Are you looking for recipe inspiration? Haleem special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Haleem What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Haleem, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Haleem delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Haleem is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Haleem estimated approx. 2 hours.
Well, this time, let's try it, and vary the Haleem yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Haleem using 20 ingredient type and 10 manufacturing steps. Here's how to make the dish.
A protein rich Pakistani full course meal, made from meat(red or white) and lentils, cooked well together with a perfect combination of spices and herbs, to give a rich taste and aroma, served equally well alone or with naan(baked flat bread)
Ingredients and spices that need to be prepared to make Haleem:
- 1 kg red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon
- 1 mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night
- 500 grams wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker
- 8 onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy
- 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
- 1 use 3/4th of onions for frying meat, rest for topping
- 2 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp cumin seed powder
- 1 tbsp corriander seed powder
- 1 1/2 tbsp red chilli powder
- 1 tbsp turmeric powder
- 1 salt to taste
- 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
- 3 tomatoes medium sized finely chopped
- 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
- 1 fresh corriander leaves chopped for topping
- 5 green chillies finely sliced for topping
- 3 lemons cut halfway for squeezing on top
- 1 fresh ginger thinly cut in long strips for topping
