January 17, 2020
Haleem may not be one of the most well-known dishes to come out of India and Pakistan but it is by far one of the most delicious and its popularity is picking up steam in the UK now, too.
Haleem is essentially a stew made up of barley, wheat and a choice of meat; usually minced beef or mutton, lamb, goat or chicken with lentils and spices. It is the slow cooking process; usually around 8 hours that gives it the iconic paste-like consistency, perfectly blending the grains meats and spices.
Haleem is usually a pretty spicy dish, containing a blend of fresh and dried spices which gives it the unique flavour. The dish itself is known as a “generosity dish” which makes it absolutely perfect for sharing with friends and family. Made ahead of time, this stew can be placed on any table for guests to simply help themselves. Here at Royal Nawaab it is a hugely popular choice and our guests still like to relive the sharing tradition by filling up a bowl of hot, tasty Haleem and placing it in the middle of the table for everyone to share.
A lot of care and attention goes into making each and every serving of Haleem. Before it receives its 8-hour cooking time, the grains need to be washed and soaked themselves for at least 8 hours, too.
The grains then need to be pre-boiled for up to two and a half hours until they are tender before being mashed or blended into a thick paste.
The paste is mixed with the final ingredients of meat spices and vegetables before being sealed into a pot and steamed for a few minutes until everything is cooked through properly.
You can try Haleem for yourself at one of our restaurants in Manchester or London.