½ tbsp. ginger-garlic paste. Add chicken/mutton pieces to this and mix well. Leave this marinade in the refrigerator for 3-4 hrs.
2) Soak the broken wheat overnight in some water.
3) Soak all the lentils for atleast 2-3 hours.
4) Make a fine paste of green chillies, coriander leaves and mint leaves.
5) Pressure cook together the lentils and the broken wheat with 4 cups water until they are very soft and then try to puree it with a flat spoon.
6) Pressure cook the marinated chicken or mutton until very soft.
7) In a cooking vessel heat clarified butter/oil and then add whole spices like cinnamon, cardamom and cloves.
8) Add sliced onions and fry till they turn nice golden brown. Reserve half of fried onions for garnish.
9) In the same oil, along with fried onions add green chill, coriander and mint paste. Fry for a minute and add pureed lentils, broken wheat and cooked chicken.
10) Add chicken/mutton stock, pepper powder, coriander powder, cumin powder, oats, ginger-garlic paste, lemon juice and garam masala. Mix till all the ingredients are mixed nicely.
11) Cook by stirring occasionally on low flame for 30-45 minutes till the flavors are incorporated with each other completely.
12) Serve warm by garnishing with reserved fried onion slices and lemon wedges.
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