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Haleem

Introduction

Haleem is a rich and hearty dish, perfect for special occasions or family gatherings. This traditional recipe brings together tender bony meat cooked with a flavorful blend of spices and lentils, resulting in a thick, savory stew that is both comforting and delicious. With a little patience and the right ingredients, you can recreate this classic dish at home and enjoy its wholesome goodness.

More about the Ingredients

• Bony Meat (2 kilos, shoulder piece preferred): Using bony shoulder meat ensures maximum flavor. The bones add depth to the broth, while the tender meat easily breaks down into the thick haleem consistency.
• Onion (1, finely sliced): Adds sweetness and depth to the haleem.
• Garlic and Ginger (1 tbsp): Fresh garlic and ginger give the dish a fragrant and slightly spicy flavor.
• Cinnamon and Elaichi (Cardamom): These whole spices impart warmth and a subtle sweetness.
• Cumin and Coriander Powder (1 tsp each): Earthy spices that form the foundation of the flavor profile.
• Chili Powder (1 tsp): Adds heat and a vibrant red color to the dish.
• Shan Haleem Spice Mix (1 packet): This spice mix is key to achieving the authentic flavor of haleem. It contains a blend of spices specifically crafted for this dish.
• Salt: Adjust to taste based on the saltiness of the spice mix.
• Ghee (3 tbsp + 2 tbsp for wagaar): Ghee provides richness and a velvety texture to the haleem.
• Mint (handful, for garnish): Adds freshness and color when sprinkled over the final dish.

Explaining the Method

1. Marinate and Pressure Cook: In a pressure cooker, combine the meat, onion, garlic, ginger, cinnamon, elaichi, cumin, coriander powder, chili powder, Shan Haleem spice mix, salt, and 3 tbsp of ghee. Marinate everything together and cook under pressure for 8-10 whistles. This helps tenderize the meat and infuse it with all the spices.
2. Prepare the Haleem Base: In a separate pot, whisk the contents of the Shan Haleem mix packet with about 1½ liters of water until smooth. Place the pot on the stove and bring the mixture to a boil.
3. Combine and Cook: Once the water and Haleem mix have boiled, add the pressure-cooked meat into the pot, continuously mixing as it simmers. This helps break down the meat and blend it into the mix for a smooth, thick consistency.
4. Make the Wagaar: In a small pan, heat 2 tbsp of ghee and fry 1 tbsp of cumin seeds until fragrant. Pour this wagaar (tempering) over the haleem for added flavor.
5. Garnish: Sprinkle a handful of fresh mint over the haleem just before serving for a burst of freshness.

Best Ways to Get it Perfect

• Use bony meat for the richest flavor. The bones release gelatin during cooking, giving the haleem a thick and luscious texture.
• Continuously stir the haleem while simmering to prevent lumps and ensure even cooking.
• The wagaar (tempering) is crucial—it adds an extra layer of flavor and aroma to the dish, so don’t skip this step.

Serving Suggestions

Serve haleem with crispy fried onions, chopped green chilies, a dash of lemon juice, and naan or parathas on the side. You can also top it with a sprinkle of garam masala for an extra kick.

Notes

• Spice levels: Adjust the chili powder according to your spice tolerance. The Shan Haleem mix already contains spices, so taste before adding additional chili.
• Consistency: If the haleem becomes too thick, you can add a bit more water to loosen it up.

Freezing and Make-Ahead

• Freezing: Haleem freezes well for up to 3 months. Just let it cool completely before storing in an airtight container. When ready to serve, thaw and reheat gently on the stove, adding water if necessary.
• Make-ahead: You can cook the haleem base a day in advance and simply add the wagaar and garnish just before serving.

FAQs

• Can I use boneless meat instead of bony meat?
  Yes, but using bony meat adds extra flavor and richness to the haleem. If using boneless, try adding a piece of bone-in meat for better flavor.
• Can I use store-bought haleem mix only?
  Yes, the Shan Haleem Spice mix simplifies the process, but adding fresh ginger, garlic, and whole spices like cinnamon and elaichi enhances the flavor.
• What can I serve with haleem?
  Haleem pairs well with naan, paratha, or even plain rice. You can also serve it with condiments like lemon wedges, fried onions, or fresh coriander.
• Is haleem spicy?
  The level of spiciness depends on the amount of chili powder and the spice mix you use. You can always adjust it to suit your taste.

Recipe Details

• Prep time: 20 minutes
• Cook time: 1 hour
• Servings: 8-10
• Calories: Approximately 450 per serving

Recipe Card

Ingredients:

• 2 kilos bony meat (shoulder piece preferred)
• 1 onion, finely sliced
• 1 tbsp garlic and ginger paste
• 1 cinnamon stick and 4 cardamom pods (elaichi)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 packet Shan Haleem Spice Mix
• Salt to taste
• 3 tbsp ghee
• 1½ liters water
• 2 tbsp ghee (for wagaar)
• 1 tbsp cumin seeds (for wagaar)
• Handful of mint (for garnish)

Method:

Marinate meat, onion, garlic, ginger, cinnamon, elaichi, spices, and 3 tbsp ghee in a pressure cooker. Cook for 8-10 whistles.

Whisk the Shan Haleem mix with 1½ liters of water in a pot and bring to a boil.

Add the pressure-cooked meat to the haleem mix, simmer while stirring continuously.

In a small pan, heat 2 tbsp ghee and fry cumin seeds. Pour over haleem.

Garnish with mint and serve.