HALEEM
Make and share this Haleem recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently.
- In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.
- Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.
- Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.
- Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.
Nutrition Facts : Calories 344.6, Fat 16.8, SaturatedFat 2.5, Cholesterol 53.1, Sodium 51.7, Carbohydrate 23.2, Fiber 5.8, Sugar 2.8, Protein 25.4
HALEEM (PAKISTANI-STYLE)
Haleem is a traditional and tasty porridge cooked in the Indian sub-continent. During the winter months, this dish is usually started late at night to be served the next day at the noon meal.
Provided by Mariam Durrani
Time 8h10m
Yield 30
Number Of Ingredients 11
Steps:
- Combine beef, water, cracked wheat, yogurt, cooked rice, yellow lentils, white lentils, ginger-garlic paste, and haleem masala in a pot. Bring to a boil over medium heat, while stirring often.
- Reduce heat and simmer for 8 to 12 hours. After 4 to 6 hours of cook time, check water level and add 1 to 2 cups of water as needed so haleem does not get too thick. Taste and season with salt to taste. The haleem should have porridge consistency.
Nutrition Facts : Calories 151 calories, Carbohydrate 17.5 g, Cholesterol 20.5 mg, Fat 3.8 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 1.4 g, Sodium 105.5 mg, Sugar 1.4 g
CHICKEN HALEEM
Make and share this Chicken Haleem recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
- In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
- Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
- Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
- Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.
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