Steps of Cooking

1. Heat half cup ghee/oil, add meat, bones and Shan Special Shahi Haleem Masala. Stir fry for few minutes. Add pulses and grain. Add 12 cups water.
2. Cover and cook on low heat until meat is completely tender (about 4-6 hours). Stir occasionally.
3. Remove bones and discard. Blend mixture to a coarse paste with a wooden spoon or coarse grind half quantity in blender. Do not grind to fine paste.
4. Add 2 cups water. Cook on low heat for 20-30 minutes.
5. Heat remaining ghee/oil and fry the sliced onions until golden. Pour into the Haleem. Cover and cook on low heat for 20-30 minutes.

SERVING SUGGESTION

Garnish with Shan Chaat Masala, fried onions, finely chopped ginger, green chilies, green coriander and lemon juice.