Haleem

CREDITS

Adaptation of Indian delights

INGREDIENTS

1 chicken/500g mutton 1 and a half cups of barley1 cup of oats 10 ml (2 teaspoons) ginger/garlic1 onion1 ml (½ teaspoon) arad (Turmeric) (turmeric)2 ml (½ teaspoon) red dry chillies5 ml (1 teaspoon) whole jeeru (cumin) (cummin)5 ml (1 teaspoon) gharum masala¼ cup chopped shallot and dhunia leavesA few Elachi (cardomom), pepper and cloves 5 ml (1 teaspoon) salt2 pieces tuj (cinnamon stick) (cinnamon)5 ml (1 teaspoon) green pounded chillies5 ml (1 teaspoon) dhunia/jeeru (cumin)2 whole green chillies60 ml (¼ cup) oil25 ml (2 tablespoons) ghee (Clarified butter)

METHOD

1. Boil wheat or combination of cereals till soft and blend.2. Braise jeeru (cumin), green chillies and onion in oil till light golden colour. Add washed meat pieces and the masalas and braise till it is well coated on meat and add water to fill pot.3. Cook meat till tender and add ground dhals. Cook broth (3 hours).
till all well blended and haleem is consistency of4. Make a vagaar of two tablespoons of ghee (Clarified butter) and a few rings of sliced onions with little jeeru (cumin) and green chillies. Pour into haleem.

INFO & TIPS

Top with chopped dhania

POSTED ON

18 Feb 2025

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