How make haleem reciepe

                                                             How make haleem reciepe

Haleem is a delicious and hearty stew popular in South Asian and Middle Eastern cuisine. It’s typically made with a combination of grains, meat, and lentils, and is slow-cooked to achieve a rich, porridge-like consistency. 

### Ingredients:

- **For the Meat Base:**

  - 500g boneless beef, mutton, or chicken

  - 1 cup of broken wheat (daliya)

  - ½ cup of chana dal (split chickpeas)

  - ¼ cup of masoor dal (red lentils)

  - ¼ cup of moong dal (yellow lentils)

  - ¼ cup of urad dal (black gram)

  - 2 large onions, finely sliced

  - 1 tablespoon ginger-garlic paste

  - 4-5 green chilies, chopped

  - 1 tablespoon red chili powder

  - 1 teaspoon turmeric powder

  - 1 teaspoon garam masala powder

  - 1 tablespoon coriander powder

  - 1 teaspoon cumin seeds

  - 4-5 cloves

  - 2-3 cardamom pods

  - 1 bay leaf

  - 4-5 cups of water (for cooking)

  - Salt to taste

- **For Garnishing:**

  - Fried onions (birista)

  - Fresh coriander leaves, chopped

  - Fresh mint leaves, chopped

  - Lemon wedges

  - Julienne ginger

  - Green chilies

### Instructions:

#### 1. **Prepare the Meat:**

   - Heat oil in a large pot or pressure cooker. Add sliced onions and sauté until golden brown.

   - Add ginger-garlic paste, chopped green chilies, and sauté until the raw smell disappears.

   - Add the meat, red chili powder, turmeric powder, coriander powder, and salt. Cook until the meat is browned.

   - Add enough water to cover the meat and cook until tender. If using a pressure cooker, cook for about 15-20 minutes after the first whistle. If using a pot, cook on low heat until the meat is soft and tender.

#### 2. **Cook the Grains and Lentils:**

   - Rinse the broken wheat and lentils thoroughly.

   - In a separate pot, add the broken wheat, all the lentils, and about 4 cups of water. Add the cumin seeds, cloves, cardamom pods, and bay leaf.

   - Cook until the grains and lentils are soft and mushy. This may take about 45 minutes to 1 hour on low heat, or you can pressure cook for 15-20 minutes.

   - Once cooked, remove the bay leaf and cardamom pods, and blend the mixture slightly using a hand blender or mash it manually to get a smooth consistency.

#### 3. **Combine Meat and Grains:**

   - Add the cooked meat mixture to the pot of grains and lentils. Mix well and cook on low heat for about 1-2 hours, stirring occasionally to prevent sticking. Add more water if necessary to maintain a porridge-like consistency.

   - As the haleem cooks, it will thicken. Adjust seasoning as needed and continue to stir to ensure even cooking.

#### 4. **Final Touches:**

   - Once the haleem reaches the desired consistency, add garam masala powder and mix well.

   - Garnish with fried onions, chopped coriander and mint leaves, julienne ginger, green chilies, and a squeeze of lemon juice.

#### 5. **Serve:**

   - Serve hot with naan, roti, or on its own