Easy Haleem with lamb/beef The Daily Foods

Haleem is a delightful delicacy, a very popular one -pot court, which enjoyed people not only in India and Pakistan, but all over the world. It consists of beaten or broken wheat, barley, lentils and meat (lamb, beef or chicken) and ghee (clarified butter) in a tasty combination of exotic spices that are slowly cooked. The meat, grain and lentils are cooked with spices and herbs for a long time or overnight to bring more taste to the dish.

History and origin of Haleem
It is said to have developed from the popular Arabic dish called “Harees” or “Jareesh”, which also consists of beaten wheat and meat, but is only seasoned with garlic, salt and pepper. Harees is cooked in different parts of the world wherever the Arabic Empire has extended. It is known as Keskek in Turkey and in other names in Iran, Afghanistan, etc. During the Moghul period, it was introduced by the migrants of Yemen, Iran and Afghanistan in the Indian subcontinent. The first written recipe from Harees, which goes back to the 10th century, is located in a cookbook with dishes that are popular with the kings and caliphs of Baghdad.

It is believed that in Hyderabad, India, the herself (Muslims of Arabic descent, which were founded in the Indian region of Decan), which were worked as military merchants or bodyguards for the nicams (monarchs) of Hyderabad, India. Later it was refined in the royal kitchens of the Nizams and infused with taste, with exotic spices and herbs added for their palate. The kitchen of the Nizam is very well known for its delicious dishes with a wealth of flavors and aromatic flavors.

Haleem as a staple

Since Harees is still served in the regions of the Middle East in the holy month, Haleem is also in India and Pakistan, where it is sold as a snack feed or street food in the bazaars and marketplaces during the Ramadan. It is also enjoyed as a property court not only in Ramadan, but also in the year and most restaurants have it in the menu.

Haleem for immediate energy
It is a rich and nutritious dish that increases your energy level to keep a whole day. It has all proteins, carbohydrates, calories and fiber with which you can replenish energetic energy levels. That is why it is cooked and served in Ramadan for “Suhur” and “Ifthar” in India, Pakistan, Bangladesh and in the countries of the Middle East because it gives the body all the energy it needs immediately. That is why Haleem is not only a healthy and nutritious dish, but also a delicious joy!

Haleem can also be made in Instant Pot either by slow cooking or cooking cooking. I prefer to cook too slowly to keep all flavors. I made Haleem from scratch with a preparation of spices and herbs. But Shan’s spice mix for Haleem simplifies it for you without affecting the taste and taste. To make things easy and save time, Shan’s spice mix is ​​useful for Haleem. You could also use “Shans of special simple Haleem mix”Because it has a mixture of all lentils and grains as well as the spice mix.

I have changed the recipe for the Canadian palate and tried not to make it too hot and spicy.

This recipe applies to a quick and simple haleem with Shans Haleem Spice Seasoning mix.

Ingredients:
1 kg meat with bones
1/2 kg pieces leg meat
1 package Shans Haleem Spice Seasoning Mix
2 onions cut
4-6 green chili peppers
2 tablespoons of ginger garlic paste
1 pile of fresh coriander
2 tablespoons of Channa Dal (Split Yellow Channa Linsen)
2 tablespoons of Moong Dal (Split Yellow Moong Linsen)
2 tablespoons of all masoor dal (red lenses)
4 tablespoons of barley
4 tablespoons of broken wheat or Burgul
Cooking the oats of 2 tablespoons
1/4 cup of oil
1/4 cup of ghee
2 black cardamoms
4 green cardamomas
1/2 inch cinnamon stick
4 cloves
1 small star anis
1/2 TL full -time
Crispy fried onions as required

Instructions:

1. Clean and wash the meat and bones and put it in the Instant pot.

2. Wash all grains and lenses together. Add them to the IP.

3. Add half of the spice mixture and 1 tablespoon of ginger garlic paste to the meat and lentils. Do not add salt because the Shan spices contain enough salt. Add 4 cups of water. Close the IP lid, hold the steam valve in the ventilation position and press the meat/chili button and set the time for 25 minutes.

4. When you’re done, leave it NPR, open the lid and remove all meat and bones. Now with an electric hand mixer or potato storm, pure all grains and lentils in the instant pot. The mix should be grainy and not okay. Add water if too thick.

5. Throw all the bones out of the cooked meat and the lentil mixture and chop the meat well with a fork or fingers. Add the crushed meat and 1/2 to add a coriander chopped with a cup of cup. Add a little more water when it is thick and let it cook slowly for an hour. If you don’t have the time, you can have it saucered for 15 minutes.

6. Heat the oil and the ghee in a sauce pan. Let the spices fall when the oil/ghee is medium -sized and remove it within 10 seconds as soon as you have received the aroma.

7. Add the cut onions into the pan immediately and fry until golden brown, add the remaining 1 tablespoon of garlic paste into the onions and fry them quickly for half a minute until the raw smell has disappeared. Pour this temperature quickly into the boiling Haleem in Instant Pot.

8. Prepare a few crispy fried onions (or use a shop bought), freshly cut ginger Juliennes, chopped coriander, green chili peppers and lemon wedges in a plate as spices for the haleem and keep it on the table.

9. Transfer the steaming hot Haleem into a serving bowl. Spray a little freshly chopped coriander over it. Prepare further temperature by heating an EL butter/ghee. Add a few sliced ​​onions and fry it until it is only Brown, and quickly add the slit green chili peppers and ginger Juliennes, followed by a TL Shaan Haleem Spice Mix and pour them over the Haleem in the serving shell.

10. To eat Haleem, to take a trowel full of haleem, put in your bowl, then sprinkle a few crispy onions, ginger Julienne’s coriander and chopped green chilli pots (optional), press in a lemon juice and enjoy it!

Recipe