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Haleem
Haleem

Before you jump to Haleem recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons why this is so. The overall economy is affected by the number of people who suffer from conditions such as hypertension, which is directly associated with poor eating habits. There are more and more efforts to try to get people to lead a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, most people believe that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. In reality, though, just making a couple of minor changes can positively impact everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you most probably choose a lot of items out of habit. For instance, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. You don’t like eating oatmeal on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

Hence, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to haleem recipe. To make haleem you need 20 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Haleem:
  1. Provide 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
  2. Provide 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
  3. Use 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
  4. Get 8 onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy
  5. Get 1 take onion out from oil spread on kitchen towel, to prevent them from being soggy
  6. Use 1 use 3/4th of onions for frying meat, rest for topping
  7. Get 2 tbsp ginger paste
  8. Provide 1 tbsp garlic paste
  9. Take 1 tbsp cumin seed powder
  10. Use 1 tbsp corriander seed powder
  11. Take 1 1/2 tbsp red chilli powder
  12. Get 1 tbsp turmeric powder
  13. Prepare 1 salt to taste
  14. Prepare 2 tbsp garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder)
  15. You need 3 tomatoes medium sized finely chopped
  16. Provide 1 1/2 cup oil for frying meat, use the left over from fried onion as mentioned above
  17. Provide 1 fresh corriander leaves chopped for topping
  18. Provide 5 green chillies finely sliced for topping
  19. Use 3 lemons cut halfway for squeezing on top
  20. Use 1 fresh ginger thinly cut in long strips for topping
Instructions to make Haleem:
  1. 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,till tender and half the broth is left, take out the meat and set the broth aside for later use
  2. 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 and then boiled in a large pot with 5 litres water including the meat stock,till very soft and excess water dried, alternatively use pressure cooker and follow the instructions of the manufacturer, blend the lentils in blender to make a smooth paste, in the original recipe you have to use a hand masher to mash lentils well when soft and still on heat but too time consuming, the trick is not to over blend so that chunks of lentil remain and the paste is NOT very slimy and smooth
  3. 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
  4. heat the oil in a large non stick pot,add garlic and ginger paste till golden, add 3/4 th of the fried onions,all the dry spices including the salt to taste,I use 1 tablespoon,continuously stirring for 5 min, add the tomatoes,fry till tomatoes are soft, add the cooked boneless meat(chopped in a chopper)cook for 10 min while stirring and sprinkling water to prevent sticking and over browning, till oil separates and a nice curry is formed
  5. add the lentil and wheat paste n batches and vigourously stirring, cook for 30 to 45 min stirring at intervals till a nice slow dropping consistency is achieved
  6. water can be added at intervals if the mixture is too thick
  7. don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking
  8. serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon
  9. equally good on its own or with baked flat bread(naan)
  10. enjoy your meal

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