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Haleem is a delightful delicacy, a very popular one pot dish enjoyed by people not only in India and Pakistan but across the globe. It is made with pounded or broken wheat, barley, lentils and meat (lamb, beef or chicken) and ghee (clarified butter) in a flavourful combination of exotic spices slow cooked to perfection. The meat, grains and lentils are cooked with the spices and herbs for long hours or overnight to infuse more flavour into the dish.
History and origin of Haleem
It is supposed to have evolved from the popular Arab dish called “Harees” or “Jareesh” which is also made of pounded wheat and meat but flavoured with only garlic, salt and pepper. Harees is cooked in different parts of the world wherever the Arab empire had extended. It is known as Keskek in Turkey and other names in Iran, Afghanistan etc. It was introduced in the Indian sub continent during the Moghul period by the migrants of Yemen, Iran and Afghanistan. The first written recipe of Harees which dates back to the 10th century is found in a cook book of dishes popular with the kings and caliphs of Baghdad.
It is believed to have been introduced in Hyderabad, India by the Chaush people (muslims of Arab descent founded in the Deccan region of India) who worked as military men or body guards for the Nizams (monarchs) of Hyderabad, India. Later it was refined and infused with flavour in the royal kitchens of the Nizams with the addition of exotic spices and herbs to suit their palate. The Nizam’s cuisine is very well known for its delectable dishes with richness of taste and aromatic flavours.
Haleem as a staple food
As Harees is still served during the holy month of Ramadan in the Middle Eastern regions, so is Haleem in India and Pakistan where it is sold as a snack food or street food in the bazars and market places during Ramadan. It is also enjoyed as a staple dish not only in Ramadan but through out the year and most of the restaurants have it in their menu.
Haleem for instant energy
It is a rich and nutritious dish that boosts up your energy levels to last an entire day. It has all the proteins, carbohydrates, calories and fibre to help you replenish depleted energy levels. That is why it is cooked and served in Ramadan for “suhur” and “ifthar” in India, Pakistan, Bangladesh as well as the middle eastern countries because it gives the body all the energy it needs instantly. Therefore Haleem is not only a healthy and nutritious dish but also a delicious delight!
Haleem can also be made in the Instant Pot by either slow cooking or pressure cooking. I prefer to slow cook to retain all the flavours. I have made Haleem from scratch using a concoction of spices and herbs. But Shan’s spice mix for haleem simplifies it for you without compromising on the taste and flavour. So to make things easy and save time Shan’s spice mix for Haleem comes in handy. You could also use “Shan’s Special Easy Haleem Mix” as it has a mix of all the lentils & grains as well as the spice mix.
I have modified the recipe to suit the Canadian palate, trying not to make it too hot and spicy.
This recipe is for a quick and easy Haleem using Shan’s Haleem spice seasoning mix.
Ingredients:
1 kg meat with bones
1/2 kg chunks of leg meat
1 package Shan’s Haleem spice seasoning mix
2 onions sliced
4-6 green Chillies
2 tbs ginger garlic paste
1 bunch of fresh cilantro
2 tbs channa dal (split yellow channa lentil)
2 tbs moong dal (split yellow moong lentil)
2 tbs whole masoor dal (red lentil)
4 tbs barley
4 tbs broken wheat or burgul
2 tbs quick cooking oat
1/4 cup oil
1/4 cup ghee
2 Black cardamoms
4 green cardamoms
1/2 inch cinnamon stick
4 cloves
1 small star anise
1/2 tsp whole mace
Crispy fried onions as required
Instructions:
1. Clean and wash the meat and bones and place them in the Instant Pot.
2. Wash all the grains and lentils together. Add them to the IP.
3. Add half the spice mix and 1 tbs ginger garlic paste to the meat and lentils. Do not add any salt because the Shan spices have enough salt in them. Add 4 cups of water. Close the IP lid, keep the steam valve in the venting position and press the Meat/chilli button and set the time for 25 minutes.
4. When done let it NPR, open the lid and remove all the meat and bones. Now with an electric hand blender or potato masher, mash coarsely all the grains and lentils in the instant pot. The mixture should be grainy and not fine. Add water if too thick.
5. Discard all the bones from the cooked meat and lentil mixture and shred the meat well with a fork or by using your fingers. Add the shredded meat and 1/2 a cup chopped cilantro to the pot. Add some more water if it is thick, then let it slow cook for an hour. If you don’t have the time you could let it simmer on sauté less for 15 mins.
6. Heat the oil and ghee in a sauce pan. Drop the spices when the oil/ghee is medium hot, them remove them within 10 second once you get the aroma.
7. Immediately add the sliced onions to the pan and fry till golden brown then add the remaining 1 tbs ginger garlic paste to the onions and sauté them quickly for half a minute till the raw smell is gone. Pour this tempering quickly to the simmering Haleem in the Instant Pot.
8. Prepare some crispy fried onions (or use store bought), freshly cut ginger juliennes, chopped cilantro, green chillies and lemon wedges in a plate as condiments for the Haleem and keep it ready on the table.
9.Transfer the steaming hot haleem to a serving bowl. Sprinkle some freshly chopped cilantro on top. Prepare another tempering by heating one tbs of butter/ghee. Add to this some sliced red onions and fry till just brown then quickly add the slit green chillies and ginger juliennes, followed by a tsp of shaan haleem spice mix and immediately pour it over the haleem in the serving bowl.
10. To eat Haleem, take a ladle full of Haleem, place it in your bowl, then sprinkle some crispy onions, ginger juliennes cilantro and chopped green chillies (optional), squeeze in some lemon juice and enjoy!
Easy Haleem with lamb/beef
Equipment
- Instant Pot
- wooden spatula
Ingredients
Ingredients:
- 1 kg meat with bones
- 1/2 kg chunks of leg meat
- 1 package Shan's Haleem spice mix
- 2 onions sliced
- 4-6 green Chillies
- 2 tbs ginger garlic paste
- 1 bunch of fresh cilantro
- 2 tbs channa dal split yellow channa lentil
- 2 tbs moong dal split yellow moong lentil
- 2 tbs whole masoor dal red lentil
- 4 tbs barley
- 4 tbs broken wheat or burgul
- 2 tbs quick cooking oat
- 1/4 cup oil
- 1/4 cup ghee
- 2 Black cardamoms
- 4 green cardamoms
- 1/2 inch cinnamon stick
- 4 cloves
- 1 small star anise
- 1/2 tsp whole mace
- Crispy fried onions
Instructions
Instructions:
- Clean and wash the meat and bones and place them in the Instant Pot.
- Wash all the grains and lentils together. Add them to the IP.
- Add half the spice mix and 1 tbs ginger garlic paste to the meat and lentils. Do not add any salt because the Shan spices have enough salt in them. Add 4 cups of water. Close the IP lid, keep the steam valve in the venting position and press the Meat/chilli button and set the time for 25 minutes.
- When done let it NPR, open the lid and remove all the meat and bones. Now with an electric hand blender or potato masher, mash coarsely all the grains and lentils in the instant pot. The mixture should be grainy and not fine. Add water if too thick.
- Discard all the bones from the cooked meat and lentil mixture and shred the meat well with a fork or by using your fingers. Add the shredded meat and 1/2 a cup chopped cilantro to the pot. Add some more water if it is thick, then let it slow cook for an hour. If you don't have the time you could let it simmer on sauté less for 15 mins.
- Heat the oil and ghee in a sauce pan. Drop the spices when the oil/ghee is medium hot, them remove them within 10 second once you get the aroma.
- Immediately add the sliced onions to the pan and fry till golden brown then add the remaining 1 tbs ginger garlic paste to the onions and sauté them quickly for half a minute till the raw smell is gone. Pour this tempering quickly to the simmering Haleem in the Instant Pot.
- Prepare some crispy fried onions (or use store bought), freshly cut ginger juliennes, chopped cilantro, green chillies and lemon wedges in a plate as condiments for the Haleem and keep it ready on the table.
- Transfer the steaming hot haleem to a serving bowl. Sprinkle some freshly chopped cilantro on top. Prepare another tempering by heating one tbs of butter/ghee. Add to this some sliced red onions and fry till just brown then quickly add the slit green chillies and ginger juliennes, followed by a tsp of shaan haleem spice mix and immediately pour it over the haleem in the serving bowl.
- To eat Haleem, take a ladle full of Haleem, place it in your bowl, then sprinkle some crispy onions, ginger juliennes cilantro and chopped green chillies (optional), squeeze in some lemon juice and enjoy!
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