• Haleem Mix
  • Haleem Mix
  • Haleem Mix
  • Haleem Mix
1 4

Haleem Mix

Haleem Mix

$3.49
$3.49
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Shan Easy Cook Haleem Mix has the perfect proportion of powdered lentils, wheat and spices to help you prepare the traditional creamy and grainy Haleem Curry.

 INGREDIENT REQUIRED

Meat

250g boneless

Bones

250g small portions

Oil / Ghee

1 cup 175ml

Onion

½ medium finely sliced

Shan Haleem Masala

1 packet
 STEPS OF COOKING
      1. Heat half cup oil/ghee. Add meat, bones and Shan Special Haleem Masala. Stir-fry for few minutes. Then add 15 cups of water. Cover the pot or use a pressure cooker and cook until the meat is tender.
      2. Remove from heat. Separate meat and gravy. Discard the bones.
      3. Grind the mixture for one minute in a blender to shred the meat. In the gravy add Shan’s grains and pulses mix and meat.
      4. Stir and add 1-2 cups of water. Cook on medium heat for 30 minutes. Stir occasionally.
      5. Heat remaining oil/ghee. Fry the onions until golden. Then pour over Haleem. Cover and cook on low heat for 10 - 15 minutes.

Serving Suggestion:

Garnish with finely chopped green chilies, julienne ginger, lemon juice and a dash of Shan Chaat Masala.

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Shan Easy Cook Haleem Mix has the perfect proportion of powdered lentils, wheat and spices to help you prepare the traditional creamy and grainy Haleem Curry.

 INGREDIENT REQUIRED

Meat

250g boneless

Bones

250g small portions

Oil / Ghee

1 cup 175ml

Onion

½ medium finely sliced

Shan Haleem Masala

1 packet
 STEPS OF COOKING
      1. Heat half cup oil/ghee. Add meat, bones and Shan Special Haleem Masala. Stir-fry for few minutes. Then add 15 cups of water. Cover the pot or use a pressure cooker and cook until the meat is tender.
      2. Remove from heat. Separate meat and gravy. Discard the bones.
      3. Grind the mixture for one minute in a blender to shred the meat. In the gravy add Shan’s grains and pulses mix and meat.
      4. Stir and add 1-2 cups of water. Cook on medium heat for 30 minutes. Stir occasionally.
      5. Heat remaining oil/ghee. Fry the onions until golden. Then pour over Haleem. Cover and cook on low heat for 10 - 15 minutes.

Serving Suggestion:

Garnish with finely chopped green chilies, julienne ginger, lemon juice and a dash of Shan Chaat Masala.