HaleemBeef, Wheat, and Lentil Porridge

Name: Haleem (Beef, Wheat, and Lentil Porridge)
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 6
Cuisine: Pakistan
Ingredients: 700 g Beef Shank (cut into chunks); 150 g Harees Wheat (soaked); 100 g Lentils (rinsed); 100 g Moong Dal Lentils (rinsed); 80 g Split Peas (rinsed); 80 g Barley (rinsed); 1200 ml Water; 1800 ml Meat Stock; 80 ml Vegetable Oil; 200 g Onion (finely chopped); 15 g Garlic (crushed); 15 g Fresh Ginger (crushed); 4 g Turmeric Powder; 6 g Chili Powder; 6 g Cumin Powder; 6 g Coriander Powder; 8 g Garam Masala; 14 g Salt; 50 g Onion (thinly sliced); 40 ml Ghee; 10 g Fresh Ginger (julienne); 15 g Green Chili (finely chopped); 15 g Fresh Coriander (roughly chopped); 20 ml Lemon Juice

A thick, comforting porridge of meat, wheat, barley, and lentils cooked slowly until the mixture turns creamy and cohesive. Fried onions, ghee, herbs, and lemon give the finished bowl the rich and bright contrasts that define a proper haleem.

Prep

35m

Cook

Serves

Estimated

Nutrition

Per serving

736kcal

Calories

53g

Protein

31g

Fat

68g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Haleem

700g
Beef Shank (cut into chunks)
150g
Harees Wheat (soaked)
100g
Lentils (rinsed)
100g
Moong Dal Lentils (rinsed)
80g
Split Peas (rinsed)
80g
Barley (rinsed)
1.2l
Water
1.8l
Meat Stock
80ml
Vegetable Oil
200g
Onion (finely chopped)
15g
Garlic (crushed)
15g
Fresh Ginger (crushed)
4g
Turmeric Powder
6g
Chili Powder
6g
Cumin Powder
6g
Coriander Powder
8g
Garam Masala
14g
Salt

Garnish

50g
Onion (thinly sliced)
40ml
Ghee
10g
Fresh Ginger (julienne)
15g
Green Chili (finely chopped)
15g
Fresh Coriander (roughly chopped)
20ml
Lemon Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Drain the soaked harees wheat before beginning the haleem.
02
Heat the vegetable oil in a large pot over medium heat and fry the onion until golden brown.
03
Add the crushed garlic and crushed fresh ginger to the pot and cook briefly.
04
Add the beef shank, turmeric powder, chili powder, cumin powder, coriander powder, garam masala, and salt. Stir well so the meat is coated.
05
Add the soaked harees wheat, lentils, moong dal lentils, split peas, barley, water, and meat stock. Bring to a gentle simmer.
06
Cook slowly, stirring often, until the meat is very tender and the grains and lentils have broken down completely. Shred the beef shank in the pot and continue stirring until the mixture becomes thick, smooth, and porridge-like.
07
Fry the sliced onion in the ghee until crisp. Spoon the haleem into bowls and top with the onion and ghee, julienned fresh ginger, green chili, fresh coriander, and lemon juice.

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