Haleem has its origin in the popular Arabic dish known as Harees or Jareesh. History says that it was introduced in the sub continent by Arabic soldiers who were serving the Nizam of Hyderabad ( ruler of the state ) My grandmother told us that it was the most balanced meal for them as it contains both meat and wheat and then who can deny the heavenly flavour and aroma. It's rather interesting that though it's very popular in Pakistan round the year; it's only served in the fasting month of Ramadan in Hyderabad India. hmmm, what could be the reason? may be because Haleem means patient and Ramadan is all about being patient. But we the impatient lot in Pakistan ( and over cease) love to cook it regularly. My girls love it and its a fortnightly dish in our home.
Ingredients Chicken boneless thighs / boneless beef 1kg Chicken stock 1 cup or beef bones 4-5. Whole wheat : 1 cup ( soaked in water overnight) Quaker oats :1 cup Chana daal :1/2 cup soaked in water for a couple of hours Coriander powder: 2 table spoon Red chili powder: 1 tablespoon Cumin powder: 1 table apoon Garam masala powder: 1 teaspoon Jayfil javetri powder (optional) : 1/2 teaspoon Ginger garlic paste: 2 tablespoon Onion:6 Ginger, cilantro, lemon for garnishing Method: Cook soaked wheat and chana daal in seperate pans until soft. Blend them with hand mixer only . In a pan add oil, add half of the onion sliced and stir until gets little golden. Add ginger garlic paste boneless meat and masala, keep stirring for 3-5 minutes then add oats and 2 litre of water. Let it cook for an hour, now add stock or bones. Take out soft meat and shred it with hands (wear gloves) don't blend it. Add wheat, daal chana and shredded meat. Let it cook on low heat for as long as you can. Chicken haleem gets ready in around 3 hours but the more you cook the better it is. Use wooden hand blender every now and then to mix it even better ( optional) . Fry onion and keep half aside. Remianing onion and oil to be poured on haleem as baghar.cook for another half and hour and serve it hot with garnishing. P:S : you can adjust masala according to your taste. I belong to the low oil, low spice tribe as I believe your flavour depends on the quality of ingredients and method and certainly not on oil and chilies 😅 Also, if I could see that masala is not as good or tue color is a but dull. I take out half tea spoon quantity of all the above mentioned masala and make a baghar. Just heat a little oil, add masala and once it’s starts popping just pour it over haleem. If using chicken, Chicken thighs is a must, no other cut will give you the similar taste and go for good beef portion and bones if cooking beef.that will do the trick.