Shahi Haleem Recipe by Chef Gulzar | Traditional Comfort Food with a Royal Touch | RHF (Recipe)
Master the art of making Shahi Haleem at home with Chef Gulzar's authentic recipe. Slow-cooked to perfection, this rich and flavorful dish is a blend of beef, lentils, and aromatic spices. This recipe has received a million views and offers a royal culinary experience.
Shahi Haleem by Chef Gulzar | Classic Recipe for a Royal Feast | RHF
Introduction
Shahi Haleem, a royal variation of the traditional Haleem, is a beloved dish across South Asia. Known for its rich, hearty flavor, this dish is a slow-cooked blend of beef, lentils, and spices, simmered to perfection for hours. Chef Gulzar's Shahi Haleem recipe, with over 2.8 million views, walks you through the steps to recreate this luxurious dish at home. Whether for a special occasion or a comforting meal, Shahi Haleem is sure to impress.
Improved Recipe
Ingredients
For the Lentils and Grains:
- Mash Daal (Black Gram Lentils): 100 grams, soaked overnight
- Wheat (Gandum): 1 kg, soaked overnight
- Basmati Rice: 100 grams, soaked overnight
- Water: 2 liters for boiling lentils and wheat
For the Meat and Spices:
- Beef: 2 kg, cut into cubes
- Onion: 4 large, finely chopped
- Ginger Garlic Paste: 4 tablespoons
- Coriander Powder: 2 tablespoons
- Red Chilli Powder: 4 tablespoons
- Turmeric Powder: 1 tablespoon
- Cumin Powder: 1 tablespoon
- Nutmeg and Mace Powder: 1 tablespoon
- Garam Masala Powder: 2 tablespoons
- Salt: To taste
- Green Chillies: 4-5, whole
- Water: 1 liter for cooking the beef
- Cooking Oil: As required for frying and garnishing
For Garnishing:
- Fried Onions: 1 cup
- Green Chillies: Sliced, as desired
Method
1. Preparing the Lentils and Wheat:
- Soak the mash daal, wheat, and basmati rice overnight in separate bowls.
- The next day, take a large pan and add the soaked lentils and wheat with 2 liters of water.
- Boil the mixture for one hour until the lentils and wheat are soft and fully cooked.
- Once boiled, blend the mixture using a hand blender or chopper until you achieve a smooth paste-like consistency.
2. Preparing the Beef:
- In a separate large pan, heat a generous amount of cooking oil over medium flame.
- Add the chopped onions and sauté until they turn light brown.
- Add the ginger garlic paste and beef cubes, stirring until the beef turns brown.
- Mix in the coriander powder, red chilli powder, turmeric powder, cumin powder, nutmeg and mace powder, garam masala powder, and salt to taste.
- Stir well to ensure the spices coat the beef evenly.
- Add the whole green chillies and pour in 1 liter of water.
- Cover the pan and cook the beef on low flame for approximately 2 hours, until the meat is tender and fully cooked.
3. Combining and Finishing:
- Once the beef is cooked, transfer it to a chopper and blend until the beef is finely shredded.
- In a large cooking pot, combine the blended beef with the lentil-wheat mixture.
- Add 1 liter of water to the mixture, stirring well to combine.
- Cook the haleem on low flame for an additional 1-2 hours, stirring occasionally to prevent sticking. The mixture should achieve a thick, creamy consistency.
4. Garnishing and Serving:
- For garnishing, heat some oil in a pan and fry sliced onions until they are golden brown.
- Garnish the haleem with fried onions and sliced green chillies.
- Serve hot with naan, paratha, or rice, and enjoy the royal flavors of Shahi Haleem.
Calories Information
- Calories per serving (approximately 250g): 500-600 kcal
Health Benefits and Precautions
Health Benefits:
- Lentils and Grains: High in fiber and protein, supporting digestion and muscle health.
- Beef: A rich source of iron, zinc, and vitamin B12, essential for energy production and immune function.
- Spices: Offer anti-inflammatory and antioxidant properties.
Precautions:
- High Calorie Content: Due to the richness of the dish, portion control is advisable, especially for those monitoring their calorie intake.
- Spiciness: Adjust the level of red chilli powder to suit your taste preference.