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Beef Haleem Recipe (Pakistani Style)

A thick, creamy Pakistani beef haleem: shredded beef slow-cooked with wheat, barley and lentils, finished with a ghee tarka and fresh garnishes.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 12 hours 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 750 g beef with bone cut into large pieces
  • 1 cup cracked wheat (dalia) soaked overnight
  • 0.25 cup pearl barley soaked overnight
  • 0.25 cup chana dal soaked overnight
  • 0.25 cup masoor dal soaked 1 hour
  • 0.25 cup moong dal soaked 1 hour
  • 2 tbsp rice soaked
  • 2 large onions 1 sliced for the pot, 1 sliced for frying
  • 2 tbsp ginger garlic paste
  • 2 tsp red chili powder
  • 0.5 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp garam masala
  • 1 tbsp salt adjust at the end
  • 0.5 cup plain yogurt whisked
  • 0.5 cup ghee
  • 10 cup water
  • 2 inch fresh ginger thin strips, to garnish
  • 4 green chilies sliced, to garnish
  • 0.25 cup fresh mint chopped, to garnish
  • 0.25 cup fresh coriander chopped, to garnish
  • 1 lemon cut into wedges

Method
 

  1. Drain the soaked wheat, barley and dals. Set aside.
  2. 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.
  3. 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.
  4. Remove the beef and bones. Shred the meat and set aside. Keep the stock.
  5. 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.
  6. 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.
  7. Fry the second sliced onion in the remaining ghee until crisp. Pour half over the haleem with the garam masala and stir.
  8. Serve hot, topped with the remaining fried onions, ginger, green chilies, mint, coriander and lemon.

Notes

Haleem thickens as it stands. Loosen with hot water before serving.