Easy Pakistani Haleem Recipe
I love this rich luxurious dish. It's packed with lentils and meat that has fallen off the bone. All the liquid from the bone broth is kept in the haleem adding to the flavour and nutritional value. This really is a great dish to have on those cold winter months.
Ingredients
Lentil Ingredients
- 100 grams moong washed daal or 1/3 of a mug
- 95 grams grams urid washed daal or 1/3 of a mug
- 95 grams chana daal or 1/3 of a mug
- 85 grams red split daal or 1/3 of a mug
- 90 grams pearl barley or 1/3 of a mug
- 100 grams basmati rice or 1/3 of a mug
- 1/2 tsp salt
- 1 tsp red chilli powder
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 1/2 tsp turmeric
- 1.75 litre water
Ingredients for meat
- 1 kg meat lamb, chicken or mutton
- 2 onions, finely chopped
- 1/2 tbsp ginger powder
- 1 tin chopped tomatoes
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely chopped
- 2 tsp salt
- 1 tsp red chilli powder to taste
- 1.75 litre water
Ingredients after lamb and lentils have combined in pan
- 250 grams unsalted butter
- 1/2 tbsp garam masala
- the juice of one lemon
Garnishing Ingredients
- lemon or lime wedges
- 1 onion, finely sliced and fried until golden brown you can buy these from the supermarket or fry your own, you can also use an air fryer for a healthier touch
- 2 green finger chillies, finely chopped
- julienne ginger
Instructions
- Wash all the lentils, rice and pearl barley until the water runs clear.
- In a pressure cooker, add all the lentil ingredients and add water to cover the the top of the lentils. Around 1.75 litres of water should be sufficient. 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.
- Next add all the ingredients for the meat 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. (If cooking by saucepan, 30 minutes for chicken and an hour for lamb). The meat should be falling off the bone after this time.
- 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 butter 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 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 and lemon juice.
- Serve with a garnish of fried onions, green chillies, julienne ginger and lemon/lime wedges.
Video
Notes
After the lentils have cooker, some of it may have caught and solidified on the bottom of the pressure cooker. Remove what lentils you can without taking any burnt bits, then wash the pressure cooker until adding the lamb ingredients.
Against after the lamb and lentils have simmered together in the pressure cooker, if anything has caught on the bottom of the pressure cooker, remove what you can without taking any burnt bits. This will otherwise ruin the flavour.
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