Easy Haleem with Lamb/Beef Mama’s Secret Recipes

Haleem is a delicious delicacy, a very popular one-pot dish enjoyed not only in India and Pakistan but all over the world. It consists of crushed or cracked wheat, barley, lentils and meat (lamb, beef or chicken) and ghee (clarified butter) in a flavorful combination of exotic spices, cooked slowly and to perfection. Meat, grains and lentils are cooked with the spices and herbs for hours or overnight to add more flavor to the dish.

History and origin of Haleem
It is said to have evolved from the popular Arabic dish “Harees” or “Jareesh,” which also consists of crushed wheat and meat but is seasoned only with garlic, salt and pepper. Hares are cooked in various parts of the world wherever the Arab Empire expanded. In Turkey it is known as Keskek and in Iran, Afghanistan etc. it is known by other names. It was introduced to the Indian subcontinent during the Mughal period by immigrants from Yemen, Iran and Afghanistan. The first written recipe for harees dates back to the 10th century and is found in a cookbook of dishes popular with the kings and caliphs of Baghdad.

It is believed to have been introduced to Hyderabad, India by the Chaush people (Muslims of Arab descent founded in the Deccan region of India) who worked as military men or bodyguards for the Nizams (monarchs) of Hyderabad, India. Later, it was refined and flavored in the royal kitchens of the Nizams, adding exotic spices and herbs to suit their palate. The Nizam’s cuisine is very well known for its delicious dishes with rich taste and aromatic aromas.

Haleem as a staple food

While harees is still served in the holy month of Ramadan in Middle Eastern regions, so is haleem in India and Pakistan, where it is sold as a snack or street food in bazaars and marketplaces during Ramadan. It is enjoyed as a main dish not only during Ramadan but all year round and most restaurants have it on their menu.

Haleem for instant energy
It is a rich and nutritious dish that will boost your energy levels for the whole day. It contains all the proteins, carbohydrates, calories and fiber that will help you replenish your depleted energy reserves. That’s why it is cooked and served during Ramadan for “Suhur” and “Ifthar” in India, Pakistan, Bangladesh and Middle Eastern countries because it gives the body the energy it needs instantly. Therefore, Haleem is not only a healthy and nutritious dish but also a delicious treat!

Haleem can also be made in the Instant Pot by slow cooking or pressure cooking. I prefer to cook slowly so that all the flavors are retained. I made haleem from scratch with a mix of spices and herbs. But Shan’s spice mix for haleem simplifies it for you without compromising on taste and aroma. To make it easier and save time, Shan’s spice mix for Haleem comes in handy. You could also “Shan’s special simple Haleem mix“As it contains a mixture of all the lentils and grains as well as the spice mix.

I adapted the recipe to suit the Canadian palate and tried not to make it too hot and spicy.

This recipe is for a quick and easy haleem using Shan’s haleem spice blend.

Ingredients:
1 kg of bone-in meat
1/2 kg pieces of leg meat
1 pack of Shan’s Haleem spice mix
2 onions sliced
4-6 green chilies
2 tbsp ginger garlic paste
1 bunch of fresh coriander
2 tbsp channa dal (split yellow channa lentil)
2 tbsp moong dal (split yellow moong lentil)
2 tbsp whole masoor dal (red lentil)
4 tbsp barley
4 tbsp cracked wheat or burgul
2 tbsp quick cooking oatmeal
1/4 cup oil
1/4 cup ghee
2 black cardamoms
4 green cardamoms
1/2 inch cinnamon stick
4 cloves
1 small star anise
1/2 tsp whole mace
If necessary, crispy fried onions

Instructions:

1. Clean and wash the meat and bones and put them in the Instant Pot.

2. Wash all grains and lentils together. Add them to the IP.

3. Add half of the spice mixture and 1 tablespoon of ginger-garlic paste to the meat and lentils. Do not add salt as Shan spices contain enough salt. Add 4 cups of water. Close the IP lid, hold the steam valve in the vent position, press the meat/chilli button and set the time to 25 minutes.

4. When ready, let it cool, open the lid and remove all the meat and bones. Now roughly mash all the grains and lentils in the instant pot using an electric hand blender or potato masher. The mixture should be grainy and not fine. Add water if it is too thick.

5. Remove any bones from the cooked meat and lentil mixture and shred the meat well with a fork or your fingers. Add the shredded meat and 1/2 cup chopped cilantro to the pot. Add a little more water if it’s thick, then let it cook slowly for an hour. If you don’t have time, you can simmer it for 15 minutes with less searing.

6. Heat oil and ghee in a pot. Drop the spices when the oil/ghee is medium hot and remove them within 10 seconds of releasing the aroma.

7. Immediately add the sliced ​​onions to the pan and fry until golden brown. Then add the remaining 1 tbsp of ginger-garlic paste to the onions and fry briefly for half a minute until the raw smell disappears. Quickly pour this tempering into the simmering haleem in the Instant Pot.

8. Prepare some crispy fried onions (or store-bought), freshly sliced ​​ginger juliennes, chopped coriander, green chilies and lemon wedges on a plate as condiments for the haleem and place on the table.

9. Transfer the steaming hot haleem to a serving bowl. Sprinkle some freshly chopped coriander on top. Prepare another tempering by heating a tablespoon of butter/ghee. To this, add some sliced ​​red onions and fry until lightly brown. Then quickly add the sliced ​​green chillies and ginger juliennes, followed by a teaspoon of Shaan Haleem spice mix and immediately pour over the Haleem in the serving bowl.

10. To eat Haleem, take a ladleful of Haleem, add it to your bowl, then sprinkle some crispy onions, ginger juliennes coriander and chopped green chillies (optional), squeeze in some lemon juice and enjoy!

Recipe