Haleem (Slow-Cooked Meat and Lentil Porridge)
Local name: حلیم
In short: A thick, savory porridge of shredded beef, wheat, barley and lentils cooked for hours with warm spices and served with fried onion, ginger and lemon. It takes about 5 h 30 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 5 h
- Resting
- 4 h
- Total
- 5 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 440 kcal
Meat, wheat and lentils cook down until they melt into one smooth, stretchy porridge called haleem. In Pakistan it is a winter and festive dish, made in huge pots for Muharram and sold at roadside stalls in the cold months. Beef is simmered until it falls off the bone, shredded, then returned to the pot with soaked grains and lentils and cooked for hours. Garnishes of fried onion, ginger, mint and lemon are part of the dish, not an extra.
Instructions
- Rinse the wheat, barley, dals and rice, cover with plenty of water and soak for at least 4 hours or overnight. Drain.
- Heat the ghee in a very large heavy pot over medium heat. Fry the onions for 12 to 15 minutes, until deep golden. Lift out half onto a plate for a garnish.
- Add the beef and ginger-garlic paste. Sear for 8 minutes, then stir in the turmeric, chili powder, coriander, cumin, whole spices and salt and cook for 2 minutes.
- Add 2 liters (8 cups) of the water, bring to a boil and skim. Cover and simmer on low for about 2 hours, until the beef is very tender and pulling away from the bone.
- Lift out the beef. Shred the meat with two forks and discard the bones and the whole spices. Keep the cooking liquid in the pot.
- Add the drained grains and lentils and the remaining 1 liter (4 cups) of hot water to the pot. Simmer for 1 to 1 1/2 hours, stirring often and scraping the bottom, until everything is soft and mushy.
- Return the shredded meat to the pot and add the garam masala. Mash and beat the mixture hard with a wooden spoon or masher, or pulse a few times with a hand blender, until thick and stringy. Cook for 20 more minutes, stirring.
- Serve hot in bowls with the fried onions, ginger, herbs, chilies and lemon on top.
Tips
- A pressure cooker saves hours. Cook the meat for 50 minutes, then cook the soaked grains and lentils with the meat for 30 minutes more before mashing.
- If the haleem gets too thick, loosen it with hot water. It thickens a lot on standing and tastes better the next day.
Questions and answers
Can I make haleem ahead and freeze it?
Yes. It keeps 4 days in the fridge and freezes for up to 3 months. Reheat slowly with a little hot water, stirring often so it does not stick.
What is the difference between haleem and nihari?
Haleem is a thick porridge of mashed meat, wheat and lentils, while nihari is a brothy beef stew with whole pieces of meat. Both are slow-cooked and eaten with naan.
Can I make haleem with chicken or lamb?
Yes. Lamb or goat is common, and chicken is faster. Reduce the first simmer to 40 minutes for chicken and 1 1/2 hours for lamb.
How long does it take to make Haleem (Slow-Cooked Meat and Lentil Porridge)?
About 5 h 30 min in total: 30 min of preparation and 5 h of cooking.
How many calories are in Haleem (Slow-Cooked Meat and Lentil Porridge)?
About 440 kcal per serving, with 28 g of protein, 40 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 40 g |
| Fat | 18 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
