Switch off the flame. Do the plating and garnish with fried onions, coriander leaves, and lemon, and it's done...

Haleem has all the nutrition that one needs after fasting the whole day, and this recipe gives a person all he needs to get going after breaking the fast without causing any fatigue. Step 1: Soak grains and lentils. Sauté onions, garlic, and ginger. Add the meat, sauté for a bit, then add the rest of the IP ingredients and pressure cook with the Meat/Stew Setting.In a pan heat oil and fry garlic until lightly golden. Then add the ingredients of tempering and fry for one minute. Shred the meat in the food processorin batches.(Alternately, you can also pound the meat to shred it.) Add the shredded meat in the haleem.

Discard the water of soaked wheat and lentils. Transfer to a pot. Add ginger, garlic, and chili paste. Fill the pot with water until the water level reaches 2 inches above the grains and lentils. (You can always add more water if needed.) Bring water to boil then reduce heat to medium-low. Cover and cook for 60-90 minutes on medium heat until wheat kernels are soft and mushy. Hyderabad Haleem' gets Geographical Indication certification". Indian Council of Agricultural Research. 2010. Archived from the original on 18 June 2013 . Retrieved 21 June 2012. In fact, during Ramadan, you will find even seafood haleem being offered in upmarket restaurants, and naturally vegetarian versions too.Add onions and cook over high heat, until golden brown. Add ginger and cook for 3 - 4 minutes, then addgarlic, green chilli, garam masala, cumin powder, coriander powder, chilli, turmeric and cook for 1 - 2 minutes till fragrant.

To make your own Haleem masala, combine the following ingredients in a spice grinder and process until smooth. You can also crush with a mortar and pestle. Makes ~1 tbsp. Moong Dal– split mung bean, also known as the green gram, maash, or moong. It is a green colored daal To make haleem in the pressure cooker, follow the recipe as written but cook it for 2~3 whistles on medium-low flame. So start by soaking the lentils. The day I have to make haleem, I usually soak the lentils as soon as I wake up, and by the time I’m done with the morning routine of breakfast and cleaning up, the lentils are ready to be cooked. In 2010 Hyderabadi haleem was awarded Geographical Indication status by the Indian GI registry office. It became the first meat product of India to receive a GI certification. [16] [17] This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards laid down for it. [18] Khichra [ edit ] KhichraLemon: I don’t like to stir in lemon juice while cooking. Serve it on the side to use as per taste. Brief Overview The caramelized onions are an easy topping to make, and you usually never will find haleem served without these crispy fried onions. They’re actually my favourite part! 😛 Basmati Rice– any long grained rice will work for this recipe. We typically use Royal Basmati Rice.