hyderabad special haleem


½ cup each of chana dal, urid dal, mung dal and barley
½ cup wheat berries
1 kg beef or lamb on the bone, meat cut into chunks
2 tbsp crushed garlic
2 tbsp grated ginger
2.5 litres water
2 tbsp clarified butter (ghee)
pinch of saffron colour (optional)
¼ tsp ground fenugreek
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala spice mix
1 tbsp chilli powder
1 tsp turmeric
125 ml vegetable oil
2 onions, sliced
1 tbsp garam masala

For Serve:

chaat masala spice mix
finely sliced green chilli
julienned ginger
coriander leaves
sliced lemon


Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1 ½ hours.

Put the lentils and grains, meat and bones, garlic, ginger and water in a large, heavy-based pot and bring to the boil. Simmer for around 2 hours, stirring occasionally.Remove the bones and continue to cook until the meat starts to fall apart (about another hour). Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion and garam masala to the stew. Cook for a further 15 minutes.Serve into plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.
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