Name: Haleem
Total time: 180 min
Yield: 6
Ingredients: 500 g beef or chicken; 150 g mixed lentils; 100 g cracked wheat or broken wheat; 50 g rice; 2 tbsp ginger-garlic paste; 1 tsp turmeric; 2 tsp red chili powder; 5 tbsp oil or ghee; 2 onions; 2 liters water or stock; to taste salt; to serve fried onions, ginger, cilantro, lemon, garam masala

Haleem

Slow-cooked, shredded meat and lentil porridge with warming spices.

Prep

20 min

Cook

160 min

Total

180 min

Active

40 min

Serves

Difficulty

Medium

Cuisine

pakistani

Servings6

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Steps

Soak the lentils, wheat, and rice together in water for 30 minutes, then drain.
Fry the onions in oil until golden brown; set half aside for garnish.
In a large pot, cook the meat with ginger-garlic paste, turmeric, chili powder, salt, and half the fried onions for 10 minutes.
Add the soaked grains and lentils along with the water. Bring to a boil, then cover and simmer on low for 2-3 hours, stirring occasionally, until everything is completely soft.
Use a whisk or immersion blender to mash the mixture into a thick, shredded, porridge-like consistency.
Ladle into bowls and top with fried onions, julienned ginger, cilantro, a squeeze of lemon, and a sprinkle of garam masala.

Food safety Cook meat to a safe internal temperature; keep the pot at a steady simmer during the long cook.