Halim/ Harees/ Haleem Recipe (chicken, mutton, or beef)

Halim/ Harees/ Haleem Recipe

Halim (also called Harees or Haleem) is a popular slow-cooked, savory dish enjoyed in South Asia, the Middle East, and other parts of the Muslim world. It is a thick, hearty stew made primarily from wheat, barley, lentils, and meat (usually beef, mutton, or chicken). Halim is especially popular during Ramadan as it is nutritious and filling, helping sustain energy during fasting.

History of Halim/ Haleem 

The origin of Halim can be traced back to ancient Persia (modern-day Iran), where a similar dish called "Harees" was made. The dish was later introduced to the Indian subcontinent by Arab traders and migrants during the Mughal Empire. It became particularly famous in Hyderabad, India, and in Bangladesh during the Mughal rule. In Bangladesh, the dish evolved with local spices and cooking techniques to suit local tastes.

In Hyderabad, India, it became associated with the Islamic holy month of Ramadan. The Halim we know today incorporates a blend of Middle Eastern flavors and Indian spices, making it a beloved comfort food in various regions.

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Step-by-Step Halim Recipe

Ingredients:

For the Base:

• 1 cup wheat (soaked for 8 hours or overnight)
• 1/2 cup split yellow lentils (moong dal)
• 1/2 cup split Bengal gram (chana dal)
• 1/4 cup split red lentils (masoor dal)
• 1 kg meat (chicken, mutton, or beef)
• 2 large onions (finely sliced)
• 2 tablespoons ginger-garlic paste
• 1/2 cup yogurt
• 4-5 tablespoons ghee or oil
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 4-5 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 1 tablespoon garam masala
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2-3 green chilies
• 1 bunch fresh coriander leaves (chopped)
• 1 bunch fresh mint leaves (chopped)
• 1 tablespoon lemon juice
• Salt to taste

For Garnish:

• Fried onions (optional)
• Fresh coriander and mint leaves
• Lemon wedges
• Ginger julienne
• Green chilies (slit)
• Ghee (for drizzling)

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Preparation Steps:

Step 1: Preparing the Lentils and Wheat

1. Soak the wheat for at least 8 hours or overnight. Drain and set aside.
2. In a large pot, combine the soaked wheat, split yellow lentils (moong dal), split Bengal gram (chana dal), and split red lentils (masoor dal).
3. Add water to cover the lentils and wheat by about an inch, and boil until soft and mushy. Stir occasionally to avoid sticking at the bottom.
4. Once cooked, use a hand blender or potato masher to mash the mixture until it becomes a smooth, thick consistency. Set this aside.

Step 2: Cooking the Meat

1. Heat ghee or oil in a large pan. Add cumin seeds, cinnamon stick, green cardamoms, cloves, and bay leaves. Sauté for a minute until fragrant.
2. Add finely sliced onions and fry them until golden brown and crispy. Remove half of the fried onions and set aside for garnish.
3. To the remaining onions, add ginger-garlic paste and sauté until the raw smell goes away.
4. Add the meat (chicken, mutton, or beef) and fry until browned on all sides.
5. Add yogurt, coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and salt. Stir well and cook until the spices are well incorporated and the oil separates from the gravy.
6. Add 2-3 cups of water, cover the pot, and cook the meat on low heat until it becomes tender and can be shredded easily. This may take around 1-2 hours depending on the type of meat.

Step 3: Combining the Meat with Lentil Mixture

1. Once the meat is fully cooked and tender, shred it using a fork or hands. Discard any bones if using mutton or beef.
2. Add the shredded meat and the gravy to the mashed wheat and lentil mixture.
3. Stir everything together and let it simmer on low heat for about 30-45 minutes, stirring frequently to prevent sticking.
4. Add water if necessary to adjust the consistency. Halim should have a thick, porridge-like texture.
5. Add chopped coriander, mint leaves, green chilies, and lemon juice. Mix well.

Step 4: Final Adjustments and Garnishing

1. Taste the Halim and adjust salt and spices as needed.
2. Drizzle some ghee on top for added richness.
3. Garnish with fried onions, chopped fresh coriander, mint leaves, ginger julienne, and lemon wedges.
4. Serve hot with naan, paratha, or as it is.

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Tips for the Perfect Halim:

• Slow cooking is key: The longer you cook Halim, the better the flavors will blend. Don't rush the process.
• Balance the spices: Adjust spices according to your taste. Some prefer mild Halim, while others enjoy a spicier version.
• Customizing texture: You can blend it smooth or leave it slightly chunky depending on preference.