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Pakistani Style Haleem Recipe

Pakistani Style Haleem is a popular Pakistani Starter
Author :
On :
Monday, 7 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Pakistani Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes

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


  • 2 kg - Mutton (boneless)
  • 1 tsp - chilli powder
  • 1 tsp - Haldi powder
  • 1 Bay Leaf
  • 250 g - dal Channa
  • 200 g - whole Wheat
  • 50 g - Barley
  • 3 to 4 tbsp - oil
  • Salt to taste
  • For Garnish :
  • Onion
  • Lime slices
  • Green chillies
  • Fresh Coriander leaves
  • Sliced Ginger
  • How to Make Pakistani Style Haleem:

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


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