This is a must-have in my family for iftar. Enjoy!
#ramzanspecial #beefhaleem #mom’sfusioncooking #youtube
AMAZING BEEF HALEEM
Preparation Time: 30 min.
Cooking Time: 3:30 hours.
Serving: 6-8 people
Ingredients:
1. Beef with bones 800 g approx.
2. Ready haleem mix 1.5 cups.
3. Onion roughly cut 1.5 cups
4. Garlic pastes 2.5 Tbsp.
5. Ginger paste 2 Tbsp.
6. Coriander powder 1 Tbsp
7. Roasted cumin powder 1 Tbsp
8. Red chili powder 1 tsp
9. Turmeric powder ½ tsp.
10. Garam masala 1 tsp.
11. Salt 1 tsp.
12. 1 tsp roasted cumin powder for topping.
13. Masala sachet of ready haleem mix pack.
14. Oil 1 cup.
15. Water 4 +1 cups.
16. For soaking the grain:
17. Water 2 cups.
18. For Tempering and Garnishing:
19. Thinly sliced onion 1 cup.
20. Oil ½ cup.
21. Julienned ginger 3-4 Tbsp.
22. Chopped coriander leaves 1 + cup
23. Green chili 1-2
24. Roasted cumin powder ¼ tsp
25. Black salt as required.
26. Lime juice.
27. Procedure:
28. Soak the haleem mix in 2 cups of warm water. *If your ready-mix pack contains whole grains, crush coarsely it in a blender. That will save time and water.
29. Cut the meat pieces into small sizes.
30. Take any heavy bottom with a heavy lid pan or a non-stick pan. So the haleem won’t easily stick at the bottom of the pan. Heat the pan and add 1 cup oil.
31. Add the roughly cut onions. Sauté for 1-2 min.
32. Add the bones and meat. Add ginger and garlic paste. Cook on medium heat for 1-2 min. Add 1-2 tsp salt. *The masala sachet has salt so do not use
33. a usual amount of salt.
34. Then add the spices. Keep 1 Tbsp of sachet masala for later use. Cook for 5-6 min on medium heat.
35. Add the soaked haleem mix. Add 4 cups of hot water. I added 1 cup more water to make the haleem less thick.
36. Stir well. Lid on. Cook on medium-low heat for an hour. Stir frequently so that it doesn’t stick at the bottom.
37. After 1 hour reduce the heat to low.
38. Keep stirring in every 6-8 min. After 3 hours of cooking add the 1 Tbsp spice we kept before. Mix well. Do not cover it
39. For Tempering and Garnishing:
40. Heat ½ cup oil. Add the thinly sliced onions. Fry until golden. Keep some fried onion for garnishing.
41. Add julienned ginger to the rest of the onion in the pan. Fry for 15 seconds. Then add chopped coriander leaves and chopped green chilies. Add this to the haleem.
42. Add 1 tsp roasted cumin powder. Lid on. Turn off the heat. Give it a standing time of 30 min.
43. Serve in a big bowl. Add some julienned ginger, coriander leaves, green chili, fried onion, roasted cumin powder, lime juice, and black salt on top (the bones will not be served) Though I always like to have them. It’s your choice.
44. Our iftar was extremely satisfying. Hope you will also enjoy it.
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