Pakistani Beef Haleem
A slow-cooked Pakistani stew of beef, wheat, and lentils, blended thick and silky, then topped with fried onions, herbs, ginger, and lemon.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePakistani haleem is a long-cooked wheat, lentil, and meat dish with a thick, smooth, almost stretchy texture. It is especially popular in Ramadan and for weekend cooking, and is commonly finished with fried onions, fresh herbs, ginger, green chilies, and lemon.
This version keeps the classic Pakistani style: beef simmered with whole spices, cracked wheat, and mixed dals until everything breaks down, then blended and cooked again until glossy. Soaking the wheat is important here; it shortens the cooking time and helps the haleem turn creamy rather than grainy.
Ingredients
- 1 cup (180 g) cracked wheat, soaked for 6 hours and drained
- 1/2 cup (100 g) chana dal (split chickpeas), rinsed
- 1/2 cup (100 g) red lentils, rinsed
- 1/4 cup (50 g) moong dal, rinsed
- 1/3 cup (80 ml) neutral oil, divided
- 2 large onions, thinly sliced
- 2 lb (900 g) boneless beef chuck, cut into 2-inch pieces
- 2 tbsp (30 g) ginger-garlic paste
- 2 tsp (4 g) cumin seeds
- 1 tsp (2 g) black peppercorns
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 tbsp (8 g) ground coriander
- 1/2 tsp (1.5 g) ground turmeric
- 1 to 1 1/2 tsp (2 to 3 g) Kashmiri red chili powder
- 2 1/2 tsp (15 g) salt, plus more to taste
- 8 cups (1.9 L) water, plus more as needed
- 1 tsp (2 g) garam masala
- 1/4 cup (15 g) fresh mint leaves, roughly chopped
- 1/4 cup (15 g) fresh cilantro, roughly chopped
- 2 tbsp (12 g) ginger, cut into fine matchsticks
- 2 green chilies, thinly sliced
- 1 lemon, cut into wedges
Instructions
- 1
Soak the cracked wheat in plenty of water at room temperature for 6 hours, then drain well. Rinse the chana dal, red lentils, and moong dal until the water runs mostly clear.
- 2
Heat the oil in a heavy pot or Dutch oven over medium heat. Fry the onions, stirring often, until deep golden brown and crisp at the edges, 12-15 minutes; transfer about half to a paper towel-lined plate for garnish and leave the rest in the pot.
- 3
Raise the heat to medium-high, add the beef, and cook until it loses its raw color and takes on a little browning in spots, 6-8 minutes. Stir in the ginger-garlic paste and cook for 1 minute, until fragrant and no longer raw-smelling.
- 4
Add the cumin seeds, black peppercorns, bay leaves, cinnamon stick, cardamom pods, and cloves; cook for 30 seconds until aromatic. Stir in the ground coriander, turmeric, Kashmiri red chili powder, and salt.
- 5
Add the soaked wheat, chana dal, red lentils, moong dal, and water. Bring to a boil over high heat, skim off any foam, then reduce to low and cook partially covered, stirring every 20-30 minutes, until the beef shreds easily and the grains and lentils have nearly collapsed, 3 to 3 1/2 hours; add a splash of water if it thickens too much before the beef is tender.
- 6
Remove and discard the bay leaves, cinnamon stick, cardamom pods, and cloves if you can find them easily. Blend the haleem with an immersion blender on low speed until thick, smooth, and porridge-like, with a little texture still left, 2-4 minutes.
- 7
Keep the pot over low heat and mash or shred any remaining larger pieces of beef into the haleem with a spoon or potato masher. Cook, stirring often, until very thick, glossy, and stretchy and the oil begins to show at the edges, 20-30 minutes; stir in the garam masala and adjust the salt if needed.
- 8
Spoon the haleem into bowls while hot. Top with the reserved fried onions, mint, cilantro, ginger matchsticks, green chilies, and lemon wedges, and serve right away.
Tips for the Best Pakistani Beef Haleem
- Use beef chuck rather than lean stew meat; haleem needs collagen-rich cuts so the final texture is rich and cohesive.
- Do not rush the onion frying. Properly browned onions add sweetness, color, and some of the characteristic depth of flavor.
- If the haleem seems loose after blending, keep cooking it over low heat and stir often; it should mound softly on a spoon rather than pour like soup.
- If it gets too thick while simmering, add hot water 1/4 cup (60 ml) at a time. Haleem thickens more as it cools, so stop when it looks slightly looser than you want to serve.
- You can make the fried onions a day ahead and keep them airtight at room temperature once fully cooled.
- A pressure cooker can shorten the long simmer, but the final uncovered cooking stage is still important for the traditional thick, glossy finish.
Storage and Reheating
Cool the haleem and refrigerate it in an airtight container for up to 4 days. It will thicken significantly when chilled; reheat gently on the stove or in the microwave with a splash of water, stirring well until smooth and hot. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is haleem made of?
Pakistani haleem is made with meat, cracked wheat, lentils, onions, and whole and ground spices. It is slow-cooked until everything breaks down, then blended and cooked further until thick and silky.
Can I make beef haleem without cracked wheat?
Cracked wheat is traditional and gives haleem its distinctive body, so it is best not to skip it. If you need a substitute, barley can work, but the texture and flavor will be different.
Why is my haleem not thick enough?
It usually needs more uncovered cooking after blending. Simmer it over low heat, stirring often, until it turns glossy and stretchy and starts to pull together in the pot.
Can I make haleem ahead for Ramadan?
Yes. Haleem reheats very well, and many people make it a day in advance because the flavor deepens overnight; just loosen it with water when reheating.
Quick Info
Prep Time
380 min
Cook Time
220 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
