Pakistani
Haleem
A slow-cooked Pakistani haleem made with beef, cracked wheat, lentils, ghee, and warm spices, beaten until thick and silky. Serve it hot with fried onions, ginger, green chillies, lemon, and fresh coriander.
Ingredients
- Boneless beef, cut into chunks250g
- Cracked wheat1/3 cup
- Chana dal2 tbsp
- Masoor dal1 tbsp
- Moong dal1 tbsp
- Barley1 tbsp
- Basmati rice1 tbsp
- Ghee or neutral oil3 tbsp
- Onion, thinly sliced1 medium
- Ginger paste1 tsp
- Garlic paste1 tsp
- Plain yogurt, whisked3 tbsp
- Red chilli powder1 tsp
- Turmeric powder1/4 tsp
- Coriander powder1 tsp
- Cumin powder1/2 tsp
- Garam masala1/2 tsp
- Black pepper1/4 tsp
- Salt1 tsp, or to taste
- Water5 to 6 cups
- Fresh ginger, julienned1 tbsp
- Green chilli, sliced1
- Fresh coriander, chopped2 tbsp
- Lemon wedges2
- Chaat masala1/4 tsp
Method
- Rinse the cracked wheat, dals, barley, and rice, then soak them together in plenty of water for at least 8 hours or overnight.
- Drain the soaked grains and lentils, add them to a pot with 3 cups water and 1/4 tsp salt, and simmer gently for 1 1/2 to 2 hours until completely soft and porridge-like.
- In a separate heavy pot, heat the ghee and fry the sliced onion until deep golden; remove half for garnish and leave the rest in the pot.
- Add the beef to the pot and brown it well over medium-high heat.
- Stir in ginger paste, garlic paste, red chilli powder, turmeric, coriander powder, cumin powder, black pepper, and salt, then cook for 2 minutes until fragrant.
- Lower the heat, add the whisked yogurt, and cook until the masala separates from the ghee.
- Add 2 to 3 cups water, cover, and simmer for 1 1/2 to 2 hours until the beef is very tender and shreddable.
- Remove the beef pieces, shred them finely with two forks or pound lightly with a wooden spoon, and return them to their masala.
- Mash or blend the cooked grains and lentils until thick and mostly smooth, keeping a little texture.
- Combine the mashed grain mixture with the shredded beef and masala in one heavy pot.
- Cook on low heat for 35 to 45 minutes, stirring and beating often with a wooden spoon until the haleem becomes thick, cohesive, and glossy.
- Stir in garam masala, adjust salt, and add a splash of hot water if the haleem is too stiff.
- Serve hot in bowls topped with reserved fried onions, ginger, green chilli, coriander, chaat masala, and a squeeze of lemon.
Common questions
Can I substitute the beef in Pakistani haleem with another meat or make it vegetarian?
Yes. Boneless lamb works best as a swap and cooks similarly. For vegetarian haleem, omit the meat and increase the dals slightly, then add mushrooms or soy chunks for body. You’ll lose some richness, so finish with extra ghee.
How long does haleem really take, and can I speed it up?
Plan on a full day if soaking overnight: 8+ hours soaking, then about 3 to 4 hours cooking. A pressure cooker can cut the grain-and-dal cooking and beef time a lot, but slow simmering gives the best texture.
What are the most common mistakes when making haleem?
Under-soaking or undercooking the grains, using too little water, and not shredding the beef finely are the biggest issues. Also avoid rushing the onion browning or yogurt stage, or the masala can taste raw and separate poorly.
How do I store leftover haleem, and does it freeze well?
Cool it quickly, refrigerate in a covered container for up to 4 days, or freeze for about 2 months. It thickens as it sits, so loosen with water or stock when reheating and stir well to restore the creamy texture.
What is the best way to serve Pakistani haleem?
Serve it hot with the reserved fried onions, fresh cilantro, chopped green chilies, ginger julienne, lemon wedges, and extra ghee. Naan, paratha, or soft roti are classic sides. The toppings add contrast and keep the dish from tasting heavy.