PAKISTANI HALEEM RECIPE:

PAKISTANI HALEEM RECIPE Making a great haleem may seem like a difficult task, but with the right preparation, it’s really rather simple. I’m going to provide a delicious original haleem recipe from Pakistan today. It is a street-style haleem recipe that was adapted from a nearby haleem vendor who can quickly sell haleem daig.Haleem is essentially a dish made of pork, lentils, wheat, and barley that has been spiced up and cooked. 

The ideal recipe is one that can be consumed with a spoon. Some folks prefer it with naan as well. It is a well-known dish throughout the Indian subcontinent, Central Asia, and the Middle East.Sometimes Harees and Khichda are called because Haleem comes up with a different combination.

Due to their similar appearances, Haleem and Khichda frequently cause confusion. Haleem has a smoother texture than Khichda, which is why it isn’t mashed like haleem. Khichda is roughly ground. In an airtight container, it can be kept in the refrigerator for three to four days.The food that brings back the most vivid memories for me is haleem. It was a dish my mother made on special occasions and one of my father’s favourites. Everyone in the family enjoys it when Ammi prepares it in a sizable pan and serves it to them.

SEE ALSO:COCONUT ICE CREAM RECIPE, Chicken karahi Recipe

 

INGREDIENTS:

• 500g of beef or mutton 
• 500g of ginger and garlic Paste 
• 4 teaspoons salt – to taste red chili powder 
• 2 teaspoons coriander powder 
• 2 teaspoons turmeric powder 
• 2 teaspoons garam masala powder 
• 2 teaspoons yogurt 
• 1 cup chana dal 
• 1 cup masoor daal 
• 12 cup moong daal 
• 12 cup maash daal
• 2 teaspoons rice 
• 300 grammes wheat (gandum) 
• 1 cup barley (jau)
• Add brown onion, green chilies, fresh coriander, and julienned ginger as garnishes.

METHOD:

• Make the lentils (Daal)

• • Drain the water after washing the daal once more.
  • 4 cups of water and the daal should be in a pan.
  • Add salt and  red chilli powder
  • coriander (one teaspoon), 
  • garam masala powder (one teaspoon) .
  • Stir it thoroughly 

• Cook the rice, wheat, and barley. 

• Rice, wheat, and barley should all be cooked until tender in a separate pan over low to medium heat.
• To keep flavor, add salt while the food is boiling.

 

• Cook the meat:

 

• On medium heat, add the ginger-garlic paste and cook for a short while.

 

• Add spices as well. Red chili powder (to taste), turmeric (to taste), coriander (to taste), and garam masala powder (to taste) (1 Tsp).

 

• Add one cup of beaten yogurt .

 

• Once oil appears on the surface, continue to cook the curry on high heat..

 

• For around 40 to 50 minutes, cook covered.
• Putting it all together: 
• At this point, put everything together.
• Beat each component together thoroughly.

 

• Use a hand blender for convenience, but avoid making a smooth paste. Mix coarsely.

 

• Now prepare a golden-brown onion tadka.

 

• Add slices of one medium onion  to hot oil (1.5 Tbsp) and cooked until they turn brown.
• Tadka into Haleem and pour.

        This Recipe is inspired by hinzcooking.

 

• Mixing all the ingredients together will take a half-hour on extremely low heat under cover.
• Serve with julienned ginge, green chiles, brown onion, and fresh coriander.