Beef Haleem Recipe
Haleem is a savory porridge dish made with cracked wheat, lentils, rice and meat and it's one of my all-time favorite Pakistani dishes.
I have always made haleem with chicken but I have to say this meaty, beef haleem recipe is just as delicious. I cook the haleem with beef bones which add a robust depth of flavor.
This one dish, big-batch recipe freezes well for future meals which makes the time consuming process well worth it. Haleem is cooked with the intention to share with family and friends and is commonly eaten in Ramadan for Iftaar. For me, this beef haleem is comfort food at its best and an ideal dish to serve for a family lunch or dinner.
Beef Haleem Recipe
4 Hour (plus soaking grains and lentils overnight)
4 cups cracked wheat
1/4 cup orange masoor lentils
1/4 cup white urad lentils
1/4 cup yellow channa lentils
1/4 cup rice
1 teaspoon salt
1/2 cup ghee
1 tablespoon garlic paste
1 tablespoon ginger paste
2 bay leaves
2 cinnamon sticks
1 kg/2lbs beef with bones (I use bones with marrow)
2 onions, finely chopped and fried until golden brown (I grind onions to paste)
1 box Shan Haleem Masala (without the grains)
Salt to taste
Red chili powder to taste
1/2 cup full fat yogurt
2 cups water
Fresh coriander, chopped
Green chilies, chopped
Rinse cracked wheat, lentils and rice several times in cool water.
In a large bowl, soak cracked wheat, masoor lentils, urad lentils, channa lentils and rice in water, overnight.
Next day, boil the grains and lentils with salt until soft. You will need to cover with water and you may need to add water while cooking.
Using a hand mixer, carefully blend grains and lentils mixture until semi-smooth. Set aside.
In a large pot heat ghee and sauté garlic paste, ginger paste, bay leaves, cinnamon sticks and cloves for 5 minutes.
Add meat and cook on high heat for 10 minutes.
Lower heat and add fried onions, Shan Haleem Masala, salt, red chili powder, yogurt and water. Cover and cook until meat is very tender.
Separate gravy and meat. Set gravy aside in a bowl and pound meat in a mortar and pestle or wooden spoon until shredded.
Mix cooked grains and lentils with the meat and mix well. Add gravy and water until you get a consistency that is thinner than porridge.
Cover and cook for 2-3 hours on low heat, mixing regularly, so it doesn't stick to the bottom of the pot.
Garnish and serve hot.
Tips and Bits
You can make this with chicken or mutton.
I like to fry my onions in a big batch and freeze for recipes like this.
Haleem freezes well in freezer bags.
Please be very careful when using a hand mixer, especially with hot foods. Keep mixer completely submerged so the food doesn't splatter and burn you.
You don't have to use a hand mixer to blend the grains and lentils if you don't want to. You can boil them and leave them whole.
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