Crushed wheat – ½ kg (soaked 1 ½ hour)
Meat – 1kg (can be beef, lamb or chicken)
Chana daal – 1 cup (boiled and mashed)
Ginger garlic paste – 2 tbsp
Onion – 3 medium (thinly sliced)
Garam masala powder – 1 tsp
Turmeric powder – 1 tsp
Red chilli powder – 1 tbsp
Coriander powder – 1 ½ tbsp
Soda – ¼ tsp
Salt – according to taste
Ghee or oil – 1 cup
Masala for garnishing:
Mint – 1 bunch (only leaves thinly chopped)
Fresh coriander – 1 bunch chopped
White zeera – 1 tbsp (fried and grinded)
Green chillies chopped – 6
Ginger – 2 tbsp thinly slices
Garam masala powder – 1 tbsp
Lemon – 4 cut in 4, 4 pieces
Onion – 2 thinly slices
Take pan and put meat, ghee or oil and all the spices and cook on low heat. Take another pan and put wheat and boil with lots of water, stir occasionally, when it will begin to form then add soda. Cook well until done, then put in meat and cook on low heat.
When the mixture is cooked well and mixed well, put daal and 2 cups of water and mix them well and put on dum. During dum put green masala, ginger flaks andgaram masala.
Take small pan, put oil or ghee and put onion and fry until brown then take it out from oil and spread on newspaper. Serve haleem with green masala, lemon slices, and fried onion