Haleem

Created by Javed Chaudry
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Rating:

  • Cuisine: Pakistani

Ingredients

½ cup wheat grain, crushed and soaked in water for 1 ½ hours
1 kg beef or lamb (on the bone)
½ cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained
2 tbsp garlic, crushed to a paste
2 tbsp ginger, crushed to a paste
10 cups of water
2 tbsp ghee
Saffron colour (optional)
¼ tsp ground fenugreek
Salt to taste
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala (tangy spice blend)
1 tbsp red chilli powder
1 tsp turmeric
1 tbsp garam masala
2 onions, peeled, sliced and fried in ½ cup of vegetable oil

Seasoning & Garnish
Chaat masala
Fresh coriander leaves
Green chilli, finely chopped
Julienned ginger
Sliced lemon

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Preparation

In a large heavy based pan, add wheat, beef or lamb, dhals, garlic, ginger, and water. Bring to the boil and cook for around 2 hours.

Remove bones and continue to cook until meat starts to break down and fall apart (about another hour).

Add ghee, saffron colour, ground fenugreek, salt, ground coriander, cumin, and chaat masala, chilli powder and turmeric and cook for another hour.

Add fried onions (set aside abut ¼ cup for garnish) and garam masala. Cook for a further 15 minutes.

Serve garnished with sprinkled chaat masala, green chilli, ginger, coriander, fried onions and sliced lemon.

Pakistani Restaurants

Displaying 12 of 12 Pakistani Restaurants.

  Restaurant Suburb
1. Faheem's Fast Food Marrickville
2. Tandoori Hut Enmore
3. Laziza House Melba
4. Taj Agra Indian Restaurant Dickson
5. Kari Guru Fitzroy North
6. Bedi's Indian Restaurant South Melbourne
7. Curry Vault Indian Restaurant & Bar Melbourne
8. The Cage St Kilda
9. Jazzi's Indian & Continental Restaurant South Hurstville
10. Bundu Khan Auburn

View all Pakistani restaurants | Start a new search

Comments (1)

   
14 Dec 2008 07:30 AEST
Seema
adelaide
marvelous
i love this recipe i tried that its yummy i really like that keep it up
Agree (3 people agree)
Disagree (7 people disagree)

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