Ingredients | |
Beef, mutton or chicken | 1 kg |
Wheat | 1/2 kg, crushed, soak for 1 1/2 hours |
Chana lentil | 1 cup, boil and grind fine |
Onions | 3 medium, finely sliced |
Coriander | 1+1/2 tbso, powdered |
Red chillies | 1+1/2 tbso, powdered |
Garlic paste | 2 tbsp |
Oil | 1 cup |
Salt | to state |
Soda | 1/4 tsp |
Garam masala | 1 tsp |
Turmeric | 1 tsp |
Garnish and Baghar ingredients | |
Mint | 1 bunch, separate leaves from stem and chop |
Fresh coriander | 1 bunch, finely chopped |
Green chillies | 6 finely chopped |
Lemons | 4, cut into quarters |
Ginger | 2″ piece, peeled and sliced fine, lengthwise |
Cumin seeds | 1 tbsp, roasted and powdered |
Garam masala | 1 tbsp, powdered |
Oil | 2 cups |
Salt | to state |
Method | |
Combine maet with all spices and oil and cook on low heat.Set the wheat to boil in a large pan with two liters or more water.Stir occasionally;add sode when wheat becomes a little soft.Cook till very soft.Add to meat,continue till meat and whrat are very soft and combined.Mix two cups of water ground lentills and add to meat/wheat mixture and continue cooking.Sprinkle some green masala,ginger and garam masala on haleem.Leave on low heat,till meat,wheat and lentils are very soft and mixed togather and a thick consistency is obtained.Fry onions till golden brown,drain or kitchen paper.To serve haleem,garnish it with some green masala,fried onions and ginger.Serve the garnish ingredients separately also,along with the hot oil in which onions were fried. |
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