Authentic Pakistani Haleem

Authentic Pakistani Haleem

Haleem is a beloved traditional Pakistani dish, recognized for its rich, hearty texture and bursting flavors. Made with tender beef, a blend of lentils, and wheat, this stew-like dish results in a comforting, wholesome meal. Perfect for family gatherings or special occasions, this haleem is sure to bring warmth and delight to any table.

Ingredients

🧅 Several red onions for cooking and garnish
🌿 A piece of ginger for slicing juliennes and pounding with garlic
🌶️ Several green chilies for garnish
🧄 Several garlic cloves for pounding with ginger
🥩 1.5 kg boneless beef, cubed
🧂 1 pack Shan Haleem mixed spice Regular version
🌾 1/2 cup extra wheat gandum
🍋 Several lemon wedges for garnish
🌿 Fresh coriander cilantro for garnish
🫒 Black olives for garnish, optional
🪔 Cooking oil
🌶️ Homemade turmeric powder
🌿 Homemade coriander powder
🌿 Homemade cumin seeds
🌶️ Homemade curry powder
🌶️ Homemade paprika powder
💧 Water enough to cover ingredients in the pressure cooker

Instructions

1- Preparation:

• Clean and set up the "304 Stainless Steel Pressure Cooker" on an "ISLER Induction Cooktop."
• Thinly slice red onions; reserve some for garnishing.
• Julienne ginger and slice green chilies and lemon wedges for garnish.
• Peel and pound garlic cloves with ginger using a stone/marble mortar and pestle.
• If not pre-soaked, soak lentils and wheat overnight or for several hours.

2- Frying Onions:

• Heat cooking oil in a large wok/karahi over the main stovetop.
• Fry sliced red onions until crispy and golden. Remove and drain on paper towels; reserve some for garnish.

3- Cooking the Haleem:

• Heat cooking oil in the pressure cooker on the induction cooktop.
• Brown beef cubes, then add pounded ginger and garlic. Sauté for 2-3 minutes.
• Stir in the Shan Haleem spice mix and homemade spices: turmeric, coriander, cumin, curry, and paprika.
• Add the pre-soaked lentils and wheat, then mix well.
• Cover ingredients with water and add the majority of fried onions.
• Secure the pressure cooker lid and cook for 35-40 minutes on moderate heat.

4- Finalizing Haleem:

• Carefully release pressure, open the cooker, remove beef pieces, and shred them with a fork.
• Blend the remaining mixture using an immersion blender to reach a slightly coarse texture.
• Return shredded beef to the pot, mix well, and simmer on low for 10-15 minutes.

5- Making Naan/Roti:

• Prepare naan using pre-made dough. Dust a surface lightly with flour.
• Flatten dough by hand; moisten hands to pat and spread on a heated "PIZZARO" oven.
• Sprinkle black sesame seeds if desired. Close lid, cook until golden brown.

6- Serving:

• Pour haleem in a large serving bowl and garnish with coriander, ginger juliennes, green chilies, and fried onions.
• Arrange lemon wedges and black olives around the bowl.
• Serve with freshly cooked naan or roti.

Prep Time: Approximately 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 2 hours 10 minutes
Servings: 8
Calories, Proteins, Fats, Carbohydrates per Serving: Not provided
Equipment: "304 Stainless Steel Pressure Cooker," "ISLER Induction Cooktop," Stone/Marble Mortar and Pestle, "PIZZARO" Oven

Cooking Tips

• Ensure induction-compatible cookware.
• Fry onions to a deep golden brown for flavor depth.
• Blend haleem for a smooth yet grainy texture for authenticity.
• Flatten naan using water to prevent sticking.

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Authentic Pakistani Haleem