Beef Degi Haleem

By Food Fusion · 300 min

Ingredients

Instructions

1. Wash the wheat, barley, chana daal, moong daal, mash daal, masoor daal and rice together, then soak them in drinking water for 4 to 6 hours.
2. Dry roast the cinnamon, black cardamom, green cardamom, cloves, black peppercorns, nutmeg, mace, coriander seeds and cumin seeds on low heat until fragrant. Turn off the heat and let them cool completely.
3. Grind the cooled roasted spices with the bay leaf, red chilli powder, turmeric and Kashmiri red chilli powder to a fine powder. This is the haleem masala; set it aside.
4. Heat the cooking oil in a wok, then fry the onion slices on medium heat until golden and crisp. Drain on paper towel and keep the onion-infused oil for later.
5. Put the beef, green chillies, ginger garlic paste, pink salt, cooking oil and 1 litre of water in a pressure cooker, mix, cover and lock the lid, and place the whistle.
6. Cook on medium heat for 40 to 45 minutes after the whistle starts. Release the steam, open the lid and mash the beef well.
7. In a large pot, add the soaked grains and 4 litres of water, bring to a boil and skim off the scum. Cover and cook on low heat for 2 to 3 hours until the grains are fully tender, adding hot water as needed.
8. Uncover, mix well and mash the grains until smooth. Add the mashed beef, the haleem masala, tamarind pulp, half the fried onion and hot water to adjust the consistency; mix well.
9. Cook on medium heat for 15 to 20 minutes, adding pink salt and mashing with a wooden masher as it cooks.
10. Stir in the hot onion-infused oil. Serve topped with the remaining fried onion, chaat masala, coriander, green chilli, ginger and a lemon wedge.

Summarized from Food Fusion's video. Watch it for the details.

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