Recipesbible

Lunch Meals Cooking Time : 6 hours Recipe Servings : Recipe Dificult : 0.00

Authentic Pakistan Haleem Recipe | Traditional Slow-Cooked Meat & Lentil Stew

0 likes 0 reviews 11 views

Pakistan Haleem is a rich, hearty, and flavorful slow-cooked stew made with tender meat, mixed lentils, wheat, barley, and aromatic spices. It is one of Pakistan's most beloved traditional dishes, especially enjoyed during Ramadan, Muharram, Eid celebrations, and family gatherings. Originating from South Asian culinary traditions, Haleem is known for its thick, creamy consistency and deeply satisfying flavor, achieved through hours of slow cooking and continuous stirring.

The dish combines beef, mutton, or chicken with cracked wheat, barley, chana dal, masoor dal, moong dal, and urad dal. The grains and lentils break down during cooking, creating a smooth, velvety texture that blends perfectly with the tender shredded meat. Finished with fragrant garam masala and garnished with fried onions, fresh ginger, cilantro, green chilies, lemon wedges, and a drizzle of ghee, Pakistan Haleem is a wholesome one-pot meal that's both comforting and nourishing.

Perfect for special occasions or weekend cooking, Authentic Pakistan Haleem is a timeless dish that showcases the rich flavors and culinary heritage of Pakistani cuisine.

Cooking Method

Wash the cracked wheat, barley, and all the lentils thoroughly, then soak them together for 2 hours.
Heat the ghee in a large heavy-bottomed pot over medium heat and fry the sliced onions until golden brown.
Add the garlic and ginger, then cook for 1–2 minutes until fragrant.
Add the meat and cook until lightly browned on all sides.
Stir in the coriander, cumin, turmeric, chili powder, garam masala, black pepper, salt, cinnamon, cardamom, cloves, and bay leaves.
Pour in the water or stock, then add the soaked wheat, barley, and lentils. Bring to a boil.
Reduce the heat to low, cover, and simmer for 4–5 hours, stirring occasionally until the grains, lentils, and meat become very tender.
Remove the whole spices if desired. Shred the meat using two forks, then blend or mash the lentil mixture until smooth. Return the shredded meat to the pot and mix well.
Continue cooking for another 20–30 minutes, stirring frequently until the Haleem reaches a thick, creamy consistency.
Serve hot, topped with fried onions, fresh cilantro, julienned ginger, sliced green chilies, lemon wedges, and a drizzle of ghee if desired.

List Ingredients Buy Products

Add ingredients to a shopping list Scale this recipe (members) Work out nutrition (members)

Beef, mutton, or boneless chicken – 2 lb (900 g) , Cracked wheat (broken wheat) – 1 cup (180 g) , Barley – ¼ cup (50 g)

Chana dal (split chickpeas) – ½ cup (100 g) , Masoor dal (red lentils) – ½ cup (100 g) , Moong dal (split yellow lentils) – ¼ cup (50 g)

Urad dal (split black gram) – ¼ cup (50 g) , Ghee or vegetable oil – ¼ cup (60 ml) , Onions – 2 large, thinly sliced

Garlic – 8 cloves, minced Fresh ginger – 2 tablespoons, minced , Water or beef stock – 10 cups (2.5 liters)

Spice Mix : alt – 2 teaspoons, or to taste Cinnamon stick – 1 Green cardamom pods – 4 Whole cloves – 5 Bay leaves – 2

Spice Mix : Coriander powder – 2 tablespoons Cumin powder – 2 teaspoons Turmeric powder – 1 teaspoon Red chili powder – 2 teaspoons Garam masala – 2 teaspoons Black pepper – 1 teaspoon

Garnish : Crispy fried onions – 1 cup Fresh cilantro – ½ cup, chopped Fresh ginger – julienned Green chilies – sliced Lemon wedges Ghee – 2 tablespoons (optional)

No valid video found.