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For Spice Pouch
For Gravy
For Toppings
  1. Soak whole grains over night or more than 24 hours
  2. Soak daal chana and rice before 2 hours of cooking
  3. Make spice pouch with ingredients mentioned in "For Spice Pouch" section
  4. In a pressure cooker, place meat, spice pouch, soaked grains, rice and daal channa. Wash rest of lentils (Daal) and add to it
  5. Add 5 to 6 Cups of water or as much as your pan can hold
  6. Cook under pressure over low heat for half an hour
  7. Release the pressure and take out the pouch and meat. Rinse them and add the rinsed water into cooked mixture and let it cool
  8. Discard the pouch and separate the meat from bones
  9. Blend all cooked mixture along with meat well in small portions. Add water to every portion so that it is blended well
  10. In a large pan fry onions till golden
  11. Take out half of it for garnishing
  12. To the rest of it add ginger, garlic, curry leaves and rest of spices mentioned in ingredients "For Gravy"
  13. Add blended mixture to it and cook it over very low heat stirring occasionally so that it does not get stuck to the base of pan
  14. Cook till mixture is thick and fibrous in texture as shown in picture.
  15. At this point taste the haleem and if the spices are low you can fry little more spices separately and add to the haleem. Avoid burning the spices
  16. Garnish with toppings and serve with hot naans.
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Nov, 23, 2015