We go back to the Indian subcontinent in today’s episode of QUIZINE IN QUARANTINE. We explore some more street food snacks. This time it’s the warm, hearty Haleem!
The origin of haleem lies in the popular Arabian dish known as Harees. Dating back to the 10th century, Harees was a dish popular with the Kings, Caliphs, Lords and leaders of Baghdad.
Harees was introduced in the Indian subcontinent by the Arab soldiers of the Hyderabad Nizam’s army to the city. Today, Harees is still available in the Arab quarter of Hyderabad, where the dish is called Jareesh.
Now, Haleem is sold as a snack food in bazaars throughout the Indian subcontinent and enjoyed throughout!
INGREDIENTS (serves 6)
150g Mix Haleem lentils and grains
2 Onions
1 cube Garlic and ginger
1 Baby Chicken
1 tsp. Coriander powder
1 tsp. Chilli powder
1 tsp. Cumin powder
1 tsp. Mixed curry powder
1 ½ tbsp. Haleem masala
2 tbsp. Ghee
2 tbsp. Salt
2 tsp. Turmeric powder
2 Bay leaves
Fresh Coriander, fried onions, garlic and lemon for garnish
1. Your Haleem starts by adding your lentils and grains into separate
pot with enough boiling water to keep the mix submerged.
2. Add 1 tbsp. salt and 1 tbsp. turmeric and mix well.
3. Leave that to soak and boil at a medium heat for 3-4 hours till soft.
4. In a hot pot, add oil, garlic and ginger cube, onions, bay leaves, salt chilli, cumin, coriander and turmeric powder. Allow to cook at medium heat for 5-10 minutes to soften onions.
5. Add your chicken and Haleem masala, mix and allow to cook for 15-20 minutes.
6. Add your lentil and grains to the chicken. If you want to get a soupy texture, you can blitz the lentils and grains and add.
7. Add water for desired consistency.
8. Mix well and allow to cook at a low heat for a further 20-25 minutes.
9. While that cooks, you are ready to move onto your tarka.
10. Fry onions, garlic with ghee in a hot pan till onions are golden
brown.
11. Add the Tarka to the naked Haleem and stir in!
12. Garnish with coriander.
13. Serve with topping of friend onions, fried garlic and lemon.
Enjoy!