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

Shahi Haleem Mix

Shahi Haleem Mix

$3.49
$3.49
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Shan Special Shahi Haleem Mix has the perfect proportion of whole lentils, wheat grains and spices to help you prepare the traditional creamy and grainy Haleem Curry.

 INGREDIENT REQUIRED

Meat

250g boneless

Bones

500g

Oil / Ghee

1 cup / 175 ml

Onion

1 medium finely sliced

Shan Shahi Haleem Mix

1 packet
 STEPS OF COOKING
      1. Heat half cup ghee/oil, add meat, bones and Shan Special Shahi Haleem Masala. Stir fry for few minutes. Add pulses and grain. Add 12 cups water.
      2. Cover and cook on low heat until meat is completely tender (about 4-6 hours). Stir occasionally.
      3. Remove bones and discard. Blend mixture to a coarse paste with a wooden spoon or coarse grind half quantity in blender. Do not grind to fine paste.
      4. Add 2 cups water. Cook on low heat for 20-30 minutes.
      5. Heat remaining ghee/oil and fry the sliced onions until golden. Pour into the Haleem. Cover and cook on low heat for 20-30 minutes.

Serving Suggestion:

Garnish with Shan Chaat Masala, fried onions, finely chopped ginger, green chilies, green coriander and lemon juice.

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Shan Special Shahi Haleem Mix has the perfect proportion of whole lentils, wheat grains and spices to help you prepare the traditional creamy and grainy Haleem Curry.

 INGREDIENT REQUIRED

Meat

250g boneless

Bones

500g

Oil / Ghee

1 cup / 175 ml

Onion

1 medium finely sliced

Shan Shahi Haleem Mix

1 packet
 STEPS OF COOKING
      1. Heat half cup ghee/oil, add meat, bones and Shan Special Shahi Haleem Masala. Stir fry for few minutes. Add pulses and grain. Add 12 cups water.
      2. Cover and cook on low heat until meat is completely tender (about 4-6 hours). Stir occasionally.
      3. Remove bones and discard. Blend mixture to a coarse paste with a wooden spoon or coarse grind half quantity in blender. Do not grind to fine paste.
      4. Add 2 cups water. Cook on low heat for 20-30 minutes.
      5. Heat remaining ghee/oil and fry the sliced onions until golden. Pour into the Haleem. Cover and cook on low heat for 20-30 minutes.

Serving Suggestion:

Garnish with Shan Chaat Masala, fried onions, finely chopped ginger, green chilies, green coriander and lemon juice.