Main CourseDinner

Pakistani Haleem

Name: Pakistani Haleem
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: pakistani, south_asian
Ingredients: 900 g beef stew meat cut into 2-inch pieces; 0.5 cup cracked wheat rinsed; 0.25 cup chana dal rinsed; 0.25 cup red lentil rinsed; 0.25 cup split pea rinsed; 0.25 cup basmati rice rinsed; 1 pcs yellow onion chopped; 2 tbsp ginger garlic paste; 1 tsp turmeric powder; 1.5 tsp red chili powder; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala; 2 tsp salt; 1,440 ml water; 4 tbsp vegetable oil; 480 ml water; 1 tbsp fresh ginger julienned; 2 tbsp fresh cilantro chopped; 1 pcs green chili sliced (optional); 1 pcs lemon cut into wedges; 0.5 pcs yellow onion thinly sliced and fried until crispy

This rich and hearty haleem features tender shredded beef slow-cooked with a blend of lentils and cracked wheat, creating a thick, comforting stew. It's seasoned with aromatic spices and traditionally garnished with fresh herbs, fried onions, and a squeeze of lemon.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 631 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef stew meat, cut into 2-inch pieces
0.5 cupcracked wheat, rinsed
0.25 cupchana dal, rinsed
0.25 cupred lentil, rinsed
0.25 cupsplit pea, rinsed
0.25 cupbasmati rice, rinsed
2 tbspginger garlic paste
1 tspturmeric powder
1.5 tspred chili powder
1 tspcoriander powder
1 tspcumin powder
1 tspgaram masala
2 tspsalt
4 tbspvegetable oil

base

1 pcsyellow onion, chopped

for cooking

1,440 mlwater

for soaking

480 mlwater

garnish

1 tbspfresh ginger, julienned
2 tbspfresh cilantro, chopped
1 pcsgreen chili, sliced(optional)
1 pcslemon, cut into wedges
0.5 pcsyellow onion, thinly sliced and fried until crispy

Equipment

forks · bowl · large pot · dutch oven · cutting board · knife · potato masher · immersion blender

The method

Step by step

1
Combine the cracked wheat, chana dal, red lentils, split peas, and basmati rice in a bowl. Rinse them thoroughly under cold water, then add the soaking water and let soak for at least 30 minutes, or preferably overnight.
About 30 min
Cook’s note: Soaking helps the grains and lentils cook faster and achieve a smoother consistency.
2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the base yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
3
Add the beef stew meat to the pot and brown on all sides for about 8-10 minutes.
About 10 min
Cook’s note: Browning the meat adds depth of flavor to the haleem.
4
Stir in the ginger garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Cook for 2-3 minutes, stirring constantly, until fragrant.
About 3 min
5
Pour in the cooking water, bring to a boil, then reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender and easily shredded.
About 2 hr
Cook’s note: If using a pressure cooker, cook for 30-40 minutes after reaching pressure.
6
While the beef is cooking, drain the soaked grains and lentils.
7
Once the beef is tender, remove it from the pot and shred it using two forks. Set aside.
About 10 min
8
Add the drained grains and lentils to the pot with the remaining broth. Add additional water if needed to ensure the grains are fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally to prevent sticking, until the grains and lentils are very soft and mushy.
About 2 hr
Cook’s note: Stirring frequently towards the end of cooking helps break down the grains and achieve the desired haleem consistency.
9
Once the grains and lentils are cooked, use an immersion blender or potato masher to blend the mixture until smooth and creamy. Alternatively, carefully transfer portions to a regular blender and blend until smooth, then return to the pot.
About 10 min
Cook’s note: Be careful when blending hot liquids in a regular blender; blend in small batches and vent the lid.
10
Return the shredded beef to the pot and stir well to combine. Continue to simmer for another 15-20 minutes, stirring frequently, allowing the flavors to meld and the haleem to thicken to your desired consistency.
About 20 min
11
Taste and adjust seasoning if necessary.
About 1 min
12
Serve hot, garnished with julienned fresh ginger, chopped fresh cilantro, sliced green chilies (if using), lemon wedges, and crispy fried garnish yellow onion.
Cook’s note: Haleem is often enjoyed with a side of naan or roti.

Per serving

Nutrition

55%Score

Calories: 631.3kcal
Protein: 41.5g
Carbs: 32.6g
Fat: 37.7g
Fibre: 5.2g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover haleem in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much, until warmed through.