Beef Haleem Recipe | Shahi Haleem شاہی حلیم | How to make Haleem | Daleem Recipe

author Lively Cooking   4 weekly ago

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Beef Haleem Recipe by Chef Samina Jalil 26th January 2018

• Recipe Name: Beef Haleem Recipe • Dated: January 26th, 2018 • Chef Name: Chef Samina Jalil • Show Name: Lazzat – Masala TV Enjoy the true essence and taste of " Beef Haleem ” while cooking in your kitchen with such an ease and must-have ingredients in your kitchen. It is not just about a dish with usual taste but a treat to your taste buds with a little change in cooking by none other than " Chef Samina Jalil” that has given an entire new flavor, you ever came to taste. “Chef Samina Jalil” is a well-known Pakistani chef, hosting a cooking TV show on Hum Masala TV, the only cooking channel round the clock. For more recipes, tips, and cooking technique, log onto: • •

Hyderabadi Mutton Haleem (Daleem) || हैदराबादी हलीम (दलीम) With English Subtitles

Hyderabadi Mutton Daleem (Haleem) is a famous , delicious and tasty Hyderabadi recipe mostly made during Ramzan, this is made using mutton and various cereals and pulses.both are cooked till smooth and mashed together. THE METHOD TO MAKE IT IS 1.We need mutton with bones - 1 kilo 2.Now we need to marinate it and the ingredients are Yogurt - 200 gram Ginger garlic paste - 4 tablespoon Red chili powder - 2 teaspoon Turmeric powder - 3/4 teaspoon Homemade Garam masala powder - 1 teaspoon Salt - 1 and 1/2 teaspoon Deep Fried onions - 1 medium sized Lemom juice - 1 tablespoon Coriander leaves - 2 handful Mint leaves - 1 handful Dried rose petals - 1 tablespoon Diced green chilies - 4 Mix them well and marinate for 1 hour 3.In a pressure cooker heat clarified butter - 2 tablespoon To it add Cardamom - 8 Cloves - 8 Caraway seeds - 1 teaspoon Cinnamon sticks - 2 big Tailed pepper - 1/2 teaspoon Saute for 30 seconds under low flame 4.Add the marinated mutton and cook for 8 minutes under high flame 5.Add water - 1 and 1/2 glass and close the lid and cook under high flame till one whistle , then cook for 30 minutes under low flame or till mutton turns completely tender 6.After mutton turns tender remove the bones and spices and mash it finely 7.For the second stage of cooking In a bowl add Red lentils - 1 tablespoon Split black gram - 1 tablespoon Split bengal gram - 1 tablespoon Green gram - 1 tablespoon Barley - 1 tablespoon Basmati rice - 1 tablespoon Sesame seeds - 1 teaspoon Chopped almonds - 8 Chopped cashews - 8 Coarsely grind them 8.In a pan heat clarified butter - 1 tablespoon, to it add Broken wheat - 100 gram Add the ground dals Saute for 3 to 4 minutes and add water - 1 to 1 & 1/2 liter water Cook till cereals and pulses turn smooth 9.Mash these dals after getting smooth 10 Now add the mashed dals to mashed mutton and add Clarified butter - 4 tablespoon Deep fried onion - 2 medium sized Few coriander and mint leaves Black pepper powder - 3/4 teaspoon Salt Garam masala powder - 3/4 teaspoon Mix and mash them well 11.Cook them for 5 to 10 minutes and mash , the more you mash the more elasticity it gets 12.Daleem (haleem) is ready, garnish with clarified butter, fried onions, few coriander and mint leaves, few fried cashews and serve hot with a dash of lemon juice too

Degi Haleem 10 KG Muharram-ul-haram Special (King Chef Shahid Jutt G.A Pakistan)

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Mutton Shahi Daleem

Mutton Shahi haleem

Get the authentic real taste of Degi Haleem. It is a very legendary, absolutely delicious and most popular dish in the Middle East and South Asia. It is made up of beef, lentils and spices, slowly cooked to a thick paste. Very nutritious complete meal and addictively delicious

Ingredients for Shahi Haleem;
1 Kg Boneless Beef with 1 or 2 bones
1.5 tablespoon coriander powder (Pisa hua dhaniya)
1 ½ tablespoon turmeric powder (pisi hui haldi)
3 tablespoon red chili powder (pisi hui lal mirch)
2 tablespoon salt (namak)
2.5 tablespoon garam masala
For Garam Masala
2 Tbs Black Pepper Whole
1 Tsp Mace
1 Piece Nut Meg
10-12 Green Cardamom
3 large bay leaves (tez patta)
2 tablespoon cumin seeds (sabut zeera)
2 Tsp cloves (longain)
3-4 cinnamon stick (dar chini)
4 pieces black cardamom (badi Elaichi)
1 cup cooking oil
2 tablespoon garlic paste (Pisa hua lehsun)
2 tablespoon ginger paste (pisi hui adrak)
3 Large Size onions sliced (Kati hui pyaaz)
½ cup split bengal gram (chana daal)
1 cup barley (jau)
1 cup wheat (gehoon)
1/4 cup pink lentils (masoor daal)
1/4 cup split green gram (moong daal)
1/4 cup Black Gram (Mash ki Daal ya Urad Daal)
3 Tbs rice (chawal)
1/2 Cup Yoghurt
Green Coriander as Required
Mint Leaves
Green Chilli

For Baghar;
1/2 cup cooking oil

For Garnishing

Serve Haleem with: fried onions, chopped coriander leaves, chopped mint leaves, chopped green chilies, julienne ginger, lemons, garam masala and chaat masala

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