Beef Haleem
Description
A rich and hearty Pakistani Haleem made with boneless beef, mixed lentils, wheat, barley, and aromatic whole spices. Slow-cooked until tender, blended to a thick consistency, and topped with golden fried onions for a traditional and comforting meal.
Ingredients
Instructions
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Soak all the lentils, wheat, and cracked barley overnight or for at least 5–6 hours.
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Heat a suitable cooking pot and brown the beef with ginger garlic paste.
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Add the soaked lentils, wheat, and barley.
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For pressure cooking, add 5 cups of water. For slow cooking, add 15 cups of water.
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Grind the kabab chini, nigella seeds, whole coriander seeds, chilli flakes, green cardamoms, black cardamoms, bay leaves, cinnamon sticks, and caraway seeds.
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Add the ground spices along with the red chilli powder, salt, coriander powder, turmeric powder, and whole spice powder.
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Pressure-cook until the beef, lentils, wheat, and barley are completely tender. If slow cooking, cook until all ingredients are soft.
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Blend the cooked mixture using a blender until it reaches the desired consistency.
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Add 1 cup water and let the haleem simmer for 30 minutes, stirring as needed.
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Heat 1 cup oil in a separate pan and fry the sliced onion until golden.
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Pour the fried onions and their oil over the haleem.
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Mix well and serve hot with lemon and green chillies.
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