Best 4 Haleem Pakistani Style Recipes

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**Haleem: A Culinary Symphony of Lentils, Meat, and Spices**

Haleem, a delectable dish originating from the kitchens of Pakistan, is a hearty and flavorful stew that has captivated taste buds for generations. This culinary masterpiece is a symphony of textures and flavors, featuring a rich broth brimming with tender lentils, succulent meat, and a harmonious blend of aromatic spices. As you delve into this delectable stew, your senses will be tantalized by the symphony of flavors, ranging from the earthy notes of lentils to the savory richness of meat, all interwoven with the warmth of spices. Whether you savor it as a main course or relish it as a side dish, Haleem promises an unforgettable gastronomic experience.

**Explore a Trio of Enticing Haleem Recipes:**

1. **Traditional Pakistani Haleem:** Embark on a culinary journey to the heart of Pakistan with this authentic Haleem recipe. This classic rendition showcases the perfect balance of lentils, meat, and spices, simmered to perfection until it reaches a velvety smooth consistency.

2. **Hyderabadi Haleem:** Experience the vibrant flavors of Hyderabad with this delectable Haleem variation. This recipe incorporates a melange of aromatic spices, including ginger, garlic, and green chilies, resulting in a Haleem that is both flavorful and aromatic.

3. **Haleem with Chicken:** Discover a lighter version of Haleem with this chicken-based recipe. This rendition features succulent chicken pieces that lend a delicate flavor to the stew, while the addition of yogurt adds a refreshing touch.

Here are our top 4 tried and tested recipes!

PAKISTANI HALEEM RECIPE - HOW TO MAKE HALEEM AT HOME



Pakistani Haleem Recipe - How to Make Haleem at Home image

Authentic Pakistani haleem recipe to prepare at home. If you are looking how to make heleem (حلیم) then follow the recipe step by step. Easy Haleem recipe

Provided by Hina

Categories     Main Course

Number Of Ingredients 18

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 - 1/2 Cup
Moong Daal - 1/2 Cup
Maash Daal - 2 Tbsp
Rice - 300 gms
Wheat (Gandu- 1 Cup
Barley (Ja- 1/2 Cup
Oil - 3 Tbsp
Onion Slices - 1 medium size
Garnish with brown onion (green chilies, fresh coriander, and julienne ginger.)

Steps:

  • 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 Tsp 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 1/2 an hour on very low heat to mix up all the ingredients together.
  • Serve with brown onion, green chilies, fresh coriander, and julienne ginger.

EASY PAKISTANI HALEEM RECIPE (INSTANT POT)



Easy Pakistani Haleem Recipe (Instant Pot) image

This Pakistani-style Haleem recipe is authentic, full of classic flavor, and the perfect consistency...Yet easy to achieve in the Instant Pot.

Provided by Izzah Cheema

Categories     Main Course

Time 2h

Number Of Ingredients 36

1/4 cup chana dal (raw split chickpeas or sub yellow split peas)
1/4 cup maash dal (split urad lentils)
2 tbsp masoor dal (red split lentils)
2 tbsp split moong dal (yellow lentils)
2 tbsp basmati rice
2-3 dried bay leaves
1-2 black cardamom pods
2-3 inch cinnamon stick
1 tsp cumin seeds
2-3 green cardamom pods (leave whole or remove seeds and grind into a powder using a mortar and pestle)
4-5 whole cloves (leave whole or grind into a powder using a mortar and pestle)
2 small onions or 1 large (cut into eights)
6 garlic cloves (peeled)
1 inch piece ginger (peeled and roughly chopped)
1/4 cup neutral oil such as grapeseed or canola
2 tbsp ghee
1 lb beef stew meat (cut into 1 - 1 ½ inch cubes)
2 medium tomatoes (quartered)
1-2 green chili peppers (stems removed and sliced)
1 tbsp haleem masala powder (homemade (see post for recipe) or store-bought)
1-2 tsp red chili flakes
3/4 tsp turmeric powder
2 1/2 - 2 3/4 tsp table salt or sea salt (start with 2 1/4 tsp if using store-bought haleem masala)
2 tbsp whole milk yogurt
3 cups water
1/4 cup rolled oats (or sub instant oats)
1/2 tsp garam masala or chaat masala
1/4 tsp freshly ground black pepper
1 small or half medium onion (thinly sliced)
2-3 tbsp ghee or oil
1/4 cup cilantro leaves (finely chopped)
1 inch ginger (julienned)
1-2 green chili peppers (finely chopped)
1 lemon or lime (cut into wedges)
chaat masala or garam masala - optional
mint leaves - optional

Steps:

  • In a medium bowl, combine the lentils and rice and rinse a few times until the water runs clear. Fill the bowl with warm water and allow to soak. Set aside.
  • Place the onion, garlic, and ginger in a food processor and pulse to chop finely (but not blend).
  • Turn Instant Pot on Sauté mode and set to More. Once hot, add oil, ghee, and chopped onion mixture. Sauté for about 8-10 minutes, until the onions are lightly golden. While the onions are sautéing, add all the spices listed under Whole Spices.
  • Add the meat and sauté until the color of the meat changes (~5 minutes). Meanwhile, pulse to chop the tomatoes and green chilies in the food processor. Set aside.
  • Add the spices (haleem masala, red chili flakes, and turmeric) and salt and sauté for 30 seconds. Add the chopped tomato mixture and yogurt along with 3 cups of water.
  • Drain the soaked lentils and rice and add it to the Instant Pot. Mix to combine. Cancel Sauté. Cover the Instant Pot and set the valve to Sealing. Select the Meat/Stew Setting to set the pressure time to 45 minutes.
  • Allow the pressure to naturally release for at least 5 minutes, and then manually release the remaining pressure. Open the pot, and use a slotted spoon and tong to remove the beef pieces and add them to the food processor. Discard any large whole spices (the bay leaves, cinnamon stick, etc.) as they come up. Pulse to process the beef until it is just shredded and stringy but not smooth (7-8 pulses).
  • Use an immersion blender to blend the dal until smooth. (You can also blend in the food processor after shredding the beef.) Turn the Instant Pot on to Sauté mode and set to Less.
  • Add the shredded beef and rolled oats and stir. Sauté for 3-5 minutes to cook this mixture down. Once the haleem starts bubbling, cancel sauté and cover with a lid.
  • Select Slow Cook and set to More. Allow to cook, stirring occasionally, for an additional 20-30 minutes (See Note 1). The haleem is done once a 'laced' consistency is achieved. (See Note 2) If the haleem thickens too much, add 1/2-1 cup boiling water and continue to stir. Add the garam masala and black pepper and stir to mix.

Nutrition Facts : Calories 385 kcal, Carbohydrate 29 g, Protein 25 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 68 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

HALEEM (PAKISTANI-STYLE)



Haleem (Pakistani-Style) image

Haleem is a traditional and tasty porridge cooked in the Indian sub-continent. During the winter months, this dish is usually started late at night to be served the next day at the noon meal.

Provided by Mariam Durrani

Time 8h10m

Yield 30

Number Of Ingredients 11

3 pounds thinly sliced beef
4 cups water
1 pound cracked wheat
2 (8 ounce) containers plain yogurt
1 cup cooked rice
½ cup yellow lentils
1/2 cup white lentils
4 tablespoons ginger-garlic paste
2 (1.76 oz) package garam masala
1 cup water, or more as needed
salt to taste

Steps:

  • Combine beef, water, cracked wheat, yogurt, cooked rice, yellow lentils, white lentils, ginger-garlic paste, and haleem masala in a pot. Bring to a boil over medium heat, while stirring often.
  • Reduce heat and simmer for 8 to 12 hours. After 4 to 6 hours of cook time, check water level and add 1 to 2 cups of water as needed so haleem does not get too thick. Taste and season with salt to taste. The haleem should have porridge consistency.

Nutrition Facts : Calories 151 calories, Carbohydrate 17.5 g, Cholesterol 20.5 mg, Fat 3.8 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 1.4 g, Sodium 105.5 mg, Sugar 1.4 g

INSTANT POT LAMB HALEEM



Instant Pot Lamb Haleem image

Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.

Provided by Sohla El-Waylly

Categories     Dinner     Soup/Stew     Instant Pot     Pressure Cooker     Lamb     Rice     Barley     Ginger     Shallot     Garlic     Chile Pepper     Cilantro     Onion     Lime     Winter     Fall

Yield 4-6 Servings

Number Of Ingredients 16

¾ cup assorted dals (such as chana dal, moong dal, masoor dal, and/or urad dal)
¼ cup white jasmine rice or other long-grain rice
¼ cup pearl barley
1½ lb. bone-in lamb stew meat
3 tsp. kosher salt, divided, plus more
1 6" piece fresh ginger
3 medium shallots, thinly sliced
⅓ cup ghee or vegetable oil
4 garlic cloves, finely grated
2 Tbsp. plus 1½ tsp. garam masala
1 tsp. (or more) cayenne pepper
1 tsp. ground turmeric
3 green Thai chiles, stems removed (optional)
½ cup (lightly packed) chopped cilantro, plus more for serving
½ white onion, finely chopped
2 limes, cut into wedges

Steps:

  • Combine dals, rice, and barley in a medium bowl. Pour in water to cover and swish dals and grains around with your fingers. Drain and repeat process until water runs clear enough to see your hands through. Pour in water to cover and let dals and grains soak at room temperature at least 2 hours, or cover and chill up to 12 hours.
  • Place lamb on a plate, pat dry with paper towels, and season all over with 2 tsp. salt; set aside. Peel ginger by scraping off skin with a spoon. Finely grate half of ginger; set aside. Thinly slice remaining ginger. Stack slices and cut crosswise into matchsticks; set aside.
  • If using an electric pressure cooker, combine shallots and ghee in pot and set to sauté function or high. Cook, stirring often and adjusting heat as needed if your cooker has that option, until shallots are just beginning to brown, about 8 minutes (or about 6 minutes if cooking in oil). Reduce to normal function or medium if possible, or, if your cooker doesn't have a lower setting, turn off for a minute if mixture is getting too hot. Add reserved ginger matchsticks and cook, stirring often, until shallots are brown and crisp and ginger is frizzled, 4-10 minutes, depending on your cooker. Using a slotted spoon, transfer shallots and ginger to a plate, spreading out into a single layer. Season lightly with salt; let cool.
  • Add garlic, garam masala, cayenne, turmeric, and reserved grated ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add lamb and stir to coat in spices. Cook, stirring often with a wooden spoon and repeatedly adding splashes of water as spices begin to stick to bottom of pot and scraping up browned bits, until flavors come together, about 15 minutes.(Bhuna, the process of repeated sticking and scraping, is a Southeast Asian cooking technique that brings out the flavor of the spices and ensures they don't taste raw and grainy.)
  • Drain dal mixture and add to pot along with 1 tsp. salt and 5 cups water. Secure lid and bring to full pressure according to manufacturer's directions. Cook 1½ hours. Let sit 20 minutes, then manually release pressure and open up.
  • Taste haleem and add more salt and cayenne if needed. Add chiles if using. (These are for flavor, not heat; feel free to leave them out.) Simmer on normal function or medium, stirring often, 5 minutes. Stir in ½ cup cilantro.
  • Serve haleem with white onion, lime wedges, reserved crispy shallots and ginger, and more chopped cilantro.
  • If using a medium Dutch oven or stovetop pressure cooker, cook shallots and ghee over high heat, stirring often, until shallots are just beginning to brown, about 8 minutes (or about 6 minutes if cooking in oil). Add reserved ginger matchsticks and cook, stirring often, until shallots are brown and crisp and ginger is frizzled, 5-8 minutes. Using a slotted spoon, transfer shallots and ginger to a plate, spreading out in a single layer. Season lightly with salt; let cool.
  • Reduce heat to medium, add garlic, garam masala, cayenne, turmeric, and reserved grated ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add lamb and stir to coat in spices. Cook, stirring often with a wooden spoon and repeatedly adding splashes of water as spices begin to stick to bottom of pot and scraping up browned bits, until flavors come together, about 15 minutes. (Bhuna, the process of repeated sticking and scraping, is a Southeast Asian cooking technique that brings out the flavor of the spices and ensures they don't taste raw and grainy.)
  • Drain dal mixture and add to pot along with 1 tsp. salt and 6½ cups water (if using a Dutch oven) or 5 cups water (for pressure cooker). Increase heat to high and bring to a boil, then reduce heat to the low, cover pot, and cook, stirring and scraping bottom of pot every 15-20 minutes, until meat is falling off the bone and dals and grains have nearly melted into the stew, 4½-5 hours. (If using a stovetop cooker, increase heat to high and bring to a boil. Secure lid and bring to full pressure according to manufacturer's directions. Cook 1½ hours. Let sit 20 minutes, then manually release pressure and open up.)
  • Taste haleem and add more salt and cayenne if needed. Add chiles if using. (These are for flavor, not heat; feel free to leave them out.) Simmer over medium heat, stirring often, 5 minutes. Stir in ½ cup cilantro.
  • Serve haleem with white onion, lime wedges, reserved crispy shallots and ginger, and more chopped cilantro.
  • Do ahead: Haleem can be made 1 day ahead. Let cool; cover and chill. Reheat over medium until warmed through.

Tips:

  • For a richer flavor, use a combination of beef, lamb, and mutton. You can also add chicken or turkey for a lighter version.
  • Soak the lentils and barley overnight or for at least 8 hours before cooking. This will help them to cook evenly.
  • If you don't have time to soak the lentils and barley, you can use quick-cooking lentils and barley. Just be sure to rinse them well before cooking.
  • To make the haleem even more flavorful, add a variety of spices, such as cumin, coriander, turmeric, and garam masala.
  • Don't be afraid to experiment with different ingredients. You can add vegetables, such as carrots, potatoes, and peas, or even fruits, such as raisins and apricots.

Conclusion:

Haleem is a delicious and hearty dish that is perfect for a special occasion or a simple weeknight meal. With its rich flavor and variety of textures, haleem is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give haleem a try. You won't be disappointed.

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