Beef Haleem Recipe (Pakistani Style)
Haleem is a thick, porridge-like stew of shredded beef, cracked wheat, barley and lentils. It is slow-cooked until everything blends into one rich, creamy mass, then finished with fried onions, ginger, green chilies, mint and lemon.
It takes time but very little effort. Soak the grains overnight, cook everything in stages and mash it at the end. The result is a dish that feeds a crowd and keeps well.
Why you will like this version
- five grains and lentils plus rice give the right smooth texture.
- Bone-in beef adds body to the stew.
- A final ghee tarka gives the traditional aroma.
What is haleem?
Haleem is a slow-cooked stew popular across Pakistan, India and the Middle East. In Pakistan it is often made in large batches and shared, especially during Muharram and Ramadan. The meat is cooked until it shreds, then mixed with soft grains and beaten until smooth and stretchy.
Ingredients that matter
- Cracked wheat (dalia): gives the stretchy, porridge-like texture. Soak overnight.
- Mixed lentils: chana dal, masoor dal and moong dal give creaminess and body.
- Bone-in beef: the bones and marrow add richness. Boneless works but gives less flavour.
- Garnishes: fried onions, ginger strips, green chilies, mint and lemon are not optional, they are what makes it haleem.
Tips for the best haleem
- Soak the wheat, barley and dals overnight so they cook soft.
- Use a heavy pot and stir often once the lentils are added so nothing sticks.
- Mash with a wooden masher or hand blender in short pulses. Do not over-blend to a paste.
- Add hot water, not cold, if the haleem becomes too thick.
Serving
Serve hot in bowls topped with fried onions, ginger, green chilies, mint, coriander and a squeeze of lemon. Naan on the side is the traditional match.
Beef Haleem Recipe (Pakistani Style)
Beef Haleem Recipe (Pakistani Style)
Ingredients
Method
- Drain the soaked wheat, barley and dals. Set aside.
- In a large heavy pot, heat half the ghee. Fry one sliced onion until golden. Add the beef, ginger garlic paste, chili powder, turmeric, coriander, cumin and salt. Sauté 8 minutes.
- Add the yogurt and 6 cups of water. Bring to a boil, cover and cook on low for 1.5 to 2 hours until the beef is very tender. In a pressure cooker, cook 45 minutes.
- Remove the beef and bones. Shred the meat and set aside. Keep the stock.
- Add the soaked wheat, barley, dals, rice and 4 cups of water to the stock. Cook on low for 1.5 to 2 hours, stirring often, until completely soft.
- Return the shredded beef to the pot. Mash with a wooden masher for 10 to 15 minutes until thick and stretchy. Add hot water if needed.
- Fry the second sliced onion in the remaining ghee until crisp. Pour half over the haleem with the garam masala and stir.
- Serve hot, topped with the remaining fried onions, ginger, green chilies, mint, coriander and lemon.
Notes
Frequently asked questions
Can I make haleem in a pressure cooker?
Yes. Cook the beef for 45 minutes at high pressure. Then cook the soaked grains and dals separately for 25 to 30 minutes. Combine and simmer uncovered for 20 minutes, mashing as you go.
Why is my haleem not smooth?
The grains and meat were not cooked long enough. Keep simmering until everything breaks down, then mash again for several minutes.
Can I use chicken or mutton?
Yes. Mutton is very traditional. Chicken cooks faster, about 45 minutes in total for the meat.
How do I store leftover haleem?
Refrigerate for up to 4 days. It thickens as it cools, so add a splash of hot water when reheating.
