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Pakistani Haleem

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Pakistani haleem with shredded beef, fried onions, cilantro, ginger, green chili, lemon, and naan.
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Pakistani haleem is a rich, slow-cooked dish of tender beef, wheat, and lentils blended into a deeply savory stew and finished with bright garnishes.

A long, gentle simmer softens the grains and pulses while the beef becomes tender enough to shred. The final texture should be thick, smooth, and spoonable.

Soak the wheat and lentils ahead of time if possible. Keep the pot at a gentle simmer and stir regularly so the grains do not catch on the bottom.

Serving Suggestions

Serve haleem hot with naan, lemon wedges, fried onions, ginger matchsticks, cilantro, and sliced green chili.

A bowl of thick Pakistani haleem being served with ginger, fried onions, herbs, chili, lemon, and naan.

Recipe Notes

Haleem thickens as it cools, so loosen leftovers with a splash of water or stock while reheating gently.

Pakistani haleem with shredded beef, fried onions, cilantro, ginger, green chili, lemon, and naan.

Pakistani Haleem

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A thick, slow-cooked stew of beef, wheat, lentils, and warm spices finished with bright garnishes.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Pakistani
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Haleem base
  • 1 lb beef chuck cut into large cubes
  • 1/2 cup whole wheat grains rinsed
  • 1/4 cup chana dal rinsed
  • 1/4 cup yellow split peas rinsed
  • 1/4 cup red lentils rinsed
  • 1 medium yellow onion thinly sliced
  • 6 cups water plus more as needed
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1 tsp salt or to taste
  • 2 tbsp ghee
Garnishes and serving
  • 1/2 cup fried onions
  • 1/4 cup fresh cilantro chopped
  • 2 green chilies thinly sliced
  • 1 lemon cut into wedges
  • 6 pieces naan for serving

Equipment

  • Large heavy pot
  • Wooden spoon
  • Blender or immersion blender
  • Chef’s knife
  • Measuring spoons

Method
 

Cook the grains and beef:
  1. Rinse the wheat, chana dal, split peas, and red lentils. Place them in a large heavy pot with the beef, onion, water, ginger-garlic paste, turmeric, cumin, coriander, chili powder, and salt.
  2. Bring to a boil, then cover and simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the beef and grains are very tender. Add water if needed.
Blend and finish:
  1. Remove the beef and shred it with two forks. Use an immersion blender to partially blend the grains and lentils, leaving some texture.
  2. Return the beef to the pot, stir in the garam masala and ghee, and simmer uncovered for 10 minutes until thick and glossy.
  3. Ladle into bowls and top with fried onions, cilantro, ginger or green chili, and lemon. Serve with naan.

Nutrition

Calories: 560kcalCarbohydrates: 52gProtein: 35gFat: 24gSaturated Fat: 9gCholesterol: 90mgSodium: 720mgFiber: 10gSugar: 5g

Notes

  • For a smoother haleem, blend a little longer, but keep some shredded beef and grain texture.
  • The dish can be made a day ahead; add water or stock when reheating.

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