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Home Dish Shahi Haleem

Shahi Haleem

Introduce

Chef :

Nazia Parveen

Shahi Haleem

#Ramazan series Haleem is a stew popular in central Asia. It is made of daliya(broken wheat)meat of mutton ( or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the Flavours of spices, meat, and wheat.

Ingredient

1/2 kg

Mutton/chicken (cut into small pieces)

200 gms

daliya(broken wheat)

100 gms

basmati rice

100 gms

split gram lentils (chana daal)

100 gms

Arhar daal

100 gms

moong/masoor daal

100 gms

urad daal

300 gms

oil

1/2 kg

onion thinly sliced

1 tsp

turmeric powder

1 tsp

red chilli powder

1 tsp

Kashmiri red chilli powder

2 tbsp

ginger garlic paste

Handful

coriander leaves

Handful

mint leaves

3-4

chopped green chillies

2 tsp

haleem masala (easily available in all grocery stores)

1 tsp

garam masala

To taste

salt

Cooking instructions

* Step 1

Soak rice,daals and daliya for 5-6 hours,you can soak them overnight.

* Step 2

Cook daals on slow flame with turmeric powder,1/2 tsp red chilli powder,1/2 tsp ginger garlic paste and salt.As we will not pressure cook it,it might take long to become soft.You can also pressure cook them.

* Step 3

For chicken/Mutton

* Step 4

Heat oil in a pan fry onions,add remaining 11/2 tsp ginger garlic paste,1/2 tsp red chilli powder,salt, kashmiri red chilli powder,1/2 tsp turmeric,1/2 tsp garam masala

* Step 5

Cook till the meat is tender.Add daals,add the remaining masalas.Keep on slow flame and let it cook nicely.Once the meat leaves the oil remove the Rogan(cooked oil)from the meat and keep aside for later use.Then add chopped coriander,mint and chillies.Add haleem masala and allow to cook further until it turns aromat.