Haleem: A Hearty and Flavorful Pakistani Dish

Haleem is a popular and nutritious dish in Pakistan, known for its rich and comforting flavors. It is a slow-cooked combination of meat, lentils, and spices, resulting in a thick and creamy texture. Haleem is traditionally enjoyed during special occasions, festivals, and as a wholesome meal during the holy month of Ramadan. Let’s explore how to prepare this delectable dish!



  • 1 cup boneless meat (chicken, beef, or mutton), cut into small pieces
  • 1 cup mixed lentils (split yellow gram, split red lentils, and barley)
  • 1/2 cup broken wheat (daliya)
  • 1/4 cup cooking oil or ghee
  • 2 onions, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • Chopped fresh coriander leaves for garnishing
  • Fried onions for garnishing
  • Lemon wedges for serving


  1. Wash the lentils and broken wheat thoroughly, then soak them in water for 2 hours. Drain and set aside.
  2. In a large cooking pot, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and sauté for a minute until fragrant.
  4. Add the meat pieces and cook until they are browned and well-sealed.
  5. Add red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the meat evenly with the spices.
  6. Add the soaked lentils and broken wheat to the pot. Stir well to combine.
  7. Pour enough water to cover the ingredients, approximately 4-5 cups. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 3-4 hours, stirring occasionally, until the meat and lentils are fully cooked and blended together.
  8. Once the mixture has thickened to a creamy consistency, use a wooden spoon or a hand blender to mash and stir the ingredients until the desired texture is achieved. The haleem should have a smooth and thick consistency.
  9. Adjust the seasoning if necessary and sprinkle garam masala powder. Mix well.
  10. Serve hot, garnished with chopped fresh coriander leaves, fried onions, and a squeeze of lemon juice. Haleem is traditionally enjoyed with naan or rice.

Enjoy the wholesome and flavorful delight of homemade haleem, perfect for gatherings, celebrations, or as a comforting meal during Ramadan.

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