🥣 A Nutritious Delight: Recipe for 1 Kg Haleem
Introduction:
Haleem – the ultimate comfort bowl, rich in flavor, texture, and nourishment. It’s the soul-soothing blend of meat, lentils, and spices that has warmed countless hearts across the subcontinent. This recipe serves up 1 kg of Haleem, enough to feed a family and leave everyone asking for seconds.
🛒 Ingredients You’ll Need:
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500 g boneless beef or mutton
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250 g wheat (dalia)
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250 g lentils (red lentils, split yellow peas, or mixed)
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2 large onions (1 sliced for garnish, 1 chopped for cooking)
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2 tbsp ginger-garlic paste
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½ cup oil or ghee
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1 tsp turmeric powder
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2 tsp red chili powder
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2 tsp coriander powder
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1 tsp cumin seeds
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1 star anise, 2-3 cloves, 1″ cinnamon stick
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Salt to taste
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1½ to 2 L water (adjust for consistency)
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For garnish: fried onions, fresh coriander, lemon wedges, sliced ginger
🍳 Step-by-Step Cooking Method:
🔸 Step 1: Prep Wheat & Lentils
Wash and soak wheat and lentils together in water for 3–4 hours.
🔸 Step 2: Cook Meat & Spices
In a large pot, heat oil/ghee. Add cumin seeds, star anise, cloves, and cinnamon. Sauté briefly, then add chopped onions. Add ginger-garlic paste and sauté until fragrant. Add meat, turmeric, chili, coriander powder, and salt. Cook until meat browns slightly.
🔸 Step 3: Add Water & Simmer
Drain soaked wheat and lentils, then add to meat. Pour in 1.5–2 L water. Bring to a boil, then reduce flame, cover, and simmer for 2–2.5 hours until meat and grains are fully tender.
🔸 Step 4: Blend & Achieve Creamy Texture
Using a hand blender or sturdy whisk, mash everything into a smooth, thick porridge-like consistency. If it’s too thick, add a little warm water and stir.
🔸 Step 5: Final Simmer & Spice Adjustment
Return blended Haleem to medium flame for 10–15 minutes, stirring to prevent sticking. Adjust salt/spice as needed. Remove whole spices (cloves, cinnamon, etc.) if desired.
🍽️ Serving Suggestions:
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Serve hot in bowls, garnished generously with fried onions, fresh coriander, lemon wedges, and sliced ginger.
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Accompany with naan, sheermal, or plain chapati.
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Ideal for Iftar, Suhoor, or weekend brunches.
🧊 Storage Tips:
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Refrigerate leftovers for 2–3 days.
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Reheat gently on stove with a splash of water.
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Freeze portioned Haleem in airtight containers for up to 2 months; thaw before reheating.
💭 Final Thoughts:
This 1 Kg Haleem recipe brings together wholesome grains and tender meat into a nourishing, unforgettably delicious dish. It’s time-tested, soul-satisfying, and perfect for sharing with loved ones. A bowl of Haleem isn’t just food—it’s love, tradition, and warmth all in one. ❤️