Meaty & Grainy Beef Shahi Haleem Khas Recipe
Haleem / Daleem is said to be one of the original “Generosity Dishes”, meaning it was always prepared with the intention of sharing with others.
Haleem ( حلیم) is a traditional dish originated from Mughal era. It is a type of stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it is made of wheat, barley, meat (usually minced beef or mutton (goat meat or Lamb and mutton) or chicken), lentils and spices, sometimes rice is also used. This dish is slow cooked for some hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat. Popular variations include keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia; Halim in Bangladesh and West Bengal, India; Khichra in Pakistan and India.
A traditional haleem is made by firstly soaking wheat, barley and gram lentil overnight. A spicy meat gravy called Korma is prepared until the meat becomes tender. The wheat, barley and gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat (Beef or Mutton or Chicken) gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure takes some hours to complete. However, haleem preparation varies in different regions. Haleem can be stored in your freezer for good 15 days and you can have it your meal anytime you want after liquefying it.
Haleem is usually topped with a variety of toppings such as fried caramelized onions, thinly sliced ginger, green chillies and chopped coriander. With a squeeze of lemon juice it can be simply eaten with a spoon but in Pakistan it’s almost always eaten with naan and it’s super delicious dish.
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