One of my favorite recipes of my mom is the “Haleem”. I have NEVER cooked Haleem any other way.. (no Shan Masala as well). Haleem for our family, has always had the “respect’ of being “The One Dish” meal. These days I go for dinners and see Haleem as one of 20 items on the menu. People…You CANNOT do that to Haleem!!!
When I moved to Qatar, I realized that the locals also cook something similar, which is called Harees. So here is Harees with the Pakistani twist.
Serves about 6-7 people. (The pictures in this post are for a much bigger quantity so don’t worry if yours look less )
Set One :
- 750 gm Beef
- 250 gm Onion (sliced)
- 20 gm Garlic Cloves (whole – peeled ofcourse 😉 )
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Salt
- 1.5 tsp Turmeric Powder
- 1 tbsp. Oil
Put all of the above ingredients (Set One) together in cooking pot on medium heat, put a few cups of water and cook until the meat is very tender.
- 175 gm Onions (sliced)
- 20 gm Garlic Cloves (Whole , Peeled)
- 8 Whole Dried Red Chilli
- 2 Bay Leaf
- 1.5 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 2 tsp Salt
- 1 tblsp Oil
- 175 gm Wheat
- 20 gm Barley (I often omit this if I don’t find it easily)
- 200 gm Channa Daal
- 50 gm Rice
- 50 gm Masoor Daal
- 50 gm Moong Daal
- 50 gm Maash Daal
- 1 tsp Aniseed (Saunf – grinded)
- 1 tsp Garam Masala Powder
- 2 tsp Chaat Masala Powder
Set Three: (For Garnishing)
- Ginger (Julienned)
- Mint Leaves (Whole)
- Green Chillies (Sliced)
- Lemon (Wedges)
- Onion (Sliced and Fried )
TIP: Refer Glossary of pulse and lentils (English/Urdu) if you struggle with the names of lentils.
- Wash and soak all the lentils and wheat overnight (I soak them in three sets : wheat and barley together, Channa Daal separately and all other lentils and rice can go together).
- Boil water in a big pot and put all Onions, Garlic, Dried Chilli, Bay leaf, Salt, Turmeric powder, Coriander Powder and Oil.
- When the water is boiling, add Wheat and Barley and boil till a little soft (approx. 15-20 mins).
- Then add Channa Daal to it till it gets soft (another 20-30 minutes).
- Then add all the other lentils and rice and let it cook with occasional stirring.
- When the lentils are cooked, add the cooked meat curry.
- Then you can either use a hand blender or an electronic mixer to blend the meat and the lentils together. (I prefer not to use any blades as that cuts the beef and it loses its shredded like state and haleem loses its ‘lais’).
- Add Aniseed (crushed), Grama Masala Powder and Chaat Masala Powder. (At this stage my tasting spoon comes out and I add more salt and chaat masala till I get the right taste)
- Add some of the Ginger, Mint and Green Chillies and cook a little more.
- Fry the sliced onions in oil and pour the Onions along with the oil on top of the haleem.
Serve with the garnishes and enjoy with Naan or enjoy just with a spoon 🙂