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Pakistani/Afghan · Dinner

Haleem

Non-vegEasy

Diet: Non-veg · High-protein

Haleem is a Pakistani/Afghan dish. Stir frequently as wheat and lentils thicken the pot.

Prep
35 min
Cook
180 min
Rest, soak, marinate or chill
480 min
Total
695 min
Servings
8
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Haleem. The source does not establish the meat variety. This recipe uses beef; the photographed garnish also differs.
The source does not establish the meat variety. This recipe uses beef; the photographed garnish also differs. Representative photograph of Haleem. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Grains

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak · About 12 min

  1. Soak 200 g cracked wheat, 80 g chana dal, 80 g red lentils, 2000 ml water for soaking refrigerated overnight; drain.

Stew · About 180 min

  1. Cook onion in oil from 70 ml neutral oil, 250 g onion, sliced, 800 g beef chuck, cubed, 25 g ginger-garlic paste, 2 tsp cumin, 2 tsp coriander, 1 tsp chili powder, 1 tsp turmeric, 1 tsp salt, 2500 ml water 10 minutes, add beef, paste and spices 5 minutes, then water and grains. Simmer covered 2.5–3 hours until meat and grains are very soft, stirring and adding water as needed.

    Check: Look for this result: meat and grains are very soft, stirring and adding water as needed.

Beat · About 12 min

  1. Shred meat and beat mixture with a sturdy spoon until thick and cohesive. Add 1 tsp garam masala, 40 ml lemon juice, 30 g coriander.

    Check: Look for this result: thick and cohesive.

Tips

  • Stir frequently as wheat and lentils thicken the pot.
  • Judge Haleem by the texture and doneness signs in its steps. Your pan and heat affect how long Haleem takes to cook.

Substitutions

  • Use boneless lamb instead of beef.

Storage

  • Get perishable Haleem into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Haleem within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Haleem to 74°C / 165°F, stirring or turning it for even heating. When Haleem is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Haleem includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Haleem becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Haleem one day ahead. For Haleem, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Haleem on the day of serving.

FAQ

What matters most when making Haleem?

Stir frequently as wheat and lentils thicken the pot.

What can I substitute in Haleem?

Use boneless lamb instead of beef.

Can I prepare Haleem ahead?

Prepare the measured ingredients for Haleem one day ahead. For Haleem, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Haleem on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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