HALEEM

HALEEM

✅ Ingredients:

🥩 For the meat:

500g mutton (boneless or with bone) or chicken
1½ tbsp ginger-garlic paste
½ tsp turmeric
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
3–4 tbsp oil or ghee

🌾 For the grains & lentils:

½ cup cracked wheat (dalia/broken wheat) – soaked 1 hour
2 tbsp chana dal (split Bengal gram)
2 tbsp masoor dal (red lentils)
2 tbsp moong dal (yellow split)
2 tbsp urad dal (split black gram)
Water for boiling (5–6 cups)

🌶️ Spices:

1 bay leaf
3–4 cloves
2 cardamoms
1 small cinnamon stick
1 tsp garam masala
½ tsp pepper powder (optional)

🌿 Garnish:

Fried onions (crispy birista)
Fresh coriander and mint leaves
Lemon wedges
Slit green chilies
Ghee or melted butter

🔪 Instructions:

1. Cook the grains & dals:

In a pressure cooker, combine soaked wheat and dals with water.
Add a pinch of turmeric and salt.
Pressure cook for 5–6 whistles until everything is mushy.
Blend slightly with a hand masher or immersion blender for creamy texture.

2. Cook the meat:

In a separate pot or pressure cooker, heat oil/ghee.
Add whole spices (bay leaf, cardamom, cloves, cinnamon).
Add ginger-garlic paste and sauté until fragrant.
Add mutton/chicken, salt, chili powder, turmeric, coriander powder.
Cook until the meat is tender (use water as needed).
Shred or mash the meat once cooked (discard bones if any).

3. Combine & simmer:

Add mashed grains to the meat mixture.
Mix well and simmer on low heat for 30–45 minutes, stirring often to avoid sticking.
Add garam masala and adjust salt/spices.
Add ghee or butter for richness and shine.

🍽️ Serve hot with:

Fried onions
Mint + coriander
Lemon wedges
Green chilies
Naan, paratha, or just by itself

💡 Tips:

For chicken haleem, reduce cook time (chicken cooks faster).
For a vegetarian version, skip meat and add more lentils + vegetables.
Stir frequently while simmering to prevent burning.
A slow cooker or instant pot can make this easier.

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