Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, haleem | হালিম. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Haleem

To begin with this particular recipe, we have to prepare a few components. You can cook haleem | হালিম using 41 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Haleem | হালিম:

1. Get Grains:
2. Prepare 150 g Wheat,
3. Prepare 50 g Barley,
4. Get 40 g Mixed Dal / Lentils,
5. Make ready 10 g Rice,
6. Get Stock:
7. Take 500 g Chicken Bones,
8. Make ready 1/2 Red Onion Finely Sliced,
9. Take Pinch Sea Salt,
10. Take Pinch Dried Mushroom Powder,
11. Get 1 Handful Coriander,
12. Make ready Stew:
13. Make ready 1/2 Red Onion Finely Sliced,
14. Prepare 3 Cloves Garlic Finely Sliced,
15. Make ready 4 Bay Leaves,
16. Get 1 TSP Shahi Garam Masala,
17. Take Pinch Sea Salt,
18. Make ready Pinch Dried Mushroom Powder,
19. Get Spice Blend:
20. Make ready 1 TBSP Cubeb,
21. Prepare 1 TBSP Cumin Seeds,
22. Take 1 TBSP Coriander Seeds,
23. Get Kashmiri Chilies, 3 Adjust To Preference
24. Get 1 TBSP Turmeric,
25. Get Haleem:
26. Prepare 50 g Mustard Oil,
27. Get 1 Red Onion Finely Sliced,
28. Prepare Pinch Sea Salt,
29. Take Pinch Dried Mushroom Powder,
30. Prepare 600 g Chicken Thigh Boneless Skinless Diced,
31. Take 40 g Ginger,
32. Take 3 Cloves Garlic,
33. Make ready 2 TSP Shahi Garam Masala,
34. Prepare Green Chilies Deseeded, 2 Adjust To Preference
35. Prepare Garnishes:
36. Take 1 TBSP Ghee,
37. Take Ginger Julienned, A Small Handful
38. Take Green Chilies Deseeded, 2 Adjust To Preference
39. Take 1 Handful Coriander Finely Chopped,
40. Take Fresh Lime Juice, 1 Lime
41. Prepare Fresh Lime Zest, 1 Lime

To prepare this haleem recipe, all you need is boneless mutton, yoghurt, broken wheat or Dalia, cashews, urad and chana dal along with tomato, onion and a melange of spices. Hyderabadi haleem (/ ˈ h aɪ d ər ə b ɑː d iː h ə ˈ l iː m /) is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State).

Steps to make Haleem | হালিম:

1. You can check out my previous post on the Shahi Garam Masala recipe.
2. Prepare the grains. - - Soak wheat and barley with water for 24 hours. Use just enough water to submerge. - - Soak dal and rice with water overnight. Use just enough water to submerge.
3. The next day, prepare the stock. - - Add chicken bones, onion, salt, mushroom powder, coriander and 2 liters of water into a pot over medium-low heat. - - Stir until well combined. Bring it up to a simmer. - - Cover and cook for 1 hr or until the chicken releases its natural oil. - - Drain thru a sieve over a large bowl and discard all residue. - - This will be the base of the stew. Set aside.
4. Prepare the stew. - - In a pot over medium-low heat, add 1 liter of the stock, soaked wheat, barley, onion, garlic, bay leaves, garam masala, salt and mushroom powder. - - Stir until well combined. - - Cover and cook for 2 hrs or until the stew is velvety and the wheat and barley can be mashed easily. - - Stir occasionally to prevent burning. Add more stock if the stew starts to dry out, 1/4 cup at a time.
5. Once cooked, remove from heat and fish out the bay leaves. - - Transfer into a blender and blitz until velvety smooth. - - Set aside. - - You can proceed with the following steps while waiting for the stew to be cooked.
6. Prepare the spice blend. - - Add cubeb, cumin, coriander and chilies into a skillet over medium heat. - - Toast until aromatic and transfer into a spice grinder. - - Blitz until powder forms. - - Add in turmeric and give it another blitz, set aside.
7. Prepare the haleem. - - In a skillet over medium heat, add mustard oil - - Once the oil is heated up, add in the onion. - - You can check the temperature of the oil by inserting a wooden chopstick, if bubbles start to form, the oil is ready. - - Saute until the onion is golden brown.
8. Remove from heat and pass thru a sieve over a bowl. - - Reserve the oil and set the onion aside. - - In the same skillet over medium heat, add half of the reserved oil. - - Massage salt and mushroom powder into the chicken until well coated. - - Once the oil is heated up, add in the chicken.
9. Sear until the bottom is golden brown. - - Flip and continue cooking for 2 mins. - - Remove from heat and set aside on a plate to rest. - - Pound ginger and garlic into a paste with mortar and pestle. - - Deglaze the same skillet with the remaining reserved oil. - - Add in the spice blend.
10. Stir vigorously to prevent burning. - - Add in the ginger-garlic paste. - - Stir to combine well. - - Add in the chicken and all its juice. - - Add in garam masala, salt, mushroom powder and saute until well combined.
11. Add in half of the fried onion, green chilies and the soaked dal and rice. - - Saute until well combined. - - Transfer the mixture into a large pot. - - Deglaze the skillet with 1.5 liters of water and transfer it into the pot. - - Stir until well combined.
12. Turn the heat up to low and bring it up to a simmer. - - Cover and cook for 20 mins or until the chicken starts to fall apart. - - Using the back of a spatula, break the chicken into finer pieces. - - Add in the wheat-barley mixture, 1 scoop at a time, stir until fully incorporated. - - You should have a velvety consistency. - - Taste and adjust for seasonings with salt and mushroom powder. - - Remove from heat and aside.
13. Prepare the garnishes. - - In a skillet over medium heat, melt ghee. - - Add in ginger and green chilies. - - Once sizzled, remove from heat and transfer into the haleem. - - Add in some coriander, lime juice, zest and stir to combine well. - - Scoop onto serving plates and garnish with the remaining fried onion and some more coriander. - - Serve immediately.
14. For the full detailed video recipe: - https://youtu.be/OR59lWF_Ejk

Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State). Haleem comes up with a different combination so sometimes it calls Harees and Khichda. Many people get confused with Haleem and Khichda as it seems similar in look. Haleem is more smooth in texture while the Khichda is coarsely ground so it's not mashed as haleem.

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