Go Back
Haleem | How to make Haleem | Homemade Haleem Masala Powder
Print Pin

Meat Haleem with Homemade Haleem Masala Powder

A traditional porridge where meat, wheat, and lentils are slow cooked along with the aromatic spices and ingredients making it a one-pot comfort food.
Course Main Course, Porridge
Cuisine Indian
Keyword Beef, Bowl, Meat, Mutton, Porridge
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 5
Author Shanaz Rafiq

Ingredients

For cooking grains:

  • 1 ½ cups broken wheat
  • ½ cup chana dal
  • ¼ cup urad dal
  • 3 tablespoon cooking oil
  • 1 teaspoon salt

For Haleem Masala Powder (dry roast and grind):

  • 1 teaspoon shahi jeera caraway seeds
  • 3 bay leaves
  • 4 cloves
  • 5 green cardamom
  • 2 pieces of cinnamon sticks 1 inch each
  • 1 teaspoon cumin seeds
  • ½ teaspoon kalonji nigella seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon black pepper
  • 8 dry red chilies
  • 7 curry leaves

For meat curry:

  • 1 kilogram beef/mutton/chicken boneless or with bones
  • 1 large onion sliced
  • 2 tablespoon ginger garlic paste
  • 3 tablespoon haleem masala powder
  • 2 cups of water
  • 5 tablespoon cooking oil
  • 1 teaspoon salt

Other Ingredients:

  • ½ cup chopped mint leaves
  • ½ cup chopped coriander leaves
  • 3 chopped green chilies
  • 1 tablespoon lemon juice
  • 1 teaspoon haleem masala powder - garnish
  • 1 tablespoon julliened ginger for garnish
  • 1 cup fried onion birishta for garnish
  • 3 tablespoon ghee

Instructions

For cooking grains:

  • Wash and soak the grains and dals for 1 hour. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

For meat curry:

  • Heat oil in a pressure cooker and fry sliced onion till light brown. Add ginger-garlic paste and saute for half a minute and then add meat pieces. Fry meat on medium heat for 1 minute and then add haleem masala powder. Add enough water and salt and cook till meat is fully done.
  • Remove the meat pieces and discard bones if any. Place the meat pieces in a large bowl and pound it with a stone or pestle until the fibers separate (shred). Do not use any mixer or grinder to crush the meat.

Final assembling of haleem:

  • Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part – paste and 1/4 part – grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies, and lemon juice. Stir well and cook for 5 minutes. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice, and haleem masala powder as needed. Also, adjust the consistency of haleem by adding more water if you like it thinner. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
  • Garnish with fried onion, sliced ginger, and ghee.
  • Serve hot on its own.

Video

Notes

You can adjust the consistency according to your preference by adding more water to the haleem in the final assembling step.