Pakistani Haleem Recipe
Haleem is a rich, savory dish that beautifully combines flavors and textures to create a hearty meal perfect for any occasion. To prepare haleem, you begin by slow-cooking a mixture of lentils, cracked wheat, and meat (traditionally lamb, chicken, or beef) along with a blend of aromatic spices such as ginger, garlic, cinnamon, cardamom, and turmeric. The ingredients are simmered together for hours until they meld into a thick, creamy consistency. The meat is shredded and mixed thoroughly to infuse every bite with flavor.
Garnished with crispy fried onions, fresh cilantro, mint leaves, a squeeze of lemon, and a sprinkle of garam masala, haleem is best enjoyed piping hot, often paired with naan or eaten on its own. This dish is a labor of love, requiring patience and care, but the result is an unforgettable culinary experience. You can serve the dish for lunch as it is full of calories and will boost your energy throughout the day. If it is served at dinner, do not forget to offer green tea to your guests.
Pakistani Haleem Recipe
Ingredients
- Crushed grains of Wheat – ½ kg
- Garam Masala – one tbsp.
- Lentils – One Cup
- Sliced Onions – three medium size
- Garlic & Ginger Paste – two tbsp.
- Turmeric Powder – one tbsp.
- Red Chili (in powder form) – two tbsp.
- Coriander Powder – one tbsp
- Mutton or beef 1 1/2 kg
- Oil – 1 ½ cups
- Salt as required
- Soda – one pinch
- Beef /Mutton/Chicken – 1 ½ kg
Ingredients to Garnish
- Mint leaves Chopped– one bunch
- Chopped Green Chili – 6 pieces
- Chopped Fresh Coriander – one bunch
- Garam Masala – one tbsp.
- Lemon – 4 (cut into small pieces)
- Chopped Ginger – two pieces of medium size
- Sliced onions – two medium size
- White Cumin – two tbsp.
- Oil – 2 cups
Pakistani Haleem Recipe
Preparation Method:
First, pour the oil into a pan. Add the meat to the warm oil and stir it for a minute. Now, add salt, coriander powder, red chili powder, garam masala, garlic, and turmeric. Keep on cooking the meat on medium flame.
Take a pan to boil the wheat grains and barley in a lot of water. Boil the lentils separately. Add the salt and keep on cooking it until the grains get tender. Add soda and let it boil for 30 minutes. Mix the well-boiled grains with the beef or mutton meat and keep on stirring the ingredients. Use a food processor to grind the lentils. Add the paste to the wheat and meat pot. Keep on cooking the Haleem for 40 minutes on low flame. To make the Haleem tastier, you can cook it for a few more hours.
Add sliced onions in a frying pan having two cups of oil. Fry the onion until it gets a golden color. Put on the absorbent paper and let it dry. Now dish out in a big serving bowl and sprinkle garam masala, fried onions, cumin, chopped coriander, mint, and ginger.
Meat Haleem is ready. Serve it with Nan and lemon pieces.
Cook’s Note:
You can make Pakistani Haleem with beef, mouton or chicken according to your choice.
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