Pakistani Style Haleem

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Technique: Boil Recipe
Difficulty: Medium

Haleem is a thick stew made out of pounded wheat, lentils, goat meat, ghee, dried fruit and saffron. It is originally an Arabic dish and is popular during the Ramzan season

Take a look at more Starter Recipes. You may also want to try Healthy Oil Free Tandoori Chicken, Best Oil Free Murg Tikka , Easy Oil free Barbecued Chicken

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Ingredients

How to Make Pakistani Style Haleem

  • Soak all three grains overnight.
  • Fry the meat in oil.
  • Add all the spices and 4 to 5 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,1/2 tsp chilli powder and 1/4 tsp haldi powder.
  • Add water and cook on low flame till very soft.
  • When both are soft, mix the meat and grains together and leave on a very low flame.
  • Keep mashing and mixing.
  • It starts to boil and becomes bubbly, fry a little onion in oil and add to it.
  • Remove from heat and serve with garam masala, fresh coriander leaves, green chillies, fried onion and lemon.
  • Tip :
  • Whenever frying onion for "bhagaar" or as accompaniment with Haleem, fry on very low heat for a good flavour.
  • You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavour.