The Easiest and Delicious Pakistani Haleem Recipe

Slow-cooked recipes sure are pretty time consuming and challenging at times to recreate. However, nothing beats the pleasure of this authentic, slow-cooked, Pakistani Haleem Recipe. Haleem was introduced and popularized during the Mughal reign in the subcontinent. The irony of this dish is that ‘Haleem’ translates to ‘patient’ in Arabic. Thus, advising one to stay patient during the slow cooking process of this dish. We highly recommend you try this Pakistani Haleem Recipe and impress your friends and family with this earthy, flavorful dish enriched with wholesome spices and topped with an array of garnishes to enhance the likeliness of the dish. Serve the Haleem with some piping hot Naans. You will experience the divine flavors of South Asian cuisine from the comfort of your home.

Pakistani Haleem Recipe

Serves: 8 | Prep Time: 30 min plus overnight soaking | Cook Time: 4 hr

Ingredients

• 2 lb Boxed Halal boneless beef or lamb
• 1 cup whole wheat or cracked wheat, soaked overnight
• 1/4 cup barley, soaked overnight
• 1/4 cup each chana dal, moong dal, masoor dal and urad dal, soaked 2 hours
• 1/4 cup basmati rice
• 3/4 cup ghee or oil
• 2 onions, sliced
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric, 2 tsp red chili powder, 2 tsp ground coriander, 2 tsp garam masala
• 2 tsp salt
• 10 cups water
• Garnish: fried onions, ginger juliennes, green chilies, mint, cilantro, lemon wedges and chaat masala

Instructions

1. Boil the wheat, barley, dals and rice in 6 cups water with a pinch of turmeric until very soft, about 1 1/2 hours. Blend or mash until smooth.
2. Heat the ghee and fry the onions until golden. Remove half for garnish.
3. Add the ginger-garlic paste, meat and spices to the pot and cook until browned, 10 minutes.
4. Add 4 cups water, cover and cook until the meat falls apart, about 2 hours. Shred the meat.
5. Combine the meat with the grain mixture and cook on low for 30 to 45 minutes, stirring and beating with a wooden spoon until thick and stringy.
6. Top with the reserved fried onions and ghee and serve with the garnishes and hot naan.