Estimated Preparation & Cooking Time: 1-1.5 hours | Serving: 7-8 Person
COOKING METHOD
- Wash and Soak all grains & lentils with water for about 2-3 hours.
- Heat half oil/ghee, add meat, bones (if used), ginger garlic paste and Aasan Haleem Mix. Stir fry for few minutes. Then add 15 cups water, soaked grains & lentils. Cover and simmer on low heat for 4-5 hours or until meat and grains is tender.
- Separate bones from curry and discard (if used). Coarsely grind the curry with a wooden spoon or grind in a blender for 1-2 minutes. (Avoid grinding into a paste).
- Cook on low heat for 1 hour. Stir occasionally. Add additional water, if needed.
- Heat remaining oil/ghee and fry onion until golden. Pour into the haleem. Cover and simmer on low heat for 20-30 minutes.
- Serve with fried onion, Chaat Masala, Lemon, sliced ginger and green chilies.
