Name: Haleem
Yield: Serves 6
Cuisine: Indian
Ingredients: 20 g cracked wheat (bulgur); 2 g paan ki jad or betal flower root (optional); Crispy fried onions; 2 tbsp saffron water; 1 tsp fennel seeds; 1 cinnamon stick, in pieces; 1 g pathar ke phool or black stone flower (optional); Crispy sesame and onion seed naan; Lemon wedges; Coriander leaves; Ginger matchsticks; Green chillies, sliced; Mint leaves, shredded; 75 g butter; 2 tsp fine sea salt; 10 g coriander leaves; 10 g mint leaves, chopped; 600 ml milk; 50 g garlic paste; 35 g ginger paste; 10 g green chillies (2–3), chopped; 1 tsp dried rose petals; 1 tsp black peppercorns; 2 bay leaves; 5 green cardamom pods; 125 ml double cream; ½ tsp ground cardamom; ¼ tsp ground mace; 750 g boneless lamb leg; 50 g white rice

Preparation info

Serves
6

Difficulty
Medium

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

Haleem is a thick, savoury porridge, made of cracked wheat, daal, lamb and spices, cooked over several hours and pounded to a smooth consistency. It is one of the more challenging recipes in this book, requiring unusual ingredients and some patience. With good care, these will be richly rewarded.

This is a richer, creamier version of the haleem shared on the streets of Bombay during Muharram. Naved learnt the recipe while working with the esteemed chef Imtiaz Qureshi in Bombay. Chef