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Haleem recipe
- Cuisine: Pakistani
Ingredients
½ cup wheat grain, crushed and soaked in water for 1 ½ hours
1 kg beef or lamb (on the bone)
½ cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained
2 tbsp garlic, crushed to a paste
2 tbsp ginger, crushed to a paste
10 cups of water
2 tbsp ghee
Saffron colour (optional)
¼ tsp ground fenugreek
Salt to taste
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala (tangy spice blend)
1 tbsp red chilli powder
1 tsp turmeric
1 tbsp garam masala
2 onions, peeled, sliced and fried in ½ cup of vegetable oil
Seasoning & Garnish
Chaat masala
Fresh coriander leaves
Green chilli, finely chopped
Julienned ginger
Sliced lemon
Preparation
In a large heavy based pan, add wheat, beef or lamb, dhals, garlic, ginger, and water. Bring to the boil and cook for around 2 hours.
Remove bones and continue to cook until meat starts to break down and fall apart (about another hour).
Add ghee, saffron colour, ground fenugreek, salt, ground coriander, cumin, and chaat masala, chilli powder and turmeric and cook for another hour.
Add fried onions (set aside abut ¼ cup for garnish) and garam masala. Cook for a further 15 minutes.
Serve garnished with sprinkled chaat masala, green chilli, ginger, coriander, fried onions and sliced lemon.
If you enjoyed this Haleem recipe then browse more Pakistani recipes, meat recipes and our most popular hainanese chicken rice recipe.
Pakistani Restaurants
Displaying 10 of 31 Pakistani Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Faheem's Fast Food | Enmore | |
| 2. | Tandoori Hut | Enmore | |
| 3. | Laziza House | Melba | |
| 4. | Taj Agra Indian Restaurant | Dickson | |
| 5. | Kari Guru | Fitzroy North | |
| 6. | Bedi's Indian Restaurant | South Melbourne | |
| 7. | Curry Vault Indian Restaurant & Bar | Melbourne | |
| 8. | The Cage | St Kilda | |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville | |
| 10. | Bundu Khan | Crows Nest |
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Hot Tips
Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
Glossary
Basmati Rice
A fragrant rice native to India and Pakistan.
