Shahi Haleem Recipe

Boneless beef: 1 kilogram
Oil: 1 cup
Onion (sliced): 2
Ginger garlic: 4 tablespoons
Chili Powder: 2 tablespoons
Turmeric: 1 tablespoon
Salt: 2 tablespoons
Coriander: 2 tablespoons
Yogurt: 1 cup
All Spice: 1 tablespoon
Wheat (soaked): half kilogram
Barley (soaked): 125 grams
Yellow Lentil: 250 grams
Masoor Beans: 125 grams
Green Lentils: 125 grams
While Lentils: 125 grams
Moong Beans: 125 grams
To serve with:
Brown onion: half cup
Coriander (chopped): for serving
Green Chilies (chopped): for serving
Lemon Wedges: for serving
Chaat Masala: for serving
Mint: for serving
Heat oil in a deep pan or pressure cooker and add in sliced onion, fry until they turn transparent. Then add ginger garlic paste, beef cubes, and fry well. Add all the dry seasoning, yogurt and fry well. Now add six to eight cup of water, cover and cook until meat tender and oil comes on top and thick gravy is left. Now using hand blender road blend beef cubes, soak wheat and barley, all lentils over night and wash well, boil with 12 cups water and half cup oil on low flame. Till soft and tender, now blend all these coarsely, mix beef and lentil and wheat mixture together well, and keep mashing with ghota. Adding quarter cup water boiling at interval, and blending very well, lastly add 1-tablespoon allspice and keep blending well, serve garnish with tarka.

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