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Homemade Haleem Recipe

Name: Homemade Haleem Recipe
Prep time: 900 s
Cook time: 3900 s
Total time: 5520 s
Yield: 8
Ingredients: 3/4 cup Wheat hard white; 1/4 cup Barley hulled; 30 grams Rice brown medium-grain raw; 30 grams Lentils pink or red raw; 2 tablespoons Lentils raw; 1/3 cup Chickpeas (garbanzo beans bengal gram) mature seeds raw; 1 1/2 tablespoon Peppers hot chili green raw; 1 tablespoon Spices ginger ground; 1/2 teaspoon Salt table; 4 tablespoons Oil olive salad or cooking; 1 Unit Onions raw; 15 grams Spices allspice ground; 1/2 kilogram Beef chuck short ribs boneless separable lean only trimmed to 0 fat select raw; 500 grams Beverages water tap well; 2 tablespoons Oil olive salad or cooking; 30 grams Ginger root raw; 30 grams Garlic raw; 1/2 teaspoon Spices cumin seed; 4 Units Peppers hot chili green raw; 3 Units Onions raw; 30 grams Ginger root raw; 30 grams Spearmint fresh; 1 Unit Peppers hot chili green raw

92'

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This recipe guides you through making haleem from scratch, combining grains, lentils, and meat to create a rich and flavorful dish. The process involves preparing grains and lentils, cooking a meat curry, and blending everything together for a hearty meal.

Not included in this recipe

Treenut

Soy

Peanuts

Lactose

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Soy-Free

Ingredients

Servings

- 8 Portions +

Wheat, hard white

3/4 cup Wheat, hard white

Barley, hulled

1/4 cup Barley, hulled

Rice, brown, medium-grain, raw

30 grams Rice, brown, medium-grain, raw

Lentils, pink or red, raw

30 grams Lentils, pink or red, raw

image of Lentils, mature seeds, cooked, boiled, with salt

Lentils, raw

2 tablespoons Lentils, raw

Chickpeas (garbanzo beans, bengal gram), mature seeds, raw

1/3 cup Chickpeas (garbanzo beans, bengal gram), mature seeds, raw

Peppers, hot chili, green, raw

1 1/2 tablespoon Peppers, hot chili, green, raw

Spices, ginger, ground

1 tablespoon Spices, ginger, ground

Salt, table

1/2 teaspoon Salt, table

Oil, olive, salad or cooking

4 tablespoons Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Spices, allspice, ground

15 grams Spices, allspice, ground

Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0 fat, select, raw

1/2 kilogram Beef, chuck, short ribs, boneless, separable lean only, trimmed to 0 fat, select, raw

Beverages, water, tap, well

500 grams Beverages, water, tap, well

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Ginger root, raw

30 grams Ginger root, raw

Garlic, raw

30 grams Garlic, raw

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Peppers, hot chili, green, raw

4 Units Peppers, hot chili, green, raw

Onions, raw

3 Units Onions, raw

Ginger root, raw

30 grams Ginger root, raw

Spearmint, fresh

30 grams Spearmint, fresh

Peppers, hot chili, green, raw

1 Unit Peppers, hot chili, green, raw

Homemade Haleem Recipe

Nutri value

Go to instructions

Instructions

6 Steps

92'

Total

15'

Preparation

65'

Cooking

Waiting

Step by step

1 of 6

40'

Step 1

For Meat Curry
• In another pot fry thinly sliced onions until golden.
• Now add meat and 3 tablespoons haleem spice mix to it. Mix well and stir fry on high heat for 2-3 minutes until the color of meat changes. Then fill the pot with just enough to barely cover the meat.
• Bring it to boil, then cover the pot tightly and cook for 30-45 minutes until tender. Meat curry is ready, let it cool.
• Remove meat (and bones, if using) from the curry with a slotted spoon, set aside.
• Add the remaining gravy to the grains and lentil and blend it with an immersion blender. ( Add cold water if the mixture is too thick to avoid too much strain on the machine.) Set aside.
• Shred the meat in the food processor in batches. (Discard the bones, if used.) Set aside.

Check

2 of 6

10'

Step 2

For Tempering
• In the meat pot heat oil and fry garlic until lightly golden. Then all the ingredients of tempering and fry for one minute.
• Add the blended grain and lentil, shredded meat and yogurt in the tempering and mix well. Continue to cook on slow heat.

Check

3 of 6

15'

Step 3

• If the haleem is thick add water and adjust consistency. Stir with a ghotna or a sturdy wooden spatula in a circular motion for 5-10 minutes with intervals for sticky and homogenised texture.
• Do a taste test and adjust salt. Adjust heat if needed by adding more haleem spice mix.

Check

4 of 6

15'

Step 4

For Garnish
• Fry sliced onion in pan until golden. Work in two batches. Spread onions on kitchen towel so it gets crispy

Check

5 of 6

10'

Step 5

Serve Haleem
• Fill a large bowl with hot haleem. Garnish with fried onions, mint, and ginger slices.
• Heat 2-3 tablespoon of butter or ghee until smoking hot and drizzle over the bowl of haleem. Serve with lemon wedges and a place of condiment on the side.

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