𝐑𝐀𝐘𝐒𝐇𝐀𝐘𝐃𝐀𝐀𝐑 𝐁𝐄𝐄𝐅 𝐇𝐀𝐋𝐄𝐄𝐌 - 𝓔𝓲𝓭 𝓢𝓹𝓮𝓬𝓲𝓪𝓵 𝓡𝓮𝓬𝓲𝓹𝓮

Made with various spices, grains, lentils & meat, mixed together and slow cooked until thick and luscious. This rayshay daar (laced consistency) Haleem/ Daleem has authentic flavour with the perfect consistency and yet so easy to make!! Garnish it with some fried Onions, Ginger & Green chilies and serve lemon wedges on the side and enjoy this delicious lacedaar Haleem with hot naans this Eid.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

𝙁𝙤𝙧 𝙇𝙚𝙣𝙩𝙞𝙡 𝙈𝙞𝙭𝙩𝙪𝙧𝙚:

Channa Daal (yellow split peas) 1/4 cup
Maash/ Urad Daal (split & skinned black gram lentils) 1/4 cup
Moong Daal (yellow lentils) 1/4 cup
Masoor Daal (red lentils) 1/4 cup
Basmati Rice 1/3 cup
Pearl Barley 1 cup
Water 1.5 litres or as required
Salt according to taste
Turmeric 1/2 teaspoon (optional)
Chicken Bouillon Cubes 2
Unsalted Butter 1 tablespoon

𝙁𝙤𝙧 𝙈𝙚𝙖𝙩 𝙈𝙖𝙨𝙖𝙡𝙖:

Meat 1 kg (cut into 2-3 inch long chunks in the direction of the grain)
Oil 1/2 cup
Onion (sliced) 3 medium sized
Ginger/Garlic Paste 1 tablespoon (heaped)
Red Chilli Powder 1 teaspoon heaped
Coriander Powder 1.5 teaspoon
Haleem Masala 4 tablespoons
Yogurt 1 cup
Water as required

𝙁𝙤𝙧 𝙏𝙚𝙢𝙥𝙚𝙧𝙞𝙣𝙜 & 𝙂𝙖𝙧𝙣𝙞𝙨𝙝𝙞𝙣𝙜:

Oil 1/2 Cup
Onion (thinly sliced) 1 medium sized
Lemon slices as required
Green chilies (sliced) as required
Ginger (julienned) as required

𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:

Combine all the pre washed and presoaked lentils, grain and rice in a large sized pot along with 1.5 litres of water and salt and bring it to boil on high heat. Once it starts boiling, lower the heat to medium low and stir in the turmeric. Half cover the pot and let this lentil mix cook on medium low heat stirring occasionally, until all the lentils, grain and rice are completely cooked. Use a ghootna to mash these until they are mushy. Add Chicken Bouillon Cubes and mix it well. Turn off the heat and set it aside to cool down a bit.

Meanwhile, sauté the onion a thick bottomed pressure cooker on medium heat in oil until golden. Stir in ginger garlic paste until fragrant. Add in the meat and sauté it on high heat until the meat changes its color.

When done, add all the spices mentioned in the recipe card and sauté it on medium heat for few minutes to eliminate the rawness of the spices. When done, gradually add well beaten yogurt in it & sauté it for good 10-12 minutes on medium heat until everything is well combined & oil comes on top. Add water in the cooker & let it pressure cook for 40-45 minutes on medium heat or until meat is cooked through.

When done, release the pressure & let it cool down for few minutes. Shred the cooked meat completely with the help of manual hand masher maintaining the shredded texture (or strands) of the meat and add the lentil mixture in it. Mash it with the manual hand masher (ghootna) until everything is well combined. Add water to adjust the consistency and bring it to boil on medium high heat, stirring and mashing it in between, until you see the ‘laced’ consistency (or resha). When done, turn off the heat and add unsalted butter in the end and mix it well.

For the last step, prepare tempering/ tadka with sliced onions. Sauté it on medium heat in oil until golden brown. When done, take out all the fried onions from the pan for garnishing and drizzle this oil on top of the cooked Haleem and mix it well.

Garnish it with some fried Onions, Ginger & Green chilies and serve lemon wedges on the side and enjoy this delicious lacedaar Haleem with hot naans.

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