Traditional Haleem Recipe (2024)

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Embark on a culinary journey to the heart of the subcontinent with this Traditional Haleem recipe, a dish steeped in rich flavors and history. This one-pot wonder is a beloved staple across the regions of Pakistan and India, known for its hearty consistency and complex blend of spices and proteins.

Is Haleem Pakistani or Indian?

Haleem has roots in both Pakistani and Indian cuisines. It’s a celebrated dish, especially during the month of Ramadan and on other festive occasions in both countries.

Is Haleem Healthy to Eat?

Haleem is a nutrient-dense meal. It’s packed with proteins from the meat, fiber, and carbohydrates from the wheat and lentils, making it a balanced and filling dish. When consumed in moderation, it can be a healthy addition to your diet.

What Meat is Used in Haleem?

Traditionally, haleem is made with mutton or beef. However, some variations use chicken for a lighter version.

Total Cooking Time

• Prep Time: 30 minutes (plus overnight soaking)
• Cook Time: 4-6 hours
• Total Time: 4.5-6.5 hours

Ingredients List

• 1 cup whole wheat, soaked overnight
• 1/2 cup mixed lentils (chana, masoor, moong, and urad), soaked overnight
• 2 lbs mutton or beef, cut into small pieces
• 3 large onions, thinly sliced
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1/2 cup oil
• Spices: salt to taste, 1 tbsp cumin seeds, 1 tbsp coriander powder, 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp red chili powder
• Fresh cilantro and mint leaves for garnish
• Juice of one lime
• Ginger slices for garnish
• Fried onions, cashews, and sliced lime for serving

Step-by-Step Instructions

1. Prepare the Grains: Drain the soaked wheat and lentils. In a large pot, add these with enough water to cover and bring to a boil. Simmer until both are completely soft, about 1-2 hours.
2. Cook the Meat: In a separate pan, heat the oil and fry one onion until golden. Add the meat, ginger-garlic paste, and spices. Cook until the meat is tender, adding water as necessary.
3. Combine: Once the meat is tender and the grains are cooked, combine them in the large pot. Stir in the yogurt.
4. Simmer: Continue to simmer on low heat, stirring occasionally to prevent sticking. Cook for 2-4 hours until the mixture is hom*ogenous and the flavors are well-blended.
5. Shred the Meat: Use a wooden spoon or potato masher to break down the meat into fine threads throughout the mixture.
6. Garnish and Serve: Garnish with fried onions, cashews, fresh cilantro, mint leaves, ginger slices, and a squeeze of lime juice. Serve hot.

Traditional Haleem Recipe

Recipe by Dr. Hailee

5.0 from 2 votes

Servings

4

See Also

Easier Slow Cooker Haleem (Traditional Pakistani Beef and Lentil Stew)

servings

Prep time

30

minutes

Cooking time

5

hours

Total time

5

hours

30

minutes

This one-pot wonder is a beloved staple across the regions of Pakistan and India

Ingredients

US Metric

• 1 cup whole wheat, soaked overnight

• 1/2 cup mixed lentils (chana, masoor, moong, and urad), soaked overnight

• 2 lbs mutton or beef, cut into small pieces

• 3 large onions, thinly sliced

• 1 cup yogurt

• 2 tbsp ginger-garlic paste

• 1/2 cup oil

• Spices: salt to taste, 1 tbsp cumin seeds, 1 tbsp coriander powder, 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp red chili powder

• Fresh cilantro and mint leaves for garnish

• Juice of one lime

• Ginger slices for garnish

• Fried onions, cashews, and sliced lime for serving

Directions

• Prepare the Grains: Drain the soaked wheat and lentils. In a large pot, add these with enough water to cover and bring to a boil. Simmer until both are completely soft, about 1-2 hours.
• Cook the Meat: In a separate pan, heat the oil and fry one onion until golden. Add the meat, ginger-garlic paste, and spices. Cook until the meat is tender, adding water as necessary.
• Combine: Once the meat is tender and the grains are cooked, combine them in the large pot. Stir in the yogurt.
• Simmer: Continue to simmer on low heat, stirring occasionally to prevent sticking. Cook for 2-4 hours until the mixture is hom*ogenous and the flavors are well-blended.
• Shred the Meat: Use a wooden spoon or potato masher to break down the meat into fine threads throughout the mixture.
• Garnish and Serve: Garnish with fried onions, cashews, fresh cilantro, mint leaves, ginger slices, and a squeeze of lime juice. Serve hot.

Notes

• Estimated per serving (1 cup):

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 40g
• Protein: 25g
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 350mg
• Fiber: 7g
• Sugar: 1g

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Wrap-Up

Your bowl of Aromatic Ambrosia: Traditional Haleem is now ready to be savored. This dish is not just a meal; it’s a celebration of culture, flavor, and nutrition, all simmered down to a comforting bowl of goodness. Enjoy this delicacy on a cold evening or during festive gatherings and partake in a centuries-old tradition that continues to warm hearts and homes.