Beef Haleem


Haleem also known as Dhaleem; Its origin is from the Middle Eastern cuisine. Haleem is a special dish prepared during Ramadan and Muharram. Haleem is usually made from full cooked meat added to the delicious lentils and then cooked on slow flame until it turns into a thick, lacy gravy. Haleem is served on occasions along with its condiments.

  • Medium
  • 7 person(s)
  • 90 Min


    • Ghee1 cup
    • Onions, sliced2 -3
    • Beef meat1 kilograms
    • Ginger garlic, paste1 tablespoon
    • Turmeric powder1 teaspoon
    • Red chili powder1 1/2 tablespoon
    • Saltto taste
    • Cloves1/2 teaspoon
    • Cinnamon stick2
    • Peppercorn1 teaspoon
    • Cumin powder1 teaspoon
    • Bay leaf1 - 2
    • Coriander powder1/2 teaspoon
    • Water1/2 litre
    • Yellow lentil, pre soaked1 cup
    • Orange lentil, pre soaked1 cup
    • Split chickpea lentil, pre-soaked1 cup
    • Barley, pre soaked250 grams
    • Wheat, pre soaked250 grams
    • Green chili, chopped3 - 4
    • Ginger, juliennea piece
    • Fried onionsas needed
    • Lemon, wedgesas needed
    • Chaat masalaas needed


  • In a large pot, heat ghee over medium flame and saute sliced onions until golden brown.
  • Add beef and saute until the meat is no longer pink.
  • Add ginger, garlic paste and mix well.
  • Add turmeric, red chili powder, salt, coriander, cloves, cinnamon stick, peppercorn, cumin powder, bay leaves, coriander powder and mix well until all the spices are well combined.
  • Add water, mix well and simmer for 10 - 15 minutes.
  • Drain the meat in a separate bowl and discard all the whole spice, place the boneless cooked meat in a separate bowl.
  • Now shred the meat into small pieces and save it for later.
  • In a separate pot filled with water, boil all the lentils, wheat grains, barley with, stir occasionally and add salt once the wheat becomes soft and cook further for 08-10 minutes.
  • Now remove the scum that appears on the top of the pot and let it boil for another 20 - 25 minutes.
  • Add water and stir with a wooden spoon till all the lentils are mashed well.
  • Add the liquid stew in the lentil mixture stirring continuously, continue cooking till it achieves a thick paste-like consistency.
  • Then add the shredded meat in the mixture. Stirring well till it gets a thread or lacy texture.
  • Once the Haleem is cooked, present it along with all the necessary condiments i.e. brown onions, chat masala, garam masala, fresh coriander mint leaves. Enjoy! Please give us your feedback in the comments below.
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