In this blogpost we are going to tell you haleem ingredients, and also we’ll guide you how you can make amazing and tasty haleem.
This amazing dish is a popular Pakistani, Indian, and Hyderabadi non-vegetarian stew recipe made up of different types of grains and lentils along with meat. It is delicious, highly nutritious, healthy, warm and a zesty / chatpati, hot, sour and spicy/tangy, dish that is eaten especially during festive occasions.
This dish is generally cooked for hours and then a blending-like food item is ready, having the taste of spices, meat, barley, and wheat.
History of Haleem
Despite its name, this dish has been around for quite a while and can be traced back to the times of the Mughals. It is said that it had been first prepared in Hyderabad, India and was a speciality dish prepared for the Nizams.
The dish was later adapted into Pakistani cuisine and became a favorite of many people that live in Pakistan.
Haleem Ingredients
Following are the ingredients of haleem.
Grains & Lentils
- ¾ cup whole wheat kernels (gehoon)
- ¼ cup barley or oats (jau)
- 100g whole or broken wheat
- 50g yellow split lentil (moong dal)
- 50g red lentil (masoor dal)
- 50g split pigeon peas (arhar dal)
- 50g black gram without skin (urad dal/kolai dal)
- 50g rice
Meat
- 1.5 kg mutton (medium size pieces with bone)
- 200g ghee
- 3 onion
- 2 Tbsp. garlic paste
- ⅕ Tbsp. ginger paste
- 10-15 green chilli
- 5 Tbsp. lemon juice
- 1.5 Tsp. salt or to taste
Spices
- 1 cinnamon stick
- 2 black cardamom
- 4 green cardamom
- 5 cloves
- 1/2 tsp lamb (boneless)
- 150 gms moong dal (washed)
- 50 gms dal chana
- 100 gms wheat (broken)
- 500 ml desi ghee
- 10 Cloves
- 4 Bay leaves
- 1 gms saffron
- 30 gms green chilly paste
- 10 gms turmeric powder
- 6 gms mace
- 10 gms green cardamom
- 50 gms garlic paste
- 50 gms ginger, grated
- 150 gms onion, fried
- 3-4 litre lamb stock
- To taste salt
Procedure
Here’s the recipe of haleem.
- To prepare the haleem you should first rinse the grains and lentils thoroughly in cold water and soak them for about two hours. These are whole wheat kernel, barley or oat, whole or cracked wheat, yellow split dal, red dal, split green gram, black gram without husks, and rice. Empty the water and reserve the grains and lentils that were submerged in water.
- Take ghee in a pan for frying onions, garlic paste, ginger paste, green chilli, lemon juice and salt.
- Add the following spices and cook until the meat is half done: Cinnamon stick, black cardamom, green cardamom, cloves, Lamb (boneless), moong dal, Dal chana, Wheat, Desi ghee, Cloves, Bay leaves, Saffron, Green chilly paste, Turmeric powder, Mace, Green cardamom, Garlic paste, Ginger, Grated onion and Lamb stock.
- When the meat is barely half cooked, meaning it still has some pink, add the grains and lentils to the pan and puree the mixture with an immersion blender or a food processor as desired.
- Commonly, a sizable quantity of liquid should be created by adding more water if the paint mixture is too thick.
- To prepare this yummy dish, slowly cook the haleem for over 120 minutes to 180 minutes stirring it occasionally to thicken it.
Serving Suggestions
Haleem can be taken in many ways, but the best way to enjoy haleem is to take it with side dishes that could complement the taste of the haleem. This preparation can be taken with naan, rice or bread accompanied by fried onions, cashew nuts and lemon juice. Alternatively it can also be offered with a garnish of freshly chopped mint or any other seasoning of choice.
Conclusion
Therefore, Haleem is famous and beloved Pakistani and Indian stew containing a number of grains, lentils, and meat. It is a tasty preparation and used to prepare on specific occasions or celebration such as weddings and harvest festivals. This dish has been famous for centuries, tasty, and considered to be healthy Haleem is the dish everyone would love to take.