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December 17, 2008

Haleem Recipe

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Festival : Ramadan
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The delicacy, a stew of meat, lentils and wheat mixed with spices, is originally an Arabic dish that is said to have come to India during the Mughal period via Iran and Afghanistan. The syrupy dish was Indianised with the addition of Indian spices, dry fruits, ghee and its unique style of cooking.

Ingredients :    
Wheat  - 1/2 kg
Water - 3litre
Sliced Onion - 1
Salt - to taste
Clove, Cinnamon, Cardamom - 1 or 2 each
Cashew nuts, Raisins, Onion - to decorate
Chicken or Mutton - 150gm
Ghee - 30 gm
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   Mutton,   ramadan-recipe,  



 

Method of Preparation :

Cut the chicken or mutton into small pieces. Cook the meat with wheat, sliced onion, spices and salt in water. Cook on slow fire till the meat is tender. Remove from fire. Take out the mutton and chicken pieces and grind the rest (wheat, onions and spices). 

Mash the mutton or chicken pieces and add it to the ground mixture. Fry cashew nuts and raisins in ghee and pour it over the haleem.

Decorate with fried onion and serve hot.

 
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4 Comments

   milee, manipurReplyPosted On:13/3/2011
thanks for dis recipes its really yummy i love it
 
   Sumayamansur, MangloreReplyPosted On:15/8/2010
masha ALLAH a very tasty recipe i liked it...
 
   Zeenath, ChennaiReplyPosted On:2/8/2010
nice one and very simple.
 
   thamim, indiaReplyPosted On:1/11/2009
good for health,it giving stamina