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Authentic Pakistani Haleem Recipe

By blogs.huzi.pk
Authentic Pakistani Haleem Recipe

Serves 8-10 | Prep: 30 mins | Cooking: 6-8 hours

"Haleem is patience in a pot – where grains, meat, and spices surrender to slow fire, becoming one velvet embrace."

🧂 Spice Mix (Haleem Masala)

Dry roast & grind:

| Spice | Quantity | | :--- | :--- | | Cumin seeds | 2 tbsp | | Coriander seeds | 2 tbsp | | Black peppercorns | 1 tbsp | | Cloves | 10 | | Green cardamom | 8 pods | | Cinnamon | 2" stick | | Bay leaves | 2 |

🥩 Main Ingredients

| Item | Quantity | Key Role | | :--- | :--- | :--- | | Beef/Mutton (boneless) | 750g (cubed) | Shoulder or shank | | Grains & Lentils | | (Soak overnight) | | › Whole wheat (gehun) | 1 cup | Backbone texture | | › Barley (jau) | ½ cup | Earthy depth | | › Chana dal | ¼ cup | Nutty note | | › Moong dal | ¼ cup | Creaminess | | › Masoor dal | ¼ cup | Velvet finish | | Ginger-garlic paste | 3 tbsp | | | Onions (fried) | 2 cups | Reserve ½ for garnish | | Ghee + oil | 1 cup (50/50) | | | Wheat flour (atta) | ¼ cup | Thickener (optional) |

🕒 Step-by-Step Instructions

1. Cook Meat (2 hours)

In pressure cooker:

  • Meat + 8 cups water + 1 tsp salt
  • Cook 45 mins (3 whistles) until fall-apart tender Shred meat with forks → reserve broth

2. Cook Grains (1.5 hours)

In heavy pot:

  • Drained grains/lentils + 10 cups water + 1 tsp salt
  • Simmer covered 60-90 mins until mushy Blend lightly with hand mixer (⚠️ leave some texture)

3. Unify & Slow-Cook (3-4 hours)

Heat ghee/oil → sauté ginger-garlic paste 2 mins Add shredded meat → fry 5 mins Add haleem masala + 1 tbsp turmeric → fry 60 secs Combine meat + grain mixture + 4 cups reserved broth Simmer uncovered on LOW:

  • Stir every 20 mins → scrape bottom
  • Cook until rope-thick (spoon stands upright) ⚠️ Texture tip: Blend 1 cup mixture → return for creaminess

4. Final Thicken (Optional)

Whisk atta with ½ cup water → stir into haleem Cook 15 mins → silky texture

🔥 Tarka & Garnish

Heat ¼ cup ghee:

  • Fry 1 tbsp ginger juliennes until golden
  • Add 2 chopped green chilies + ½ tsp garam masala Pour sizzling over haleem Top with:
  • Reserved fried onions
  • Fresh coriander
  • Lemon wedges
  • Julienned ginger

🌟 Pro Secrets

  • Grain Ratio: Wheat:Barley:Lentils = 2:1:1 (authentic texture)
  • Slow-Cook Hack: Use thermal cooker → 1 hour active prep → 8 hours passive cooking
  • Meat Magic:
    • Beef for richness | Chicken for lighter taste
    • Bone marrow adds luxury (add with meat)
  • Consistency Fixes:
    • Too thick → Add hot broth
    • Too thin → Simmer uncovered + atta slurry

🍽️ Serving Ritual

Serve steaming hot with:

  • Naan or sheermal
  • Basmati rice (for Karachi-style)
  • Condiments: › Sliced cucumbers › Radishes › Lime pickle

"Perfect haleem coats the spoon like velvet and whispers secrets of overnight devotion."

📜 Regional Twists

| City | Signature Touch | | :--- | :--- | | Hyderabadi | More lentils + saffron | | Lahori | Extra meat + fried cashews | | Karachi | Tangy kick with lemon juice | | Peshawari | Beef fat tarka |

Leftover Magic:

  • Haleem Paratha: Spread between dough → griddle
  • Haleem Qeema: Sauté with onions + tomatoes

Bookmark this recipe – your shortcut to Iftar fame! 🌙✨

Pairing:

  • Drink: Khus sharbat or doodh soda
  • Dessert: Phirni