In the Middle East and Asia, haleem is a rich mutton stew. It's interesting to learn that Haleem, as common as it is in Pakistan, has Persian origins. It is eaten in many other parts of the world, but it is most common among Muslims, particularly during the holy month of Ramadan, when they break their fast with the Iftar.
Recipe By: Food of Pakistan
Recipe Servings: 6
Prep Time: 1 hr 10 mins
Cook Time: 1 hr 20 mins
Total Cook Time: 2 hrs 30 mins
Ingredients Recipe of Haleem:
Instruction Recipe for Haleem:
Both of the lentils and broken wheat should be washed and soaked together for 2 hours.Melt ghee in a strong bottom handi and add whole spices including garlic, bay leaf, and green cardamom. Add the grated ginger and garlic paste when the spices begin to crackle, and cook until the color turns brown.
Soften ghee or oil in a medium skillet over medium-high warmth. Cook until the onions are brilliant earthy colored, blending regularly. You'll need to mix them all the more cautiously toward the end on the off chance that you need them to be a dull earthy-colored tone instead of consumed.
Over the haleem, pour the tadka. Serve with extra garnishing on the hand.
Haleem can be served with breads like Baqarkhani or eaten on its own as a complete meal.
When you raise your spoon and drop the haleem, it should fall like a thick batter or paste, with the haleem shreds clinging to the spoon.
If you have the time, I recommend cooking it for an additional 4 hours. As required, add water to thin it out.
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