HALEEM (BEEF AND BARLEY PORRIDGE)

INGREDIENTS  

  • Lentil Mixture
  • 1 cup wheat kernels rinsed and soaked overnight
  • ½ cup yellow split peas rinsed and soaked overnight
  • ¼ cup barley rinsed and soaked overnight
  • ¼ cup basmati rice rinsed and soaked for one hour
  • ¼ cup red lentils rinsed and soaked for one hour
  • ¼ cup moong daal rinsed and soaked for one hour
  • 1 medium yellow onion thinly sliced in half rings
  • Salt to taste
  • 1 tablespoon turmeric powder
  • 2½ tablespoon red chili powder
  • Meat Korma
  • ⅓ cup oil canola, sunflower or vegetable oil
  • 2 lb boneless beef chuck or lamb shoulder fat trimmed and roughly chopped in 1-inch pieces
  • 2 tablespoon ginger/garlic paste
  • 6 black cardamom pods
  • 8 cloves
  • 2- inch cinnamon stick
  • 10 peppercorns
  • ½ cup plain yogurt
  • 2 tablespoon coriander powder
  • 1 teaspoon garam masala powder

INSTRUCTIONS 

  • Bring 4 quarts of water to a simmer and add grains. Add salt to taste, 1 tablespoon red chili powder, turmeric powder, and ½ sliced onion. Dial heat to low and cover. Let it simmer for approximately 2 hours. Stir occasionally to make sure that the grains do not stick to the bottom of the pan.
  • Once the grains are fall-apart soft, drain excess water and transfer to a food processor. Mince it well to soften the texture, and transfer grain mixture to a large pot.
  • Once the grains are boiling, begin to prepare the meat korma. Heat oil in a large pot. When the oil is sizzling hot, add onions and fry on medium heat till they are golden brown and crisp, about 7 minutes, more if necessary. Be careful not to burn. Once onions are ready, transfer to a paper towel to drain excess oil.
  • Move the saucepan to a cooling rack and let it cool. Heat remaining oil again on low heat, add ginger and garlic paste, and let it fry for a few seconds. Be careful since it may splutter. Add meat, salt to taste, and whole spices (black cardamom pods, cloves, peppercorns, cinnamon stick), and fry on medium-high heat till the meat is evenly cooked, about 5-7 minutes.
  • Stir in coriander powder, garam masala, and remaining red chili powder into the yogurt. Add fried onions and the spiced yogurt to the meat. Continue to cook on medium-high heat for another 5-7 minutes till the oil begins to separate.
  • Lower heat. Add 5 cups of water and bring to a simmer. Cover and cook till meat is tender and falling apart, roughly 1 to 1½ hours. Stir meat frequently to make sure it does not stick to the bottom.
  • Once the meat is ready, take out whole spices with a slotted spoon. Transfer meat mixture to a food processor and mince till it has an even consistency. Once ready, transfer to the pot with the grains.
  • On low heat, begin to stir the grain and meat mixture together till it is well blended, about 5 minutes. Top with crispy, fried brown onion.
  • Serve alongside finely chopped green chili, cilantro, julienned ginger, chaat masala, lemon or lime wedges, and naan.

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