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Classic Halim Recipe

Halim Recipe

Halim is a traditional wheat and meat porridge, slow-cooked to perfection. This Nutritious Halim Recipe combines tender meat, wheat, and lentils with aromatic spices to create a hearty, comforting dish that’s perfect for special occasions or a wholesome meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Comfort Food, Main Course
Cuisine Middle Eastern, south aisan, South Asian Cuisine
Servings 6
Calories 310 kcal

Equipment

  • Large pot or pressure cooker
  • Wooden spoon or ladle
  • Blender or hand mixer optional
  • Serving bowls

Ingredients
  

For the Halim:

  • 1 cup whole wheat
  • 1/4 cup yellow lentils
  • 1/4 cup red lentils
  • 500 gm meat (chicken, lamb, or beef)
  • 1 large onion
  • 4 tbsp ghee or vegetable oil
  • 1 tbsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp ginger-garlic paste
  • 1 cinnamon stick
  • 4-5 cloves
  • 6-8 cups water or broth
  • Salt to taste

For Garnish:

  • Fried onions
  • Fresh cilantro chopped
  • Lemon wedges
  • Sliced green chilies optional
  • Ginger slivers optional

Instructions
 

  • 1. Soak the Wheat and Lentils
    Begin by soaking the wheat overnight in water. Drain it before use.Soak the yellow and red lentils for 2 hours in separate bowls of water. Drain and set them aside.
    2. Cook the Meat
    In a large pot or pressure cooker, heat 2 tablespoons of ghee or oil. Add the sliced onions and sauté until golden brown.Add the meat and cook for 5-7 minutes, stirring frequently.Add the ginger-garlic paste, turmeric, cumin, and coriander powders. Stir well to coat the meat with the spices.Pour in enough water or broth to cover the meat, and let it cook until tender. If using a pressure cooker, cook for 30-40 minutes. If slow cooking, allow 1.5-2 hours for the meat to become soft.
    3. Cook the Wheat and Lentils
    In a separate pot, add the soaked wheat, lentils, cinnamon stick, and cloves, along with 4-5 cups of water or broth.Bring the mixture to a boil, then reduce the heat and simmer for about 1-2 hours, or until the wheat and lentils are fully cooked and soft.
    4. Combine the Wheat, Lentils, and Meat
    Once the wheat and lentils are soft and the meat is tender, combine them in the large pot.Use a hand blender or mixer to blend the Halim mixture to your desired consistency. You can blend it until smooth or leave it slightly chunky for texture.Simmer the combined mixture for an additional 30 minutes, stirring often to prevent sticking. Adjust the thickness by adding more water or broth if needed. Season with salt.
    5. Serve the Halim
    Ladle the Halim into bowls and garnish with fried onions, fresh cilantro, lemon wedges, ginger slivers, and green chilies (if desired). Serve hot and enjoy this nutritious, comforting dish!

Notes

  • Soaking the Wheat: Soaking the wheat overnight helps soften the grains, which speeds up the cooking process and gives the Halim a smoother texture.
  • Blend for Desired Consistency: Depending on your preference, you can blend the Halim completely for a smooth, creamy porridge or leave it slightly chunky for more texture.
  • Meat Choices: Halim can be made with chicken, beef, or lamb. Lamb tends to provide a richer flavor, while chicken offers a lighter alternative.
  • Adjust the Heat: You can add green chilies during cooking for extra heat or leave them as an optional garnish for individual servings.
  • Make it Ahead: Halim tastes even better the next day as the flavors have more time to meld. You can prepare it in advance and reheat it when ready to serve.
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