The rich, hearty Beef Degi Haleem you’ve always craved — now made easy with step-by-step instructions and all of Asad Memon’s best tips & tricks! Made even better with #Dalda, our #trustedrecipepartner for that deep, authentic flavor every time.
#HappyCookingToYou #FoodFusion #Haleem #BeefHaleem #HaleemRecipe
Ingredients:
-Gandum (Wheat) broken 1 Cup
-Jau (Barley) ¾ Cup
-Chana daal (Split bengal gram) ¾ Cup
-Moong daal (Yellow lentil) ½ Cup
-Mash daal (White lentil) ½ Cup
-Masoor daal (Red lentil) ½ Cup
-Chawal (Rice) Tota ¼ Cup
-Water as required
-Darchini (Cinnamon Sticks) 2-3
-Badi elaichi (Black cardamoms) 2
-Hari elaichi (Green cardamoms) 4
-Laung (Cloves) 5-6
-Kali mirch (Black peppercorns) ¼ tsp
-Jaifal (Nutmeg) ¼ piece
-Javitri (Mace) 1
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 2 tsp
-Water 4 liters
-Tez patta (Bay leaf) 1
-Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
-Haldi Powder (Turmeric powder) 1 tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
-Dalda cooking oil 1 & ½ Cup
-Pyaz (Onion) sliced 600g
-Boneless beef 800g
-Hari mirch (Green chillies) 6-7
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Iodized Himalayan pink salt 1 tbs or to taste
-Dalda cooking oil 2 tbs
-Water 1 litre
-Water 4 litres
-Imli pulp (Tamarind pulp) ⅓ Cup
-Iodized Himalayan pink salt 1 tbs or to taste
-Hot Water 1-2 Cup (to adjust the consistency)
-Iodized Himalayan pink salt 1 tbs or to taste
-Pyaz (Onion) fried
-Hara Dhania (Fresh coriander) Chopped
-Chaat masala to taste
-Adrak (Ginger) julienne
-Lemon
Direction:
-In a bowl, add wheat, barley, split lentil gram, yellow lentil, white lentil, red lentil & rice & wash thoroughly.
-Add drinking water & soak for 4-6 hours.
-In a pan, add cinnamon, black cardamom, green cardamom, cloves, black peppercorn, nutmeg, mace, coriander seeds, cumin seeds, dry roast on low flame until fragrant.
-Turn off the flame & let it cool completely.
-In a spice grinder, add roasted whole spices, bay leaf, red chilli powder, turmeric powder, kashmiri red chilli powder, grind well until a fine powder is form, Haleem masala is ready! set aside.
-In a wok, add dalda cooking oil, heat it.
-Add onion slices, mix well, fry on medium flame until golden & crispy.
-Take out & spread on a paper towel. Set aside onion infused oil for later use.
-In a pressure cooker, add beef boneless, green chilli, ginger garlic crushed, pink salt, cooking oil, water, mix well, cover & lock the lid properly & place the whistle.
-Cook on medium flame for 40-45 minutes after the whistle starts whistling.
-Turn off the flame, release steam from the pressure cooker, open the lid, mash the beef pieces properly.
-In a daig, add soaked grains, water, bring it to boil, remove scum, cover & cook on low flame for 2-3 hour or until the grains are fully tender. (check in between & add hot water if needed)
-Remove the cover, mix well, mash boiled grain properly until texture is smooth.
-Add mashed meat, prepared haleem masala, tamarind pulp, half of fried onion (reserve half for garnish), hot water to adjust the consistency, mix well.
-Cook on medium flame for 15-20 minutes, add pink salt, mix well.
-While cooking, mash well with the help of a wooden masher.
-Now pour hot onion infused oil & mix well.
-In a serving dish, add prepared haleem, garnish with fried onion, chaat masala powder, fresh coriander, green chilli slices, ginger & lemon wedges!
