Entree: Pakistan – Punjab – حلیم ➤ Haleem (Slow-cooked spiced meat and grain porridge made from wheat, lentils, and beef or lamb)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 1 1/2 lb (680 g) boneless beef chuck, cut into large pieces
- 3/4 cup (150 g) cracked wheat (dalia) or coarse broken wheat
- 1/2 cup (100 g) chana dal (split chickpeas)
- 1/4 cup (50 g) masoor dal (red lentils)
- 1/4 cup (50 g) urad dal (split black gram)
- 1/4 cup (50 g) barley (optional; or increase cracked wheat to compensate)
- 2 large onions, 1 thinly sliced for frying and 1 roughly chopped (about 10 oz / 280 g total)
- 4 tbsp (60 g) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) ginger–garlic paste
- 3 green chilies, slit (adjust to taste)
- 1 cup (25 g) fresh cilantro, chopped
- 1/2 cup (10 g) fresh mint leaves, chopped
- 2 tsp (8 g) ground cumin
- 2 tsp (8 g) ground coriander
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 1/2 tsp (6 g) salt, or to taste
- 1 tsp (2 g) garam masala
- 6 cups (1.4 L) water, plus additional as needed for simmering
- Garnishes:
  - Fried onions (birista)
  - Lemon wedges
  - Fresh cilantro and mint
  - Thinly sliced ginger (optional)
  - Green chilies, chopped (optional)

Instructions

1. Rinse the cracked wheat, barley (if using), and all dals until water runs clear. Soak them together in 2 cups (480 ml) water for 30 minutes while preparing meat.
2. In a large heavy pot, heat 1 tbsp (15 ml) oil. Brown the beef pieces on all sides, working in batches if necessary. Remove and set aside.
3. In the same pot add remaining oil and 2 tbsp (30 g) ghee. Fry the chopped onion until golden, add ginger–garlic paste and fry another 2 minutes until aromatic. Return the beef to the pot.
4. Add ground cumin, ground coriander, turmeric, red chili powder, and salt. Stir to coat the meat. Add the soaked grains and dals with their soaking water and 4 cups (960 ml) additional water (total about 6 cups/1.4 L) to cover; add more water if needed.
5. Bring to a boil, reduce heat, cover partially, and simmer gently for 2–3 hours, or cook in a pressure cooker for about 45–60 minutes until beef and grains are very soft and falling apart. Skim any excess fat if desired.
6. Meanwhile, fry the thinly sliced onions in 2 tbsp (30 g) ghee over medium heat until deep golden brown and crisp; drain on paper towels and reserve for garnish.
7. When meat and grains are fully cooked, remove large pieces of meat and shred any remaining solid pieces, returning them to the pot. Using an immersion blender or a heavy wooden spoon, blend the cooked mixture to a thick, smooth, porridge-like consistency. For a silkier texture, press through a coarse sieve or continue mashing and stirring; add hot water as needed to reach desired thickness.
8. Stir in chopped cilantro, mint, slit green chilies, and garam masala. Adjust salt and spices. Simmer uncovered on low for 10–15 minutes to let flavors marry. Finish with remaining 1 tbsp (15 g) ghee for richness.
9. Serve haleem hot in bowls garnished with fried onions, extra chopped herbs, lemon wedges, sliced ginger, and chopped green chilies as desired.