haleem/ how to make haleem/ হালিম

Haleem is an authentic and traditional Ramadan delicacy served as an evening meal during iftar after fasting for the whole day. People also make it in the month of Muharram. It is a rich source of protein as it is made of wheat, lentils, barley and meat. One can use Beef, chicken or mutton to make haleem.

History

Haleem originates from the popular Arab term Harees. Ibn Battuta also mentioned Harees in his travelogue that in Persia, people used to cook Harees with lentils, ghee, meat and spices. In the Lebanon, Lebanese people used tocooke Harees on a large stove to feed the poor together. The Jews of Spain used to cook Harees on their weekly holy day Sabbath or Saturday. Harees’s arrival in India was through the Moghal. Although Harees came to India during the reign of Humayun, the second Mughal emperor, Harees became very popular during the reign of Humayun’s son, Emperor Jalaluddin Akbar. Emperor Humayun had a very close relationship with the Safavid Empire of Persia. Source- Wiki

Hyderabadi Haleem

Hyderabadi haleem is popular all over India. It is an important food for any occasion in Hyderabad specially during Ramadan. According to the historians, it was brought to Hyderabad by the Arab troops of Nizams of Hyderabad.

Homemade

We first ate Haleem four years ago from the famous Hyderabadi restaurant Paradise. Except Ramadan month, it is not available in any restaurant in Bangalore. I made Haleem at home because my daughter wanted to eat. I will never say that this is an authentic recipe of haleem. Because I probably didn’t use all the ingredients here and didn’t even cook in the slow cook method. However I can assure you that this recipe is perfect choice for you if you want to make haleem at home with fairly readily available ingredients in a short time.

You can check few more non-vegetarian recipes from this blog

Mangsher Singara

Saoji Mutton

Chicken Malaikari

How to make haleem

Moumita Haleem is an authentic and traditional Ramadan delicacy served as an evening meal during iftar… Non-vegetarian Haleem, Ramadan, how to make haleem, homemade haleem Hyderabadi Print This

Serves: 4 Prep Time: 30 Minutes Cooking Time: 2 hours 2 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

 

• Barley-1/2 cup
• Dalia or broken Wheat-1/2 cup
• Urad Dal-1/4 cup
• Masoor Dal-1 tablespoon
• Moong Dal-1 tablespoon
• Chana Dal-1 tablespoon
• Mutton-500 grams
• Sha jeera - 1 teaspoon
• Kebab chini - 1/2 teaspoon
• Turmeric powder-1/2 teaspoon +1 teaspoon
• Coriander powder-1 teaspoon +2 tea spoons
• Red Chilli powder-1 teaspoon+3 teaspoon
• Salt to taste
• Cloves-3
• Green cardamon-4
• Cinnamon stick-1 inch
• Bay Leaves-2
• Black Cardamom-2
• Black Pepper-4
• Mace-2 blades
• Nutmeg powder-1/4teaspoon
• Mutton-500gram
• Ginger paste-2 tablespoons
• Garlic Paste-3 tablespoons
• Oil-1/2 cup+2 tablespoons
• Ghee-1/4 cup
• Onion-2+2+2(medium sized, sliced)
• Garam masala(dry roast 3 green Cardamoms2 black Cardamoms,1/2 inch cinnamon stick, cloves-3,mace-1 blades, nutmeg -1 pinch,and grind)
• Coriander leaves-1/4 cup (chopped)
• Lemon juice-2 teasooons

 

Instructions

 

• Soak barley and dali in a bowl with 1 cup water for 3 to 4 hours
• Soak all the pulses and rice in a bowl with 1 cup water for 3 to 4 hours
• After 3 to 4 hrs,cook barley and wheat in a pressure cooker with salt and 2 cups water,cook it 2 whistle,after pressure goes away,open the lid and let it cool for 30 minutes on low flame
• After 3 to 4 hrs,cook all dals and rice in a pressure cooker with 1/2 cup water and little salt for 1 whistle
• Cook mutton in a pressure cooker with all whole garam masala, 2 sliced onions and first measurements of spices powder until 10 to 12 whistles
• Take a big pan,add cooked barley and dalia mixture,and dal and rice mixture,mash it with masher or spatula properly.cover with lid.
• When mutton will be ready,drain the water through a strainer in a big bowl,keep the water aside.
• Heat oil in a bowl, add 2 sliced onions, add ginger garlic paste, cook until all smell of raw masala goes away from mutton pieces, and all remaining spice powder, and salt,cook on medium flame and then pour mutton stock,bring it boil,
• Cook mutton until you can separate mutton from bone with a fork easily, keep the bone aside.
• Add this mutton(without bone) into barley,dalia,dal and rice mixture,mix well
• Add little turmeric powder,salt,and garam masala, mix well,mash well with masher
• Let them boil until water to reduce to 3/4 the portion
• Heat ghee in a pan,and pour the ghee into haleem, mix well
• Fry 2 sliced onions in 2 tablespoons oil on medium flame until light brown, add this onions with oil into haleem
• Pour lemon juice ,mix well and serve
• Transfer haleem into a serving bowl, garnish with chopped coriander leaves and fried sliced onions