Haleem
Haleem originates from Middle Eastern harees, a simple wheat and meat stew mentioned in medieval Arab culinary texts, brought to the Indian subcontinent by Arab traders and migrants during the era of the Hyderabad kingdom. Here, the recipe transformed radically through the addition of intense spices, lentils, and the long beating technique that defines modern haleem. The city of Hyderabad remains the most renowned center of haleem, where it's prepared in huge cauldrons during the month of Ramadan, sometimes cooked for up to 7-8 hours. The perfect consistency of a good haleem is considered a true culinary art — neither too watery nor too thick, with the meat fully dissolved into the grain texture, with no identifiable chunks. Restaurants often compete for the title of the city's best haleem, and customers can tell subtle recipe differences between seemingly identical vendors.
Finely shredded meat
Beef simmers for hours, until it fully shreds into fine fibers.
Grain and lentil mix
Cracked wheat, rice, red lentils and chickpeas cook together, forming the dish's thick base.
Beaten to a creamy texture
The mixture is vigorously beaten for hours, until the meat and grains merge into a single creamy blend.
Generously garnished
Served topped with sliced ginger, coriander, lime and crispy fried onion.
Ingredients 4 servings
- 500g beef, cut into large cubes
- 1/2 cup cracked wheat (bulgur)
- 1/4 cup rice
- 1/4 cup red lentils
- 1/4 cup chickpeas, soaked overnight
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp garam masala spice blend
- 1 tsp turmeric
- 4 tbsp ghee or butter
- Salt to taste
- Julienned ginger, for serving
- Fresh chopped coriander, for serving
- Crispy fried onion, for serving
- Lime, for serving
How to make it
- 1SOAK THE GRAINS: Soak the cracked wheat, rice, lentils and drained chickpeas in water separately, 30 minutes.
- 2Place the beef with one onion, half the garlic, ginger and salt in a large pot with water, simmer over low heat 1.5-2 hours, until very tender.
- 3SHRED THE MEAT: Remove the meat, set the broth aside, shred the meat into fine fibers with two forks or by hand.
- 4COOK THE GRAINS: Cook the soaked grains in the meat broth, over low heat, 45-60 minutes, stirring often, until very soft and starting to break down.
- 5ADD THE MEAT: Add the shredded meat to the pot with the grains, mix well.
- 6BEAT THE MIXTURE: Vigorously beat the mixture with a hand mixer or a strong wooden spoon, for 20-30 minutes, until the meat and grains merge into a thick, creamy, nearly homogeneous paste.
- 7SAUTÉ THE ONION: In a separate pan, melt the ghee, sauté the remaining chopped onion and garlic over low heat, until caramelized.
- 8ADD THE SPICES: Add the garam masala and turmeric to the sautéed onion, mixing 1 minute.
- 9COMBINE: Stir the spiced onion into the haleem, cooking 10 more minutes over low heat, to combine the flavors.
- 10SERVE: Serve hot, garnished with sliced ginger, coriander, fried onion and lime wedges.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
