Monday, 5 December 2011


·         ½ kg beef (including bones with bone marrow)
·         1 cup cracked wheat
·         1/3 cup red lentils (daal masoor)
·         1 cup barley
·         1/3 cup yellow lentils (daal moong)
·         1 cup channa daal
·         1/3 cup daal mash
·         1/3 cup long grain rice
·         6-7 bay leaves
·         4 cinnamon sticks
·         20-25 cloves
·         3 ½ tsp salt
·         3 ½ tsp cumin seeds
·         3 ½ tsp coriander powder
·         3 ½ tsp whole black peppers
·         3 cardamoms
·         3 ½ tsp red chili powder
·         2 onions, chopped
·         1 tbsp ginger garlic paste
·         1 tbsp lemon juice
·         2 cups oil
For Garnishing:
·         Fresh mint leaves
·         Fresh coriander leaves
·         Green chilies
·         Ginger
·         Lemons
          Boil all the daals (lentils), rice, wheat and barley separately until they are tender. If any daal or other grains is not properly cooked you can grind the boiled daal or wheat. Meanwhile heat oil in pressure cooker and add the chopped onions. When the onions are brown drain half of them for garnishing and set aside them. Add meat and ginger garlic paste in the cooker. Grind all the above mentioned whole spices add them also in the cooker. Add salt, red chili powder and coriander leaves. Cook for 10-15 minutes and then add water. When it starts boiling, cover the pressure cooker and let it cook in pressure for 30-45 minutes. Then take out the meat pieces and separate the bones from them. Crush the meat into very small pieces and add it back to the cooker. Then add all the boiled daals, rice and barley to the cooker. Add the lemon juice and cook it until the desired consistency reach. Take out the Haleem in serving pot. For garnishing chop all the ingredients and sprinkle over the haleem. Add the fried onions also and delicious haleem is ready. Enjoy!