Haleem is a classic Pakistani meat and grain stew, made with wheat, barley, lentils mixed into a spicy beef mixture, for the ultimate comfort food. There are a few dishes that a synonymous with large gatherings in Pakistan, and Haleem is definitely up there, along with Biryani, and maybe Nihari. Then you might also like my Aloo Tikki
Mutton Haleem Recipe
For Hara Masala
- 3 inch ginger
- 8 cloves of garlic
- 10 green chillies
For wheat prep
- ½ kg whole wheat ( geho) soaked overnight
- 125 grams barley pearls (jauw) soaked overnight
- water as required
- 1½ tbsp hara masala as prepared
- salt to taste
For meat Preps
- 750 grams meat pieces with bones Mutton or Beef, I used mutton leg
- 3 tbsp Hara masala
- 2 tbsp coriander powder
- 1 tbsp cumin seeds
- 1 tbsp red chilli powder
- ½ tsp black pepper
- 4 cloves
- 3 inch cinnamon stick
- 1 black cardamon
- salt to taste
- 1½ cups water
For Fried onions
- 2 cups oil
- 6 medium onion
- 2 tbsp fennel seed
- ½ tbsp red chilli powder
- 1 tsp whole spices powder
- 3 green chillies sliced
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 tsp ginger powder
Accompaniments ( not included in nutrition calculation)
- Kadhi same as pakora curry
- Karak Double roti
- Bharta (eggplant salad)
- Chat masala
- lemon wedges
- 3 inch ginger thinly sliced
- 2 green chillies thinly sliced
For Hara Masala
- Blend green chillies, garlic and ginger together to make a paste called hara masala.
For Wheat Preparation
- Drain the water of soaked wheat and barley.
- In a thick based pot put soaked wheat, soaked barley, hara masala and enough water to fill pot 2 inch above the grains. Cook for about 1 hour on medium flame until soft and mushy. Cooking time may vary.
- Let the wheat cool. Then blend with immersion blender or jug blender. Add more water if needed for easy blending. ( Do not make thin paste keep the wheat mixture a little gritty)
For Meat Preparation
- In another pot put all the ingredient of meat preps and cook for 30 minutes on medium flame until tender. The meat should easily shred when pressed with fork.
- Pour all gravy of meat in prepared wheat pot and let the meat cool. (Grinds grain after adding this liquid gravy to grains.)
- Separate the bones from meat and pound with metal mortar (dasta) to separate meat thread.
- Discard the bones and add the meat to the wheat pot.
- Mix well and resume cooking on low heat.
Pounding (ghotna) :
- Haleem needs to be pounded in circular motion to create sticky consistency (laice). You can use a traditional haleem pounder (ghotna) for this or use a sturdy wooden spatula. You might need to add more water to adjust consistency.
- While haleem cooks on slow flame mix haleem in circular motion clockwise and anti clockwise for 10 minutes, with interval. (The haleem will splutter, reduce flame or turn off flame if needed while pounding).
- While wheat and meat cooks and cools, prepare garnish.
- Fry sliced onions in a wok in three batches until golden. Remove fried onion from wok with slotted spoon. Drain excess oil of each batch in strainer and shake strainer to separate onion threads. Then spread on kitchen towel for crispiest golden onions.
- Save the oil after frying last batch for tempering.
- In the same wok, heat remaining oil and add all ingredients of tempering. Fry for 1 minute until fragrant and add to haleem.
- Adjust salt and add chat masala if you like spicy haleem.
- Serve hot haleem with accompaniments and fried onions. Enjoy!
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