Although Pakistni haleem recipe is a complete meal and a charm on any occasion, it is fervently made in the holy month’s Ramadan and Moharram. Haleem is a spicy and hearty stew made with meat, wheat, haleem masala and lentils. It has a slightly sticky texture and threads of pounded meat. This is a generous dish that is almost always made in large quantities and shared with guests or sent to neighbors, friends, and family. Haleem originated from harissa, a North African stew that was traditionally eaten by Arab tribes while traveling. The Middle Eastern version of haleem is mild in spices and does not contain lentils. It came to India in the Mughal kitchen during the time of Babur. The traditional Hyderabadi haleem, a spicier version more commonly served in India and Pakistan, has some lentils and barley added to it. Technically, it is khichda, a type of beef haleem that has a mix of grains, lentils, meat, and spices.
Why This Recipe Works?
Beef Haleem is traditional dish with rich in history it has been enjoyed for centuries by people from all over the world. It is a popular dish in many cultures, including Middle Eastern, Indian, and Pakistani cultures. This dish is cooked in large pot with large quantities so its great for large gatherings. It is one of the favorites alongside biryani and karahi gosht.
Ingredients
Let’s look at the ingredients to make this luscious and satisfying beef haleem. The first image displays the grains and lentils that will be used for making the haleem base.
Wheat: Authentically whole wheat kernel (gehoon) without the skin is used for Haleem recipe. But some recipes call for broken wheat which reduces the cooking time and process. Barley: It is optional and can be substituted with more wheat. Barley (jau) grains help to give the sticky texture to Haleem so I highly recommend adding it. Lentils and rice: Bengal gram (Chana dal) gives the best taste to the Haleem and I have also use a number of lentils like yellow (moong), red (masoor), for increased nutritional value.
This second picture shows the necessary ingredients to cook the juicy and flavorful meat.
Meat: Perfect meat to use for haleem is beef shank as this meat cut gives those thread of meat in the final dish. Haleem traditionally is made with red meat in the form of beef, lamb, and mutton. Sometimes, camel meat is also used. Now chicken Haleem recipe is also gaining popularity. Bones: Bones have flavor, fat and nutrients that enhance Haleem flavor greatly. So it is essential to add either bones or bone broth in haleem for authentic taste. Haleem Spice Mix: You can get ready-made Haleem spice mix which is an easy way to do it. Or here is my haleem spice mix recipe with simple Indian spices. Other ingredients: Some other fresh spices like ginger, garlic, chillies and herbs are also added. Condiments: Condiments like fried onion, lemon wedges, mint, coriander, ginger slices, chilli slices and chat masala is a must for Beef Haleem and makes it super tempting. You just can’t have enough.
How To Make It?
Let Begin! There are 3 major steps of haleem recipe.
Cook grains and lentils until soft and mushy. Then blend it with an immersion blender. The second step is to cook meat and shreds it in a processor. The third is to mix wheat and meat curry and finish it with tempering. That’s it. Although a long process but not difficult.
Hungry for more, check these! If you try this Haleem recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
