Before You Start

  •  Make sure the meat chosen is undercut boneless beef. 
  •  The beef should be made well-done, this makes it easier to shred. 
  •  The Haleem should acquire a thick consistency upon completion. 
  •  Make sure to use a deep dish to ensure a thorough infusion of flavors.

Rich, creamy savory dish!

The beef Haleem is a blunt, nutritious and richly flavored savory dish. The combinations of protein with beef and lentils in the Haleem create a delightfully wholesome ensemble of flavor, nutrition and color. Haleem is often made on cultural and religious occasion. It is served with mint leaves, lemons, chillies, ginger and fried onions as condiments; the beef Haleem is a delectable infusion of spices and herbs that leaves you craving for more.


Caramelized onions are a wonderful accompaniment to create a great base for savory curries. To make the perfect caramelized onions one should make sure to use semi-red onions rather than white. The onions should be pat dried with a kitchen towel completely once washed. The lesser the moisture in onions the better they are caramelized. Make sure to not burn or over cook the onions. Once light brown, onions should be placed on a paper towel immediately and covered with a paper towel as well. In th

Garam masala is known as all spices or whole spices. It is a blend of different spices ground together such as cinnamon, cardamom, bay leaf, cumin seeds, coriander seeds, peppercorn, mace and nut meg. To give the dish its flavor and aroma garam masala is used in most of the curries, gravies and rice as well.

Clarified butter is known as GHEE. The fat is extracted from cooking the milk cream that separate the butter solids from the milk. Once the milk is separated, the fatty water is placed in an air tight container in a cool place where it solidifies. The Ghee is commonly used in preparing breakfast i.e. parathas. It can also be used in making barbeque and in gravies to make them richer and bursting with flavors.


To enhance the flavor of the dish, these condiments cut through the bland taste of the Haleem to bring out a diverse mixture of tastes. Haleem can be eaten as it is but, can be served with lemon wedges, green chilies, fresh coriander chopped, fried brown onions, julienne ginger pieces.


Consistency of the Haleem

It should be kept in mind that the soup-like texture of the dish is an integral part of the taste and the experience of the dish. For the Haleem to acquire the required consistency, care should be taken that the mixture is stirred thoroughly and for an extended period on a low simmer.

Consistency of the Haleem

Sufficiently cooking the meat

The tender solidity of the beef fills out the thick consistency of the Haleem. The shredded pieces of meat offer the dish ample nutritional value and give the impression of a well rounded dish that is appetizing, filling and complex in its taste. It is important that the meat is cooked until it is well done and then shredded to ensure that it is easily shredded and when cooked through with the Haleem is infused with the taste of the Haleem itself.

Sufficiently cooking the meat

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.

Beef Haleem
Beef Haleem
  • 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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