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Haleem (Pakistani haleem)

Haleem served on a sharing platter

Haleem (Pakistani haleem)

Name: Haleem (Pakistani haleem)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves 4-6 as a side
Cuisine: Indian
Ingredients: 30g moong daal; 30g urid daal; 60g chana daal; 25g pearl barley; 500g braising steak chuck, shank or sirloin, cut into chunks; 2 whole star anise; 2 black cardamom pods; 1 cinnamon stick; 1 tsp coriander seeds; 1 tsp cumin seeds toasted; 2 bay leaves; 2 tsp finely grated ginger; 3 garlic cloves crushed; 1 red onion peeled and cut into quarters; 1 tsp ground turmeric; 1 tsp chilli flakes; 10g rolled porridge oats; 2 lemons cut into wedges, to serve; ¼ tsp nigella seeds; ½ tsp black peppercorns; 1 whole star anise; 1 small mace blade; 1 small piece whole nutmeg; 1 tbsp ghee; 1 red onion thinly sliced; 1 garlic clove thinly sliced; large handful of coriander leaves and stems, finely chopped; small handful of mint sprigs leaves only, finely chopped; 2.5cm ginger cut into fine strips; 1 tbsp chaat masala

Sumayya Usmani

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Serves 4-6 as a side

Easy

Prep: 30 mins

Cook: 3 hrs

plus overnight soaking

A star rating of 5 out of 5.1 ratingRate

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Enjoy this hearty beef, lentil and oat porridge originating from Pakistan. It's slow-cooked, then served with naan and lots of spicy, tangy toppings

Egg-free

Healthy

High-protein

Low sugar

Nut-free

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A celebratory dish eaten at weddings, Eid and during Ramadan but also eaten at solemn occasions in Pakistan, haleem is a hearty beef, lentil and pounded oat savoury porridge. It is slow-cooked and eaten with naan and lots of spicy, tangy toppings to add to the experience of this comforting and soulful dish. Haleem in Pakistan originates from the 10th century Arabic dish called harees. It came to Pakistan with the Muslim migrants from Hyderabad in 1947 when India partitioned. The Hyderabadi’s modified the dish, and bought it with them to Pakistan, and the version I make is influenced by the recipes from many Hyderabadi families I know in Karachi.

Haleem is also a traditional Ramadan dish for Iftar; it finds its way at major religious gatherings and shrines and is often made in large quantities for community distributions and also for nazr/niyaz (religious offerings.)

Ingredients

Nutrition

Units:

MetricUS

30g moong daal
30g urid daal
60g chana daal
25g pearl barley
500g braising steak

chuck, shank or sirloin, cut into chunks
2 whole star anise
2 black cardamom pods
1 cinnamon stick
1 tsp coriander seeds
1 tsp cumin seeds

toasted
2 bay leaves
2 tsp finely grated ginger
3 garlic cloves

crushed
1 red onion

peeled and cut into quarters
1 tsp ground turmeric
1 tsp chilli flakes
10g rolled porridge oats
2 lemons

cut into wedges, to serve

For the haleem masala

¼ tsp nigella seeds
½ tsp black peppercorns
1 whole star anise
1 small mace blade
1 small piece whole nutmeg

For the tempering

1 tbsp ghee
1 red onion

thinly sliced
1 garlic clove

thinly sliced

To garnish

large handful of coriander leaves

and stems, finely chopped
small handful of mint sprigs

leaves only, finely chopped
2.5cm ginger

cut into fine strips
1 tbsp chaat masala
3 green chillies

deseeded and finely chopped

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Nutrition: (6)

kcal261
fat10g
saturates4g
carbs18g
sugars3g
fibre2g
protein23g
salt0.1g

low

Method

step 1

Soak all the daal and the pearl barley together in a bowl of water overnight. The next day, drain and put into a heavy-based saucepan, along with the beef, star anise, cardamom, cinnamon, coriander, cumin, bay leaves, ginger, garlic and the quartered onion. Pour in around 1 litre of water, and ensure everything is covered, adding a splash more if needed. Bring to the boil and use a spoon to remove any scum that forms on the surface.
step 2

Reduce the heat, partially cover and cook for 2 hrs 30 mins – 2 hrs 45 mins or until all the lentils and the barley are soft and the meat can be mashed with the back of a spoon. During this time, check the water level frequently, making sure it is saucy, and give it a good stir every so often to make sure nothing sticks to the base of the pan.
step 3

Meanwhile, tip all the spice for the haleem masala into a spice grinder and blitz until fine. Or use a pestle and mortar.
step 4

When the haleem is ready, it should resemble a thick porridge and the meat should easily break up into shreds when pressed. Add the haleem masala, turmeric, chilli flakes and oats and cook for another 10 mins. Remove the pan from the heat and give it a vigorous stir with a wooden spoon, to break up the meat, then season to taste. Cover and set aside.
step 5

For the tempering, heat the ghee in a small frying pan over medium heat. When it is hot, add the sliced onion and garlic and cook, stirring often, for 8 mins, or until brown. Pour this over the haleem, cover with the lid again and let it sit for a minute or so.
step 6

To serve, spoon into a serving dish, sprinkle some of the garnishes over the haleem, then place the rest in small bowls and serve alongside, for people to help themselves. Serve with lemon wedges for squeezing over.

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