Haleem Recipe

 Makki Madni Catering

Haleem is a traditional Middle Eastern stew that is popular in many countries, including  Pakistan, India and Iran. It is typically made from meat, lentils, and a variety of flavorful spices. Below is a scaled-up recipe for Haleem From Makki Madni Catering to serve around 50 people:

Ingredients:

• 
  Meat (beef, mutton, or chicken): 5 kg
  
• Wheat: 1.25 kg
• Barley: 500 grams
• Mixed lentils (chana, masoor, moong, urad): 500 grams each
• Onions: 5 kg
• Ginger-garlic paste: 500 grams
• Haleem masala: 500 grams (available in most South Asian grocery stores, or you can make your own blend using spices like coriander, cumin, turmeric, and garam masala)
• Ghee: 1 kg
• Salt: to taste
• Fresh coriander: 500 grams
• Fresh mint leaves: 250 grams
• Lemon: 25
• Green chilies: 250 grams
• Ginger: 500 grams (for garnishing)
• Fried onion: 500 grams (for garnishing)

Instructions:

1. Rinse the wheat and barley and soak them in water overnight. Rinse and soak the lentils in a separate bowl.
2. The next day, drain the wheat, barley, and lentils. Cook them in a large pot with enough water to cover until they are soft. This may take several hours. You can use a pressure cooker to speed up this process.
3. While the grains and lentils are cooking, cut the meat into small pieces and fry them in a separate pan with some ghee until browned.
4. Add the ginger-garlic paste to the meat and continue frying for a few more minutes.
5. Add the Haleem masala, salt, and half of the chopped onions to the meat. Cook until the onions are browned and the spices are well-blended with the meat.
6. When the grains and lentils are soft, blend them into a smooth paste using a hand blender or food processor.
7. Add the meat mixture to the grain and lentil paste, along with enough water to reach your desired consistency. The mixture should be quite thick, like a stew.
8. Continue cooking the Haleem on low heat for a few more hours, stirring occasionally to prevent sticking. The longer it cooks, the more the flavors will develop.
9. When the Haleem is done, garnish it with the remaining chopped onions, coriander, mint, green chilies, ginger, and a squeeze of lemon juice. You can also top it with fried onions for extra flavor.
10. Please note that cooking times can vary greatly depending on the specific type and size of your ingredients, as well as the heat of your stove. Always taste your food and adjust the seasoning as necessary. Be sure to keep an eye on your Haleem as it cooks to prevent it from burning or sticking to the pot.

Enjoy your Haleem!