Discriptive paragraph about dish haleem
Answers
Answer:
Haleem is a type of stew popular in the Middle East, Central Asia, the Indian subcontinent. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. Popular variations include keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; hareesa in the Arab world and Armenia; halim in Bangladesh and West Bengal, India; khichra in Pakistan and India.[1]
Explanation:
Haleem is made of 4 main components:
Grain: with wheat or barley being almost always present. Pulses (such as lentil) and rice are used or not depending on the originating region of a recipe.
Meat: usually beef or lamb and mutton; goat meat; or chicken
Spices: containing a wide variety including cassia and fennel among others.
Cooking liquid: either water, milk, or a broth.
This dish is slow cooked for seven to eight hours and then vigorously stirred or beaten with a pestle-like stirring stick. This results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
A traditional haleem is made by firstly soaking wheat, barley and gram lentil overnight. A spicy meat gravy called Korma is prepared until the meat becomes tender. The wheat, barley and gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat (Beef or Mutton or Chicken) gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure takes about 6 hours to complete. In the end the cooked haleem is garnished with fried onions, julienne cut ginger, sliced green chillies, coriander leaves, lemon wedges and chaat masala. However, haleem preparation varies in different regions
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