Pakistani

Haleem

Haleem served in a traditional "haandi," a large pot. This is not my haleem. I was very intent on making the dish, I did not take any pictures.

Haleem served in a traditional “haandi,” a large pot.

Ingredients:

Meat:

  • 2 to 3 lbs beef (with or without bones, I prefer bones to create additional taste)
  • May use beef, lamb, or chicken

Wheats & Lentils

  • 1.5 cup cracked wheat
  • 1 cup cracked chick peas (chana daal)
  • 1 cup red lentils (daal masoor)
  • 1 cup moong lentils (mung daal)
  • 1 cup black lentil (urad daal)

Spices

  • 2 inch ginger
  • 1 bulb of garlic
  • 1 tsp cinnamon
  • Salt to taste
  • 1 tsp black cardamon
  • 2 tomatoes
  • 1 large onion

Process:

Cooking meat:

  1. Heat oil in a large pot, preferably a pressure cooker. When oil heats, fry sliced onion
  2. While onions cook, blend onions, garlic, and touch of water to make an onion garlic paste
  3. When onion cooking in pot is yellowish, add meat
  4. Add onion garlic paste to meat, let fry for a minute or so
  5. Add enough water to cover the meat; Cover the pot until contents boil; Once boiling, reduce to a simmer, continue cooking on heat high enough that contents are at a slow boil

Cooking lentils & cracked wheat:

  1. Cook the lentils and cracked wheat in separate pots as they having different cooking times
  2. As I am still perfecting the recipe, I am not exactly sure which lentils should be used for best results; The most common recipes I found called for the following lentils with the following measurements:
  3. Add 4 cups of water to:
    1. 1 cup cracked chick pea lentils (chana daal)
    2. 1 cup red lentils (daal masoor)
    3. 1 cup moong lentils (mung daal)
    4. 1 cup black lentil (urad daal)
  4. In another pot, cook 2 cups of cracked wheat with 3 cups of water
  5. Let contents cook until soft; Cracked wheat will become completely white and appear open; Lentils will be soft
  6. In a regular pot this should take approximately 2 hours; A pressure cooker may reduce this time by a third
  7. While lentils cook, stir meat occasionally; Avoid uncovering the pot as it is the pressure from the steam that allows the meat to tenderize; Check occasionally for spice; The meat takes approximately 3-4 hours to cook; Cook for 4 hours for best results.

Garam Masala Process:

  1. Into the second hour, boil 2 large tomatoes in another pot
  2. When succulent, remove tomatoes from water and remove the skin
  3. In a food processor or blender, blend the peeled tomatoes
  4. Boil the puree of the tomatoes; This will be the base for your garam masala
  5. In this pot of the puree, add all the ingredients for garam masala; Let this boil down so that you have a thick paste
  6. Boiling it down on a medium low heat will take approximately 1 hour

Finishing Lentils:

  1. In this time, the lentils & cracked wheat should be finished; Remove from heat and set to cool
  2. Combine lentils with cracked wheat
  3. When at an appropriate temperature for your blender/hand blender/food processor, blend the lentils so that they are at a mashed consistency; The more blended, the better

Finishing Meat:

  1. When meat is tender enough that it breaks with a tap of a fork, it has finished cooking
  2. Scoop out all meat and bones from pot. Discard of bones. With a fork, break meat up into tiny shreds, essentially creating a plate of pulled beef.
  3. When you have pulled the beef as much as possible, it is time to blend the meat. I prefer using a hand blender. I placed all the meat into a large bowl, adding a sufficient amount of the broth remaining in the pot as a lubricant for the hand blender
  4. Spend as much time blending the meat as you possibly can! The finer, smaller, more-blended the meat the better
  5. Upon utmost blending, add the lentils  and garam masala tomato base to the meat and mix together
  6. Blend this for another 15 minutes, or as long as possible
  7. Based on the consistency of  the haleem at this point, you may choose to add additional both from the pot used to cook the meat; blend again if so!
  8. Let the haleem cook for another 15-20 minutes and you are done!

Serve:

  1. Garnish with a fried sliced onion and ginger slices
  2. Enjoy!
Advertisements
Standard

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s