Beef Haleem-Karachi Haleem style
Haleem -Karachi Haleem style
Haleem is a very popular dish not only in the Sub-Continent but also in the Middle East. The ingredients vary from region to region but its main contents include wheat/barley, lentils and meat. In the Arab countries it is known as Hareesa.This dish is slow cooked for several hours so that the wheat/barley, lentils and meat blend together and have a paste like consistency. This needs to be well garnished with Fried Onions, Corriander, Green Chillies, Lemon and some Chaat Masala.Haleem is a very popular dish in Karachi and it is usually cooked in large quantities. Reason being that it is quite a tedious job to cook the Haleem since you have to keep mixing it (Ghoto) so that it is blended well. You can eat it with warm Naans, Chapatis or even eat it plain. It is a very moreish dish and you can keep on eating it. For this recipe I suggest to use a Pressure Cooker/Instant pot since most of us don't have the time for mixing it but if you would like to do it the traditional way it's completely your choice. There might be only a slight change in the flavour in both the methods but it's still very delicious.
Equipment
- Pressure Cooker/Instant Pot
Ingredients
Haleem Lentil Mix & Spices
- 1/4 cup Whole wheat
- 1/2 cup Barley (Jau)
- 1/2 cup Channa Daal/Split Daal
- 1/4 cup Masoor Daal
- 1/4 cup Moong Daal
- 1/2 cup Mash Daal
- 1.5 tbsp Ginger/Garlic Paste
- 1 tbsp Tumeric Powder (Haldi)
- 1 tsp Salt
- 1 tsp Vinegar
- Water for boiling
Meat Quorma
- 1 kg Beef/Mutton/Chicken Boneless
- 1.5 tbsp Ginger/Garlic Paste
- 2 tbsp Green Chilli paste
- 1 tbsp Garam Masala
- 1 tbsp Corriander Powder
- 1 tbsp Cumin Powder
- 1 tbsp Red Chilli Powder
- 3 Green Cardamom Crushed seeds required only
- 3 Bay Leaves
- 1 tbsp Salt
- 1 tsp Kewra Water
- 1 cup Oil
- 1/2 tsp Mango powder (Amchoor Powder)
Garnishing
- Brown Onions
- Green Chillies sliced
- Corrainder leaves chopped
- Ginger juliene cut
- Chaat Masala
Instructions
Cooking of the lentils and grains (You can use either pressure cooker or a pot)
- Soak all the lentils and grains in water for about an hour
- Now put all the lentils and grains in your pressure cooker with all the spices and add enough water so that it is completely soaked. Cook under pressure for about 20 minutes
- Alternatively you can cook the lentils and grains in a big pot adding water and all the spices until the lentils are soft
- Once the lentils and grains are cooked in the pressure cooker take it out in another dish
Cooking of the meat (You can use either pressure cooker or a pot)
- Put 1 cup of oil in the pressure cooker and add the meat, Ginger/Garlic paste and Chilli paste and stir well. You can also use a pot on the stove instead of a pressure cooker
- Now add all the spices except Garam Masala Powder and mix well
- Add 4 cups of water and the let the meat cook. In the pressure cooker it should require about 30 minutes.
- Once meat is completely tender, shred it with the help of a fork. It should be shredded in a stringy manner
- Put it back in the Quorma Gravy and stir well (You may take out the bay leaves from the Gravy)
Mixing of the Haleem (Ghotana)
- Add the shredded meat along with the Quorma Gravy into the Daal mixture
- Now add the Garam Masala Powder
- Mix it all together, the Quorma and the Daal mixture
- Flame should be set to medium on the stove
- The mixing or Ghotana takes about 30-40 minutes. Mix it with a heavy wooden spoon
- If you are time poor you can also blend all the lentils and grains separately in a blender with 1-2 cups of water and then mix it with the shredded meat and Quorma. . When you mix it this way it will only take 15 minutes.
- Once the meat is completely blended with the lentils and the Haleem is thick, mix on high flame until Haleem starts to bubble. Now switch off the flame
- Haleem is now ready. Serve hot with garnishing. Haleem can be eaten with Naan, Chapati or by itself.
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