Beef Haleem Recipe

Wash the daliya, barley, daals and rice together until the water runs clearer, then soak them overnight in plenty of water.

⏱ 480 min

Drain the grains and put them in a large pot with the 10 cups of water, turmeric and salt. Bring to a boil, then cook covered on low heat, stirring now and then, until completely soft and mushy. Add hot water if it gets too thick.

⏱ 90 min

Meanwhile, heat the oil in another heavy pot and fry the sliced onions until golden. Add the ginger-garlic paste and beef and bhuno on medium-high heat until the meat is browned.

⏱ 15 min

Add the salt, red chilli, turmeric, coriander powder, garam masala and yogurt, and bhuno until the oil separates. Add the 5 cups of water, cover and cook on low heat until the beef falls apart when pressed.

⏱ 120 min

Lift the meat out of its masala and shred it with two forks, or pound it lightly. Blend or mash the cooked grains until mostly smooth.

Return the shredded meat to its masala, then add the grain mixture. Cook on low heat and beat hard with a ghotna or wooden spoon, scraping the bottom, until the meat and grains melt together and the haleem pulls into strings when lifted.

⏱ 30 min

Taste for salt and adjust the thickness with hot water: it should fall slowly from a spoon. Stir in the garam masala.

⏱ 5 min

Serve in bowls with fried onions and a spoon of their oil on top, then ginger, green chillies, mint, coriander, chaat masala and lemon.