Beef Haleem

Name: Beef Haleem
Total time: 4 h
Yield: 8
Cuisine: Pakistani
Ingredients: 150 g 밀 + 140 g 보리 Cracked wheat and barley; 약 430 g (섞은 렌틸) Mixed lentils (chana, moong, mash/urad, masoor); 800 g Boneless beef; 600 g Onions, sliced; 360 ml Cooking oil; 2 tbsp Ginger-garlic paste; 1½ tbsp Red chilli powder; 1 tsp Turmeric powder; 2 tbsp mixed Whole spices (cinnamon, cardamom, cloves, cumin, coriander seeds, peppercorns, nutmeg, mace); 1 tbsp Salt; 50 g Tamarind pulp; To garnish: fried onions, ginger julienne, coriander, chaat masala, lemon

A thick, savoury porridge of cracked wheat, barley and five lentils cooked for hours with beef until everything collapses into one smooth, spoonable mass, then blended and topped with fried onions, ginger, chaat masala and lemon.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Food Fusion · 📱 Influencer · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

ချက်ပြုတ်သူများနှင့် ဖန်တီးသူများ၏ အမည်များကို မူလအရင်းအမြစ် ဖော်ပြရန်အတွက်သာ အသုံးပြုသည်။ More Recipes Please သည် လွတ်လပ်စွာ လုပ်ဆောင်နေပြီး ၎င်းတို့နှင့် ဆက်စပ်မှု၊ ထောက်ခံမှု သို့မဟုတ် ကမကထမှု မရှိပါ။

Recipe published by Food Fusion — Haleem is a traditional dish of Persian/Arab origin (harees), carried into South Asia and made a Muslim festival staple; it has no single author. Food Fusion's chef Asad Memon publishes a full weighed 'Beef Degi Haleem' recipe in this video (verified live) and the amounts here follow it; the step prose is our own.

ချက်ပြုတ်သူ: Food Fusion (Asad Memon)

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Food Fusion (Asad Memon)Ijaz Ansari Food Secrets life with three sisters

⏱ 240 မိနစ်🍽 8 ယောက်စာ🔥 480 kcal🇵🇰 Pakistan🌶️🌶️

ဟာလာနို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Soak the wheat, barley and lentils together overnight. Next day, boil them in plenty of water with the whole spices until completely soft, 1–1½ hours, topping up water as needed.
Separately, fry half the onions in the oil until golden, add the ginger-garlic paste, chilli, turmeric and salt, then the beef, and fry until it colours. Add water to cover and simmer until the meat is fork-tender, about 1½ hours.
Shred the cooked beef in the pot with a spoon or a hand-masher. Tip the soft grain-and-lentil mixture in and stir the two together.
Blend the whole pot smooth — a stick blender in the pot is easiest — then cook on low, stirring often, for 30–40 minutes until it is thick and glossy and pulls away from the sides. Stir in the tamarind pulp.
💡 This last slow stir, called 'ghotna', is where haleem gets its silky texture. Keep the spoon moving so the bottom does not catch.
Ladle into bowls and load the top with crisp fried onions, ginger julienne, coriander, a shake of chaat masala and a good squeeze of lemon.

💡 အကြံပြုချက်များ

The garnishes are half the dish. Haleem on its own is deliberately mild and one-note; the fried onion, raw ginger, chaat masala and lemon are what wake it up at the table.
It thickens as it cools and sets almost solid in the fridge. Loosen leftovers with a splash of hot water when you reheat.