Hum Sab Ne Mil Kar Banaya Best Haleem🍲| Wo bhi Helmet 🪖Phn Kr, 😂

Hum Sab Ne Mil Kar Banaya Best Haleem🍲| Wo bhi Helmet 🪖Phn Kr, 😂
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Haleem is made of four main components:
Grain: wheat or barley is 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.
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.
Haleem,
Haleem is cooked every year on the 9th and 10th of Muharram and distributed for free. It is the most common niaz offered during this month because it follows the tradition of Hazrat Imam Hussain (RA), who is said to have mixed rice and lentil dish (Kichhra), to share food among the people at Karbala. Many neighbourhoods across the city participate in this practice. Hazrat Imam Hussain (RA) embraced martyrdom in the battle of Karbala.
The roots of Haleem are said to trace back to the Arab 10th century cookbook Kitab Al-Tabikh (Book of Recipes) by Abu Muhammad al-Muzaffar ibn Sayyar. The ancient cookbook compiles the popular dishes eaten by kings and caliphs of Baghdad, and the recipe for Harees, a Middle Eastern dish is strikingly similar to Haleem.
Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during the Ramadan and Muharram months of the Muslim Hijri calendar, particularly among Pakistanis and Indian Muslims.[5][6] Since the name of this dish is the same of one of the names of Allah, specifically Al Haleem, some South Asian Muslims have started to refer to this dish as "Daleem", reasoning that it is more correct since the South Asian version of this dish contains large amounts of dal, or lentils.[1] It is mostly still referred to as Haleem.
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