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History
Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during the Ramadan month, is very famous and is distributed all over the country.
In Bangladesh, Haleem is significantly popular in the urban centres. It is a very popular food item in capital Dhaka during Ramajan.
Ingredients:
Beef ½ kg (boneless, tenderized)
Onion 2
Bay leaves 2
Barley 1 cup (soaked)
Gram lentils 1 cup (boiled)
Red lentils, white lentils, split lentils 1 cup (boiled)
Wheat grain 2 cup (tenderized)
Clarified butter 1, ½ cup
Turmeric 1 tsp
All spice 1 tbsp (whole)
All spice powder 2 tbsp
Ginger garlic paste 2 tbsp
Red chili powder 1, ½ tbsp or to taste
Salt to taste
For Garnishing:
Lemon as required (quartered)
Fresh coriander as required (chopped)
Green chili as required (thinly sliced)
Ginger as required (thinly sliced)
Onion as required (golden fried and drained out on absorbent paper)
Cooking Directions:
Fry onions in half cup clarified butter and add tenderized meat.
Then add ginger garlic paste, salt, red chili powder, turmeric, whole all spice and bay leaves. Cook well.
Now add meat, lentils, barley and half quantity wheat grain in another pan and cook on medium heat. Mix well.
Now add water as required and all spice powder. Mix and cover.
Then cook on low flame for approximately 2 - 3 hours, stirring occasionally.
Mix and grind slightly with a wooden spoon and cover again for a while.
Now add little water and remaining wheat grain and mix.
Again cover it and cook on low flame for approximately 1 hour, stirring occasionally.
Finally garnish with fried onion, coriander leaves, lemon, green chili and ginger.
Serve hot with naan or tablespoons
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