Friday, 3 May 2013


Haleem is popular in Bangladesh, India, Iran, but each state has a slighly different ingredients. A traditional Haleem made in Bangladesh is made by soaking wheat, barley and Bengal gram lentil with beef / mutton / lamb / chicken. Now, I cooked Haleem with mutton.

Ingredients :
  • 600 grs meat with bone or without bone.
  • 1 pack lentil instant.
  • 1 medium onion, roughly chopped.
  • 1 tbsp garlic and ginger paste.
  • 2 bay leaves.
  • 3 cms cinnamon.
  • Green cayenne pepper as needed.
  • Cucumber, Parsley, Lemon juice, fried onion.
Instruction :
  1. Soak cereals and pulses of lentil instant with two cups of boil water.
  2. Heat the oil in a pan and stir fry onion, garlic and ginger paste, bay leaves, cinnamon, green chayenne, until fragrant.
  3. Add the meat pieces, and sprinkle powder spices of lentil instant, stir until all spices mixture with meat. 
  4. Cooked until meat tender with occasional stirring.
  5. Add water as required and boil until boiled.
  6. Pour cereals and pulses of lentil instant and stir until mixture and stirring frequently until water evaporates to form thickned gravy.
  7. Serve hot with fried onion, parsley, chopped green cayenne, cucumber chips, and lemon juice.

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