Posted 20 hours ago

Shan Shahi Haleem Mix 300g

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This is a small batch recipe that will make about 1 kg meat Haleem. I purposely kept the recipe small-sized so you can try a small batch before doubling or tripling the recipe for a large batch. Although, I feel this recipe is very close to the store-bought product with less red chili. You can always add more if you like spicy haleem.

Haleem is a classic delicacy in the Indian subcontinent and middle east. With its roots in Persian cuisine, this savory porridge is now prepared in India with meat, wheat, lentil, spices and herbs. It is somewhere between a stew and a soup in consistency; like the stoup referred to by Rachel Ray! Heat some oil and ghee and fry some onions until brown, add ginger and garlic slices for 30 seconds and pour this flavoured oil all over the finished haleem.

More Special Recipes

Haleem is a classic one-dish meal, a pot of meat and grains porridge or stew, that is hot and spicy! Have some roti on the side to scoop it up, which is a very traditional way of enjoying this Ramadan recipe. Moong Dal– split mung bean, also known as the green gram, maash, or moong. It is a green colored daal

This is agenerous dish that is almost always made in large quantities and shared with guests or sent to neighbors, friends, and family.

There are a few dishes that are synonymous with large gatherings in Pakistan, and Haleem is definitely up there, along with Biryani, and maybe Nihari. I use store bought fried onions, but you can make your own. Cook 1 large thinly sliced onion in 1 tablespoon oil on medium heat, stirring occasionally until golden brown and caramelized.

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