• Haleem
  • Haleem
  • Haleem
  • Haleem
1 4

Haleem

Haleem

$1.99
$1.99
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Shan Haleem mix has a perfect blend of rich and aromatic spices to help you rejoice the authentic traditional taste of meaty and grainy Haleem Curry. 

 INGREDIENT REQUIRED

Meat

400g 4-6 large boneless portion

Bones

500g chopped

Oil/Ghee

1-2 cups

Garlic Paste

1-2tablespoons

Onion

1 medium sliced

Wheat (bulgur/cracked)

1cup / 200 g

Daal Chana / Split Yellow Lentil

½ cup / 100 g

Shan Haleem Masala

1 packet
 STEPS OF COOKING
      1. Heat half oil/ghee, add meat, garlic paste and Shan Haleem Mix. Stir fry for few minutes. Then add 15 cups water, lentil, wheat and bones. Cover and simmer on low heat untul meat is tender (Beef 4-6 hours, Chicken 3-4 hours)
      2. Separate bones from curry and discard. Coarsely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes. (Avoid grinding into a paste).
      3. Cook on low heat for 1 hour. Stir occasionally. Add additional water, if needed.
      4. Heat remaining oil/ghee and fry onion until golden. Pour into the haleem. Cover and simmer on low heat for 20-30 mintues.

Serving Suggestion:

Garnish with fried onions, julienne ginger, green chilies, Shan Chaat Masaka and lime juice.

Tips for best result:

Use meat portions from breast and thigh.

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Shan Haleem mix has a perfect blend of rich and aromatic spices to help you rejoice the authentic traditional taste of meaty and grainy Haleem Curry. 

 INGREDIENT REQUIRED

Meat

400g 4-6 large boneless portion

Bones

500g chopped

Oil/Ghee

1-2 cups

Garlic Paste

1-2tablespoons

Onion

1 medium sliced

Wheat (bulgur/cracked)

1cup / 200 g

Daal Chana / Split Yellow Lentil

½ cup / 100 g

Shan Haleem Masala

1 packet
 STEPS OF COOKING
      1. Heat half oil/ghee, add meat, garlic paste and Shan Haleem Mix. Stir fry for few minutes. Then add 15 cups water, lentil, wheat and bones. Cover and simmer on low heat untul meat is tender (Beef 4-6 hours, Chicken 3-4 hours)
      2. Separate bones from curry and discard. Coarsely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes. (Avoid grinding into a paste).
      3. Cook on low heat for 1 hour. Stir occasionally. Add additional water, if needed.
      4. Heat remaining oil/ghee and fry onion until golden. Pour into the haleem. Cover and simmer on low heat for 20-30 mintues.

Serving Suggestion:

Garnish with fried onions, julienne ginger, green chilies, Shan Chaat Masaka and lime juice.

Tips for best result:

Use meat portions from breast and thigh.