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Indulge in rich culinary heritage with this Pakistani Slow-Cooked Haleem, a thick, velvety stew made from wheat, lentils, and tender beef simmered for hours. Traditional spices, ghee, and cracked grains melt together into a nourishing, soul-satisfying delicacy. Garnished with fried onions, ginger, and fresh mint, it is a masterpiece of slow-cooked comfort food.
Prep Time
30 min
Per serving
520kcal
Calories
38g
Protein
Cook Time
480 min
Servings
8 people
Difficulty
hard
48g
Carbs
22g
Fat
8g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
1. Soak mixed lentils (masoor, moong, chana) and cracked wheat (daliya) in water for 4 hours, then drain.
2. In a large pot or slow cooker, combine soaked grains, beef chuck, ginger paste, garlic paste, turmeric, red chili powder, coriander powder, and salt with water.
3. Simmer on low heat for 8 hours until beef is shreddable and grains dissolve into a smooth paste.
4. Remove beef chunks, shred meat completely using two forks, and return shredded meat to the pot.
5. Blend the Haleem mixture slightly with a wooden paddle or hand blender to achieve a smooth, thick consistency.
6. In a separate pan, heat ghee and fry sliced onions until golden brown and crisp (birista).
7. Pour half of the hot ghee and fried onions directly into the Haleem, stirring well.
8. Simmer for another 30 minutes on low heat to meld flavors.
9. Serve hot garnished with remaining fried onions, fresh mint, sliced ginger, and lemon wedges.
Soak Grains Thoroughly: Soaking cracked wheat and lentils reduces cooking time and ensures smooth texture. Shred Meat Completely: Finely shredded beef blends seamlessly into the thick lentil base. Use Ghee for Tempering: Hot ghee infused with fried onions adds authentic restaurant-style aroma.
Long simmering breaks down wheat and lentils completely while tenderizing beef into a smooth, paste-like consistency.
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