Pakistani Style Haleem is a delicious Pakistani recipe served in many restaurants. Find the complete instructions about How to Make Pakistani Style Haleem on Dasterkhawan.com.
Haleem is a thick stew made out of pounded wheat, lentils, goat meat, ghee, dried fruit and saffron. It is originally an Arabic dish and is popular during the Ramzan season
Ingredients
- 2 kg – Mutton (boneless)
- 1 tsp – chilli powder
- 1 tsp – Haldi powder
- 1 Bay Leaf
- 250 g – dal Channa
- 200 g – whole Wheat
- 50 g – Barley
- 3 to 4 tbsp – oil
- Salt to taste
For Garnish
- Onion
- Lime slices
- Green chillies
- Fresh Coriander leaves
- Sliced Ginger
How to Make Pakistani Style Haleem
- Soak all three grains overnight.
- Fry the meat in oil.
- Add all the spices and 4 to 5 glasses of water.
- Cover and leave on low flame to tenderize until the meat is extremely soft.
- Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
- Add water and cook on low flame till very soft.
- When both are soft, mix the meat and grains together and leave on a very low flame.
- Keep mashing and mixing.
- It starts to boil and becomes bubbly, fry a little onion in oil and add to it.
- Remove from heat and serve with garam masala, fresh coriander leaves, green chillies, fried onion and lemon.
Whenever frying onion for “bhagaar” or as accompaniment with Haleem, fry on very low heat for a good flavour.
