Haleem | Pakistani Famous Karachi Haleem Recipe

 Haleem is one of the traditional and famous dish. It's a slow-cooked stew made from a combination of wheat, barley, lentils, and meat (typically beef or chicken), along with a blend of aromatic spices. It is full of nutrition and easy to digest. Below we present you the method of preparing Haleem recipe in karachi haleem-style in easy and simple steps.

Haleem | Pakistani Famous Karachi Haleem Recipe

    Haleem

    Haleem is a popular and traditional dish in the Middle East, Central Asia, and the Indian and Pakistani subcontinents. It is a thick stew composed of meat (usually beef, mutton, or chicken) lentils, wheat, parley, and spices. Haleem is one of the best, most delicious, and flavorful recipe full of many ingredients and different spices and gives pleasant aromas and is easy to digest.

    Due to its popularity, variations of haleem can be found across different religions with some adding their unique ingredients or cooking methods. However the essence of haleem remains consistent, a comforting flavorful stew that is enjoyed by many cultures around the world. Haleem is a very tasty and at the same time high-calorie dish with meat. This dish is rich in nutrients, protein, and fiber.

    Why Haleem is healthy and delicious?

     Haleem is a mixture of wholesome ingredients, balanced nutrition, and flavorful spices making Haleem both a delicious and nutritious dish. Haleem is typically consumed as a thick stew and or porridge and traditionally cooked slowly over low heat for several hours, allowing the flavors of the ingredients to melt together, this slow cooking process also helps to tenderize the meat and lentils, resulting in a creamy and velvety texture.

    The composition of meat and sprouted wheat grains in the form of haleem will provide inexhaustible energy for the human body. It is a mixture of protein, fiber, and carbohydrates that are very easy to digest and help to save energy for digestion. 

    History and origin of Haleem

     The origin of haleem is believed to be in the Middle East, especially in the region of Arabia. It is said to have been presented during the time of Arab traders who visit to the Indian subcontinent and other part of Asia.

    Haleem originated from the popular Arabic dish known as Harees. It is made from meat and cereal, it is very tasty and easy as it looks, but not at all easy to make. It has to be cooked for hours on a low flame of wood. It has to be stirred continuously and then delicious haleem is ready, however nowadays it is made quickly in a pressure cooker.

    The dish has a rich history and is often associated with festivals and special occasions, particularly during Ramzan where it is commonly served to break the first.

    Haleem Recipe

    The preparation of Haleem typically involves slow cooking the meat and grains together with a variety of spices such as ginger-garlic, coriander, chili powder, and haleem masala, this slow cooking process allows the flavors to marry together and results in a thick slightly sticky textured.

    Although it takes a lot of time to make, however nowadays it is made quickly in a pressure cooker. Once you can make it, all your hard work is worth and you will not compromise your taste buds and can make it comfortably at your home by following these steps.

    • Servings: 6-8 Persons
    •  Total Cooking time: almost 2 to 3 hours 
    • Cuisine: Asian
    • Calories:386 
    • Cause: Main

    Ingredients for making Haleem

    Grains and lentils

    • 1 cup whole wheat 🌾
    • 1/2 cup barley porridge
    • 1/2 cup split lentils (chana dal)
    • 1/2 cup split yellow (moong dal)
    • 1/2 cup split red (masoor dal)
    • 1/2 cup black gram (mash or urad dal)
    • 1/2 cup rice
    • 8 to 9 cups of water 

    Haleem masala 

    • 1 teaspoon of caraway seeds(Shahi jeera)
    • 1 teaspoon of cumin seeds
    • 4-5 green cardamom
    • 2 black cardamom
    • 3-star anise
    • 4-5 cloves
    • 2-3 medium pieces of cinnamon sticks
    • 1 teaspoon black pepper
    • 1/2 medium piece of nutmeg(jaifal)
    • 1/2 teaspoon of mace(javitri)
    • 1/2 tablespoon of cubeb pepper(kabab chini)
    Note: Grind these all spices into a fine powder, use a spice grinder for this purpose, and leftover masala powder is transfer into a glass container and stored in a cool and dry place. It will stay fresh for several months.

    Haleem Gravy

    • 1/2 kg boneless meat (mutton or beef) with extra bones
    • I large size onion, finely sliced
    • 2 tablespoons ginger-garlic paste
    • 1 tablespoon of red chili powder (adjust to taste)
    • 1 tablespoon haleem masala powder 
    • 1/2 tablespoon of turmeric powder
    • 1 tablespoon coriander powder
    • 1 teaspoon cumin powder
    • 1/2 cup yogurt
    • 1/2 cup cooking oil
    • 3 cups of water 
    • Salt to taste

    For Tadka (optional)

    • 2-3 tablespoons ghee or oil
    • 1 large onion, thinly sliced
    • 1/2 teaspoon cumin seeds
    • 4-5 green chilies, chopped

    For Garnishing

    • 1/2 cup fresh coriander leaves, chopped 
    • 1/2 cup fresh mint leaves, chopped
    • 1/4 cup fried onions
    • Ginger (cut in julienned)
    • Chat masala or haleem masala 
    • Lemon wedges 
     

    How to make Haleem (cooking method)

     The haleem recipe involves different steps, make a perfect haleem, and follow the recipe step by step.

    STEP 1, BOILING LENTILS

    The first step is to wash all lentils, wheat, and porridge properly and soak all pulses and grains (whole wheat, barley, split lentils, splits yellow moong dal, split red masoor dal, black gram, and rice) for at least 4 to 6 hours or overnight. In a large pot, add the soaked wheat, barley, and all lentils. Add enough water (8 to 9 cups of water) cover them, and bring to a boil. After boiling reduce the heat and let it boil gently and simmer until the grains are soft and can be effortlessly and easily mashed. This may take 2-3 hours. You can also use a pressure cooker to expedite this process.

    STEP 2, MAKING HALEEM GRAVY

    In a separate pot or pressure cooker, heat oil and add the sliced onion. Fry the onions until they are golden brown, then remove half of them for garnish. To the remaining fried onions, add ginger-garlic paste and saute for a couple of minutes until the raw aroma disappears.


    Add the meat pieces, chili powder, turmeric, coriander powder, cumin powder, haleem masala powder, and salt, and cook for 3 to 4 minutes.

    Now add yogurt and cook until they become soft and the oil starts to separate. Now add enough water, cover the pressure cooker, and cook on a medium flame for at least 30 minutes till the meat is fully done.

    After 30 to 35 minutes, once the meat is cooked through, place meat in a large bowl (discard bones) and shred it using two forks or a pestle. This helps to distribute meat evenly and creates a uniform texture

    STEP 3, MIXING

    Once the grains are cooked, use a hand blender or a masher to blend them into a smooth, thick paste.
    Mix the grain paste with the shared meat and spice mixture. Adjust the consistency by adding more water if needed. Simmer for about 30 minutes, stirring frequently,  until the grains and lentils are fully cooked and the mixture has thickened consistency like porridge. You can taste the mixture and adjust theseasoning and spice accordingly.

    STEP 4, TADKA

    In another separate pan, heat ghee or oil for the tempering. Add cumin seeds and let them sizzle. Add the sliced onions and green chilies. Saute until the onions are crispy and brown. when the tadka is done, transfer it into Haleem mixture.

     STEP 5, SERVING

    Serve the Haleem hot, garnished with the crispy fried onions, chopped coriander and mint leaves, and lemon wedges. You can also be served with chapati, rice, and naan, haleem is a complete main dish.

    Experts tips and tricks

    • For better taste and results, choose to meat with bone, such as mutton or beef, for rich flavor. Bone in cuts at depth to the broth and make the meat tender during the slow cooking process.
    • Cook haleem on low heat for several hours, blending and stirring continuously to keep it from sticking and ensure even cooking. Slow cooking allows the flavor to meld together and results in a creamy and sticky consistency.
    • Adjust the consistency of Haleem by adding water or broth as needed during cooking. It should have a thick porridge, like consistency but still be splash or pourable.
    • If you don't have time, use a mixer grinder or blender to blend the haleem if it is not mashed properly.
    • Haleem sticks to the bottom very quickly so you need to take extra care while cooking this dish.

    Storage and Reheating

    You can easily store leftover Haleem in an airtight box or container for up to 4 to 5 days in the freezer, to reheat, thaw overnight in the refrigerator, and gently heat on the stove by adding a little water and sprinkling some fried onions, fresh coriander, mint leaves, and lemon wedges. It will remain more flavorful and delicious.

    Calories and Nutrition Analysis  

    100 grams of haleem contains the following amounts of nutrients vitamins and micro elements.

     Calories: 370kcal, Carbohydrates: 15g, Cholesterol: 40mg, Sodium: 720g, Potassium:460mg, Fiber: 7g, Sugar: 2g, Vitamin A:30Ug, Vitamin C: 4mg, Calcium:20mg, Iron: 3, Boron:52, Zinc:1.238, Protein: 15g, Fat: 25g,


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