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HALEEM
INGREDIENTS :
250 g skinless chicken
4 tablespoons cooking oil
50 g barley
30 g channa dal
30 g moong lentils
20 g red lentils (masoor)
30 g urad lentils (mash)
150 g onions, finely sliced
laziza haleem masala, to your taste
green coriander, to your taste
mint, to your taste
ginger, to your taste
lemon, to your taste
Directions: Prep Time: 30 minsTotal Time: 3 1/4 hrs
1Wash wheat and pulses then soak in water for over night. Boil in water until tender stirring frequently.2In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.3Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.4Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.5Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.
250 g skinless chicken
4 tablespoons cooking oil
50 g barley
30 g channa dal
30 g moong lentils
20 g red lentils (masoor)
30 g urad lentils (mash)
150 g onions, finely sliced
laziza haleem masala, to your taste
green coriander, to your taste
mint, to your taste
ginger, to your taste
lemon, to your taste
Directions: Prep Time: 30 minsTotal Time: 3 1/4 hrs
1Wash wheat and pulses then soak in water for over night. Boil in water until tender stirring frequently.2In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates.3Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches.4Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes.5Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon.
Good luck
It might get messy for the first time, if it did give it a second chance.....lol
It might get messy for the first time, if it did give it a second chance.....lol
WOW I AM GONNA MAKE THIS TODAY
1000 Thanks
I will come back soon
I will come back soon
yes you are doing very great really liking your recipes.
It looks like Rahim has done a good job here in Int. Cooking ...................lol
Comfort food we call it Rahim delicious all those goodies that make ones stomach gurgle .....lol
You welcome
Dear Sania
It is mostly suited for fall and winter
Dear Sania
It is mostly suited for fall and winter
i was looking the haleem recipe online, but i got here thanks.
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