Pakistani Haleem Recipe & how to make perfect Haleem

Pakistani Haleem is a rich stew dish made with various grains, lentils, and different kinds of meat. This dish is also called daleem and originated from pre-partition India. However, if I describe Halim in one line then I would say Halem is nourishing, rich in nutrients, healthy, comforting, and Chatpati. For making traditional daleem, you might have to cook each component separately, and then mixed it on a low flame to achieve a thick texture. That low-cooking process results in the delicious and nourishing Pakistani Haleem. This dish is very famous in Pakistani as well as in Indian cuisine. Like Nehari, Haleem is a stand-alone dish and served on many occasions and celebrations. For example, in many cities of Pakistan like Lahore, Karachi, and Hyderabad, Haleem is one of the main dishes of Pakistani traditional weddings.

Along with special occasions, daleem is widely served as a breakfast meal in Pakistani restaurants. Matter of fact that almost every YouTube food blogger has amazing memories with Pakistani Haleem. I’m going to mention an easy made recipe of Haleem and some interesting stories with it.

Look and Taste of Haleem: 

As I mentioned above Haleem is a thick gravy type dish. Due to the variety of grains and meat, its look is very thick, appealing, and luscious. In regards to daleem taste, I would say that Its taste varied due to different types of masalas and meat. If you cook your daleem in beef meat then it would different in taste from that daleem which is cooked in chicken or mutton. Its taste is so aromatic and juicy. You’ll never forget its taste once you take a bite of Haleem with traditional Naan or Chapati.

Recipe of Haleem:

It’s a popular norm about Haleem that its recipe is very complex and hard to cook. To some extent, it is true because you have to cook every component of Haleem separately. Maybe that is why this is very much difficult for our house ladies to cook Haleem at home. Time is another factor in its recipe because Pakistani Haleem takes a couple of hours to be ready. However, this is not as much harder as it is perceived because after trying many recipes and lots of searching, I find out an authentic and easy-to-cook recipe. My recipe of Haleem can only take 30 minutes. Yeah! You read it right it takes 30 minutes. You can cook Pakistani traditional Haleem in a single instant pot with this recipe which I’m going to mention. 

Major Ingredients for Haleem:

Rolled Oats

Basmati Rice

Red Lentils (Masoor Dal)

Urid Dal (Mash)

Split chickpeas (Channa Dal)

Yellow Lentils (Moong Dal)

Meat (I use beef you can also use chicken and Mutton)

Spices and Masalas

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Pakistani Haleem Recipe

July 17, 2021

Servings: 6

Prep: 30 min

Cook: 1 hr 10 min

Total: 1 hr 40 min

Difficulty: Medium Difficulty Level

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Pakistani Haleem is a rich stew dish made with various grains, lentils, and different kinds of meat. This dish is basically originated from pre-partition India and that is why Haleem is very famous in Indian cuisine also. However, if I describe Halim in one line then I would say Halem is nourishing, rich in nutrients, healthy, comforting, and chatpati.

By: Pakistani Foodbox

Ingredients

• 48g Channa Daal (Yellow Splitpeas)
• 48g Massh Dal (Urad lentils)
• 30g Masoor Dal
• 25g Moong Dal
• 25g basmati Rice
• Whole Spices
• 2-3 Bay Leaves
• 1-2 Black cardamom
• 2–3-inch cinnamon sticks
• 1 tbsp Cumin seeds
• 4-5 Cloves leave whole
• For Instant Pot
• 1 Large small onion
• 5 Garlic cloves
• 1 inch piece ginger
• 2 tbsp ghee
• 1 tbsp Beef stew meat
• 1 large tomato
• 2-3 Green chillies
• 1 tbsp Haleem masala powder
• 1 tbsp red chilli flakes
• ¾ tbsp Turmeric powder
• Salt to taste
• 2 tbsp whole milk yogurt
• 3 cup water
• ½ tbsp black pepper
• For Garnishing
• 1 inch ginger
• 1-2 green chillies
• 1 lemon
• Mint leaves

Directions

• Step 1 Take a medium bowl and mix all the lentils and rice
• Step 2 Fill that bowl with warm water and allow to soak
• Step 3 Put an instant pot on a medium low-medium flame
• Step 4 Once hot add oil, and chopped onions
• Step 5 Mix it well and cook for 8 to 10 minutes
• Step 6 Add the all spices and listed whole spices once onion become golden
• Step 7 Add the meat and cook for 5 minutes
• Step 8 Add the spices Haleem masala, red chilli etc
• Step 9 Add the chopped tomato and green chillies
• Step 10 Add 3 cup of water
• Step 11 Add water-soaked lentils and rice to the instant pot
• Step 12 Mix it well
• Step 13 Cover the pot and set a pressure time to 45 minutes
• Step 14 After, open the pot and release the pressure
• Step 15 Cook until the beef shredded and stringy
• Step 16 Use a blender to blend the dal until smooth
• Step 17 Then turn the pot on low cooking heat
• Step 18 After cooking 20 to 25 minutes your Haleem is ready
• Step 19 Garnish your Haleem with listed ingredients and serve hot with naan and chapati.

STORY WITH HALEEM

There are so many stories of International YouTube food vloggers with Pakistani Haleem. Vloggers like Luke Martin, Jay Palfrey, Rose Gabrielle, the food ranger, Luke Damen, and many more taste Pakistani Haleem during his visit to Pakistan. I have mentioned their feelings and views about Pakistani Haleem on this blogging site.

For example, Luke Martin is one of the famous food vloggers and when he and his wife visited Pakistan, Haleem was the first dish that they eat. They were in Lahore somewhere in old Lahori Street food when they started their food journey in Pakistan by having Pakistani Haleem. They both feel so good and aromatic after eating Haleem with Roghni Naan. As their expressions describe that this is the best dish that they ever eat, YUMMY!  ”It’s so thick and juicy, we love that.”  These are few words of Martin and his wife after having Halim. You must try this at once at your home, Happy eating!

CREDIT: teaforturmeric.com