Haleem

Find easy and simple Haleem Recipe with a fusion of traditional and contemporary flavors. Haleem is a common dish to find in Beef & Mutton Recipes category. Enhance your cooking journey and enjoy creating Haleem recipe with available user-friendly instructions in English Recipes.

single recipe
chef Recommended By Chef
time-clock 1 day To Prep
time-clock 2:00 To Cook
12 Servings
Tips About Recipe

17708 Views 4 Comments

Ingredients
2 kg. beef (boneless)
1½ tbs. salt
2 tsp red chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaf (Tezpatta)
½ kg. dal chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (dhaniya) leaves
¼ cup sliced ginger (adrak)
How to make Haleem

METHOD:

Soak all three grains overnight.

Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.

Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.

When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.

Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.

Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.

TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons
Posted By: Hani Muzaffer, Quatta

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Reviews & Comments

haleem is very delicious thing but there is one thing that if you cook haleem in daig , that is the only thing which makes it more delicious and perfectly tasteful. Otherwise cooking it on the stove does not bring the expected taste.

  • Arooba, Toba Taik Singh

Thanks for sharing this haleem recipe. I have to make haleem tonight , first I had a perception that it can only be made within a daig however i searched and found that it can be made in a small or medium size saucepan as well. I will make it now.

  • Nuzhat, Lahore

Chef Aneela Rizwan is very good and expert at Pakistani Indian main course foods. I used to follow her recipes, tried some of her told recipes however now I see she is not coming on any television programs.

  • Meher, Gujrat

aha haleem bohot yummy lug raha hai thanks cooking expert Aneela Rizwan,mai jald he aapki recipe try karungi thanks again.

  • Sonia Naz, Karachi