A comforting dish where meat is fried with ginger garlic and greens, combined with spices and pulses, then slow-cooked to perfection. Topped with a special masala mix for an extra kick.
1: Fry meat in some oil with ginger garlic paste, green chilies, chopped cilantro, and brown onions.
2: Add 3/4 of the packet of shahi haleem mix along with additional salt, ground and roasted cumin, ground coriander, yogurt, and tomato paste.
3: Bhuno-fy until the oil is released.
4: Add pulses from the Shan packet, a handful of rice, and water from mash ki daal.
5: Cook for 5-6 hours as directed.
6: Remove bones and check salt.
7: Run a hand blender through the haleem.
8: Stir and mix for 20-25 minutes to ensure smoothness.
9: Prepare the tarka with oil, fried onions, and Kashmiri lal mirch.
10: Top the haleem with a frying pan mix of roasted and ground zeera, coriander, and fried red chili balls.
11: Let it sit for a few minutes on dum and serve with condiments, naan or on its own.
