Monday, June 28, 2010

Lahori Haleem




Ingredients

  • 2 kilo beef (boneless)
  • Salt according to taste
  • 1 tsp chili powder
  • 1 tsp haldi powder
  • 1 bayleaf
  • 250 gms dal channa
  • 200 gms whole wheat
  • 50 gms barley
  • 3-4tbs oil
For garnish:
  • onion
  • lime slices
  • green chilies
  • fresh dhuniya leaves,
  • sliced ginger.

Method

  1. Soak all three grains overnight.
  2. Fry the meat in oil. Add all the spices and 4-5 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
  3. Meanwhile, put the grains and dal in a pot with itsp salt,1/2tsp chilipowder and 1/4 tsp haldi. Add water and cook on low flame till very soft.
  4. When both are soft mix the meat and grains together and leave on a very low flame and keep mashing and mixing. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
  5. Remove from heat and serve with garam masala, fresh dhuniya, green chilis, fried onion and lemon.
TIP :
Whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

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