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Haleem in our house is never a small dish. It starts the night before, with wheat, barley and five kinds of daal soaking in big bowls on the kitchen counter, and it ends the next evening with a huge pot that is shared with neighbours and family. The part I remember most from my childhood is the ghotna: the long wooden masher my mother used to beat the haleem until it turned smooth and stretchy. We children would take turns, and whoever’s arms got tired first had to set the table.
Today I make it with beef, which gives haleem its rich flavour and those long, silky meat strands. It takes time, but most of it is slow simmering while you do other things. When it is finally ready, a ladle of hot haleem topped with crispy fried onions, ginger juliennes, green chillies, lemon and a spoon of sizzling tarka is one of the most comforting meals of winter.
If you love slow-cooked dishes, try my lamb nihari and mutton paye, or browse all my winter recipes.
Why You’ll Love This Haleem
- Silky and thick: grains, lentils and meat blend into a smooth, stretchy texture.
- Full of flavour: a spiced beef korma base and a hot tarka on top.
- Feeds a crowd: perfect for family gatherings and sharing with neighbours.
- Freezer friendly: make a big batch and freeze portions for later.
Ingredients You Need
Grains and lentils: whole wheat (gandum), barley (jau), and a mix of chana daal, masoor daal, moong daal, urad daal and arhar daal, plus a little rice.
Beef: boneless beef with a little fat, or a mix of boneless and some bones for flavour.
Korma masala: oil or ghee, onions, ginger garlic paste, red chilli powder, turmeric, coriander powder, salt and haleem masala or garam masala.
Toppings: crispy fried onions, ginger juliennes, green chillies, fresh coriander, mint, lemon wedges, chaat masala and a hot tarka of ghee with red chilli.
Make your own haleem masala: freshly ground spices give haleem a much deeper aroma than ready-made powder. I lightly roast cumin, coriander seeds, black peppercorns, cloves, cinnamon, black and green cardamom and a bay leaf, then grind them fine in a small electric spice grinder. This is the kind of grinder I use:
Electric Spice and Coffee Grinder
Stainless steel blades that grind whole spices, dried chillies and coffee beans in seconds. Small, easy to clean and perfect for fresh homemade masalas.
My Tips for the Best Haleem
- Soak the grains overnight. Wheat and barley need at least 8 hours, daals about 2 hours.
- Cook grains and meat separately. The grains need long boiling; the beef needs its own spiced korma.
- Shred the beef finely. Long, thin strands give haleem its classic stretchy texture.
- Use a ghotna or hand blender. Blend the grains, then mix with the beef and beat well. Don’t over-blend into a paste; keep some texture.
- Stir often on low heat. Haleem is thick and catches at the bottom easily.
- Add hot water, never cold, to adjust the thickness.
- Don’t skip the toppings. Fried onions, lemon and tarka balance the richness.
How to Serve Haleem
Serve hot in deep plates with all the toppings on the side so everyone can add their own. Naan or kulcha is the classic pairing.
Storing and Reheating
Haleem keeps in the fridge for up to 3 days and freezes well for up to 2 months. Reheat on low heat with a little hot water, stirring continuously, and add fresh toppings before serving.
Beef Haleem
Ingredients
Method
- Soak wheat and barley overnight and the daals and rice for 2 hours. Drain.
- Boil the wheat and barley in 8 cups of water with turmeric and salt for about 1.5 hours until very soft. Add the daals and rice and cook another 45 minutes until everything is mushy. Add hot water as needed.
- Blend or mash the grains lightly, keeping a little texture.
- Heat oil or ghee and fry the onions until golden. Remove half for garnish if you like.
- Add beef and ginger garlic paste and fry for 5 minutes. Add red chilli, turmeric, coriander powder and salt and bhuno well.
- Add 3 cups of water, cover and cook on low heat for 1.5 to 2 hours until the beef is very tender.
- Shred the beef finely with two forks or a ghotna, keeping the masala and oil.
- Add the shredded beef with its masala to the grains. Add haleem masala.
- Cook on low heat for 30 to 45 minutes, beating and stirring often with a ghotna or wooden spoon, until thick, smooth and stretchy. Add hot water if too thick.
- Heat ghee with red chilli powder for the tarka and pour over the haleem.
- Serve hot topped with fried onions, ginger, green chillies, coriander, mint, chaat masala and lemon wedges.
Notes
Frequently Asked Questions
What is the difference between haleem and daleem?
They are the same dish. In Pakistan it is commonly called haleem, while some families and regions call it daleem.
Can I make haleem with chicken or mutton?
Yes. Chicken cooks much faster, and mutton takes about the same time as beef. The rest of the method is the same.
Can I use a pressure cooker?
Yes. Pressure cook the soaked grains for about 30 minutes and the beef for 25 to 30 minutes, then combine and cook together on low heat.
Why is my haleem not stretchy?
The beef was not shredded finely enough, or the haleem was not beaten long enough. Shred the meat into thin strands and mash well with a ghotna.
Can I use ready-made haleem mix?
Yes, a ready mix saves time. Use the beef korma and toppings from this recipe for a homemade taste.
