PAKISTANI HALEEM RECIPE - HOW TO MAKE HALEEM AT HOME
Authentic Pakistani haleem recipe to prepare at home. If you are looking how to make heleem (حلیم) then follow the recipe step by step. Easy Haleem recipe
Provided by Hina
Categories Main Course
Number Of Ingredients 18
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.
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
HALIM
An Iranian favorite from chef Najmieh Batmanglij. This is her recipe from her Food of Life cookbook. Don't be scared off by the long prep time, it's really only 15 minutes plus 24 hours of soaking.
Provided by Hannah Petertil
Categories Southwest Asia (middle East)
Time P1DT2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the meat in a large, heavy-bottomed pot, add the water, bring to a boil, skim the froth as it forms until it stops forming. Add onions, salt, pepper and turmeric. Bring back to a boil. Reduce heat, cover, and simmer over low heat for 2 hours or until the meat is tender and falling off the bone. Add more warm water if needed. Stir occasionally to prevent sticking to the bottom of the pot.
- Meanwhile, in a medium-sized saucepan, place the drained wheat, chickpeas, and 4 cups water. Bring to a boil, reduce heat, cover and simmer over low heat for 2 hours or until the wheat is tender. Add more warm water if necessary.
- TO ASSEMBLE THE PORRIDGE:.
- Drain the meat thought a fine-mesh sieve. Pour back the strained stock into pot. Separate the meat from the bones and return it to the pot. Discard the bones and anything else left in the sieve. Add the cooked wheat and chickpeas to the pot. Place the pot over medium-low heat, and use a handheld mixer to puree the meat, wheat, and chickpeas in the pot, and mix for 10 to 15 minutes until you have a homogenized, slightly elastic puree and the meat and wheat have thoroughly blended together. Adjust seasoning to taste.
- Spoon the porridge into individual serving bowls. Garnish to taste with a little melted butter, cinnamon, and confectioners' sugar on the top. Nush-e Jan!
Nutrition Facts : Calories 519.1, Fat 40.5, SaturatedFat 19, Cholesterol 129.5, Sodium 812.3, Carbohydrate 11.2, Fiber 1.8, Sugar 4.2, Protein 26.7
PERSIAN HALEEM WITH TURKEY
Haleem is a traditional Iranian breakfast dish that's usually served on weekends. It's often described as a "wheat and meat" porridge, which is fitting because it is mainly made with pelted wheat and turkey or lamb. Here I use coarse bulgur instead of wheat to make the process easier. It still takes time to prepare, but nothing like the classic way, whereby restaurants or home cooks would cook it overnight while stirring constantly. Because of its neutral flavor profile, haleem can be served sweet with sugar and cinnamon or savory with salt. I like mine pretty sweet, so that's the way the recipe is written. For a savory version, omit the sugar and ground cinnamon but keep the cinnamon stick to flavor the meat. Either way, this is a hearty dish that can keep you full for hours.
Provided by Food Network Kitchen
Time 7h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place the bulgur in a large bowl and pour 8 cups of water over it. Stir and cover the bowl with plastic wrap or a clean kitchen towel. Let the bulgur soak until just tender, about 2 hours. Drain and discard the water.
- Place the bulgur in a large pot with 10 cups of water. Bring to a simmer over medium-high heat, then lower the heat to medium. Rest a wooden spoon in the pot and then place the lid on the pot, propping it on the spoon to leave an opening (to keep the water from overflowing during cooking). Cook, stirring occasionally, until the bulgur has completely fallen apart and the consistency is like a thick soup, 3 1/2 to 4 hours; after every hour of cooking, add 2 more cups of water for a total of 16 cups from start to finish.
- While the bulgur is cooking, place the turkey breast in a separate large pot with the cinnamon stick and onion and add enough water to submerge the turkey breast. Bring it to a simmer over medium-high heat, then cover and simmer over medium heat until an instant-read thermometer inserted thickest part reads 165 degrees F, about 1 hour 30 minutes.
- Puree the bulgur using an immersion blender until it's completely smooth. (Alternatively, puree the soup in a regular blender and then pass it through a fine-mesh sieve to make sure it's completely smooth.)
- Remove the turkey from the pot, cut it into smaller pieces and finely shred in a mixing bowl using a stand mixer fitted with the paddle attachment or a handheld electric mixer on medium speed, about 2 minutes. Add 1 cup of the bulgur mixture to the turkey and mix using a wooden spoon to form a thick paste, adding up to 1/2 cup more bulgur as needed.
- Return the turkey mixture to the remaining bulgur in the pot and stir to combine. Bring to a low simmer over medium-low heat. Mix half of the melted ghee with the cinnamon and 1/2 teaspoon salt in a small bowl. Add the ghee mixture to the pot and cook, stirring occasionally, to allow the flavors to develop and the porridge to thicken, about 1 hour.
- Divide the haleem among eight bowls and top each one with 1 tablespoon of the remaining melted ghee and additional ground cinnamon. Sprinkle with some sugar and sesame seeds to your liking and enjoy.
IRANIAN HALEEM
Haleem is a thick Persian high calorie dish. It is a special dish prepared during Ramadan in Iran since its good for the stomach. In Iran, Haleem is made of wheat and Turkey. This dish is slow cooked for some hours which results in a paste like consistency.
Provided by Anselma
Categories Breakfast
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher.
- Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.
- Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
- In a food processor, mash bulgur into a soft paste and set aside.
- Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.
- Serve it in a bowl, sprinkled with cinnamon.
Nutrition Facts : Calories 387.1, Fat 8.8, SaturatedFat 2.3, Cholesterol 73.7, Sodium 85.6, Carbohydrate 46.6, Fiber 11, Sugar 1.8, Protein 32.2
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HALIM(HALEEM)|PERSIAN WHEAT AND LAMB PORRIDGE RECIPE
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- Separate the wheat from the water. Use some fresh water to cook the wheat in a pot. At first the flame of the gas burner must be high for the water to start boiling. After that, lower the flame of the gas burner and add some oil. Don’t forget to stir it every now and then. It should be cooked long enough to be mashed (about 4hours). after that use a sieve and separate the remaining pieces of the skin of the wheat.
- Chop an onion into four pieces. Cook the meat and the onions in a pot using two cops of water. Add some cinnamon to the pot. When the meat is cooked, shred it.
- When the wheat is completely cooked, add the meat and salt to the wheat. Use a piece of cloth as an infuser on top of the pot and cover the pot with its lid. Again, every now and then stir the Halim because the mutton used in it, might burn.
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