Haleem
A rich and hearty stew made from wheat, barley, meat (usually beef or chicken), and lentils, slow-cooked to a thick, porridge-like consistency and garnished with fried onions, ginger, and lemon.
🧂 Ingredients
- 1 kg Beef or Chicken(boneless, cut into small pieces)
- 1 cup Wheat berries(soaked overnight)
- 1/2 cup Barley(soaked overnight)
- 1/2 cup Red lentils (Masoor dal)
- 1/4 cup Yellow lentils (Moong dal)
- 3 large Onions(thinly sliced)
- 2 inch piece Ginger(grated)
- 10 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 1/2 cup Ghee or Oil
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 1-2 tsp Red chili powder(to taste)
- to taste Salt
- as needed Water
- to serve Fresh lemon juice
- for garnish Fresh coriander
- for garnish Fresh ginger juliennes
- for garnish Fried onions (Birista)
👨🍳 Instructions
- 1
Drain the soaked wheat and barley. In a large, heavy-bottomed pot, combine the wheat, barley, meat, lentils, half of the sliced onions, grated ginger, minced garlic, chopped tomatoes, ghee/oil, turmeric, coriander, cumin, garam masala, chili powder, and salt. Add enough water to cover everything by about 2 inches.
- 2
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 4-6 hours, stirring occasionally to prevent sticking. Add more hot water as needed to maintain a stew-like consistency. The wheat, barley, and meat should be very tender and easily mashable.
- 3
Once the mixture is tender, remove the meat pieces. Shred the meat using two forks or a meat tenderizer. Return the shredded meat to the pot.
- 4
Using an immersion blender, hand blender, or a sturdy whisk, mash and blend the haleem until it reaches a thick, porridge-like consistency. This process can take 15-30 minutes. The goal is to break down the grains and meat into a homogenous mixture.
- 5
While the haleem is cooking or being blended, fry the remaining sliced onions in oil until golden brown and crisp. Drain on paper towels. These are your 'birista'.
- 6
Taste and adjust seasoning. If the haleem is too thick, add a little hot water. If it's too thin, cook uncovered for a bit longer to reduce.
- 7
Serve the haleem hot in bowls. Garnish generously with fried onions (birista), fresh coriander, julienned ginger, and a squeeze of fresh lemon juice.
💡 Pro Tips
- ✓Soaking the wheat and barley overnight is crucial for reducing cooking time and achieving the right texture.
- ✓A heavy-bottomed pot is essential to prevent burning, especially during the long cooking process.
- ✓The blending stage requires patience. Keep blending until you achieve a smooth, thick consistency.
- ✓Haleem is often made in large batches and freezes well.
- ✓For a richer flavor, use beef shank or bone-in chicken.
🔄 Variations
- Vegetarian Haleem: Omit meat and use a variety of lentils and beans.
- Spicy Haleem: Increase the amount of red chili powder and add green chilies.
- Chicken Haleem: Use shredded chicken instead of beef for a lighter version.