Description
COOKING RECIPE
AS PER 50 GRAM
INGREDIENT REQUIRED
Meat
400g
4-6 large boneless portion
Bones
500g
choppedOil/Ghee
1-2 cups
Garlic Paste
1-2tablespoons
Onion
1 medium sliced
Wheat (bulgur/cracked)
1cup / 200 g
Daal Chana / Split Yellow Lentil
½ cup / 100 g
Shan Haleem Masala
1 packet
STEPS OF COOKING
- Heat half oil/ghee, add meat, garlic paste and Shan Haleem Mix. Stir fry for few minutes. Then add 15 cups water, lentil, wheat and bones. Cover and simmer on low heat untul meat is tender (Beef 4-6 hours, Chicken 3-4 hours)
- Separate bones from curry and discard. Coarsely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes. (Avoid grinding into a paste).
- Cook on low heat for 1 hour. Stir occasionally. Add additional water, if needed.
- Heat remaining oil/ghee and fry onion until golden. Pour into the haleem. Cover and simmer on low heat for 20-30 mintues.
