Pakistani Haleem

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the cracked wheat, chana dal, red lentils, split peas, and basmati rice in a bowl. Rinse them thoroughly under cold water, then add the soaking water and let soak for at least 30 minutes, or preferably overnight.

   Ca. 30 min.

   Kokkens note: Soaking helps the grains and lentils cook faster and achieve a smoother consistency.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the base yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Add the beef stew meat to the pot and brown on all sides for about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Browning the meat adds depth of flavor to the haleem.

4. 4

   Stir in the ginger garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Cook for 2-3 minutes, stirring constantly, until fragrant.

   Ca. 3 min.

5. 5

   Pour in the cooking water, bring to a boil, then reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender and easily shredded.

   Ca. 2 t.

   Kokkens note: If using a pressure cooker, cook for 30-40 minutes after reaching pressure.

6. 6

   While the beef is cooking, drain the soaked grains and lentils.

7. 7

   Once the beef is tender, remove it from the pot and shred it using two forks. Set aside.

   Ca. 10 min.

8. 8

   Add the drained grains and lentils to the pot with the remaining broth. Add additional water if needed to ensure the grains are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally to prevent sticking, until the grains and lentils are very soft and mushy.

   Ca. 2 t.

   Kokkens note: Stirring frequently towards the end of cooking helps break down the grains and achieve the desired haleem consistency.

9. 9

   Once the grains and lentils are cooked, use an immersion blender or potato masher to blend the mixture until smooth and creamy. Alternatively, carefully transfer portions to a regular blender and blend until smooth, then return to the pot.

   Ca. 10 min.

   Kokkens note: Be careful when blending hot liquids in a regular blender; blend in small batches and vent the lid.

10. 10

    Return the shredded beef to the pot and stir well to combine. Continue to simmer for another 15-20 minutes, stirring frequently, allowing the flavors to meld and the haleem to thicken to your desired consistency.

    Ca. 20 min.

11. 11

    Taste and adjust seasoning if necessary.

    Ca. 1 min.

12. 12

    Serve hot, garnished with julienned fresh ginger, chopped fresh cilantro, sliced green chilies (if using), lemon wedges, and crispy fried garnish yellow onion.

    Kokkens note: Haleem is often enjoyed with a side of naan or roti.