Beef Haleem is a beloved traditional Pakistani dish that holds a special place in the hearts and palates of many across the country.
This
rich and flavorful porridge-like dish is a culinary masterpiece, blending the robust flavors of tender beef with an aromatic medley of spices and lentils.
Often prepared during special occasions, and festivals, and as a hearty iftar option during Ramadan, Beef Haleem is a testament to Pakistan’s culinary heritage, where time-honored traditions and regional influences come together to create a dish that is as comforting as it is delicious.
In th
is recipe, we’ll explore the art of making Beef Haleem, allowing you to savor the authentic taste of Pakistan in the comfort of your own kitchen.
Beef haleem is deliciously served with crispy fried onion, Julian ginger, green chilies, lemon wedges, and chaat masala.
You can also use homemade haleem masala in it. Just cut down the quantity of spices in half.
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How to Make Beef Haleem without Packet Masala
Cuisine: Pakistani Author: Admin
Ingredients
Beef boneless ½ kg
Black lentil (Maash ki dhal) ¼ cup
Pink lentil (Masoor dhal) ¼ cup
Green lentil (Moong dhal) ¼ cup
Gram lentil (Chena dhal) ½ cup
Crushed wheat grain (daliya) ½ cup
Turmeric powder 2 teaspoons (divided)
Oil 1 cup
Onion 1 medium (thinly sliced)
Ginger garlic paste 4 teaspoons
Whole spices 2 teaspoons
Tomatoes 3 (chopped)
Green chilies 8 (chopped)
Red chili powder 2 teaspoons
Coriander powder 2 teaspoons
Salt to taste
For Serving
Crispy fried onion
Green chilies (slices)
Ginger (Julian)
Lemon
Chaat masala
Instructions
Soak wheat grain in a separate bowl overnight.
Soak all lentils in a bowl for 2-3 hours.
Boil all lentils in a large pan with 6 glasses of water and 1 teaspoon of turmeric powder until tender and mushy.
Boil wheat in a separate small pan with 2 glasses of water and ¼ teaspoon turmeric powder until tender and mushy.
Heat oil in a deep pan and fry onion to golden brown color. Sauté ginger, garlic paste, and whole spices for about 3 minutes then add meat and cook.
Then add tomatoes, green chilies, red chili powder, remaining turmeric powder, coriander powder, and salt. Cook for a while then add a sufficient amount of water to tender the meat. Cook until meat is soft and tender.
Now mix the lentils and wheat grains with the meat and mix well properly.
Let it cool a little so that you can handle it easily.
Now grind in a food processor.
Place the pan on fire and cook more over low heat for about 10-15 minutes until thick.
Arrange crispy onion, green chilies, Julian ginger, and lemon wedges on a plate and serve haleem with hot Naan.
