Thehungrycodercooks

Ingredients

• 1.36 kg / 3 lb beef with bone or mutton
• 3 tbsp Haleem Spice Mix
• ¾ cup oil
• 2 medium onions, chopped
• 2 tsp garlic paste
• 2 tsp ginger paste

Haleem Spice Mix

• 1–2 bay leaves (Tej pata)
• 2 cinnamon sticks (Darchini)
• 2 mace (Javetri)
• 4–5 cardamom pods (Elaichi)
• 4–5 dried red chilies (Shukhna Morich)
• 5–6 cloves (Long)
• ¼ tsp black peppercorns (Gol Morich)
• ½ tsp caraway seeds (Shahi Jeera)
• ½ tsp fennel seeds (Saunf)
• 1 tsp Indian 5 spice (Panch Phoron)
• 1 tbsp coriander seeds (Asto Dhoniya)
• 1 tsp red chili powder (Laal Morich Powder)
• 1 tsp Kashmiri red chili powder (Paprika)
• 1 tsp turmeric powder (Holud)

Lentil & Rice Mix (Use about 2.5–3 cups of the cooked mix, freeze the rest for later use)

• ⅓ cup Pearl barley
• ⅓ cup Chana daal
• ⅓ cup Haleem wheat
• ⅓ cup Masoor daal (red lentil)
• ⅓ cup Moong daal (split mung)
• ⅓ cup Pulao/ aromatic rice/ basmati rice
• ⅓ cup Toor daal (kheshari daal)
• ⅓ cup Urad daal (mashkalai daal) – optional (I didn’t have any)
• 10 cups of water for cooking

Spices for Lentil & Rice Mix:

• 2 bay leaves
• 1 tsp turmeric powder
• 1 tbsp salt

For Tadka / Baghar

• 1 medium onion, thinly sliced
• 2 tsp chaat masala
• 2 tbsp ghee

Garnish

• Fresh cilantro (coriander leaves), chopped
• Julienned ginger
• Green chilies

Directions

1. Prepare the Haleem Spice Mix
2. In a pan over low heat, dry roast all haleem spices except for the red chili powder and turmeric until fragrant.
3. Pulse the roasted spices in a grinder until they reach a fine powder consistency.
4. Stir in the red chili powder and turmeric. Set aside.
5. Cook the Lentils & Rice:
6. Thoroughly wash the lentils and rice under cold water.
7. In a large pot, combine the washed lentil/rice mix with 10 cups of water, bay leaf, turmeric, and salt.
8. Cook until the grains are completely soft. Use an blender to achieve a chunky consistency (avoid over-blending into a complete liquid). Set aside.
9. Cook the Meat:
10. Marinate your choice of beef or mutton with the prepared haleem spice mix, sliced onions, garlic, and ginger.
11. Cover and cook on medium-low heat until the oil separates and the meat is “fall-apart” tender. Feel free to add water at any point to cook the meat!
12. Stir 2.5–3 cups of the cooked lentil & rice mix into the meat.
    Adjust: If the mixture is too thick, add 1–2 cups of water. If your lentil mix was already watery, skip the extra liquid.
13. Tadka / Baghar:
14. Heat ghee in a pan and fry sliced onions until golden brown. (Get your sizzle pan here!)
15. Sprinkle chat masala, stir, and immediately pour over the haleem.
16. Garnish & Serve:
17. Top with fresh cilantro, ginger, and green chilies.
18. Serve warm with naan, paratha, or as a standalone dish.

Recipe Video

Notes

– The leftover rice and lentil mix can be frozen and used for your next batch!
– If you are based in New York, all the lentil and rice mix can be found in any Indian/Bangladeshi store in Jackson Heights Queens!
– Pro Tip: Use an Instant Pot or pressure cooker to significantly reduce the cooking time for the meat.