Question 1

What type of meat can I use for Haleem?

Accepted Answer

Traditionally, Haleem is a mixture of shredded beef and lentils (Daals), but you can also use boneless chicken to save time and effort. Also, chicken pieces become more juicer in the recipe than lamp or mutton meat. But based on your preferences you can also make beef Haleem.

Question 2

Can I store this recipe?

Accepted Answer

Yes, Haleem is freezer-friendly; you can refrigerate it for a week. Upon use, just reheat it on a medium flame until it starts bubbling. I prefer to add a splash of oil during the reheating process.

Question 3

How do you double the recipe?

Accepted Answer

To double this recipe, simply double all the ingredients except the paprika chili. I prefer to amp up its amount by 1/3. You know, Paprika chili (Kashmiri Mirch) is one of the most zesty and fiery spices on the planet.

Question 4

How to speed up this recipe?

Accepted Answer

Use chicken meat to speed up the recipe and save cooking time. Also, avoid using split Chana Dal (split chickpeas) because it takes an extra 5 minutes to decompose. Apart from that, there is no shortcut to crafting this classical recipe.

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