Indulge in the rich flavors of Shahi Haleem, a Bangladeshi hotel-style delicacy, perfect for your Iftar table. In this step-by-step tutorial, we show you how to create this hearty dish from scratch, using a blend of basmati rice, lentils, and aromatic spices. For those short on time or looking for convenience, we've got you covered! This recipe is equally effective with ready-made Haleem mix packets, ensuring the same delicious taste and texture. Whether you choose to make your Haleem from scratch or use a packet, the process remains the same, and timing is crucial to achieve that perfect consistency. Join us as we guide you through each step, from preparing the grain mix to the final garnish, making your Iftar meal truly special.
Ingredients:
Grain Mix:
¼cup basmati rice
¼ cup masoor dal (red lentils)
¼ cup maskolai dal (black gram)
¼ cup moong dal (green gram)
¼ cup wheat
¼ cup toor Dal
Haleem Spice Mix:
1 tbsp coriander
1½ tsp cumin
2 dry red chilies
2-3 small sticks cinnamon
8 cloves
½ nutmeg
¾ mace
3 black cardamoms
5 cardamoms
3 bay leaves
2 star anise
½ tsp black salt
Other Ingredients:
3 tbsp cooking oil
1 cup onion, thinly sliced
1½ tbsp garlic paste
1 tbsp ginger paste
1 tsp Kashmiri chili powder
¼ tsp red chili powder
1 tsp turmeric
1 kg beef or mutton, small cut
3 tbsp haleem mix (additional for later)
1 tsp salt
5-6 cups hot water
2-3 green chilies, chopped
¼ cup fried onions (beresta)
2 tbsp mustard oil
1 tbsp garlic, chopped
Garnish:
Thinly sliced ginger
Chopped green chili
Chopped coriander
Few drops of lemon or lime juice
Instructions:
In a pan, warm up the grain mix (basmati rice, masoor dal, maskolai dal, moong dal, and wheat) until fragrant. Transfer to a blender and blend coarsely. Soak in 3 cups of boiling water for 1 hour.
For the spice mix, warm coriander, cumin, dry red chili, cinnamon, cloves, nutmeg, mace, black cardamom, cardamom, bay leaves, and star anise in a pan for 1-2 minutes. Transfer to a mixer, add ½ tsp black salt, and grind to a fine powder.
In a big pan, heat 3 tbsp of cooking oil. Add thinly sliced onion and sauté until brown. Add garlic paste, ginger paste, and a splash of water to prevent burning. Sauté for 30-40 seconds.
Add Kashmiri chili, red chili, and turmeric. Mix well.
Add beef or mutton and sauté for 3 minutes. Add 3 tbsp of haleem mix and sauté for another 3-4 minutes. Add salt, mix well, cover, and cook on low heat for 10 minutes.
Open the lid, mix well until the water evaporates. Add 1 cup of hot water, cover, and cook on low heat for 30 minutes, stirring occasionally.
Add the soaked grain mix and 5-6 cups of hot water as needed. Add salt to taste, cover, and cook for 40 minutes on the lowest heat, stirring every 3 minutes.
Add the remaining 1 tbsp haleem mix, chopped green chili, and fried onions. Mix well, cover, and cook for another 20 minutes on low heat, stirring every 3 minutes.
In a separate small pan, heat 2 tbsp mustard oil. Add chopped garlic and fry until brown. Pour over the haleem, mix well, and keep on the lowest heat until the grains are tender.
Garnish with thinly sliced ginger, chopped green chili, chopped coriander, and a few drops of lemon or lime juice. Serve hot and enjoy!
Remember to stir frequently during the cooking process to prevent sticking and ensure even cooking.