Haleem

• porsiyonlar: 6

Malzemeler

• shan shahi haleem mix

• 1 kg short ribs (with bones)

• 1/4 cup oil

• 2 tbs ghee

• 1-1.5 cup fried onion

• 2 tbs garlic ginger paste

Baghar

• 1.5 tbs ghee or oil

• 1/2 cup fried onions

• 1 tsp garham masala

• 1 tsp chat masala

Yöntemler

Wash the grains that come in the packet and soak overnight

The next day, heat the oil/ghee on medium-high heat and lightly toast the fried onions, once slightly browned add the garlic ginger paste.

Add the spice mix and toast slightly. Then add the washed meat and stir for a few minutes till it’s slightly browns on all sides.

Add the grain mix that was soaked overnight and mix, ensuring nothing is stuck to the bottom.

Add some of your water (9 cups total) and use it to unstick things from the bottom, then add the rest of the water.

Bring to a light simmer, then turn down to low and cover. Let simmer for about four hours then check if the meat is done you’ll know it’s done when the meat slips off the bone very easily.

Once the meat is done, remove the meat, chunks, and bones from the pot discard the bones and remove any gristle from the meat and discard it shred the remaining meat. I returned it to the pot.

Stir for a few minutes to help the greens breakdown. Taste for salt. Add another teaspoon of salt if needed.

Fill out the pot to cook on low uncovered until the clean is the desired consistency. This will take about an hour, but check every 30 minutes. Stir to make sure that the bottom is not sticking.

To do the baghar heat, the ghee or oil in a small pan add the fried onions, garam masala, and chat masala and toast till sizzling and fragrant. When done stir into haleem.

If the consistency is good, then you are done! Otherwise keep it on low until sir desired consistency is reached