Wednesday, 23 July 2014


Haleem is famous in Hyderabad, Pakistan, Persia and Bangladesh during is made with wheat, barley, lentils and meat.The traditional method of cooking haleem is by slow cooking. I have very good memories with this dish from my childhood.We used to cook it in a large pot and everyone has turn to come and smash with a wooden ghota lolz. Now food processor is doing this job but i must say that the taste which comes from ghota is far more yummy than food processor version.
I have made haleem many times with different methods and ingredient
Today i have tried it with a very quick recipe which includes pressure cooker.I have put everything inside pressure cooker and after 3-4 whistle i got a soft better
My personal choice is to cook it more than longer because the more it will cook the more it will be yummier.
so here we go!
1 kg beef (u can use mutton or chicken)
(meat quantity is upto u but its taste truly depends on meat...more meat more texture and more flavor)
3/4 cup wheat (dalia)
1/2 cup barley (joe)
2 tbsp red lentil (masoor dal) optional
2 tbsp gram lentil (chana dal)
2 tbsp urad dal
2 medium onion
3 tbsp haleem masala (any brand)
salt to taste
1 cup oil
For garnishing
mint leaves
green chilies chopped (optional)
ginger julienne
brown crisp onion


  • Soak the dal

  • In pressure cooker add oil and meat

  • Cook for few seconds then add haleem masala and cook for other few seconds

  • Now add in the dals and 3-4 cups of water and bring it to a boil

  • Pressure cook it until 3-4 whistles
  • Remove the pressure and combine the mixture

  • Let it come to room temperature
  • Now grind it in food processor (or as u like)

  • Do not grind it to a fine paste it should be coarse paste

  • Now pour it back into pan and add 3-4 cups of water

  • Let it simmer and mix with spatula after time to time

  • When it is enough thick taste it and more spice mix if u like
  • In frying pan add oil and one sliced onion

  • Golden fry them and bhagar the haleem

  • Haleem is ready garnish with the above ingredients and chaat masala
  • Serve with naan

  • Usually i make haleem in large pot and let it simmer for hours by adding lots of water
  • But today i repeated that step 2 times as my pot was small
  • I let it thick and then added the water again
  • In this way raw flavor of dal subsides and u can enjoy haleem even better

Related Posts Plugin for WordPress, Blogger...