Method
Cook the Protein
- 1
In a non-stick pot, add oil and sauté garlic and ginger paste until fragrant.
- 2
Add chicken or lamb, season with a pinch of salt, and cook until browned and seared on all sides.
Add Haleem Mix
- 3
Sprinkle in the Shaan Haleem Easy Cook mix and the seasoning and stir to coat the meat well.
- 4
Cook for 1–2 minutes to release the aroma of the spices.
Add Water & Simmer
- 5
Pour in about 500ml of water, bring to a boil, then reduce to a gentle simmer.
- 6
Cover and cook for 15–20 minutes (for chicken) or 30–40 minutes (for lamb) until the protein is tender.
Blend or Mash (Optional)
- 7
If you like your haleem smoother, shred the chicken finely or use a hand blender for a thicker consistency. Adjust water to get your preferred texture.
Garnish & Serve
- 8
Top with fried onions, garlic, coriander, ginger juliennes, and a squeeze of lemon. Serve with Chapatti.
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