Adding a Unique Taste with Karachi Haleem on the Table
Karachi Haleem holds a special place in the hearts and taste buds of Pakistanis, and its popularity is not without reason. Whether you are a Karachi resident or miles away, the distinctive taste of Karachi Haleem can now grace your table with just a few clicks.
Karachi Haleem Varieties
Karachi Haleem Burns Road
If you’re a fan of authenticity, then Karachi Haleem Burns Road is a must-try. The rich flavors and traditional preparation methods make it a favorite among locals and visitors alike.
Karachi Haleem Hussainabad
Maintaining its unique taste over the years, Karachi Haleem Hussainabad is another gem in the city’s culinary offerings. The blend of spices and the perfect consistency of the dish set it apart.
Convenience of Online Ordering
Thanks to platforms like Pakistani Soghat, you can now enjoy Karachi Haleem without leaving the comfort of your home. This is especially beneficial for those who are not residents of Karachi but crave the authentic taste.
The Distinctive Taste of Karachi Haleem
What sets Karachi Haleem apart is its distinctive taste, carefully preserved through generations. The combination of traditional ingredients and expert craftsmanship results in a culinary experience like no other.
Serving Karachi Haleem
To enhance the culinary experience, prepare crispy fried onions separately and sprinkle them generously over the Haleem. The combination of garam masala, green chilies, lemon, coriander, mint leaves, and ginger provides the perfect finishing touch.
Contact Information for Online Orders
For those eager to savor the flavors of Karachi Haleem from the comfort of their homes, the contact number for Karachi Haleem Burns Road is (+92 333 6362124).
Unique Taste Preservation
What makes Karachi Haleem stand out is its commitment to preserving its unique taste over the years. The meticulous choice of ingredients and adherence to traditional methods contribute to maintaining the authenticity that customers crave.
Adding a Unique Taste with Karachi Haleem on the Table
Course: MainCuisine: PakistaniDifficulty: Medium6-8
servings2
hours2
hours400-500
kcalIngredients
Skinless chicken (350 g)
Whole wheat (200 g, crushed and then soaked in water for 1.5 hours)
Boiled yellow split lentils (1/3 cup)
Thinly sliced onions (3 medium ones)
Garlic paste (1 tbsp.)
Ginger paste (1 tbsp.)
Garam masala powder (1 tsp.)
Red chili powder (2 tbsp.)
Coriander powder (1 ½ tbsp.)
Soda (one pinch)
Turmeric powder (1 tsp.)
Salt (to taste)
Oil (5 tbsp.)
Chopped fresh mint leaves (one bunch)
Finely chopped green chilies (8 or to taste)
Roasted cumin seeds (1 tsp.)
Thinly sliced ginger root (2 medium)
Onion (1 large)
Lemons (4, cut in quarters)
Directions
- Heating the Pan:
- Heat 5 tbsp. of oil in a pan.
- Cooking the Chicken:
- Add skinless chicken to the pan.
- Flavor Infusion:
- Add garam masala powder, garlic paste, red chili powder, coriander powder, salt, and turmeric powder to the pan. Cook on medium heat.
- Boiling Wheat Grains:
- In another pan, boil whole wheat grains in a good amount of water with added salt. Add a pinch of soda during boiling.
- Mixing Wheat and Chicken:
- When the wheat grains are mushy and tender, mix them with the chicken in the first pan. Stir well to combine.
- Lentil Paste Preparation:
- Grind the boiled yellow split lentils in a food processor, adding 2 cups of water during processing to make a thick paste.
- Incorporating Lentil Paste:
- Pour the lentil paste into the pan with the wheat and chicken mixture. Stir to ensure even distribution of all components.
- Griddling the Mixture:
- Place the pan on a hot tava (griddle) and let it griddle on low heat for about 30 to 45 minutes.
- Frying Onions:
- In a separate pan, fry the thinly sliced onion until golden brown. Drain the fried onions on absorbent paper to make them crispy.
- Garnishing the Haleem:
- Sprinkle the fried onions, a pinch of garam masala, green chilies, lemon quarters, coriander leaves, fresh mint leaves, and sliced ginger over the Haleem.
- Slow Cooking:
- Allow the Karachi Haleem to cook and meld flavors for approximately 2 hours.
- Serving Time:
- Serve the Karachi Haleem hot with naan or Kulcha.
