Haleem is a porridge made with wheat, pulses, meat, and ghee is a classic Hyderabadi delicacy which has Persian origins. An ultimate slow cook wonder which is full of gentle spices and warm comfort.

Haleem gets its lovely sticky consistency from constant stirring, so give yourself up to the hypnotic cooking and enjoy the aromas as you do.

This savoury Ramadan speciality has a wonderful taste, and a delicious aroma. Haleem is usually prepared and enjoyed during the month of Ramadan, as it has got all the goodness to sustain and nurture a fasting body.

haleem

Ingredients:

  • ½ cup each Chana dal, Urad dal, Moong dal and Barley
  • ½ cup Broken wheat
  • 1 kg Chicken or Lamb on the bone, meat cut into chunks
  • 2 tbsps. of Nilon’s Ginger garlic paste
  • 2½ litres water
  • 2 tbsp. butter (ghee)
  • 1 pinch saffron colour (optional)
  • ¼ tsp ground Fenugreek
  • 1 tbsps. Nilon’s Coriander powder
  • 1 tbsp. Nilon’s Cumin powder
  • 1 tbsp. Nilon’s Chat masala
  • 1 tbsp. Nilon’s Chilli powder
  • 1 tsp Nilon’s Turmeric powder
  • salt to taste
  • ½ cup vegetable oil
  • 2 onions, sliced
  • 1 tbsp. Nilon’s Garam Masala

METHOD:

Soak the Urud and Moong dal and barley together overnight. Partly crush the broken wheat in a mortar and pestle and soak for 1½ hours.

Drain the lentils and grains, place in a large heavy-based saucepan with meat and bones, Nilon’s ginger-garlic paste and water and bring to the boil.

Simmer for around 2 hours, stirring occasionally. Remove the bones and continue to cook for about 1 hour or until the meat starts to fall apart.

Add the ghee, saffron colour, fenugreek, Nilon’s Coriander, Nilon’s Cumin, Nilon’s Chat masala, Nilon’s Chilli powder, Nilon’s Turmeric and salt and cook for another 1 hour, stirring regularly to help the ingredients break down and blend into each other.

The stew will start to look very thick and sticky. Heat the vegetable oil or ghee in a frying pan and fry the onion until brown and caramelised.

Add the fried onion and Nilon’s Garam masala to the stew.

Cook for another 15 minutes. Scoop onto plates and garnish with the remaining fried onions, Nilon’s chat masala, chilli, coriander leaves and lemon slice. Serve with roti, naan or chapattis.