Cardamom Nation: Haleem e Khas

Wednesday, October 22, 2014

Haleem e Khas - One pot Haleem

Haleem is stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. Popular variations

Meat (boneless) 500 g

Kabab chini 2 g
Shahi jeera 2
Cardamom 8 no
Cinnnamon sticks, 2 inch
Pepper corns 3 g
Cloves 2g
Cumin seeds 4g
Sesame seeds 3g
Moong daal 1 ts
Urad daal 1 ts
Masoor daal 1 ts
Chana daal 1ts
Almonds 6 n
Oats ¼ cup
Dalia (broken wheat) ½ cup
Ghee ½ cup
Green chilly 5 n
Rose petals ¼ cup
Onion chopped ½ cup
Ginger garlic paste 1 tb
Millk 1 cup
Salt
Fried onions ½ cup
Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

Heat ghee in a pan add meat, salt, green chilly, rose petals, sliced onions, ginger garlic paste, curd, milk and add masala powder, add some water (8 times the wheat and dal mix) and mix it put the lid on and let it cook for 15 minutes in a high flame (3 to 5 whistle) then reduce the flame cook this for 1 hour.
Then open the lid and take potato masher and mash it, then add fried onions, chopped coriander, and chopped mint, add left over ghee, mix it well and add lime juice, mix it up, serve this hot.

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