Haleem is one of the favorite foods of every Pakistani but making it is just as cumbersome. This article will tell you the easiest way to make it softer and at the same time with a few tips you will become leaner, thicker and tastier.
Synthesis:
Put oil in a large pot and cook the chopped onion on medium heat till golden. Add the meat and cook till the redness disappears. Add ginger garlic paste and cook again. From now on, add turmeric, ground red pepper, salt, cloves, coriander, cinnamon, black pepper, crushed cumin and mix. Add water and cook for 20 minutes.
In another large saucepan, boil all the pulses, wheat and grains in water. When the wheat is soft, add salt and cook for another ten minutes. When the foam starts to come out, remove it and if more water is needed, add it and cook till all the pulses are melted and soft. Then add the meat mixture and keep simmering. When it sticks, serve it hot with accessories.
Tips to make Haleem taste good
Arrange a large bowl for the haleem so that all the spices are well mixed and a delicious haleem is prepared.
Adding roasted onions to thicken and thicken the curry can give the desired results. But be careful not to fry the onion too much.
Use only a wooden spoon while cooking Haleem as the plastic spoon is weak which makes it impossible to choke while the steel spoon makes the wheat stiff.
When wheat is boiled, it begins to germinate, and if baking soda is added, it becomes mildly flavorful.
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