Easy Pakistani Beef Haleem
This easy pakistani beef haleem recipe is a slow cooked stew made with beef, lentils, barley, wheat and my personal homemade blend of spices.
- Prep time
- 30 min
- Cook time
- 4 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 dry red chillies
- 1 tsp coriander seeds
- 1 tsp white cumin seeds
- 1 pod black cardamom
- 2 pods green cardamom
- 2 cloves
- 1 small cinnamon stick
- 1 bay leaves
- 1/2 nutmeg
- 1 mace flowers
- 1 tbsp salt
- 2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp white pepper powder
- ½ cup haleem wheat ((pounded wheat))
- 4 tsp chana daal ((bengal gram))
- 2 tsp split urad daal ((maash daal))
- 2 tsp masoor daal ((red lentils))
- 2 tsp moong daal ((yellow lentils))
- 8 tsp pearl barley
- 1 lb beef
- 1/3 cup cooking oil
- 2 tsp garlic paste
- prepped spice blend
- prepped lentil mix
- 10 cups water
- 1/2 onion
- 1 green chili
- 1/2 inch piece ginger
- 1 lemon
- ½ cup cilantro
- ½ crispy fried onion ((optional))
- chaat masala powder ((optional))
Instructions
- 1
dry roast all the whole spices in a preheated frying pan for 2-3 minutes.
- 2
grind them all to a fine powder in a spice grinder.
- 3
mix with the other powdered spices.
- 4
use immediately or store in an airtight container.
- 5
measure all the lentils into a large bowl.
- 6
rinse thoroughly and soak overnight in 5 cups of water (minimum 8 hours.
- 7
Heat the cooking oil.
- 8
saute the garlic paste for 2 minutes.
- 9
add the beef and saute till light brown.
- 10
rinse and drain the lentils and add them to the meat along with the spice blend and 10 cups of water and bring to a boil.
- 11
lower the heat to medium and slow cook for 2 hours till the meat is tender
- 12
after 2 hours remove the meat along with 2 cups of the lentils and grind in a food processor
- 13
add back to the lentils in the pot and continue cooking for 2 hours, stirring every 15 minutes as to prevent it sticking to the bottom of the pot
- 14
after 2 hours thinly slice and fry the onion to a dark brown and temper the haleem with the onion and oil.
- 15
continue cooking for 20-30 minutes.
- 16
finely chop the cilantro and green chilies.
- 17
thinly slice the ginger.
- 18
quarter the lemon.