HALEEM MIX
STEPS OF COOKING
- Heat half cup ghee/oil meat, bones and BQF HALEEM MIX. Stir fry for few minutes. Add pulses, grains and ginger garlic paste. Add 12 cups water.
- Cover and cook on low heat until meat is completely tender (about-4-6 hours). Stir occasionally.
- 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.
- Add 2 cups water. Cook on low heat for 20-30 minutes.
- 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 Fried Onions. Finely chopped ginger, green chillies, green corainder and lemon juice.
- TIPS FOR BEST RESULTS : Use meat portions from leg and breast
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