👨‍🍳 作り方

1. 1

   Drain the soaked wheat and barley. In a large, heavy-bottomed pot, combine the wheat, barley, meat, lentils, half of the sliced onions, grated ginger, minced garlic, chopped tomatoes, ghee/oil, turmeric, coriander, cumin, garam masala, chili powder, and salt. Add enough water to cover everything by about 2 inches.

2. 2

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 4-6 hours, stirring occasionally to prevent sticking. Add more hot water as needed to maintain a stew-like consistency. The wheat, barley, and meat should be very tender and easily mashable.

3. 3

   Once the mixture is tender, remove the meat pieces. Shred the meat using two forks or a meat tenderizer. Return the shredded meat to the pot.

4. 4

   Using an immersion blender, hand blender, or a sturdy whisk, mash and blend the haleem until it reaches a thick, porridge-like consistency. This process can take 15-30 minutes. The goal is to break down the grains and meat into a homogenous mixture.

5. 5

   While the haleem is cooking or being blended, fry the remaining sliced onions in oil until golden brown and crisp. Drain on paper towels. These are your 'birista'.

6. 6

   Taste and adjust seasoning. If the haleem is too thick, add a little hot water. If it's too thin, cook uncovered for a bit longer to reduce.

7. 7

   Serve the haleem hot in bowls. Garnish generously with fried onions (birista), fresh coriander, julienned ginger, and a squeeze of fresh lemon juice.