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Haleem

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stews•pakistani•contains meat, contains gluten, contains dairy
5 hours•8 servings•

Ingredients

  • 1 cup cracked wheat (daliya) – rinsed and soaked 2–4 hours
  • 1/4 cup pearl barley – rinsed and soaked 2–4 hours
  • 1/2 cup chana dal (split Bengal gram) – rinsed and soaked 2–4 hours
  • 1/4 cup moong dal (split mung) – rinsed and soaked 2–4 hours
  • 1/4 cup masoor dal (red lentils) – rinsed and soaked 2–4 hours
  • 1/4 cup urad dal (split black gram) – rinsed and soaked 2–4 hours
  • 16 cups water
  • 2 pounds beef shank – cut into large chunks
  • 1 pound beef soup bones
  • 1/4 cup neutral oil
  • 1/4 cup ghee
  • 3 large onion – thinly sliced
  • 2 tablespoons ginger-garlic paste
  • 3 pieces green chilies – finely chopped
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 6 pieces clove
  • 6 pieces green cardamom pods
  • 1 piece black cardamom pod
  • 2 inches cinnamon stick
  • 2 pieces bay leaves
  • 1 1/2 teaspoons red chili powder
  • 1 teaspoon ground turmeric
  • 2 1/2 teaspoons salt – plus more to taste
  • cilantro leaves – chopped (for serving)
  • mint leaves – chopped (for serving)
  • ginger – julienned (for serving)
  • green chilies – thinly sliced (for serving)
  • lemon – cut into wedges (for serving)
Haleem

Instructions

  1. 1.

    Rinse the cracked wheat, barley, and all dals until the water runs mostly clear, then soak them in plenty of cool water for 2–4 hours.

  2. 2.

    Dry-roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamom, black cardamom, and the cinnamon stick in a dry skillet over medium heat until fragrant, 2–3 minutes. Cool, then grind to a fine powder; set this haleem masala aside. Keep the bay leaves whole.

  3. 3.

    Heat the oil and 2 tablespoons of the ghee in a large heavy pot over medium heat. Add the sliced onions and cook, stirring often, until deep golden-brown, 15–20 minutes. Lift out and reserve about half the fried onions for garnish; leave the rest in the pot.

  4. 4.

    Add the ginger-garlic paste and the chopped green chilies to the pot and sauté until fragrant, about 1 minute. Add the beef shank and soup bones and cook, stirring, until lightly browned on the edges, 5–7 minutes.

  5. 5.

    Stir in the ground haleem masala, red chili powder, ground turmeric, bay leaves, and salt. Pour in 10 cups water, bring to a boil, then reduce to a gentle simmer, cover, and cook until the beef is fall-apart tender, 1.5–2.5 hours, skimming any foam. Doneness cue: the meat should shred very easily with forks.

  6. 6.

    Meanwhile, drain the soaked grains and dals and place them in a second large pot with 6 cups water. Bring to a boil, then simmer uncovered, stirring frequently to prevent sticking, until everything is very soft and mushy, 45–60 minutes. Mash thoroughly with a potato masher or blend with an immersion blender to a loose porridge.

  7. 7.

    Using tongs, transfer the beef from its broth to a board; discard the bones and bay leaves. Shred the meat very finely with two forks, then pound it lightly with a masher to fray the fibers.

  8. 8.

    Combine the shredded beef, the mashed grain-dal mixture, and enough of the beef cooking broth to form a thick but pourable consistency. Return to low heat and cook, stirring and beating vigorously (ghotna), until glossy, cohesive, and the spoon leaves a trail that slowly fills in, 30–40 minutes. Adjust salt to taste.

  9. 9.

    Stir in the remaining ghee and about half of the reserved fried onions; simmer 5 minutes more to meld flavors.

  10. 10.

    Ladle the haleem into bowls and top with the remaining fried onions, cilantro, mint, sliced green chilies, and julienned ginger. Serve with lemon wedges on the side.

Haleem is a deeply comforting, rib-sticking wheat and meat porridge prized across Pakistan for its rich, savory depth and silky texture. Long-cooked grains and mixed dals melt into a creamy base that suspends tender shreds of beef, while warm spices and ghee lend perfume and body. The finished bowl is all about contrast: a smooth, glossy stew brightened by a flurry of fried onions, fresh herbs, green chilies, sharp ginger, and a squeeze of lemon.

The dish traces its lineage to the Arab-Persian harees/harisa tradition, which took root and evolved on the Indian subcontinent through centuries of migration and trade. In present-day Pakistan, haleem has become its own staple—served at homes, street stalls, and during religious observances—often associated with communal cooking and generous, day-long simmering. Regional and family styles vary, but the Pakistani approach typically favors beef or mutton, a house-made masala, and a signature “ghotna” stirring that achieves its characteristic body.