Haleem also called daleem or khichra is one of those dishes that are synonymous with large gatherings in Pakistan. Along with Biryani, Haleem is also one of them. Haleem is a classic dish, a type of porridge or stew that is hot and spicy. Haleem or Daleem is a grain and meat porridge made from tender shredded beef and slow-cooked barley, wheat, rice and a variety of pulses. Legend has it that it was often made as a dish to serve to a crowd when there wasn’t much available.
Historically, haleem is a dish said to be inspired by harees, a meat and wheat porridge made in the Middle East. It was brought to the subcontinent by Mughal emperor Humayun. Since then, haleem has evolved as a dish in its own way. The subcontinent’s version is spicy in taste and has different variations as per areas like Hyderabdi Haleem, Pakistani Haleem or Degi haleem. Each ingredient in the traditional haleem, is cooked separately, then mixed together and slowly cooked to achieve a thick and creamy texture
Garnishes like ginger, fresh coriander and green chilies give the haleem a proportional interest. Halimais is a substantial meal in itself that feels healthy, nourishing and incredibly satisfying. As I already mentioned haleem has got its own variation according to different rigions and tastes. Some people now use to make chicken haleem but I am sharing here the recipe of Beef haleem of traditional degi haleem. Hope you will love this recipe.
Haleem recipe
Ingredients:
1 cup broken wheat (haleem wheat)
1/2 cup whole wheat grains
1/2 cup barley
1/4 cup split bengal gram (chana dal)
1/4 cup split pigeon peas (toor dal)
1/4 cup split red lentils (masoor dal)
1/4 cup split black lentils (urad dal)
1/4 cup split green gram (moong dal)
1/4 cup split yellow gram (yellow moong dal)
1/2 kg boneless meat (chicken, beef, or mutton)
2 large onions, finely chopped
3-4 green chilies, chopped
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala powder
Salt to taste
1/2 cup cooking oil or ghee
Fresh coriander leaves, chopped (for garnish)
Fried onions (for garnish)
Lemon wedges (for serving)
Ginger julienne (for garnish)
Mint leaves (for garnish)
Instructions:
Wash all the lentils, barley, and whole wheat grains thoroughly and soak them in water for at least 2 hours. Drain the water after soaking.
In a large pot, add the soaked lentils, whole wheat grains, and barley. Add enough water to cover them and bring to a boil. Once boiling, reduce the heat to low and let it simmer until the lentils and grains are soft and cooked through. This may take around 1-2 hours. Stir occasionally and add more water if needed to prevent sticking.
In another pot, add the boneless meat along with enough water to cover it. Add salt and bring it to a boil. Reduce the heat and let it simmer until the meat is tender and cooked through. Once done, shred the meat using a fork or chop it finely.
In a separate pan, heat oil or ghee over medium heat. Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and chopped green chilies to the onions. Sauté for a few minutes until the raw smell disappears.
Add the shredded meat to the pan and mix well with the onion mixture.
Now, add all the dry spices – red chili powder, turmeric powder, coriander powder, and garam masala powder. Mix everything well and cook for a couple of minutes.
Transfer the cooked lentils and grains mixture to the pan with the meat and spices. Mix everything together and cook on low heat, stirring occasionally, until the mixture thickens and reaches a porridge-like consistency. You may need to add more water if the haleem becomes too thick.
Once the haleem is cooked to your desired consistency, adjust the seasoning with salt and spices according to your taste.
Serve hot, garnished with chopped coriander leaves, fried onions, ginger julienne, mint leaves, and lemon wedges on the side. Enjoy your delicious restaurant-style haleem.
