Haleem | How to make Haleem | Homemade Haleem Masala Powder

As the cold weather sets in, we start craving more for warm and one pot kind of food. The moment we think of winter it is mainly the soups which come into picture. But how about trying a complete meal which comes all in a pot or something like 'one bowl meal'. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as 'Haleem' or some call it 'Daleem' any way it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.

There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.

I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat is cooked separately and then combined with other flavors and aromatics. The advantage in preparing in this way is, that you have a full control over the texture and flavor and also you can easily alter according to your preference.

By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready made or store bought masala mix.

Please have a look at the recipe video too to make things more easy and clear. Do not forget to Subscribe to my Youtube Channel to watch more videos.

Step 1: Prepare the wheat mixture

Ingredients:

• 1 1/2 cups broken wheat
• 1/2 cup chana dal
• 1/4 cup urad dal
• 3 tbsp cooking oil
• Salt

Method:

1. Wash and soak the grains and dals for 1 hour.
2. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked.
3. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

Step 2: Haleem Masala Powder

Dry roast and grind to fine powder

• 1 tsp shahi jeera (caraway seeds)
• 3 bay leaves
• 4 cloves
• 5 green cardamom
• 2 inch stick of cinnamon
• 1 tsp cumin seeds
• 1/2 tsp kalongi (nigella seeds)
• 1 tbsp coriander seeds
• 1 tsp black pepper
• 8 dry red chilies
• 6 -7 curry leaves

Step 3: Prepare meat curry

Ingredients:

• 1 kilogram (beef/mutton/chicken) boneless or with bones
• 1 large onion sliced
• 2 tbsp ginger garlic paste
• 3 tbsp haleem masala powder
• 3-4 cups of water
• Salt
• 5 tbsp cooking oil

Method:

1. Heat oil in a pressure cooker and fry sliced onion till light brown.
2. Add ginger garlic paste and saute for half a minute and the add meat pieces.
3. Fry meat on medium heat for 1 minute and then add haleem masala powder.
4. Add enough of water and salt and cook till meat is fully done.
5. Remove the meat pieces and discard bones if any.
6. Place the meat pieces in a large bowl and pound it with stone or pestel till the fibres seperate (shred). 
7. Do not use any mixer or grinder to crush the meat.

Step 4: Assemble

Ingredients:

• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 2 or 3 chopped green chilies
• Juice of 1 lemon
• 1 tsp haleem masala powder - garnish
• sliced ginger for garnish
• 1 cup fried onion (birishta for garnish)
• 3 tbsp ghee 

1. Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part - paste; 1/4 part - grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil.
2. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies and lemon juice. Stir well and cook for 5 minutes.
3. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice or haleem masala powder as needed.
4. Also adjust the consistency of haleem by adding more water if you like it more thin. 
5. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
6. Garnish with fried onion, sliced ginger and ghee.
7. Serve hot on its own.

Note:

1. If you feel haleem is too bland after cooking, add more haleem masala powder along with salt, lemon juice and green chilies.
2. If haleem is too strong then you need to add more boiled wheat. Just cook 1 cup broken wheat with salt and add it to your haleem. No need of soaking and grinding. 

You might also like other similar posts on my blog:

Mutton Haleem 

Lentil Rice & Chicken Porridge

Chinese Rice Porridge

Meat Lasagne | Easy way to make Meat Lasagne

Ingredients:

• 10 Lasagne sheets  (pre-cooked)
• 200 gms Mutton mince ( chicken or beef)
• 1 medium onion finely chopped
• 2 medium tomatoes finely chopped
• 2 tbsp of chopped garlic
• 1 tbsp tomato puree
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup grated cheddar cheese (optional)
• Salt to taste
• 4 tbsp olive oil
• 1 cup green spring onion + for garnishing.

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt
• Extra milk if needed

Other Ingredients: 

• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano

Method: 

In case if you are not using pre-cooked sheets,

1. Heat water along with salt in a large vessel till it boils. Add the lasagne sheets in boiling water and cook till it is cooked 'al dente'. Drain the pasta sheets and pour some oil over each boiled pasta sheet so that they do not stick to each other and set aside.
2. Reserve 1 cup of drained pasta water

For the Mutton Mince sauce:

1. Heat a sauce pan and add 2 tbsp chopped garlic. Pour 4 tbsp of olive oil over the garlic and fry till it just turns color. 
2. Then add chopped onion and fry till it is transparent. Add tomato and fry till soft. 
3. Now add the mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce. Add half cup of water.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.
6. Sauce should not be too dry. Add some pasta water if needed.

For White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. 
3. Season with salt and black pepper powder. 
4. Remove from heat and set aside.

For baking lasagne:

1. Preheat oven to 250 degrees C.
2. Take a baking dish and make a layer of 3 to 4 tbsp of mutton mince sauce.
3. Cover it with the a single or double layer of pasta sheets.
4. Spread a ladle full of white sauce over the sheets. (not much)
5. Repeat the steps 2, 3 and 4. Make as many layers as you desire.
6. Top layer should be good amount of white sauce topped with 2 or 3 handful of grated mozzarella cheese, 2 tsp of chili flakes, 1 tsp dried oregano and butter.
7. Bake the lasagne for 15 to 20 minutes or till the cheese melts and turns golden.
8. Serve hot. 

Note: The baking dish which I used is 22 cm by 16 cm.

Do not make too many layers in a small dish, as the lasagne will become too watery. Always use a large shallow dish.

Baked Chicken Tikka Pasta

Serving Size: 4 to 5 person

Ingredients for Chicken Tikka Sauce:

• 500 grams boneless chicken finely chopped
• 1 medium onion
• 2 tomatoes
• 2 green chilies chopped
• 1 tbsp. tomato puree
• 2 tsp ginger & garlic paste
• 2 tbsp. tikka masala powder
• 1 tsp black pepper powder
• 1 tbsp. yogurt
• 1 tsp cashew nut paste
• ½ cup cream
• 2 tbsp. chopped mint leaves
• ½ cup chopped coriander leaves
• Salt
• 5 tbsp. cooking oil

Ingredients for white sauce: (makes 2 cups)

• 2 tbsp. butter
• 2 tbsp. plain flour
• 2 cups warm milk
• ¼ tsp black pepper powder
• Salt 

Other Ingredients:

• 3 cups uncooked pasta (any shape)
• 2 cups grated mozzarella cheese
• 3 to 4 tbsp. butter
• 2 tsp red chili flakes
• 1 tsp dried oregano 

Method:

Chicken Tikka Sauce: 

1. Heat oil in a sauce pan and fry onion till soft. Then add ginger & garlic paste along with tomatoes and cook till it is soft.
2. Now add finely chopped chicken pieces, green chilies, tikka masala powder, tomato puree, yogurt, black pepper powder and salt. Cook till chicken pieces are fully done.
3. Finally add cashew nut paste, cream, chopped mint and coriander leaves and cook for 5 more minutes.
4. Remove from heat and keep warm.

White Sauce: 

1. Heat butter in a sauce pan and fry plain flour for few seconds. Slowly add warm milk and keep stirring to avoid forming into lumps. As you keep cooking and stirring on low flame, the sauce thickens. 
2. Add some more milk if the sauce gets too thick. Season with salt and black pepper powder. Remove from heat and set aside.

Pasta: 

1. Boil water in a large sauce pan with salt. Add pasta and cook pasta till it is 90% done. Drain the water and add boiled pasta to the Chicken Tikka Sauce. Mix well.
2. Pre heat oven to 250 degrees C.
3. Take a baking dish and make a layer of chicken pasta. Pour white sauce on pasta as second layer. Sprinkle a handful or more of mozzarella cheese on white sauce along with red chili flakes, oregano and butter.
4. Bake the pasta for 10 to 15 minutes or till the cheese melts and turns golden.
5. Serve hot.

Vegetable Dum Biryani

Ingredients:

For the gravy

• 2 cups cauliflower florets (cut into small size)
• 1 medium potato (peeled and cut into cubes)
• 1 carrot (peeled and cut into cubes)
• 6 to 7 green beans chopped
• 1/2 cup green peas
• 2 medium onion sliced
• 2 medium tomatoes sliced
• 2 tbsp ginger & garlic paste
• 1/2 cup yogurt
• 4 green chilies (as per taste)
• Spice powders: 2 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder
• Whole Spices: 2 " piece of cinnamon, 4 cloves, 3 cardamom, 1 bay leaf, 1 tsp shahi jeera
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 5 to 6 tbsp of cooking oil

Method:

1. Heat cooking oil in a saucepan and add all the whole spices.
2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
3. Add 2 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft.
4. Now add all the spice powders like 1/4 tsp turmeric, 2 tbsp red chili powder, 2 tbsp coriander powder and 1 tbsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Add beans, carrot and potatoes.
6. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 1/4 tsp garam masala powder and 1/2 cup fresh coriander leaves. Place the lid and cook for 5 to 10 minutes till potatoes and carrots are 90% cooked.
7. Then add cauliflower and green peas and cook for another 10 minutes. Add some water if the gravy looks too dry.
8. Cook till all the vegetables are done. If you wish, you can separately boil the potatoes and then add to the cooked gravy.  

For the rice preparation:

• 4 cups of long grain basmati rice
• 2 bay leaves
• 1 dried lemon (optional)
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

For Dum Cooking:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow color
• 1 tsp garam masala powder
• 4 tbsp of ghee or butter

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, dried lemon, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.
5. In the same vessel pour the hot vegetable gravy.
6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
7. Repeat the step 6 with rest of the rice.
8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
10. Serve hot with Raita or salad.

Note: Instead of using spice powders, you can substitute it with ready made biryani masala powder.

You can also check out other biryani recipes on this site. Click here for recipes: Biryani

Step by step pictures

Chicken Kabsa

Serving size: 3 to 4 plates


Ingredients:


For Kabsa Mix: (mix together)

• 1/2 tsp cinnamon powder
• 1/2 tsp garam masala powder
• 1/4 tsp white pepper powder
• 1/2 tsp dried lime powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder

For Kabsa:

• 500 gms chicken
• 2 cups basmati rice
• 1 cup sliced onion
• 1 tbsp chopped garlic
• 1 cup chopped tomato
• 1 carrot cut into cubes
• 1 small potato cut into cubes (optional)
• 1/4 tsp turmeric powder
• Kabsa Mix
• 4 cups water
• 1/4 cup chopped coriander leaves
• Pine nuts for garnishing
• Salt
• 5 tbsp cooking oil

Method:

1. Wash and soak the rice for 20 minutes.
2. Heat oil in a sauce pan. Fry chopped garlic and onion till soft.
3. Add chicken pieces and fry for 2 minutes. Then add tomatoes and cook till soft.
4. Now add carrot, potato, kabsa mix, salt and turmeric. Cook the spices on low heat for 2 minutes. 
5. Add 4 cups of water and cook till water starts to boil. Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and rice has been perfectly cooked. This will take about 8 to 10 minutes. After the rice is cooked, just stir gently to allow the trapped steam to escape. Place the lid back and let the rice be covered for 15 to 20 minutes before serving.
6. Garnish with pine nuts and coriander leaves. Serve hot. 

Note:

If you do not have dry lime, then add 1 tbsp lime juice to the rice water.

Powder each spice separately.

Step by step pictures

Spicy Chicken & Lentil Khichdi | Lentil, Rice & Chicken Porridge

A complete meal in itself with goodness of lentils, vegetables, chicken and rice all in one dish. Ideal as an iftar dish if you need to serve a large crowd. You can also make use of your left over rice and transform it into a a spicy and tasty porridge.











Serving size: 4 to 5

Ingredients


For cooking rice:

• 1/4 cup basmati rice
• 3 tbsp moong dal (green gram)
• 1 small carrot finely chopped
• 1/2 cup green peas
• Salt
• 1 bay leaf
• 3 cups of water (or little more)

For chicken masala:

• 5 pieces of chicken
• 1 medium onion 
• 1 medium tomato
• 2 green chilies
• 1 tbsp ginger & garlic paste
• Whole spices: 1 cinnamon stick 1/2 inch, 3 cloves, 2 cardamom
• 2 tsp red chili powder
• 1 tsp cumin powder
• 1 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/2 tsp garam masala powder
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil
• Ghee, ginger jullien for serving 

Preparation:

• Wash and soak rice and lentils for 15 minutes.
• Chop onion, tomatoes, carrot, green chilies, mint leaves and coriander leaves
• Keep chicken pieces ready

Method:

1. Heat a sauce pan and boil soaked rice, lentils, carrot, green peas along with salt, bay leaf and 3 cups of water.
2. Cook rice till it is over cooked and mushy. Add water if needed and keep the consistency of a thick soup. (It should not be dry)
3. Once it is cooked, remove from heat and set aside.
4. Heat oil in another sauce pan and fry chopped onion till it is light pink.
5. Add all the whole spices, chopped green chilies and ginger garlic paste. Fry for 1 minute.
6. Then add chopped tomatoes, 2 tsp red chili powder, 1 tsp cumin powder, 1 &1/2 tsp coriander powder, 1/4 tsp turmeric powder, chicken pieces and salt.
7. Cook chicken along with spices for 2 minutes. Add little water if spices stick to the pan.
8. Place the lid and cook till chicken pieces and fully done.
9. Remove chicken pieces from the masala, shred it and discard the bones.
10. Add boiled rice and lentil mixture to the masala along with shredded chicken, chopped mint leaves, chopped coriander, 1/2 tsp garam masala powder and 1 tbsp lemon juice.
11. Stir well and and cook the porridge on low heat for 5 minutes.
12. Serve hot topped with ghee and ginger julliens.

Cheese & Tomato Quiche

Quiche, pronounced as 'Keesh' is a complete meal on its own as well as a versatile dish, which could be your late weekend breakfast or brunch. Also you can enjoy it as lunch or at dinner party with friends. It is made of a rich buttery and flaky crust with a savoury custard filling with your choice of toppings and flavors. It is a part of French cuisine but is also popular in other countries. 

Preparation time for crust: 40 minutes

Preparation time for filling: 20 minutes

Baking time: 30 minutes

Serves 4 or 5

To make the crust

Ingredients for the crust:

• 1 1/2 cup plain flour
• 1/2 tsp salt
• 100 gms of cold butter (cut into cubes)
• 1/2 cup ice water
• 30 cm quiche pan (loose bottom)

Method:

1) Mix plain flour and salt well in a large mixing bowl. Add cold butter cubes and start mixing gently with your finger tips until the mixture resembles fine bread crumbs.

                                                                                     

2) Now slowly add 1/2 cup chilled water and form into a soft smooth dough. Do not knead the dough too much, stop when everything comes together as one single mass. (the dough can also be prepared in a chopper as shown in the picture using the 'pulse' button)

3)Wrap the dough in a cling wrap sheet and chill in the refrigerator for at least 30 minutes.

4) Remove from the refrigerator and leave to rest at room temperature for few minutes.

5) Place a large cling wrap sheet on the table and place the dough on it. Roll out the dough into a thin disc, a little bigger than the of the size of the quiche pan.

6) Place the rolled out disc on the quiche pan by lifting the cling wrap. (It becomes easier to handle the dough sheet with cling wrap or else it can break while lifting )

7) Cover the sides of the quiche pan with the dough evenly, remove any excess of it and prick the base with the fork so that the dough does not rise while baking. Place the prepared quiche pan in the refrigerator for 10 minutes.

  

  

8) Preheat oven to 200 deg C. Cover the chilled quiche tin and the dough with foil paper and bake for 10 minutes. Remove the foil and again bake for another 10 minutes or till the crust is light golden.

To make the filling (custard)

Ingredients:

For custard (whisk together to smooth mixture)

• 1 cup full cream milk
• 1/2 cup cream
• 3 eggs
• 1/4 tsp black pepper powder
• Salt

                                                                            

For topping

• 1 cup grated cheddar cheese or cheese slices or cheese triangles
• 1 large tomato sliced
• 1 cup cooked meat of your choice (sausage, tikka pieces, boiled, cooked mince)
• 1/2 cup chopped parsley or chopped coriander leaves
• 1 tbsp chili flakes
• 1 tbsp black pepper powder
• 1 tbsp dried oregano

Method:

1) Preheat oven to 180 deg C. Take the baked quiche crust and place a layer of sliced tomatoes.

2) Then place a layer of cheese and cooked meat evenly spread along with all other topping ingredients.

3) Finally pour over the whisked custard (cream, milk & eggs mixture) over the quiche.

4) Bake the quiche for 30 minutes. To check if the quiche is cooked, insert a knife in the center and it should come out clean.

5) Let the quiche cool for about 10 to 15 minutes and then carefully loosen the bottom of the pan.
Cut into triangles and serve hot.