Haleem is stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region.
- In a bowl, add kabab chini, shahi jeera, green cardamom, cinnamon sticks, peppercorns, cloves, cumin seeds, sesame seeds, moong dal, urad dal, masoor dal, chana dal, almonds, oats, broken wheat, mix this all together put it into the blender and make a fine powder.
- Heat 3/4 cup of ghee in a pan, add meat, salt, green chilies, rose petals, sliced onions, ginger garlic paste, curd, milk. earlier prepared masala powder along with some water (8 times the wheat and dal mix) mix it and let it cook with closed lid for 15 minutes on a high flame (3 to 5 whistle) then cook it with reducing the flame for another 1 hour.
- Then open the lid, take a potato masher and mash it.
- Later, add fried onions, chopped coriander leaves, and chopped mint leaves, even add leftover ghee, mix it well.
- At last, sprinkle lime juice, mix it up.
Delicious Haleem is now ready to serve with roasted cashew nuts.
How to make the tasty recipe procedure as follows:
- In a bowl, add kabab chini, shahi jeera, green cardamom, cinnamon sticks, peppercorns, cloves, cumin seeds, sesame seeds, moong dal, urad dal, masoor dal, chana dal, almonds, oats, broken wheat, mix this all together put it into the blender and make a fine powder.
- Heat 3/4 cup of ghee in a pan, add meat, salt, green chilies, rose petals, sliced onions, ginger garlic paste, curd, milk. earlier prepared masala powder along with some water (8 times the wheat and dal mix) mix it and let it cook with closed lid for 15 minutes on a high flame (3 to 5 whistle) then cook it with reducing the flame for another 1 hour.
- Then open the lid, take a potato masher and mash it.
- Later, add fried onions, chopped coriander leaves, and chopped mint leaves, even add leftover ghee, mix it well.
- At last, sprinkle lime juice, mix it up.
Delicious Haleem is now ready to serve with roasted cashew nuts.
How to make the tasty recipe description mentioned here,Haleem is stew popular in the Middle East, Central Asia, and the Indian subcontinent. Although the dish varies from region to region.