Shahi Haleem by Chef Gulzar
Shahi Haleem is a rich, creamy, and flavorful dish that originates from Mughlai cuisine. This dish is traditionally made with wheat, meat (usually mutton or chicken), and a blend of aromatic spices, giving it a luxurious and rich taste. Chef Gulzar’s version of Shahi Haleem is known for its perfect blend of flavors and silky texture. Here's how you can make it.
Ingredients:
For the Haleem Paste:
- 1/2 cup wheat (soaked overnight)
- 1/4 cup soaked chana dal (split chickpeas)
- 1/4 cup soaked urad dal (black gram)
- 1/4 cup soaked masoor dal (red lentils)
- 1/4 cup soaked moong dal (yellow lentils)
- 1/4 cup rice
- 1/4 tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 3-4 cups water
For the Meat:
- 500g mutton (or chicken, if preferred), cut into pieces
- 2 large onions, thinly sliced
- 2 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1-2 green chilies, slit
- 1/4 cup yogurt (whisked)
For Garnishing:
- 2 tbsp ghee (clarified butter)
- 1 tbsp fresh ginger, julienned
- 2 tbsp fried onions
- Fresh coriander leaves, chopped
- Lemon wedges
- 1/4 tsp garam masala powder
Instructions:
1. Prepare the Haleem Paste:
- In a pressure cooker, combine all the soaked dals (lentils), rice, and wheat. Add turmeric powder, ginger-garlic paste, and enough water to cover the ingredients.
- Cook the mixture under pressure for about 3-4 whistles or until everything becomes soft and mushy.
- Once the pressure releases, blend everything to a smooth paste using a hand blender or in a regular blender, adding water as required to reach a creamy consistency. Set aside.
2. Cook the Meat:
- In a large pot, heat some oil and fry the sliced onions until golden brown and crispy. Remove half for garnishing.
- To the remaining onions, add ginger-garlic paste, slit green chilies, and sauté for a minute.
- Add the mutton or chicken pieces and cook until they are browned on all sides.
- Add garam masala, red chili powder, coriander powder, turmeric powder, and salt. Cook the spices for a minute.
- Add the whisked yogurt and mix well. Let the meat cook in the yogurt and spices until it becomes tender. If using mutton, it may take longer (around 45 minutes to 1 hour); if using chicken, it will take about 25-30 minutes.
- Once the meat is cooked, add 2 cups of water and let it simmer for another 15-20 minutes until the meat is tender and the liquid is reduced slightly.
3. Combine the Haleem Paste and Meat:
- Add the cooked haleem paste to the meat mixture and mix well. Adjust the consistency by adding water, as needed. Stir everything together and let it cook on low heat for 20-30 minutes, allowing the flavors to combine. Stir occasionally to prevent sticking.
4. Final Touches:
- Once the haleem is thick and creamy, heat ghee in a separate pan. Fry the julienned ginger in the ghee until golden.
- Pour this ginger-ghee mixture over the haleem and stir.
- Garnish with fried onions, fresh coriander, a sprinkle of garam masala, and lemon wedges.
5. Serve:
- Serve the Shahi Haleem hot, accompanied by naan, paratha, or steamed rice, and enjoy this royal dish with your family and friends.
Chef Gulzar’s Tips:
- For an extra rich taste, you can add a little bit of cream at the end before serving.
- The key to a smooth and creamy haleem is in blending the cooked grains and lentils properly to make a velvety paste.
- Adjust the spiciness by reducing or increasing the amount of chili powder or fresh chilies.
- The dish tastes even better the next day, as the flavors have had more time to blend.
Enjoy making and indulging in this Shahi Haleem – a delicious royal treat from Chef Gulzar's kitchen!
