Haleem Recipe- Pakistani Special
This Haleem Recipe is a slow-cooked South Asian delicacy made with broken wheat, lentils, and tender mutton or chicken simmered to perfection. A comforting and protein-rich meal, Haleem combines dalia, chana dal, masoor dal, moong dal, and urad dal, creating a smooth, creamy base infused with spices like turmeric, red chili, and garam masala. Traditionally prepared during Ramadan and festive seasons, this rich, hearty stew is garnished with fried onions, fresh coriander, and lemon wedges for the perfect finish. Serve warm for an authentic, flavorful experience that nourishes the soul.
- Prep Time30 min
- Cook Time4 hr
- Total Time4 hr 30 min
Haleem Ingredients:
For the Base:
- 1 cup broken wheat (dalia)
- ¼ cup chana dal (split Bengal gram)
- ¼ cup masoor dal (red lentils)
- ¼ cup moong dal (yellow lentils)
- ¼ cup urad dal (black gram split)
- Water, as needed for soaking and cooking
For the Meat:
- 500g mutton or chicken, bone-in preferred
- 2 tbsp ghee or oil
- 2 onions, finely sliced
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt, to taste
For Garnish:
- Fried onions
- Fresh coriander leaves
- Lemon wedges
- Julienned ginger
- Ghee drizzle (optional)
Haleem Instructions:
Soak broken wheat and all lentils for at least 2 hours, then cook them together with salt until soft and mushy. Set aside.
In a large pot, heat ghee or oil and fry onions until golden brown. Remove half for garnish.
Add ginger-garlic paste and sauté until aromatic.
Add meat, turmeric, red chili powder, coriander powder, and salt. Cook until meat is browned and tender.
Shred the cooked meat and mix it with the cooked wheat-lentil mixture.
Use a hand blender or wooden spoon to mash and blend everything into a thick, creamy consistency.
Simmer on low heat for 30–40 minutes, stirring occasionally to avoid sticking.
Finish with garam masala and a drizzle of ghee before serving.
Recipe Notes :
You can make Haleem with mutton or chicken — both give rich flavors.
Soak dalia and lentils well to achieve the creamy, thick texture.
Cook slowly over low flame to enhance depth and aroma.
Use ghee for authentic taste and smooth consistency.
Adjust spices like red chili, turmeric, and coriander powder to your preference.
Garnish with fried onions, lemon juice, and coriander leaves before serving.
Serve this dish warm with naan, paratha, or roti for a complete meal.
Perfect for festivals, family gatherings, or Ramadan iftar feasts.
