AACHI HALEEM MASALA POWDER 50G
Cooking Instructions: For 750g of minced/ground meat.
Pre-preparation: Soak 150g of wheat overnight and 75 of Bengal Lentil for 2 hours. Pressure cook both. Leaver for 7-8 whistles and grind them to paste.
Preparation: Heat 100ml of oil. Add 2 tbsp of Ginger Garlic paste and sauté well till the fat separates. Empty the entire content of Aachi Haleem masala and sauté well. To this transfer the ground wheat, lentil paste, salt and 1Lt of water. Cover and simmer on low heat until meat is tender. (Beef 4-6 houts, Chicken 1-2 hours). Add additional water if needed. Stir occasionally. Separately heat 50ml of oil/ghee, fry onion till golden brown. Pour into haleem. Cover and simmer on low heat for 5-10min.
48 in stock