Everyday Kitchen

Pakistani/Afghan · Dinner

Haleem

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Haleem is a Pakistani/Afghan dish. Stir frequently as wheat and lentils thicken the pot.

Prep
35 min
Cook
180 min
Rest, soak, marinate or chill
480 min
Total
695 min
Servings
8
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Haleem. The source does not establish the meat variety. This draft uses beef; the photographed garnish also differs.
The source does not establish the meat variety. This draft uses beef; the photographed garnish also differs. Representative photograph of Haleem. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Grains

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 12 min

  1. Soak 200 g cracked wheat, 80 g chana dal, 80 g red lentils, 2000 ml water for soaking refrigerated overnight; drain.

Stew · About 180 min

  1. Cook onion in oil from 70 ml neutral oil, 250 g onion, sliced, 800 g beef chuck, cubed, 25 g ginger-garlic paste, 2 tsp cumin, 2 tsp coriander, 1 tsp chili powder, 1 tsp turmeric, 1 tsp salt, 2500 ml water 10 minutes, add beef, paste and spices 5 minutes, then water and grains. Simmer covered 2.5–3 hours until meat and grains are very soft, stirring and adding water as needed.

    Check: Look for this result: meat and grains are very soft, stirring and adding water as needed.

Beat · About 12 min

  1. Shred meat and beat mixture with a sturdy spoon until thick and cohesive. Add 1 tsp garam masala, 40 ml lemon juice, 30 g coriander.

    Check: Look for this result: thick and cohesive.

Tips

  • Stir frequently as wheat and lentils thicken the pot.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use boneless lamb instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Haleem one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Haleem?

Stir frequently as wheat and lentils thicken the pot.

What can I substitute in Haleem?

Use boneless lamb instead of beef.

Can I prepare Haleem ahead?

Prepare the measured ingredients for Haleem one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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