Haleem

Time

7 hours total: attended, 7 hours unattended

Difficulty

advanced 

Yield

2563.357 g (servings 6 )

Ingredients
Weight
Volume
Procedure
A
Urad dal (split black lentils, NOT beluga)
18 g
Bulgur wheat
20 g
Pearl barley
10 g
1
Combine ingredients in a bowl. Rinse with cold water.
2
Cover again with cold water. Let soak for 3 hours.
B
Rice
50 g
Water
750 g
3
Rinse rice three times.
4
Drain the grains from A and combine with the drained rice in a small saucepan with 750 g water.
5
Bring to a simmer over a medium heat.
6
Cook, stirring regularly, until very tender, about 40 minutes. The grains should break up and you should end up with a thick porridge. Add a splash more boiling water if it gets too thick towards the end of cooking.
C
cloves
0.007 g
2 units
cinnamon stick
1 g
½ stick
dried rose petals
0.5 g
1 tsp, whole
bay leaf
0.3 g
1 tbsp, crumbled
black peppercorns
2.9 g
1 tsp, whole
fennel seed
2 g
1 tsp, whole
7
Tie the spices together into a spice sachet.
D
saffron
0.25 g
2 pinches
water (boiling)
30 g
2 tbsp
8
Toast the saffron on a dry frying pan an over low heat for approximately 3 minutes.
9
Grind to a fine powder with a mortar & pestle.
0
Add 30 g boiling water and set aside.
E
Boneless lamb leg
750 g
-
Cut lamb leg into ⅘" / 2 cm – 1.181" / 3 cm cubes.
=
Cover with boiling water, leave for 3 minutes, then drain.
F
milk
600 g
garlic, finely grated
50 g
5⅗ cloves
ginger, finely grated
35 g
green chiles, finely chopped
10 g
q
In a large pan, combine the ingredients, along with the sachet from C and the lamb leg from E.
w
Simmer over medium-low heat until completely tender, approximately 1 hour 30 minutes. (Alternatively, pressure cook on high pressure for 30 minutes.)
G
e
Incorporate the grain mixture from B and simmer until the meat starts to fall apart, 30 minutes – 45 minutes. Add a little water if it becomes too thick.
r
Remove and discard the spice sachet.
H
t
Transfer half of the product from F to a blender and pulse until fairly smooth.
y
With the other half, use a spoon to crush the pieces of meat in the pan a little.
u
Return the blended product back to the pan.
I
butter
60 g
salt
12 g
2 tsp
coriander / cilantro leaves
10 g
mint leaves
10 g
i
Add ingredients to the pan and mixture from G, stirring well to incorporate.
o
Simmer for 25 minutes –  30 minutes, stirring regularly to prevent bottom burning. The result should be a thick, almost dough-like consistency and darken slightly.
p
When the mixture starts to come away from the edges of the pan, cook for another 5 minutes.
J
heavy cream
125 g
½ cup
[
Add the cream and allow to simmer for 10 minutes.
K
butter
15 g
cardamom
1 g
½ tsp, ground
mace
0.4 g
¼ tsp, ground
]
Add ingredients to the mixture and stir well.
L
crispy onions
ginger, matchsticks
coriander
mint
lemon wedges
naan
\
To serve, spoon the haleem into warmed bowls and drizzle 1 tsp saffron water from D over each portion. Top with the crispy onions, ginger matchsticks, coriander and mint. Serve the lemon wedges and naan on the side.

Author

Yield (approx)

g

Servings

Serving size 427 g

Serve

Per
serve
Energy (kcal)416.5
Energy (kJ)1741.9
Protein (g)17.7
Fat (g)3.9
Carbs (g)76.5
Sugars (g)2.4
Fiber (g)13.6
Sodium (mg)20065.6
Cholesterol (mg)0

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