5 Haleem Recipes to Make

Delicious, hearty and bursting with flavour, Haleem is a beloved dish cherished in Pakistan.

Originating from the rich culinary traditions of the Indian subcontinent, Haleem has evolved into a versatile and delectable meal enjoyed by people around the world.

We explore five enticing Haleem recipes that showcase the diversity and creativity this dish offers.

From classic Mutton Haleem to innovative vegetarian variations, these recipes promise to delight your taste buds and bring the comforting flavours of Haleem to your kitchen.

Whether you’re a seasoned chef or a culinary enthusiast looking to try something new, these Haleem recipes are sure to inspire and satisfy your cravings.

Mutton Haleem

This hearty dish is rich in flavour and has a comforting texture.

It is often garnished with fried onions, fresh herbs, lemon wedges and sometimes a sprinkle of garam masala for added depth.

Mutton Haleem is a popular dish in Pakistan, especially during festive occasions and gatherings, known for its satisfying and wholesome appeal.

Ingredients

• 150g whole wheat grains (soaked 24 hours)
• 50g barley (soaked 24 hours)
• 10g moong daal
• 10g mosur daal
• 10g chholar daal
• 10g arahar daal
• 10g kalai daal
• 10g rice
• 1kg mutton
• 5g coriander powder
• 5g cumin powder
• 5g turmeric
• 3g red chilli powder
• 50g mustard oil
• 40g ginger paste
• 20g garlic paste
• 2 tsp garam masala
• ½ tsp cubeb powder
• 20g salt
• 50g fried onions
• 5 Green chillies
• 1½ litres water

For the Stock

• 500g goat trotters
• 100g onions
• 2 litres water

For Boiling Wheat & Barley

• 30g onions
• 6g garlic
• 4 Bay leaves
• 1 tsp shahi garam masala
• 10g salt
• 1½ litre water

Method

1. To prepare Mutton Haleem, place moong daal, mosur daal, chholar daal, arahar daal, kalai daal and rice into a pot of water and soak overnight.
2. Make the stock by placing the goat trotters into a separate pot along with two litres of water and onions. Simmer for three hours and skim off any impurities.
3. Once done, strain the stock into a pan containing 30 grams of onions, six grams of garlic, four bay leaves, a tablespoon of garam masala and salt.
4. Pressure cook the soaked wheat and barley until soft and slightly mushy.
5. In a small frying pan, lightly toast the cubeb. After, grind them into a fine powder.
6. Pour oil into a pan and fry the mutton pieces. Turn occasionally until browned on all sides then set aside.
7. Add oil to a large pot and add cumin powder, coriander powder, turmeric and red chilli powder.
8. When sizzling, add the garlic and ginger. Cook until the raw smell goes away.
9. Add the mutton to the pan along with garam masala, cubeb and salt. Cook on medium heat for 10 minutes.
10. Add the fried onions, green chillies and soaked rice and lentils.
11. Mix well then transfer the mixture to a pressure cooker. Pour 1.5 litres of water then pressure cook for 45 minutes or until the meat is tender.
12. Once tender, remove the meat pieces and add the wheat and barley to the pressure cooker.
13. Take the meat off the bone and return to the mixture. Cook on a low heat for 15 minutes.
14. Garnish with chopped coriander, fried onions or green chillies. Serve with naan.

Beef Haleem

This is one of the most popular versions of Haleem. It is popular in India as well as in Pakistan.

It is high in protein and it contains various lentils for a rich array of textures.

The longer the meat is cooked and immersed in those spices, the richer the flavour becomes.

Ingredients

• 350g chana daal
• 170g masoor daal
• 85g moong daal
• 85g white urad daal
• 180g cracked wheat
• Salt to taste

For the Haleem

• 250ml ghee
• 2 Onions, thinly sliced
• 2 tbsp garlic and ginger paste
• 1 tsp turmeric
• 1kg beef
• 1 bone marrow (optional)
• 1 tsp salt

For the Masala

• 1½ tbsp black peppercorns
• 4 black cardamom seeds
• 4 green cardamom seeds
• 1½ tbsp cumin seeds
• 1 tbsp coriander seeds
• 5 Cloves
• ½ tsp ground nutmeg
• ½ tsp ground mace
• 1 tsp fennel seeds
• 1-inch cinnamon stick
• 1 star anise
• 2 tsp Kashmiri chilli powder (optional)
• 250ml water

For the Tarka

• 125ml ghee
• 5 tbsp ginger, julienned
• 2 – 6 Green chillies, thinly sliced

Method

1. For three hours, wash and soak the lentils and wheat. Once soaked, pour lentils and wheat into a saucepan and add 1½ litres of water.
2. Let it simmer and skim off any impurities. Lower the heat to low and simmer for two hours or until the lentils and wheat are soft. Add more water if needed.
3. With the back of a spoon, crush the lentils to make a creamy texture.
4. Once cooked, add 500ml of water and simmer gently.
5. In a large pan, heat the ghee.
6. Add the onions and fry until golden brown. Transfer the fried onions onto a paper towel.
7. Fry the beef until lightly browned. Cover with water and cook for one hour until tender.
8. Shred the beef into small pieces then transfer into the pot containing the lentils and wheat. Simmer on a low heat.
9. Meanwhile, toast the masala spices then transfer to a plate and grind into a fine powder. Mix in the water and add the mixture to the pot.
10. Continue cooking until the Haleem is creamy. Season with salt.
11. Finally, heat the ghee in a small pan and add ginger and chillies to fry for a couple of minutes. Pour over the finished Haleem and serve.

This recipe was inspired by Great Curry Recipes.

Hyderabadi Haleem

This is a staple food that is eaten at family celebrations as well as during Ramadan.

Its ingredients are filling and nutritious. It acts as a slow release of energy, keeping one satisfied throughout the day.

Ingredients

• 1 cup cracked wheat
• ½ cup yellow and orange lentils
• ¼ cup pearl barley
• 1½ cups avocado oil
• 3 Onions, thinly sliced
• 1kg lamb on the bone
• 1½ tbsp ginger, grated
• 1½ tbsp garlic, grated
• 1 cup yoghurt, whisked
• 4 tsp garam masala
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 tsp ground black pepper
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• Salt to taste
• 2 green chillies, chopped
• 1½ litres water or lamb stock (add more if needed)
• 2 tbsp coriander leaves, chopped
• 1 tbsp chopped mint
• 2 tbsp ghee

Method

1. Soak the wheat and barley in water overnight. Soak the lentils for 30 minutes before cooking Haleem.
2. Heat oil in a frying pan and add sliced onions. Cook until crispy then set aside to drain.
3. In a cooking pot, add 1 tbsp of oil and the meat. Cook until browned. Add ginger and garlic. Saute for a couple of minutes. Add the yoghurt and cook for a further five minutes.
4. Add half of the fried onions from earlier, three teaspoons of garam masala, coriander powder, cumin powder, chilli powder, turmeric, ground black pepper, salt and green chillies. Stir for a couple of minutes.
5. Add two cups of water and bring to a boil. Once this happens, lower the heat, cover with a lid and simmer for 1 to 2 hours until the meat is tender.
6. Meanwhile, in another pot, add the wheat, barley, lentils and water. Bring to a boil then simmer for one hour. The grains and lentils should feel mushy.
7. Remove the meat from the bones. Blend the cooked grains and lentils to a smooth paste.
8. In a large cooking pot, combine the meat with the grain mixture, coriander and mint. Cook for 30 minutes.
9. Add one tablespoon of garam masala and simmer for a further 10 minutes.
10. Drizzle ghee on the top and a garnishing of choice.

This recipe was inspired by The Delicious Crescent.

Vegetarian Haleem

Traditionally, Haleem is made with meat but this vegetarian version is a healthier alternative.

This instant pot recipe for vegetable haleem tastes just as good as the traditional version but is much quicker to make.

This recipe takes just 30 minutes to make.

Ingredients

• ½ cup cracked wheat
• ¼ cup rolled oats
• 1 tbsp masoor daal
• 1 tbsp urad daal
• 1 tbsp moong daal
• 2 tsp sesame seeds
• 6 Almonds, chopped
• ½ tsp cumin powder
• ½ tsp peppercorns
• 2 cinnamon sticks
• 4 Green cardamom pods
• ½ tsp cumin seeds
• 3 tbsp ghee
• ½ cup chopped nuts (almonds, cashews & pistachios)
• ½ cup fried onions
• 2-3 Green chillies, slit
• 2 tsp ginger-garlic paste
• 6 cups water
• ½ cup soy granules
• 3 tbsp yoghurt
• 2 tbsp mint, chopped
• 2 tbsp coriander leaves, chopped
• 1-2 tbsp lemon juice
• Salt to taste

Method

1. Combine wheat, oats, lentils, sesame seeds, almonds and spices in a blender, and blend until powdered.
2. Set the instant pot to Saute mode and heat it up. Add ghee and chopped nuts, cooking until they turn golden brown, which should take about 1 to 2 minutes.
3. Then, add fried onions and cook for another 1 to 2 minutes until fragrant. Stir in green chillies, ginger and garlic paste, cooking for 30 seconds to a minute.
4. Pour in water, soy granules, yoghurt, ground wheat-lentil powder, chopped herbs and salt. Mix until smooth without any lumps.
5. Lock the lid and switch off Saute mode. Press manual or pressure cook and set it for 6 minutes at high pressure.
6. After cooking, allow it to steam for 10 minutes. Open the pressure cooker, mix the ingredients and use a potato masher to achieve a smooth, creamy texture.
7. Add lemon juice and adjust the seasoning with salt. Serve with fried onions, chopped nuts, herbs, and lemon wedges on the side.

This recipe was inspired by Cooks Hideout.

Shahi Haleem

Shahi Haleem is a royal and indulgent variation of the traditional Haleem dish.

It typically includes a rich blend of slow-cooked meat, lentils, wheat and spices.

Additional ingredients like nuts, fried onions, yoghurt and aromatic herbs enhance its flavour and richness.

The dish is known for its luxurious taste and is often served as a special delicacy during festive occasions or gatherings.

Ingredients

• 1kg boneless mutton
• 1 Onion, sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tbsp red chilli powder
• 1 tbsp turmeric
• 2 tsp salt
• 3 tbsp coriander powder
• 2 cups oil
• 1 cup yoghurt
• 1 tsp garam masala
• 1 tbsp green chilli paste
• 1 tbsp ground mint leaves
• 1 cup wheat
• 1 cup barley
• ½ cup chana daal
• ¼ cup moong daal
• ¼ cup masoor daal
• ¼ cup arahar daal
• ½ cup rice

Method

1. Begin by soaking the wheat and barley overnight.
2. Next, boil them with 1 tsp each of chilli powder and turmeric until soft, then grind them into a paste.
3. In a separate pot, cook the lentils and rice with 1½ litres of water until they are tender. Then, grind this mixture until it reaches a creamy consistency.
4. Heat oil in a pan and fry onions, spices and yoghurt until they turn golden brown. Then, add the mutton and cook until tender.
5. Pour in water as needed and continue cooking until the meat is fully cooked.
6. Add the lentil and wheat mixture to the meat and mix well.
7. Grind the mixture again and combine thoroughly.
8. Bring the mixture to a boil, stirring constantly.
9. Finally, add garam masala and adjust the seasoning as needed.
   Serve the Shahi Haleem garnished with fried onions, lemon wedges, cilantro, ginger, and chaat masala for extra flavour.

This recipe was inspired by K Foods.

Exploring the world of Haleem through these five diverse recipes has been a delightful journey of flavours and textures.

Whether you prefer the traditional richness of Mutton Haleem or the innovative twist of Vegetarian Haleem, these recipes offer a taste of the culinary heritage and versatility of this beloved dish.

By experimenting with different ingredients and cooking techniques, you can personalise these haleem recipes to suit your taste preferences and dietary needs.