How To Make Haleem/ Beef Haleem/ Restaurant Style Haleem/Daleem

Welcome to Dastora #BusinessIdeas #EidSpecial #RamadanSpecial #HowToCookHaleem #HomemadeFood #Dastora #Foodies #Delicious #OneDishIdeas #HiteaIdeas #DawatSpecialRecipe #BreakfastSpecial #Kitchen ##Dhabastyle #Nayaz #PakistaniFood #IndianFood #BeefLovers #Dinner #Lunch #Gharkakhana #Snack #DaleemLovers #Viral #HaleemLovers #EasyRecipe #QuickRecipe #SouthAsianCuisine #Subcontinent Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ Beef Haleem Recipe Ingredients For Haleem Grains & Lentils • Wheat — 1½ cups • Barley — 1 cup • White lentils — ½ cup • Yellow lentils — ½ cup • Red lentils — ½ cup • Rice — ½ cup • Split Bengal gram — ½ cup • Water — 1 litre for soaking • Water — 3–4 litres for cooking • Salt — to taste For Haleem Masala • Whole coriander seeds — 3 tbsp • Cumin seeds — 3 tbsp • Nutmeg — 1 • Black cardamom — 2 • Mace — 1 • Green cardamom — 6 • Cinnamon sticks — 2 • Black pepper — 1 tsp • Bay leaves — 2 • Red chilli powder — 3 tbsp • Red chilli flakes — 3 tbsp • Turmeric powder — 1 tbsp For Beef Gravy • Ghee — ½ kg • Beef, boneless — 1 kg, cut into large pieces • Onions — 4 medium, finely thinly sliced • Green chillies — 4–5 • Ginger garlic paste — 5 tbsp • Fried onions — ½ cup • Yoghurt — 1 cup, whisked • Water — 1 litre For Tadka • Ghee or oil — ½ cup • Garlic — 1 whole, chopped • Salan masala — 2 tbsp • Water — a little • Green chillies — a few For Garnishing • Fried onions • Fresh coriander, chopped • Ginger, julienned/chopped • Lemon • Chaat masala Directions • Soak the grains and lentils: Wash the wheat, barley, lentils, rice, and split Bengal gram. Soak everything in 1 litre water for 4–5 hours or overnight. • Prepare Haleem masala: Add coriander seeds, cumin seeds, nutmeg, black cardamom, mace, green cardamom, cinnamon, black pepper and bay leaves to a pan. Roast on low heat for 2 minutes. Turn off the flame and let the spices cool. • Transfer the roasted spices to a grinder and grind into a fine powder. Transfer to a bowl and add red chilli powder, red chilli flakes, and turmeric powder. Mix well and set aside. • Prepare the beef: Heat ½ kg ghee in a wide-mouthed pot. Add thinly sliced onions and fry on low heat until lightly golden. Remove ½ cup fried onions and set aside for the gravy. • Continue cooking the remaining onions until dark brown. Remove the dark-brown onions from the pot. • Add the large pieces of boneless beef to the remaining ghee. Fry for 5–7 minutes, or until the beef gets a nice colour. • Add green chillies and ginger garlic paste. Toss well and sauté. • Add the reserved ½ cup fried onions and sauté for a few minutes. • Add whisked yoghurt and sauté well. • Add 1 litre water and bring to a boil. Remove any scum from the surface. • Cover and cook in a pressure cooker on medium heat for 30–40 minutes, or until the beef becomes tender. • Cook the grains and lentils: In a large cooking pot, add 3–4 litres of water and the soaked grains and lentils. Bring to a boil and remove the scum from the surface. • Cover and simmer on very low to low-medium heat for about 3 hours, or until the grains and lentils are completely cooked. • Once the beef is tender, mash it well with a masher until the meat breaks down and becomes soft. • Once the grains and lentils are cooked, mash them thoroughly and set aside. • Combine everything: Heat ½ cup ghee in a large pot. Add the prepared Haleem masala and sauté well. • Pour in the cooked beef gravy and mix thoroughly. • Add the mashed grains and lentils mixture. Mix everything very well. • Add salt to taste and give the Haleem a final vigorous mash using a wooden hand blender/masher. • Cover and cook for another 30 minutes on low heat, stirring and mashing occasionally. • Prepare the tadka: Heat ½ cup ghee or oil in a pan. Add chopped garlic and fry until lightly golden. • Add 2 tbsp salan masala and sauté. Add a little water and mix well. Add a few green chillies, then turn off the flame. • Check the Haleem and continue mashing until the meat fibres and lentils combine into a smooth, stretchy, and rich consistency. • Pour the prepared tadka over the Haleem. • Garnish with fried onions and fresh coriander. • Dish out and garnish with fried onions, lemon, chopped coriander, ginger, and chaat masala. • Serve hot with naan. ❤️ All the details about the recipe are given in the video.kindly watch it carefully and subscribe to my channel.