Shahi Haleem

  • 28 Jul - 03 Aug, 2018
  • Mag The Weekly
  • Cookery


· 2lbs boneless meat

· 1 medium onion

· 2tbsp ginger-garlic paste

· 2tbsp red chilli powder

· 1tbsp turmeric powder

· 2tsp salt

· 3tbsp coriander powder

· 2 cups of oil

· 1 cup yogurt

· 1tsp garam masala

· 1tbsp green chilli paste

· 1tbsp ground mint leaves

· 1 cup wheat

· 1 cup barley

· ½ cup chana dal

· ¼ cup moong dal

· ¼ cup masoor dal

· ¼ cup arhar dal

· ½ cup rice


Soak wheat and barley overnight then boil with one teaspoon of chilli and turmeric powder to make it tender and grind it. Add all the lentils and rice in enough water to soak and cook till tender then grind. In hot oil, fry the onion and add all the spices and yogurt, and roast for a while then add meat. Add water and cook till tender. Add the lentils and wheat mixture together and grind it in a mixer. Bring to a boil, stirring constantly then add garam masala to this. Serve with fried onion, lemon wedges, chopped coriander and ginger.