As the cold weather sets in, we start craving more warm and one-pot kinds of food. The moment we think of winter it is mainly the soups that come into the picture. But how about trying a complete meal which comes all in a pot or something like ‘one bowl meal’. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as ‘Haleem’ or some call it ‘Daleem’ anyway it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.
There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils, and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.
Mutton Rice Porridge
Chicken & Lentil Porridge
Mutton Haleem
I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat are cooked separately and then combined with other flavors and aromatics. The advantage of preparing in this way is, that you have full control over the texture and flavor and also you can easily alter it according to your preference.
By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready-made or store-bought masala mix.
Meat Haleem with Homemade Haleem Masala Powder
Ingredients
For cooking grains:
- 1 ½ cups broken wheat
- ½ cup chana dal
- ¼ cup urad dal
- 3 tablespoon cooking oil
- 1 teaspoon salt
For Haleem Masala Powder (dry roast and grind):
- 1 teaspoon shahi jeera caraway seeds
- 3 bay leaves
- 4 cloves
- 5 green cardamom
- 2 pieces of cinnamon sticks 1 inch each
- 1 teaspoon cumin seeds
- ½ teaspoon kalonji nigella seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black pepper
- 8 dry red chilies
- 7 curry leaves
For meat curry:
- 1 kilogram beef/mutton/chicken boneless or with bones
- 1 large onion sliced
- 2 tablespoon ginger garlic paste
- 3 tablespoon haleem masala powder
- 2 cups of water
- 5 tablespoon cooking oil
- 1 teaspoon salt
Other Ingredients:
- ½ cup chopped mint leaves
- ½ cup chopped coriander leaves
- 3 chopped green chilies
- 1 tablespoon lemon juice
- 1 teaspoon haleem masala powder - garnish
- 1 tablespoon julliened ginger for garnish
- 1 cup fried onion birishta for garnish
- 3 tablespoon ghee
Instructions
For cooking grains:
- Wash and soak the grains and dals for 1 hour. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.
For meat curry:
- Heat oil in a pressure cooker and fry sliced onion till light brown. Add ginger-garlic paste and saute for half a minute and then add meat pieces. Fry meat on medium heat for 1 minute and then add haleem masala powder. Add enough water and salt and cook till meat is fully done.
- Remove the meat pieces and discard bones if any. Place the meat pieces in a large bowl and pound it with a stone or pestle until the fibers separate (shred). Do not use any mixer or grinder to crush the meat.
Final assembling of haleem:
- Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part – paste and 1/4 part – grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies, and lemon juice. Stir well and cook for 5 minutes. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice, and haleem masala powder as needed. Also, adjust the consistency of haleem by adding more water if you like it thinner. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
- Garnish with fried onion, sliced ginger, and ghee.
- Serve hot on its own.
Video
Notes
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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