Tuesday, 10 December 2013


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Haleem is a famous and traditional Pakistani food made of wheat, barley, meat (usually beef, mutton or chicken), lentils and spices.  Although it is sold in bazaars throughout the year but it is a special dish prepared throughout the world during the holy month of Muharram. When it comes to serving the haleem you have a choice of serving it on it own but for me naan is a must have with haleem, so here’s how it’s made…



1 kg Beef/mutton or chicken (boneless)
1 cup oil
2 medium Onions (sliced)
2 cups Haleem wheat
¾ cup barley (jo)
1 cup Gram lentil (chana dal)
¼ cup rice
¼ cup Red lentils (masoor ke dal)
¼ cup Split black gram (mash ked al)
¼ cup Split green lentil (moong ke dal)
2 tbsp ginger garlic paste
1 cup yogurt (optional)
2-3 tbsp chili powder
1 tbsp coriander powder
1 tbsp Salt (you can add according to taste)
1 tbsp turmeric powder
1 tsp black cumin seeds crushed (shah zeera)
1 tbsp garam masala powder
2 Bay leaves
½ tsp nutmeg & mace powder (jaifal jawtri)
½ tsp green cardamom powder
¼ cup chopped coriander leaves
Mint leaves 20
4 green chilies chopped
Chat masala
Lemon 2
Brown onion ½ cup


1) Put  wheat and barley in a wide pan and let it soak over night, in an another pan soak together all the and lentils and rice and leave it for 4-5 hours.

2) Next morning cook wheat and barley with 10 cups of water on low flame till tender, boil  lentils in 6 cups of water on low flame till tender, cool and blend  the wheat and lentils.

3) Heat 1 cup oil add sliced onion fry till light golden add ginger garlic paste 2 tbsp, chili powder, coriander powder, salt and turmeric powder, bay leaves and yogurt fry the masala nicely then add in the beef/chicken and fry it well.

4) Now add 4 cups of water cover and cook till tender (for chicken you will need less water, about 2 cups), Once the meat gets tender mash it very well with hand blender.

5) Mix together the mashed meat with blended wheat and gram mixture, add in the garam masala, crushed black cumin seeds, nutmeg and mace powder, and green cardamom powder, mix it nicely and let this mixture to cook on low heat for 30 minutes to an hour (if you feel the haleem is thick you can add more water in to get your desired consistency)

For Bhagr: (optional)

 In a separate small pan heat 1/2 cup oil, and add onion cook till onions are golden. Pour over haleem and garnish the chopped green coriander, sliced green chilies and julienne sliced ginger. (I personally don’t like to add bhaghar on this haleem)

Serve with fresh hot naan, extra coriander,  brown onions, julienned ginger, chopped green chili and lemon wedges and chaat masala. 

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