---
carb: legumes
tags:
- Pakistani
- Dinner
- 60+min
- Advanced
- One-Pot
image: https://feastingfood.com/wp-content/uploads/2024/11/Haleem.jpg
title: Pakistani Haleem
author: Nafisa
course: Main Course
method: stovetop
source: https://feastingfood.com/easy-pakistani-haleem-recipe/
cuisine: Indian, Pakistani
protein: beef
servings: 16
cook time: 1 hour 30 minutes
prep time: 10 minutes
alternative_name: Easy Pakistani Haleem Recipe
ingredient_count: 24
---

== Lentils ==

Wash all the @moong washed daal{100%grams}, @urid washed daal{95%grams}, @chana daal{95%grams}, @red split daal{85%grams}, @pearl barley{90%grams} and @basmati rice{100%grams} until the water runs clear.

In a #pressure cooker{}, add all the lentil ingredients with @salt{1/2%tsp}, @red chilli powder{1%tsp}, @garlic{1%tsp}(finely chopped), @ginger{1%tsp}(finely chopped), @turmeric{1/2%tsp} and add @water{1.75%litre} to cover the top of the lentils. Stir through and cover with the #pressure cooker lid{} and turn the heat on the hob to high. Once you hear the whistling from the pressure cooker, turn the heat down to medium and cook for ~{15%minutes}. 

> If cooking by saucepan, this will take 30-40 minutes.

Once the 15 minutes has elapsed, allow the steam to escape from the pressure cooker slowly before removing the lid. Then use a #hand blender{} to roughly blend the lentils (you could also use a #food processor{} to do this). You do not want an entirely smooth texture, a little bit of un blended texture should be kept.

Transfer the lentils to a large #bowl{} or #sauce pan{} and leave to one side.

== Meat ==

Next add @meat{1%kg}(lamb, chicken or mutton), @onions{2}(finely chopped), @ginger powder{1/2%tbsp}, @chopped tomatoes{1%tin}, @garlic{1%tsp}(finely chopped), @ginger{1%tsp}(finely chopped), @salt{2%tsp}, @red chilli powder{1%tsp} and @water{1.75%litre} to the pressure cooker, cover with water, place the pressure cooker lid on and turn the heat to high. Once you hear the whistling of the steam escaping, turn the heat down to medium/low. Cook for ~{15%minutes} if chicken, cook for ~{25%minutes} if lamb and turn the heat to medium. The meat should be falling off the bone after this time.

> If cooking by saucepan, 30 minutes for chicken and an hour for lamb.

== Combining ==

Shred the meat with a #fork{} or #metal tongs{} and remove the bones from the pan. Then add the contents of the lentils bowl to the meat pan. Add in the @unsalted butter{250%grams} and simmer for ~{30%minutes} on low heat. The lentils may have stiffened as it has sat in the bowl, however there should be lots of liquid in the lamb pan for you to stir together with the lentils, this will loosen it up again. Keep stirring to make sure the haleem is not catching on the bottom of the pan. You may want to use the hand blender again to blitz any chunkier pieces of lamb.

Taste for salt and chilli at this point, you can add in more to your taste. Finally add the @garam masala{1/2%tbsp} and @lemon juice{1%lemon}.

== Serving ==

Serve with a garnish of @onion{1}(finely sliced and fried until golden brown), @green finger chillies{2}(finely chopped), @julienne ginger{} and @lemon or lime wedges{}.