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Authentic Beef Haleem Recipe - Cooking with Kawish

Authentic Beef Haleem Recipe

Haleem is a rich and hearty stew, slow-cooked to perfection, featuring tender shredded beef blended with a medley of finely mashed grains and lentils. This iconic Pakistani dish is known for its incredibly smooth, thick texture and complex spice profile, making it a beloved comfort food and a staple at special occasions.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 Persons
Course: Main Course
Cuisine: Karachi / Pakistani, Restaurant Style
Calories: 650
Ingredients Method Video Notes

Ingredients
  

For the Grains & Lentils
  • 1 cup wheat (cracked/dalia) soaked overnight or at least 6 hours
  • 1/2 cup barley (jau) soaked overnight or at least 6 hours
  • 1/4 cup chana dal (split chickpeas) soaked for 2-3 hours
  • 1/4 cup masoor dal (red lentils) soaked for 2-3 hours
  • 1/4 cup moong dal (yellow lentils) soaked for 2-3 hours
  • 1/4 cup urad dal (black gram, split & husked) soaked for 2-3 hours
For the Beef Curry (Korma)
  • 750 g beef (boneless) cut into 1-inch cubes
  • 2 medium onions sliced thinly
  • 3 tbsp ginger-garlic paste
  • 1/2 cup yogurt whisked
  • 1/2 cup oil or ghee
Spices for Beef Curry
  • 2 tsp red chili powder or to taste
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 2 tsp salt or to taste
  • 2 inch cinnamon sticks
  • 4-5 whole green cardamom pods
  • 4-5 whole cloves
  • 1 large black cardamom pod
  • 2 whole bay leaves
For Tempering (Bhagar) & Garnish
  • 1/2 cup oil or ghee
  • 1 large onion sliced thinly for birista (fried onions)
  • 1 tsp red chili powder for bhagar
  • 1 piece fresh ginger 2-inch, julienned
  • 4-5 whole green chilies sliced
  • 1/2 cup fresh coriander chopped
  • 2-3 whole lemons cut into wedges
  • 1 tsp chaat masala

Method
 

Preparation of Grains & Lentils
  1. Wash and soak the wheat and barley overnight or for at least 6 hours. Wash and soak chana dal, masoor dal, moong dal, and urad dal for 2-3 hours.
  2. Drain the soaked grains and lentils. In a large pot, combine all soaked grains and lentils with about 8-10 cups of water, 1 tsp salt, and 1/2 tsp turmeric. Bring to a boil, then reduce heat and simmer until very soft and mushy (1.5-2 hours).
  3. Once cooked, mash the grains and lentils thoroughly with a wooden spoon or an immersion blender until smooth and creamy. Set aside.
Cooking the Beef Curry (Korma)
  1. In a separate large pot or pressure cooker, heat oil/ghee. Add the sliced onions and fry until golden brown. Remove half of the fried onions for garnish and set aside.
  2. To the remaining onions in the pot, add ginger-garlic paste and sauté for 1 minute until fragrant.
  3. Add the beef cubes and cook until they change color. Stir in red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, cinnamon sticks, green cardamom, cloves, black cardamom, and bay leaves. Sauté for 5-7 minutes.
  4. Add the whisked yogurt and cook, stirring constantly, until the oil separates from the masala. Add 3-4 cups of water (more if cooking in a pot) and bring to a boil. Reduce heat, cover, and cook until the beef is extremely tender and easily shreddable (1-1.5 hours in a pot, 30-40 minutes in a pressure cooker).
  5. Once the beef is tender, remove the beef pieces from the gravy and shred them using two forks. Discard any whole spices if preferred, or leave them for flavor. Return the shredded beef to the gravy.
Combining and Finishing the Haleem
  1. Pour the mashed grains and lentils into the pot with the shredded beef curry. Mix well. If the mixture is too thick, add a little hot water.
  2. Cook on low heat, stirring continuously with a wooden spoon or a 'ghotna' (traditional Haleem masher) for 45-60 minutes. This slow cooking and vigorous stirring is crucial for achieving the characteristic smooth, stringy, and thick texture of Haleem. Ensure it doesn't stick to the bottom.
  3. Meanwhile, prepare the tempering (bhagar): In a small pan, heat 1/2 cup oil/ghee. Fry the remaining thinly sliced onion until golden brown and crispy. Add 1 tsp red chili powder and immediately pour this hot tempering over the Haleem. Stir gently.
Serving
  1. Garnish with julienned ginger, sliced green chilies, chopped fresh coriander, and the reserved fried onions (birista). Serve hot with lemon wedges and a sprinkle of chaat masala.

Video

Notes

Haleem can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if it's too thick. Serve hot with a generous tempering (bhagar) and all the fresh garnishes for the best experience. The key to authentic Haleem is patience and continuous stirring to achieve that perfect smooth, stringy texture.