Delicious Haleem Recipe. Haleem is eaten very fondly in Pakistan, India, Bangladesh, Turkey, and many other countries. This recipe of Haleem is mostly made on the occasion of Eid-ul-Adha and also on the 10th of Muharram every year in Karachi, Hyderabad, Lahore, and other cities.
Apart from this, Haleem is a very useful healthy food. The protein of the meat included in the pulses, and the essential ingredients included in the vegetables are beneficial for our health. It is eaten with the best Haleem and naan.
It is made with much fanfare and its lovers eat it with great enthusiasm, so we will present a very tasty Haleem recipe, which you can make at home and enjoy its deliciousness. Haleem recipe the quantity of all the pulses added, the quantity of spices, the quantity of vegetables is also added so that you can make a unique Haleem recipe with a better taste. A much tastier recipe than the haleem found in restaurants and hawkers.By the way, making it by burning wood gives a much more delicious taste, with delicious Halim mix spices you can prepare unique and tasty Halim.
Ingredients For Haleem Recipe
Red Lentils (Masoor Dal) 1 Cup
Bengal Gram (Chana Dal) 1 Cup
Black Gram (Urad dal)1 Cup
Yellow Pigeon Peas (Tur Dal) 1 Cup
Green Gram (Moong Dal) 1 Cup
Chickpeas (Chole) 1 Cup
Horse Gram (Kulthi dal) 1 Cup
Black Chickpea (Kala chana) 1 Cup
Basmati rice one cup
1 kg of meat
One KG of onion,
one bunch of coriander,
one bunch of mint,
green chilies,
garlic, a big piece of ginger,
lemons. 4 tomatoes
Spices for Karachi Haleem Recipe
Salt One Tablespoon
Red Chilli One Tablespoon
Turmeric One Tablespoon
Cumin Chopped Two Tablespoon
Black Pepper One Tablespoon
Cinnamon Clove.
Mazedar Haleem Pakistani Recipe
So let’s start the Karachi Haleem recipe and to make it even better we will grind the spices. Ginger Garlic Green Coriander Green Chili Green Mint Wash and chop well.
Clean all the dals thoroughly wash them with water and leave them to soak for 5 to 6 hours. After 6 hours when the dals are swollen, wash them again. Add about 8 to 10 liters of water after adding pulses and keep it to boil on full flame/After soaking the wheat for six to eight hours, boil it separately.
When the wheat swells and rots, grind it remove the extra husks, and throw it away. Soak and boil separately.
Add a liter of oil to a large pan and fry the meat well. When the color of the meat changes, add salt, a spoonful of red pepper, a spoonful of turmeric, dry coriander, hot spices and fry it, followed by crushed garlic.
Haleem Ghar
Add ground ginger, cut three to four tomatoes and add them. When it is fried well, add two liters of water and cook the meat till it is cooked. When the meat is cooked, fry it well. Then add all the boiled pulses, boiled wheat, boiled oats and cook for three to four minutes.
Pakisish
If you want to like haleem with the aromatic taste of wood, heat a coal on the stove, then place it on top of the pan of haleem, sprinkle a little oil and cover it, then its smoke will enhance the taste of haleem and It will be good
Add onion chopped green chilli coriander mint and cook well when all the ingredients are cooked well and combined then your delicious haleem recipe is ready to serve with lemon Enjoy the best Haleem by adding chopped onions, chopped ginger, green coriander, green chillies, and fried onions.
