Recipe for Delicious Royal Special Haleem Homemade Recipe

**Introduction:**

Haleem is a beloved dish that has long graced the tables of royalty. It is a tasty and filling meal. A product of love, this delicious mixture of soft beef, lentils, and wheat has a rich, velvety texture that will tickle your taste buds. With the help of this recipe, you may make a delectable Haleem suitable for a king or queen.

 

**Ingredients:**

- Boneless meat ----------------- One kilo (For optimum results, use soft meat like lamb or beef)

- Onion ------------------- 1 medium in size finely cut piece

- Ground coriander ----------- One tablespoon

- Wheat ---------------- (Broken or cracked wheat is often used for Haleem.) 1 cup

- Lentils Mung -------------- a cup

– Chickpeas ------------------ 1 cup

- Oil ------------------ 1 cup (To have a more full taste, add ghee.)

- Ginger Garlic Paste (3) three teaspoons

- Salt ----------------- (Taste may be adjusted) 3 teaspoons

Lentils Masoor ----------------- 1 cup

- Chili Powder, Red ---------------- Three tablespoons (adjust to your preferred spice level)

- Powdered cumin ----------------- One teaspoon

- Ground coriander One teaspoon ------

- Lentils Arhar ------------- 1 cup

 

Instructions: 

1. Prepare the wheat and lentils in the following order: Before food preparation, rinse and soak all the lentils—including the wheat, mung, chickpea, masoor, and arhar—for at least two hours and possibly three. This will facilitate quick mixing and simple cooking.

 

Boil and blend: 

2. Boil both of the lentils and the wheat separately until tender and fully cooked. To hasten the procedure, use a pressure cooker. Once they've been cooked, thoroughly combine them to create a thick and homogeneous paste. For this phase, you may use a food processor or hand blender. The paste should have a smooth, not too runny, consistency.

 

Sauté onions: 

3. Sauté onions: Heat the oil (or ghee) over a medium-high flame in a different big pot or a deep frying pan. Add half of the chopped onions, and then cook them in a skillet until golden brown. This gives the Haleem a pleasant taste and scent. Take out the onions that are cooked and save them for subsequent garnishing.

 

Sauté and Brown

4. Sauté and Brown Garlic a paste of ginger should be added to the same pot with the remaining oil and sautéed for a minute to remove the raw scent. Add the boneless beef pieces to the saucepan and cook them for a further few minutes, or until they are well browned all over. To keep the food from sticking to the bottom, stir periodically.

 

Spice it up

5. **Spice it up**: Sprinkle the meat with salt, red chili flakes, cumin, and coriander powder. Whisk well to evenly distribute the spices over the meat.

Cook the Meat:

6. Cook the Meat: Cook the beef, covered, in an adequate quantity of water over a medium-low heat until it is cooked and breaks apart easily. According to the sort of meat used, this can need some time. A pressure cooker is another option for accelerating the cooking of meat.

 Mix all of the ingredients:  

7. Mix all of the ingredients: Add the combined lentil and wheat mixture to the saucepan once the meat is cooked. Make sure to thoroughly combine everything, making sure there are no lumps, and simmer on a low flame for at least an hour. The flavors will melt together more and more as it simmers, producing a delightful Haleem.

 

Adjust and Garnish

8. **Adjust and Garnish:** At this point, adjust the seasoning. The Haleem may be thinned down if you feel it to be too thick by adding water. For an explosion of flavor, garnish the Haleem with the fried onions, chopped fresh coriander, ginger, green chile, and a squeeze of lemon juice.

 

**Tips & Tricks:**

- To ensure they achieve the correct texture before combining, the lentils and wheat must be cooked separately. Additionally, it aids to generate a meal with a smoother consistency.

- You may cook the beef and fry the onions in a mixture of ghee and oil for a more conventional taste.

- Avoid over-blending the lentils and wheat to prevent the mixture from becoming too thin. Just enough blending will produce a smooth paste.

- When cooking the meat, use patient. Meat that is cooked slowly over low heat will be delicious and soft, blending wonderfully with the lentils and wheat.

- Haleem has a tendency to thicken as it cools, so adding additional warm water may be necessary to get the correct consistency when reheating leftovers.

- Feel free to adjust the spice level to suit your tastes. For added flavor, you may add entire spices like bay leaves, cardamom, and cinnamon while the food is cooking.

- Haleem tastes better and has more richness when served with a dab of ghee on top.

 

You're now 

ready to start on a culinary adventure and make a mouthwatering Royal Special Haleem that will have your family and friends begging for more thanks to these directions and advice. Enjoy! 👩‍🍳🥘