Secret Revealed: Gigi Hadid's Kitchen Has Shan Masala

 

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While surfing the Internet, I came across this picture of Shan Masala collection, all beautifully lined up in containers. Do you know who is using the Shan Masala?

Yeah, it is none other than the international celebrity Gigi Hadid who is using Shan Foods Masala in her recipes. It looks Hadid has become a huge fan of desi spices. Recently she shared a click on her Instagram and people immediately noticed the Pakistani brand Shan Masala. There is tikka, tandoori, seekh kabab and garam masala in the collection. Even the turmeric container is labeled as Haldi.  It is a proud moment for all of us that Pakistani brand is making a further big hit as top-notch celebrities are now selecting Shan Masala for its high quality.

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Recipe: Traditional Shahi Haleem

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Haleem is a traditional dish made up of lentils, pulses and meat.  A certain amount of various spices is important to enhance the flavour and aroma of haleem. This dish can be made with beef, mutton or chicken, but, if you are looking for the authentic taste than beef is best.

Haleem usually takes around 5-6 hours to cook and needs a lot expertise to make the right ratio of spices and lentils etc. To avoid any inaccurate ratio, the best way is to go for a brand’s spice and lentil packet, easily available in market and stores.

Today we will share haleem recipe made with Shan Shahi Haleem Mix. The ratio of spices and lentils is very balanced in this packet. All you need is to buy meat portion and your dish will be prepared easily. 

Let’s start our recipe

Ingredients

Meat boneless 400g

Bones 500g

Oil 1-2 cups

Onion 1

Shan Shahi Haleem Mix with two sachets of spices and pulses, grains.

Steps of Cooking

Heat half cup oil, add meat and Shan Shahi Haleem Mix. Stir fry for few minutes Add pulses and grain. Add 12 cups of water.

Cover and cook on low heat for about 4-6 hours until meat is tender.

Remove bones and discard. Blend mixture into a thick paste with wooden spoon or slightly grind it in a blender.

Again add water 2 cups and cook for 20 minutes.

Heat remaining oil and fry the sliced onion until golden. Pour into Haleem. Cover and cook on low heat for 20 minutes.

Garnish with fried onions, finely chopped ginger, green chillies, green coriander and lemon juice.

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