Beef Haleem

Updated at: Tue, 21 May 2024 11:17:17 GMT

Step 1

In a bowl, combine cracked wheat, barley, rice, channa daal, urad lentil, red split lentils, and moong lentil. Rinse thoroughly and soak overnight.

Step 2

In a large pot, heat oil and fry the sliced onions until slightly browned. Add ginger garlic paste and fry for a few seconds.

Step 3

Add the boneless meat and cook until the color changes. Add salt, turmeric, chilli powder, coriander powder, cumin powder, and garam masala. Mix well.

Step 4

Pour water over the meat to cover and tenderize it. Cover and cook on low-medium heat for 50-60 minutes until the meat is tender. If using beef brisket, it may take up to 3 hours. Alternatively, pressure cook the meat.

Step 5

Once the meat is tender, remove it from the pot and shred it.

Step 6

Add the soaked and washed grains to the same broth in the pot over medium heat. Add more water if required. Bring to a boil, cover, and cook on low heat. Stir occasionally.

Step 7

Once all the grains are tender, coarsely grind them using a hand blender or wooden spoon. Add more water if needed.

Step 8

Add the cooked and shredded meat to the pot. Mix well and cook until combined for a couple of minutes.

Step 9

Use a hand blender or wooden spoon to blend the meat and grains to your desired consistency. Cook on low heat until the desired thickness is achieved.

Step 10

Serve the Haleem hot, garnished with lemon wedges, fried onions, chopped coriander, green chillies, and ginger julienne. Sprinkle some chaat masala on top.

Step 11

Enjoy the Haleem with rice or naan.

1 liked

0 disliked