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HAYATI'S HOMEMADE BEEF HALEEM
HAYATI'S HOMEMADE BEEF HALEEM
Regular price
Rs. 150.00
Regular price
Rs. 1,200.00
Sale price
Rs. 150.00
Unit price
/
per
Shipping calculated at checkout.
DELICIOUS HALEEMS FAMOUR FOR OUR TASTE AND CULTURAL WAYS OF COOKING
MADE WITH LOVE AND PASSION.
BRINGING YOU PREPARTION METHOD BELOW.
Ingredients
For Meat Marination
- 5 lbs veal stew meat
- 1 lb beef stew meat
- ½ cup fried onions *crushed
- 2 tbsp fresh garlic paste
- 1 tbsp fresh ginger paste
- 2 tsp Kosher Salt
- 1 tsp garam masala
- 1 tsp Kashmiri Lal Mirch
- 1 tsp red chili powder
- ¾ tsp turmeric powder
- 3 tbsp Haleem Masala spice mix *I used Shan brand
- 4 tbsp Canola oil
- 2 medium yellow onions *thinly sliced
For "Khorma" – Gravy *
- 1 stick butter *unsalted
- 4 tbsp Canola oil
- 1 cup fried onions
- 6 black peppercorns
- 3 pods cardammom
- 3 cloves
- 1½ tbsp fresh garlic paste
- 1 tbsp fresh ginger paste
- 2 cups plain yogurt *whisked
- 3 tbsp Haleem Masala spice mix *I used Shan brand
- 1 tsp Kashmiri Lal Mirch
- ½ tsp turmeric powder
- 2 tsp garam masala powder
- 1 tsp Kosher Salt
- 1½ cups fresh coriander leaves *chopped
- 1 cup fresh mint leaves *chopped
- 3 green chilies *whole, stems removed
Other Ingredients
- 2 lb cracked wheat *Ziyad brand, Medium Burghul #2
- water *as needed
- 1 tsp Kosher salt
For Tadka
- 2 tbsp Canola oil
- 1 tsp red chili powder
For Garnish
- fresh corinader leaves
- fresh mint leaves
- lemons *quartered
- cashews *roasted, unsalted
Instructions
For Meat Marination
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Rinse, pat dry and place meat (veal + beef) in a large container. Add ginger + garlic paste, spices (Haleem Masala spice mix, Kashmiri Lal Mirch, turmeric, red chili powder, garam masala powder), Kosher salt and crushed fried onions. With clean hands, mix and massage all spices into meat for at least 2-3 minutes, coating each piece of meat with spices. Cover container and place in fridge to marinate overnight.
For Cooking Wheat (Daliya)
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In a large bowl, completely soak burghul in water overnight. Once water is absorbed, add more water to bowl.
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Place soaked burghul in a very large pot and add enough water to cover burghul by one inch or so (when you stick your index finger in pot, your finger should be immersed in water and only tip of finger should touch the bulghur). Turn heat to medium high, bring to a boil and then simmer bulghur/water for 2.5 hours on low heat, stirring often and adding water as needed to maintain a flowable, smooth bulghur mixture. *Note: stirring bulghur often throughout the cooking process is key*
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Once burghul has simmered for at least 2.5 hours, use immersion blender to pulse burghul into a smooth, flowable consistency (add more water, if needed while pulsing).
For Cooking Marinated Meat
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Remove marinated meat from fridge and let rest at room temperature for at least 20-30 minutes.
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Set InstaPot setting to "Sauté' medium heat mode. Add 4 tbsp Canola oil and once heated, add sliced yellow onions and sauté onions for 7-8 minutes until light golden brown. Now add marinated meat, continuously mix and sauté for 10-12 minutes until meat changes color to light brown.
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Now change InstaPot setting to 'Pressure Cook" low heat, cover InstaPot with lid and pressure cook for 45 minutes. Let InstaPot rest for 15 minutes, then carefully release steam and uncover InstaPot. Remove inner cooking pot and with a thick wooden spoon, carefully break tender meat pieces into shreds by smashing with wooden spoon and mix well to incorporate shredded meat + gravy. Set aside.
For Cooking "Khorma" – Gravy *
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In a very large pot, heat 1 stick unsalted butter + Canola oil on medium high heat. Once melted, turn heat to medium, add whole garam masala (black peppercorns, cloves and cardamom pods) and sauté for 2-3 minutes. Now add garlic + ginger paste, mix well and continue to sauté for 3-4 minutes until aromatic (add splash of water, as needed). Add fried onions and spices (Haleem Masala spice mix, Kashmiri Lal Mirch, turmeric, garam masala powder and *optional finely ground roasted Charoli seeds + tailed peppers), Kosher salt and 2-3 tsp water. Mix well and continue to cook for 2-3 minutes. Now add whisked yogurt, mix well, turn heat to medium low and cook gravy for 15-20 minutes, add fresh coriander + mint leaves and whole green chilies, mixing often until oil separates,
For Final Layering
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Add shredded meat (with meat gravy) to prepared Khorma gravy and mix well using large wooden spoon, continuing to break apart any remaining large pieces of meat and thoroughly incorporate meat + Khorma. Continue to simmer on low heat and gradually add pulsed, cooked bulghar to meat preparation in three parts, folding daliya into meat, a little bit at a time, until all Daliya is incorporated into meat preparation. Continue to simmer Haleem on low heat for another 45 minutes to 1 hour, mixing often to create a uniform, smooth and flowable consistency.
For Tadka
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In a small skillet, heat oil on medium heat. Once oil is hot, add red chili powder, turn off heat and swirl skillet for 1 minute. Pour tadka on simmering Haleem, mix well and continue to simmer Haleem for 5-10 more minutes. Add lots of chopped fresh coriander + mint leaves.
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Now prepare yourself to taste one of the best things you ever ate. Mouthwatering and luscious Authentic Hyderabadi Haleem is now ready to serve. With some freshly squeezed lemon juice and a few roasted cashews on top, you will quickly agree that this Haleem is undoubtedly the greatest. Enjoy! Nosh Farma'aiye.
Notes
*Optional for ‘Khorma’
1 tsp Chironji seeds (Charoli seeds) roasted
3 Kabab Chini (tailed peppers)
Dry Roast Charoli seeds until light golden and aromatic. Add to a spice grinder. Add 3 tailed peppers and grind to a fine powder. Add this powder when adding the remaining spices to the ‘Khorma.”
-Also note, if Haleem is too spicy (resulting from the type and quantity of Haleem Masala spice mix you use), you can add one cup of whole milk when reheating to help mellow spices.
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