Haleem Recipe by Chef Pawan Singh Rana


Haleem Recipe Pawan Singh

A few days back we had the opportunity to chat with Chef Pawan Singh Rana and during that free wheeling dialog, we discovered his special Haleem recipe was loved by many. So as promised, on the last day of Ramadaan, Fine Dining Day shares this interesting recipe.

Pawan's recommended method of making Haleem

Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1½ hours.

Drain the lentils and grains, place in a large heavy-based saucepan with meat and, garlic, ginger, green chilli and water and mutton stock bring to the boil. Simmer for around 3hours,or until the meat starts to fall apart.

Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, turmeric and salt and cook for another 1 hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.

Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.
 
Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with chapattis.

Ingredients for making Haleem

  • ½ cup each chana dal  
  • ½ cup wheat berries
  • 1 kg mutton boneless meat cut into chunks 
  • 2 tbsp crushed garlic 
  • 2 tbsp grated ginger 
  • 2½ litres water 
  • 6tbsp clarified butter (ghee) 
  • 1 pinch saffron colour (optional) 
  • ¼ tsp ground fenugreek 
  • 1 tbsp ground coriander 
  • 1 tbsp ground cumin 
  • 1 tbspchaat masala spice mix 
  • 3 nosgreen chilli
  • 1 tsp turmeric 
  • 300 ml mutton bone stock
  • salt 
  • 50 ml (½ cup) vegetable oil
  • 2 onions, sliced 
  • 1 tbspgaram masala 


Tags - |   Haleem  |   Recipes  |   Chef