Nihari Haleem Fusion
A rich and hearty fusion dish combining the slow-cooked, spicy beef stew of Nihari with the creamy, wholesome texture of Haleem, blending robust flavors and warming spices into a unique South Asian comfort food.
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Ingredients
- 1 ½ kgBeef shank or beef stew meat with bone
preferably with some marrow bones
- 150 gramsWheat berries (soaked overnight)
- 100 gramsChickpeas (soaked overnight)
- 100 gramsLentils (yellow split moong dal)
- 3 mediumOnions, thinly sliced
about 400 grams total
- 3 tablespoonsGinger-garlic paste
- 4 piecesGreen chilies, slit
- 4 tablespoonsNihari masala powder
- 1 teaspoonTurmeric powder
- 2 teaspoonsRed chili powder
- 2 teaspoonsGround coriander powder
- 1 teaspoonGround cumin powder
- 1 tablespoonWhole garam masala (cardamom pods, cloves, cinnamon, bay leaves)
for boiling meat
- 6 tablespoonsCooking oil (vegetable or mustard oil)
- 2 teaspoonsSalt
adjust to taste
- 2 ½ litersWater
- 0 ½ cupFresh coriander leaves, chopped
- 0 ½ cupFresh mint leaves, chopped
- 6 piecesLemon wedges
- 3 tablespoonsGinger juliennes
- 0 ¼ cupFried onions (optional, for garnish)
Instructions
Wash the beef thoroughly and soak the wheat berries, chickpeas, and lentils overnight separately in water.
In a large heavy-bottom pot, heat 4 tablespoons of oil over medium heat. Add the whole garam masala (cardamom, cloves, cinnamon, bay leaves) and sauté for 1 minute until fragrant.
Add the sliced onions and sauté until golden brown, about 15 minutes, stirring occasionally to prevent burning.
Add the ginger-garlic paste and slit green chilies. Cook for 2 minutes until raw aroma disappears.
Add the nihari masala, turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook the spice mix for 3 minutes on low heat.
Add the beef along with salt and 2.5 liters of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 4 hours or until the beef is tender and falls off the bone. Stir occasionally and add water if needed.
Meanwhile, drain the soaked wheat, chickpeas, and lentils. In a separate pot, boil them in fresh water until completely soft and mushy, about 2 hours.
Once the beef is cooked, remove the meat from the bones and shred it finely. Strain the broth and keep it aside.
In a large pot, combine the shredded beef, softened wheat and lentils mixture, and the broth. Mix well on low heat. Use a hand blender or mash with a wooden spoon to create a thick, smooth texture resembling Haleem. Add water or broth as needed for consistency.
Heat the remaining 2 tablespoons of oil in a small pan. Fry ginger juliennes until crisp and golden brown. Set aside for garnish.
Add chopped coriander and mint leaves to the Haleem mixture. Stir well and cook on low heat for 15 minutes to blend flavors.
Adjust salt and spice to taste. Remove from heat.
Serve hot, garnished with fried onions, ginger juliennes, fresh herbs, and lemon wedges on the side.
