Haleem Pakistani Style Recipes

PAKISTANI HALEEM RECIPE - HOW TO MAKE HALEEM AT HOME

Steps:

• Prepare Lentils (Daal)
• Wash all daal(lentiland soaked overnight (Max. 8 hours).
• Again wash the soaked daal and drain water.
• Place daal in the pan with 4 cups of water.
• Also add Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Give it a good stir to mix all the ingredients.
• Cover the pan and cook for about 1 hour on low/medium heat.
• Prepare Rice, Wheat & Barley
• In another pan, boil rice, wheat and barley on low medium heat until it gets tender.
• Add salt during the boil to maintain taste.
• Prepare Meat:
• Now in another pan, add oil and heat it up.
• Add ginger-garlic paste and saute for few seconds on medium heat.
• Add meat and stir on high heat.
• Also, add spices. Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
• Also, add beaten yogurt (1 cuand mix well.
• Cook the curry on high heat until oil comes on the surface.
• Now add 2 cups of water and sprinkle 1 Tsp of Garam Masala.
• Cover and cook for about 40 to 50 minutes to tender the meat.
• Assembling:
• Now assemble all the ingredients together.
• Beat well to combine all the ingredients (This step known as Ghonta).
• For convenience, you can use a hand blender but don't blend to make a smooth paste. Coarsely blend.
• Now make a tadka of golden brown onion.
• In hot oil (1.5 Tbsp), add onion slices (1 medium-size onioand cook until it gets brown in color.
• Pour the tadka in Haleem.
• Cover for 1/2 an hour on very low heat to mix up all the ingredients together.
• Serve with brown onion, green chilies, fresh coriander, and julienne ginger.

EASY PAKISTANI HALEEM RECIPE (INSTANT POT)

Steps:

• In a medium bowl, combine the lentils and rice and rinse a few times until the water runs clear. Fill the bowl with warm water and allow to soak. Set aside.
• Place the onion, garlic, and ginger in a food processor and pulse to chop finely (but not blend).
• Turn Instant Pot on Sauté mode and set to More. Once hot, add oil, ghee, and chopped onion mixture. Sauté for about 8-10 minutes, until the onions are lightly golden. While the onions are sautéing, add all the spices listed under Whole Spices.
• Add the meat and sauté until the color of the meat changes (~5 minutes). Meanwhile, pulse to chop the tomatoes and green chilies in the food processor. Set aside.
• Add the spices (haleem masala, red chili flakes, and turmeric) and salt and sauté for 30 seconds. Add the chopped tomato mixture and yogurt along with 3 cups of water.
• Drain the soaked lentils and rice and add it to the Instant Pot. Mix to combine. Cancel Sauté. Cover the Instant Pot and set the valve to Sealing. Select the Meat/Stew Setting to set the pressure time to 45 minutes.
• Allow the pressure to naturally release for at least 5 minutes, and then manually release the remaining pressure. Open the pot, and use a slotted spoon and tong to remove the beef pieces and add them to the food processor. Discard any large whole spices (the bay leaves, cinnamon stick, etc.) as they come up. Pulse to process the beef until it is just shredded and stringy but not smooth (7-8 pulses).
• Use an immersion blender to blend the dal until smooth. (You can also blend in the food processor after shredding the beef.) Turn the Instant Pot on to Sauté mode and set to Less.
• Add the shredded beef and rolled oats and stir. Sauté for 3-5 minutes to cook this mixture down. Once the haleem starts bubbling, cancel sauté and cover with a lid.
• Select Slow Cook and set to More. Allow to cook, stirring occasionally, for an additional 20-30 minutes (See Note 1). The haleem is done once a 'laced' consistency is achieved. (See Note 2) If the haleem thickens too much, add 1/2-1 cup boiling water and continue to stir. Add the garam masala and black pepper and stir to mix.

HALEEM (PAKISTANI-STYLE)

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.