Pakistani Haleem Recipe - How to Make Haleem (حلیم): Making a delicious haleem seems like tough job but it's so easy and simple if you properly organize ingredients. Today, I am sharing authentic haleem recipe Pakistani style that people love to eat. It's a street style haleem recipe taken from local haleem maker who sells haleem daig in no time.
Haleem is basically a combination of meat, lentils, wheat, and barley cooked with spices that makes a delicious combination to eat. It's a best recipe that you can eat with a spoon. Some people also like it with naan. It's a famous dish in the Middle East, Central Asia, and the Indian subcontinent.
Haleem comes up with a different combination so sometimes it calls Harees and Khichda.
Many people get confused with Haleem and Khichda as it seems similar in look. Haleem is more smooth in texture while the Khichda is coarsely ground so it's not mashed as haleem. It can be stored in the refrigerator for 3 to 4 days in an airtight container.
Haleem is the dish that is associated with my childhood memories. My mother used to make it on special occasions and one of the favorite dish of my father. Ammi makes it in a very big pan and distributes to all relatives and everybody loves it.
Pakistani Haleem Recipe Card
Ingredients:
- 500 gms beef/mutton - 500 gms
- Ginger Garlic Paste - 4 Tsp
- Salt - To Taste
- Red Chili Powder - 2 Tsp
- Coriander Powder - 2 Tsp
- Turmeric Powder - 2 Tsp
- Garam Masala Powder - 2 Tsp
- Yogurt - 1 Cup
- Chana Daal - 1 Cup
- Masoor Dal - ½ Cup
- Moong Daal - ½ Cup
- Maash Daal - 2 Tbsp
- Rice - 300 gms
- Wheat (Gandum) - 1 Cup
- Barley (Jau) - ½ Cup
- Oil - 3 Tbsp
- Onion Slices - 1 medium size
- Garnish with brown onion, green chilies, fresh coriander, and julienne ginger.
Method:
- Prepare Lentils (Daal)
- Wash all daal(lentils) and soaked overnight (Max. 8 hours).
- Again wash the soaked daal and drain water.
- Place daal in the pan with 4 cups of water.
- Also add Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
- Give it a good stir to mix all the ingredients.
- Cover the pan and cook for about 1 hour on low/medium heat.
- Prepare Rice, Wheat & Barley
- In another pan, boil rice, wheat and barley on low medium heat until it gets tender.
- Add salt during the boil to maintain taste.
- Prepare Meat:
- Now in another pan, add oil and heat it up.
- Add ginger-garlic paste and saute for few seconds on medium heat.
- Add meat and stir on high heat.
- Also, add spices. Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
- Also, add beaten yogurt (1 cup) and mix well.
- Cook the curry on high heat until oil comes on the surface.
- Now add 2 cups of water and sprinkle 1 teaspoon of Garam Masala.
- Cover and cook for about 40 to 50 minutes to tender the meat.
- Assembling:
- Now assemble all the ingredients together.
- Beat well to combine all the ingredients (This step known as Ghonta).
For convenience, you can use a hand blender but don't blend to make a smooth paste. Coarsely blend. - Now make a tadka of golden brown onion.
In hot oil (1.5 Tbsp), add onion slices (1 medium-size onion) and cook until it gets brown in color. - Pour the tadka in Haleem.
Cover for ½ an hour on very low heat to mix up all the ingredients together. - Serve with brown onion, green chilies, fresh coriander, and julienne ginger.
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Pakistani Haleem Recipe - How to Make Haleem at Home
Materials
- 500 gms beef/mutton – 500 gms
- Ginger Garlic Paste – 4 Tsp
- Salt – To Taste
- Red Chili Powder – 2 Tsp
- Coriander Powder – 2 Tsp
- Turmeric Powder – 2 Tsp
- Garam Masala Powder – 2 Tsp
- Yogurt – 1 Cup
- Chana Daal – 1 Cup
- Masoor Dal – ½ Cup
- Moong Daal – ½ Cup
- Maash Daal – 2 Tbsp
- Rice – 300 gms
- Wheat (Gandu– 1 Cup
- Barley (Ja– ½ Cup
- Oil – 3 Tbsp
- Onion Slices – 1 medium size
- Garnish with brown onion green chilies, fresh coriander, and julienne ginger.
Instructions
- Prepare Lentils (Daal)
- Wash all daal(lentiland soaked overnight (Max. 8 hours).
- Again wash the soaked daal and drain water.
- Place daal in the pan with 4 cups of water.
- Also add Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
- Give it a good stir to mix all the ingredients.
- Cover the pan and cook for about 1 hour on low/medium heat.
- Prepare Rice, Wheat & Barley
- In another pan, boil rice, wheat and barley on low medium heat until it gets tender.
- Add salt during the boil to maintain taste.
- Prepare Meat:
- Now in another pan, add oil and heat it up.
- Add ginger-garlic paste and saute for few seconds on medium heat.
- Add meat and stir on high heat.
- Also, add spices. Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), Garam Masala Powder (1 Tsp).
- Also, add beaten yogurt (1 cuand mix well.
- Cook the curry on high heat until oil comes on the surface.
- Now add 2 cups of water and sprinkle 1 teaspoon of Garam Masala.
- Cover and cook for about 40 to 50 minutes to tender the meat.
- Assembling:
- Now assemble all the ingredients together.
- Beat well to combine all the ingredients (This step known as Ghonta).
- For convenience, you can use a hand blender but don’t blend to make a smooth paste. Coarsely blend.
- Now make a tadka of golden brown onion.
- In hot oil (1.5 Tbsp), add onion slices (1 medium-size onioand cook until it gets brown in color.
- Pour the tadka in Haleem.
- Cover for ½ an hour on very low heat to mix up all the ingredients together.
- Serve with brown onion, green chilies, fresh coriander, and julienne ginger.
Ayesha
I tried haleem with this recipe and it was full of taste.. Easy recipe for beginners to try
Hinz
Pakistani Haleem Recipe for foodies to try at home. Step by step ingredients and method to follow!