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The Haleem cooking method require entire attention while preparation. It is a very traditional and royal dish based on lentils,rice,barley,whole wheat and extremely tenderized combination of meat.It require few hour to enhance the aroma.Usually in Pakistani cultural cuisine the haleem is made occasionally in a year in special metallic huge pods being simmered over night. But in this short and instant preparation of heleem require few hours.


  • 4 glasses Water

  • 1 kg Meat

  • 300 gm Curd

  • 250 gm Whole wheat

  • 125 gm Barley

  • 125 gm Dal moong

  • 125 gm Dal masoor

  • 125 gm Dal channa

  • 125 gm Rice

  • 350 gm Oil

  • 250 gm Onion sliced

  • 2 tbsp Ginger paste

  • 2 tbsp Garlic paste

  • 4 tbsp Red chili powder.

  • 3 tbsp Coriander powder

  • 1 tbsp Turmeric powder

  • 2 tbsp Salt

  • 1 tsp Star anise powder.

  • 1 tsp Nutmeg powder.

  • 3,4 tbsp Whole spice powder

  • 5 Bay leaves

  • 2 tbsp White cumin powder


For Garnishing:

  • Coriander leaves

  • Mint leaves

  • lemon

  • Ginger julienne

  • chat masala

  • fried dry onion


Take all lentils, rice, barley, whole wheat and soak them over night.

1. Heat oil in a pot add sliced onion and fry till golden brown.

2.  Add ginger, garlic paste fry for 2 minutes.

3.  Add red chili powder, turmeric powder, coriander powder, bay leaves, salt, and little water, cook the spices for another 5 minutes.

4. Now add meat and fry for few minutes. Add water till the meat tender and water dries.

5. Add curd and cook till the oil separates.

6. Take all the soaked lentil and keep then on boiling and add 1/2 turmeric powder, 1 tsp salt, 1 tsp red chili powder till it become soft and tender.

7. Now blend them to get fine consistency without any lumps.

8. Pour tenderized meat in the blended lentils pod and keep stirring continuously.

9. Add star anise powder, whole spices powder, cumin powder, nutmeg powder, mice powder, keep stirring till all meat shredded in pieces.

10. When the meat and lentils mixture become a part of each other and turns into thick batter.

11. Now pour water to get require consistency.
12. Take fry pan add oil in it for deep frying the onion and let onion to be golden brown, and pour over the Haleem called (Bhaghar).

13. Dish out the Haleem and garnish with coriander, mint leaves, fried onions sliced, lemon sliced and ginger.
14. Sprinkle some Whole spices and Chat masala over it to give hot and spicy traditional touch.

Tips and TricksRemember it take few hours to get smooth and fine mixture all together. You can also blend the meat in blender machine. But the traditional flavor might be lost.

For a fried onion, fry onion in oil then strain the onion slices from oil and spread the onion fried sliced over tissue paper to soak all extra oil.

The Haleem consistency is quite thicker, you can add some lukewarm water to get your require consistency.


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