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BEEF HALEEM

https://www.youtube.com/shorts/WKNlgyjWp80?feature=share

Cuisine
Time
Prep Time: 8 hrs Cook Time: 4 hrs Total Time: 12 hrs
Servings 12
Description

Beef Haleem is a beloved traditional dish celebrated for its hearty and depth of flavor, often enjoyed during special occasions. This slow-cooked haleem combines tender, boneless beef with a medley of grains and lentils, creating a creamy and comforting stringy texture and infused with warm spices.

The preparation involves sautéing onions to golden perfection, simmering the beef until it's melt-in-your-mouth tender, and blending in soaked grains and lentils that have been cooked to perfection. Finished with a garnish of fresh coriander, fried onions, julienne cut ginger and a hint of chaat masala, this dish is best served hot with naan or enjoy on its own, making it a true feast for the senses. Share this delightful dish with family and friends for a memorable meal that warms the soul.

Ingredients
    Meat:
  • 1 kg 1.5 boneless beef, cut into chunks
  • 1 cup cooking oil (canola or ghee)
  • 1 large onion, thinly sliced
  • 3 tbsp Ginger Garlic Paste
  • 2 liters water (adjust as necessary)
    • Grains and Lentils:
  • 1 cup cracked wheat (daliya)
  • ½ cup barley
  • ⅓ cup chana dal (Bengal gram)
  • ⅓ cup rice
  • ¼ cup masoor dal (red lentils)
  • ¼ cup moong dal (yellow lentils)
    • Spices:
  • 2 tsp turmeric powder
  • 2 ½ tbsp salt (adjust to taste)
  • 2 ½ tbsp red chili powder (adjust to taste)
  • 2 tbsp cumin powder
  • 2 tbsp coriander powder
  • 1 tbsp garam masala
    • Garnish:
  • Chopped fresh coriander leaves
  • Fried onions (store-bought or homemade)
  • Sliced green chilies
  • Lemon wedges
  • Chaat masala
  • Ginger, julienne cut
Instructions
    Prepare the Grains and Lentils:
  2. In a large bowl, combine the cracked wheat, barley, chana dal, rice, urad dal, Rinse the mixture thoroughly under cold running water to remove any impurities.
  3. Add enough water to cover the grains and lentils. Let them soak overnight (around 8 hours). This softens the grains, making them easier to cook and blend later.
  4. Drain the Grains and Lentils: Carefully pour off the soaking water from the soaked grains and lentils.
  5. Transfer the drained grains and lentils to a large pot.
  6. Pour 3 liters of water into the pot with the grains and lentils.
  7. Bring the pot to a boil, then reduce heat and simmer, covered, until all grains and lentils are soft and mushy. This may take several hours.
  8. Once the grains and lentils are cooked, use a hand blender to coarsely blend the mixture.
    9. Cook the Meat:
  10. In a large, heavy-bottomed pot, heat the cooking oil over medium heat.
  11. Add thinly sliced onions to the pot and sauté until they turn golden brown. Stir occasionally to ensure even cooking and prevent burning.
  12. Once the onions are browned, add ginger-garlic paste to the pot.
  13. Sauté for a couple of minutes until the raw smell of the paste disappears and it becomes fragrant.
  14. Add the boneless beef pieces to the pot. Cook, stirring occasionally, until the meat is browned on all sides. This process helps to develop flavor.
  15. Season the meat with salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well to ensure the meat is coated with the spices.
  16. Pour enough water into the pot to cover the meat completely.
  17. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer until the meat is fully tender. This can take about 2 to 3 hours, depending on the cut of meat and cooking method. If using a pressure cooker, this step will take significantly less time , it will take 30 to 45 minutes.
  18. Once the meat is tender, carefully remove it from the pot and place it on a plate. Use two forks or your hands to shred the meat into smaller pieces.
  19. Return the shredded meat back to the pot.
    20. Make Haleem:
  21. Add the cooked grains and lentils to the pot with the meat.
  22. Stir to combine the meat and grains thoroughly.
  23. Add additional water as necessary to ensure everything is submerged. Bring the mixture back to a boil.
  24. Lower the heat and cook on low heat for about 1 to 1.5 hours minutes.
  25. Once meat, grains and lentils are well combined, use a hand blender to coarsely grind the mixture. If you don’t have a hand blender, you can use a wooden spoon to mash the grains and meat together until you reach a creamy, porridge-like consistency.
  26. Continue cooking on low heat, stirring occasionally to prevent sticking. You can adjust the texture by blending more or less.
  27. If the Haleem is too thick, add more water to achieve your desired consistency. Cook for an additional 20-30 minutes, stirring frequently.
  28. Taste the Haleem and adjust the seasoning if necessary. You may want to add more salt or spices according to your preference.
    29. Garnish and Serve:
  30. Once the Haleem is ready, serve it hot.
  31. Garnish with fresh chopped coriander, fried onions, sliced green chilies, ginger julienne, and a sprinkle of chaat masala.
  32. Serve with lemon wedges on the side for added freshness and flavor. Enjoy with naan.
Note
  • Be patient with the cooking time; the longer the Haleem cooks, the better the flavors meld and the creamier the texture becomes.
  • Stir the mixture frequently while cooking to prevent it from sticking to the bottom of the pot.
  • Haleem can be stored in the refrigerator for a few days and tastes even better the next day as the flavors develop. Reheat gently before serving.
Did you make this recipe?

Zubda Malik (@kitchen_diaries_by_zubda)

Read it online: https://kitchendiariesbyzubda.com/recipe/beef-haleem/