Haleem is made of wheat, barley, meat, lentils and spices. Haleem is popular in in the Middle East, Central Asia and the South Asia. This dish is slow cooked for seven to eight hours, which results in a paste like consistency, blending the flavours of spices, meat, barley and wheat.
Origin Of Haleem:
The origin of haleem lies in the popular Arabian dish known as Harisah (also written as Harees or Hareesa). It was introduced by Arab traders and conquerors of South Asia. The people of Subcontinent later modified it to suit their palate.
Cultural History Of Haleem:
Haleem is sold as a snack food in bazaars throught the year. It is also a special dish prepared through the world during the Ramadan and Muharram months of the Muslim Hijri calendar, particularly among Iranian, Pakistani and Indian Muslims.
Recipe Of Haleem:
preparation Time 9-10 hours
Serving 5-6 People.
Ingredients:
Beef 1/2 kg
Lentils:
Wheat 50 gram
Chana daal 25 gram
Red masoor daal 25 gram
WHite maash daal 25 gram
Yellow moong daal 25 gram
(All daals washed and soaked for 30 minutes to 1 hour).
Haldi 2 tsp
For Qorma Of Haleem:
Cooking oil 1/2 cup
Onion medium sized 1
Tomatoes chopped medium sized 3
Green chillies slit in half 3
Coriander leaves 1/2 bunch
Ginger garlic paste 4 tbsp
Red chilli powder 2 tbsp
Garam masala powder 1 tsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Haldi 1 tsp
Salt as required
Water as required
Instructions For Cooking:
1. Drain all daals and put them in a pan with water together and also add 2 tsp haldi powder, leave to boil.
2. Cook uncovered till it has boiled, stir occasionally and remove the foam that forms on top.
3. When the daals has softened cover the lid on pan and leave to cook on slow flame.
4. In a separate pan, put oil along with the onion and mix well, brown this slightly, (be carefull as the brown onion affects the colour of the salan).
5. When it has slightly browned add ginger garlic paste and the meat and stirr it well till meat colour becomes change.
6. When the water of meat dries add the tomatoes and green chillies, then add red chilli powder and haldi and stirr well, then add salt, all spices powder and about 1/2 cup water and leave to cook for a few minutes.
7. When the water has dried, add 2 cups more water untill the boils do not cover when it start boiling then put the lid on it and leave to cook.
8. When the daal is done, use a utensil called “ghootna” or any other thing like hand beater or grinder that would mash the daals to blend it aor mash it (do not add water in a daal at this stage).
9. To the qorma add coriander powder and cumin powder and some fresh coriander leaves and cook.
10. Separate the meat from the gravy in another dish and remove the meat from the bone and shred it when a little cool, reduce the qorma gravy further.
11. Add shreded meat to the daal mixture and add little of the reduced gravy, and blend it further with the same utensil ghootna spoon for about 15 minutes, now add the rest of the gravy and blend well until the look of the haleem is achieved and meat is shreded.
Dish out and serve with lemons, brown dried onion, ginger slices, green chillies and chaat masala.
Variation Of Haleem:
Khichra is a variation of Haleem in Pakistan and India, but its not blendid so one can see and taste the chunks of meat, lentils, wheat and barley.
Uses Of Haleem:
Haleem is prepared through the Muslim world in Ramadan. It is also a traditional starter at Muslim weddings and celebrations.
Try Lemonade With Haleem:
You can also have it this Lemonade (in summers) after this Haleem.
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