Authentic Chicken or Beef Haleem
\nServes: 8-10 | Time: 3-4 hours total<\/p>\n
Ingredients
\nFor the Meat\/Gravy:<\/p>\n
750g boneless beef or chicken – beef gives better texture, chicken is faster
\n1 large onion, sliced
\n2 tbsp ginger-garlic paste
\n3 medium tomatoes, chopped
\n\u00bd cup oil or ghee
\n2 tbsp haleem masala – store-bought Shan\/National, or see homemade below
\n1 tsp red chili powder
\n1 tsp turmeric powder
\n1\u00bd tsp salt – adjust to taste
\n1 tsp garam masala powder
\nFor the Grains & Lentils:<\/p>\n
\u00bd cup wheat – broken wheat\/dalia, soaked 4 hours
\n\u00bc cup barley – jau, soaked 4 hours
\n2 tbsp chana dal – split chickpeas
\n2 tbsp moong dal – split yellow lentils
\n2 tbsp masoor dal – split red lentils
\n2 tbsp mash dal – split white lentils
\n6-7 cups water
\nHomemade Haleem Masala – if not using packet:<\/p>\n
1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp red chili powder, \u00bd tsp turmeric, \u00bd tsp black pepper, \u00bc tsp nutmeg, \u00bc tsp mace, 4-5 cloves, 4-5 green cardamoms
\nFor Garnish – ‘Tarka & Toppings’:<\/p>\n
2 large onions, thinly sliced and deep fried till golden
\n\u00bd cup ghee for tarka
\nFresh coriander, chopped
\nFresh mint, chopped
\n3-4 green chilies, sliced
\n2-3 lemons, cut into wedges
\nGinger, julienned
\nChaat masala for sprinkling
\nInstructions
\n1. Boil grains & lentils:<\/p>\n
Wash all soaked wheat, barley, and lentils.
\nIn a large pot, add them with 6-7 cups water and 1 tsp salt.
\nBoil 1.5-2 hours on low heat until everything is very soft and mushy. Stir occasionally so it doesn\u2019t stick.
\nOnce soft, use a wooden spoon or hand blender to mash\/ghotna until smooth and sticky. This step gives haleem its texture. Set aside.
\n2. Cook the meat:<\/p>\n
In a separate pot, heat oil\/ghee. Fry sliced onion until golden.
\nAdd ginger-garlic paste, cook 1 min. Add meat and bhunofy 5-6 mins until color changes.
\nAdd chopped tomatoes, haleem masala, red chili, turmeric, salt. Cook until oil separates and meat is tender.
\nFor beef: pressure cook 25-30 mins or slow cook 1.5 hours. For chicken: 20-25 mins on stovetop.
\nOnce tender, shred the meat with two forks or a masher. Don\u2019t leave chunks \u2014 haleem should be smooth.
\n3. Combine & ‘Ghotna’ – the key step:<\/p>\n
Add the shredded meat + all its gravy into the pot with mashed grains\/lentils.
\nMix well. Now cook on very low heat for 45-60 mins, stirring constantly with a wooden spoon or ghotna. This is what makes it stretchy like in your photo.
\nAdd hot water gradually if it gets too thick. Final texture should be thick but pourable, not solid.
\nAdd garam masala in last 10 mins. Adjust salt.
\n4. Tarka & serve:<\/p>\n
Heat \u00bd cup ghee in a small pan. You can add a pinch of chili powder for color.
\nPour the haleem into a large serving dish. Drizzle the hot ghee tarka on top.
\nGarnish with fried onions, coriander, mint, green chilies, ginger, and lemon slices exactly like your picture.
\nPro tips:<\/p>\n
That stretch: Comes from 3 things \u2014 proper wheat\/barley ratio, long cooking, and constant ‘ghotna’\/beating. No shortcut for this.
\nNot grainy: If you see whole grains, blend part of the mixture and add back.
\nMake ahead: Haleem tastes better next day. It thickens in the fridge \u2014 loosen with hot water while reheating.
\nShortcut: Use store-bought haleem mix. It has pre-roasted wheat\/lentils and masala. Still takes 2+ hours but less prep.<\/p>\n","protected":false},"excerpt":{"rendered":"
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