Authentic Recipe for Haleem

Pakistani style recipe for haleem delivers authentic flavor, perfect consistency, and classic goodness with ease. Forget hours over the stove, This hands off recipe requires just 30 minutes of prep time. If haleem has ever seemed intimidating, this simplified approach is here to change that!

Easy & Instant Recipe For Haleem

Craving a comforting bowl of beef haleem topped with crispy fried onions, tangy lemon, and a sprinkle of chaat masala? Let’s satisfy that craving with this easy, tried and tested Recipe For haleem you can make at home!

I’m obsessed with this haleem recipe! It made something I found daunting super approachable, and it turns out delicious every single time.

-Annie Abid

Easy Pakistani Haleem Recipe Instant Pot

Haleem is traditionally a labor intensive dish, requiring time, multiple pans, and specialty ingredients. But as a busy Working Women, I’ve created a 30-minute recipe for haleem, one-pot version that’s quick, easy, and full of authentic flavor. With common Pakistani pantry staples, you can now enjoy comforting haleem even on your busiest days.

What is Haleem?

Haleem is a slow-cooked dish combining meat, lentils, and wheat, enriched with aromatic spices. It’s a symbol of comfort food, particularly enjoyed during Ramadan, Muharram, and celebratory occasions. Packed with nutrients, this dish is as hearty as it is flavorful.

Easy Pakistani Haleem Recipe Instant Pot — Easy Pakistani Recipe For Haleem

Haleem (also known as daleem, halim, or by other regional names) is a beloved, hearty stew that holds a special place in the culinary traditions of Pakistan, India, and Hyderabad. This rich and flavorful dish is a slow-cooked blend of various grains, lentils (dal/daal), and tender, shredded meat, typically mutton, beef, or chicken.

Each region adds its own twist to haleem, resulting in slight variations in flavor, spice blends, and texture. In Pakistan, it’s a staple dish during Ramadan and special occasions, while in Hyderabad, it’s an iconic dish enjoyed year-round, especially during festivals like Eid.

What makes haleem unique is its creamy consistency, achieved by cooking and blending the ingredients until they form a velvety, porridge-like texture. The dish is then garnished with fried onions, fresh coriander, lemon wedges, and aromatic spices, adding layers of flavor and visual appeal.

Haleem is more than just a meal—it’s a dish steeped in history and cultural significance, celebrated for its comforting taste and nutrient-packed ingredients. Whether served at family gatherings or festive events, haleem remains a timeless favorite across the region.

What Makes Haleem Taste So Good?

Haleem offers a rich, savory flavor that’s both comforting and complex. The slow-cooked combination of meat, lentils, and grains creates a deeply satisfying, hearty texture, while the spices add a warm, aromatic depth. The taste is savory and mildly spiced, with the meat infusing the dish with a rich, tender flavor that’s beautifully balanced by the earthy lentils and soft grains.

The spices, including turmeric, garam masala, coriander, and sometimes a hint of chili, give haleem a subtle warmth without overpowering the dish. The fried onions and fresh coriander used as garnish add a slight crunch and a burst of freshness, while a squeeze of lemon brightens up the overall flavor profile.

It’s a comforting, filling dish, often described as a cozy, spiced stew or porridge, making it perfect for colder days or special occasions. Every bite offers a harmonious blend of savory, slightly spicy, and aromatic flavors that keep you coming back for more.

Haleem Recipe Ingredients

Haleem Recipe ingredients typically include a combination of grains, lentils, meat, and spices. Here’s a breakdown of the core ingredients commonly used to prepare haleem,

1. Meat

Beef, Mutton, or Chicken The meat is usually boneless, cut into small pieces or shredded after cooking. Mutton and beef are most traditional, while chicken offers a lighter alternative.

2. Grains

Wheat (Dalia) A key ingredient, typically soaked overnight and ground into a coarse paste for the base of haleem.
Barley Sometimes included for added texture.

3. Lentils (Dal)

Yellow Split Lentils (Moong Dal) Adds creaminess and richness.
Red Lentils (Masoor Dal) Offers a softer texture and slight sweetness.
Chana Dal (Bengal Gram) Provides a nutty flavor and slightly firm texture.

4. Spices

Turmeric Powder For color and a warm, earthy flavor.
Red Chili Powder Adds heat and color.
Garam Masala A blend of warming spices like cumin, coriander, cardamom, and cinnamon.
Coriander Powder Adds a citrusy, mild spice.
Cumin Seeds For a nutty, slightly smoky flavor.
Cloves, Black Pepper, and Cinnamon Stick Optional, but commonly added for extra warmth.

5. Aromatics

Onions Fried onions are used for both cooking the base and garnishing.
Ginger Garlic Paste A staple for depth of flavor.
Green Chilies Often included for a touch of heat.

6. Garnishes

Fried Onions For a crispy, flavorful topping.
Fresh Coriander Adds a burst of freshness and color.
Lemon Wedges For a tangy kick.
Julienned Ginger Adds a fresh, aromatic crunch.
Chaat Masala For extra flavor and a tangy twist (optional).

Besides the lentils and grains shown above, you’ll need meat (I use beef), onions, tomatoes, etc. and some traditional whole and ground spices.

Hyderabadi Haleem Recipe: How to make Hyderabadi Haleem Recipe at Home | Homemade Hyderabadi Haleem Recipe — Authentic Recipe For Haleem

Essential Kitchen Tools to Make Haleem Easier

Instant Pot Perfect for speeding up the cooking process and making haleem in less time.
Food Processor Ideal for quickly grinding grains and lentils to the desired consistency.
Immersion Blender Optional but highly recommended for achieving that smooth, creamy texture.
Mortar and Pestle or Spice Grinder Useful if you’re making your own haleem masala for a more authentic, fresh flavor.
HOW TO MAKE HALEEM IN THE INSTANT POT

Steps To Make Haleem in The Instant Pot

Here’s a simple, step-by-step method to make haleem in the Instant Pot, broken down into 3 easy steps to give you an idea of how to approach it.

Step 1 Prep the Ingredients

Start by soaking your grains and lentils to soften them. In the Instant Pot, use the sauté function to cook onions, garlic, and ginger until they’re fragrant and golden brown. Next, add the meat (usually beef, chicken, or mutton), and sauté it for a few minutes to sear it.

Once the meat is slightly browned, toss in the rest of the ingredients—spices, water, and soaked grains—and give everything a good stir. Set the Instant Pot to the Meat/Stew setting and pressure cook for the recommended time.

Step 2 Shred the Meat & Blend the Base

Once the pressure cooking cycle is complete, carefully open the pot. Remove the cooked meat and give it a few quick pulses in the food processor to shred it into fine pieces. Now, take your immersion blender and blend the lentils and grains until the mixture is smooth and creamy.

If you don’t have an immersion blender, you can run the lentils and grains through the food processor instead, ensuring a consistent texture.

Step 3 Add Oats and Simmer to Perfect Consistency

To thicken the haleem and achieve that signature creamy texture, add oats to the mixture. Stir well and cook the haleem down. Once it starts bubbling, cover the pot and slow-cook it until you see the signature “laced” consistency, or resha—this is the point when the haleem becomes thick and silky.

If you’re feeling adventurous, make a tadka (tempering) with ghee, mustard seeds, and curry leaves to add extra flavor. Once it’s ready, garnish with fried onions, coriander, lemon wedges, and a sprinkle of chaat masala, then serve and enjoy!

How To Make Haleem On The Stovetop

If you’re making haleem on the stovetop, I’d suggest using my slow cooker haleem as a guide because the majority of it is done over the stovetop. I do plan on testing this on the stovetop and will update it when I do.

Haleem Masala Powder / Spice Mix / Shan Haleem Mix Recipe

I know not everyone keeps a variety of exotic spices on hand, so I created this recipe to work with either store-bought or homemade haleem masala. To make your own, blend the listed spices in a grinder until fine, or crush them using a mortar and pestle. This makes about 1 tablespoon (double the quantity for a larger batch).

(Shan Haleem Mix Recipe is Good option for those who has nt have time, Shan haleem recipe mix will make it more easy & Quick the process.)

1/2 tsp cumin seeds
1/4 tsp black peppercorns
1/8 tsp nigella seeds (kalonji)
1 1/2 tsp coriander seeds
1/8 tsp carom seeds (ajwain)
1/4-inch piece of mace (javitri)
1/2 small star anise or 2–3 petals (baadiyan)
1/8 tsp cane sugar
A generous pinch of nutmeg powder

Tip Don’t worry if you don’t have all the ingredients. Just use whatever spices are available, and it’ll still taste amazing!

Which Beef Cut Works Best for Haleem?

For making haleem, you can use any pre-cut beef stew meat, including cuts like chuck, round, shank, or sirloin. These cuts are ideal because they provide large chunks of meat that break down into long, tender strands, contributing to the signature lacy and rich texture of haleem.

If you prefer bone-in beef or even other types of meat like lamb or chicken, that works well too. Simply cook the meat with the bones as usual, then remove it from the bones once tender. Shred the meat and continue with the rest of the recipe. This way, you can enjoy the enhanced flavor from the bones while still achieving the perfect consistency for haleem.

How to Cook Haleem Using Chicken or Mutton

If you prefer to make haleem using chicken or mutton (goat/lamb) instead of beef, it’s quite simple to adapt the recipe. Both meats are flavorful and create delicious variations of this traditional dish. Here’s how,

How to Make Haleem with Chicken or Mutton

1. Choosing the Right Meat For Haleem

For chicken, opt for bone-in pieces like thighs, drumsticks, or a whole cut-up chicken for the best flavor. Boneless chicken also works if you prefer a smoother texture.
For mutton (goat or lamb), use cuts like shoulder, leg, or ribs for tender, juicy meat.

2. Adjusting Cooking Time For Haleem

Chicken Reduce the pressure cooking time to around 30 minutes. Chicken cooks faster than beef or mutton, so this shorter time ensures it remains tender without overcooking.
Mutton (Goat/Lamb) Cook for the same duration as beef. These meats take a similar amount of time to become tender.

3. Preparation Tips For Haleem Recipe

Bone-in Meat If using bone-in chicken or mutton, cook the meat with the bones for added flavor. Once tender, remove the meat from the bones, shred it, and proceed with the recipe.
Boneless Meat For ease, you can directly use boneless meat and shred it after cooking.

4. Haleem Cooking Process

Follow the same steps as the original haleem recipe, substituting your chosen meat. The spices, lentils, and grains remain the same, so the final dish will still have the rich, hearty flavors of traditional haleem.

5. Final Touches Of Haleem

Adjust seasoning after cooking to balance flavors.
Garnish with fried onions, fresh coriander, ginger julienne, and a squeeze of lemon for the perfect finishing touch.

By slightly tweaking the cooking time, you can enjoy haleem with chicken or mutton that’s just as flavorful and comforting as the classic version!

How Long Does It Takes In Instant Pot To Cook Haleem?

The great thing about this haleem recipe is that it allows you to prep the next set of ingredients while cooking, making the process more efficient. However, it does require a total of 2+ hours of cooking time. This includes the initial sauté, pressure build-up, pressure cooking, and final sauté, ensuring that all the flavors are perfectly blended and the texture is just right.

Authentic Boneless Chicken Handi

Name: Authentic Recipe For Haleem
Prep time: 30
Cook time: 40
Total time: 2 Hrs
Yield: 4-6
Cuisine: Pakistani Haleem, Haleem Recipe

Top Tips to Elevate Your Haleem

When shredding the meat in the food processor, it’s important to maintain that shredded, stringy texture. To achieve this, you can use two forks, a potato masher, or even your hands to carefully shred the beef while preserving the strands.

If you’re doubling the recipe, simply double the ingredients, but use the lower end of the whole spices. The pressure cooking time remains the same. Keep in mind that you’ll need to sauté longer at each step. When testing without doubling the water (using 4 cups instead of 6), I found that I had to add extra water at the end to achieve the correct consistency.

The most crucial tip for making perfect haleem is that it’s not truly done once you’ve combined the lentils and shredded meat. Cooking them together further is essential to achieve the signature ‘laced’ texture. If you have the newer Instant Pot model, you can transfer the pot to the stove and cook it over low heat rather than using the ‘Slow Cook’ setting to achieve that perfect consistency.

Haleem Serving Tips and Ideas

Here are some Haleem Serving Tips and Ideas

Garnish with Fresh Toppings
- Top your haleem with fried onions, fresh cilantro, and julienned ginger for added texture and flavor. A squeeze of fresh lemon juice enhances the taste as well.
Pair with Naan or Paratha
- Haleem pairs perfectly with warm, soft naan or crispy paratha. The bread helps scoop up the rich, flavorful mixture, making each bite even more satisfying.
Serve with Raita
- A cool, creamy raita on the side balances the spice of haleem and adds a refreshing contrast. Cucumber or mint raita works wonderfully.
Add a Touch of Ghee Tarka
- Drizzle a bit of melted ghee (clarified butter) on top of the haleem before serving for an extra indulgent touch and rich flavor.
Serve with Lemon Wedges and Green Chilies
- Provide lemon wedges and whole green chilies on the side for those who enjoy a tangy or spicy kick with their haleem.
Garnish with Nuts
- For an added crunch, top the haleem with lightly toasted almonds, cashews, or pine nuts. These add a nice texture contrast.
Pair with Pickles or Chutneys
- Tangy, spicy pickles or a sweet chutney complement the deep flavors of haleem and enhance its richness.
Make it a Hearty Meal
- Serve haleem as a full meal with a side of salad, such as a simple cucumber-tomato salad, for a balanced and wholesome plate.

These tips elevate your haleem experience, turning it into a feast that’s full of flavor and variety!

How to Store Haleem

Haleem can be stored and enjoyed later if you have leftovers. Here are some tips for storing it properly:

Cool It Down Quickly
- Allow the haleem to cool to room temperature before storing to prevent condensation and bacterial growth. Do not leave it out for more than 2 hours.
Refrigeration
- Store haleem in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is tightly sealed to keep it fresh.
Freezing Haleem
- For longer storage, haleem can be frozen. Transfer it into a freezer-safe container or a heavy-duty freezer bag, leaving some room for expansion. Haleem can be frozen for up to 3 months.
Reheating
- To reheat, you can microwave individual portions or reheat on the stovetop over low heat, adding a splash of water or broth to adjust the consistency. If reheating from frozen, it’s best to thaw it in the refrigerator overnight before reheating.
Avoid Repeated Reheating
- To preserve the flavor and texture, only reheat the portion you plan to consume. Repeated reheating can affect the texture and taste of the haleem.

Following these steps will ensure your haleem stays delicious and safe to eat!

FAQs On Recipe For Haleem

What is the main ingredient of haleem?

The main ingredients of haleem are meat (beef, chicken, or mutton), wheat, lentils (such as chana dal, toor dal, and moong dal), and a variety of spices. The meat is cooked with the lentils and wheat until everything blends into a rich, creamy texture. Toppings like fried onions, cilantro, ginger, and lemon add flavor and garnish to this hearty dish.

Main Ingredients of Haleem

How many people will 1 kg of haleem feed?

What is a substitute for wheat in haleem?

Substitutes for wheat in haleem include barley, rice, oats, cornmeal (semolina), and quinoa, depending on texture and dietary preferences.

How is haleem made step by step?

3 Important Steps For Cooking Haleem

Cook the Meat and Lentils: Cook meat (beef, chicken, or mutton) with spices until tender. Simultaneously, cook lentils and wheat, then blend into a paste.
Combine and Simmer: Add the shredded meat, wheat-lentil paste, and spices into the pot, then simmer until creamy and thickened.
Garnish and Serve: Garnish with fried onions, cilantro, ginger julienne, and lemon wedges, then serve hot.

What is Pakistani haleem made of?

Pakistani haleem is made of meat (typically beef, chicken, or mutton), wheat, lentils (such as chana dal, toor dal, and moong dal), and a blend of spices like coriander, cumin, garam masala, and turmeric. It is cooked slowly to achieve a creamy, rich consistency, and garnished with fried onions, fresh cilantro, ginger julienne, and lemon wedges before serving.

What are Different recipes for Haleem?

Authentic Recipe For Haleem

Pakistani style recipe for haleem delivers authentic flavor, perfect consistency, and classic goodness with ease. Forget hours over the stove, This hands off recipe requires just 30 minutes of prep time. If haleem has ever seemed intimidating, this simplified approach is here to change that!

Type: main course,

Cuisine: Pakistani Haleem, Haleem Recipe

Keywords: Recipe For Haleem,recipes for haleem,recipe haleem,haleem dish recipe,Haleem Masala Mix Shan

Recipe Yield: 4-6

Preparation Time: 30

Cooking Time: 40

Total Time: 2 Hrs

Recipe Ingredients:

Recipe Instructions: Instructions Prep Grains and Lentils Rinse lentils, rice, and barley until water runs clear. Soak in warm water; set aside. Chop Aromatics Use a food processor to chop the onion finely. Chop garlic and ginger similarly. Sauté Base Ingredients Turn Instant Pot to Sauté (High). Heat oil and ghee, then sauté onions until golden. Add garlic, ginger, and whole spices; stir. Cook Meat Add beef cubes; sauté for 5 minutes. Add chopped tomatoes, green chilies, yogurt, spices, and water. Add Grains Drain soaked grains, add to the pot, and stir. Pressure cook for 45 minutes on High. Allow pressure to release naturally for 5 minutes, then manually release. Shred Meat Remove beef, discard whole spices, and shred using a potato masher. Return shredded beef to the pot. Blend Lentils Use an immersion blender to smoothen the dal. Add rolled oats, stir, and sauté for 3–5 minutes. Simmer and Adjust Slow Cook for 20–30 minutes (or longer for deeper flavor), stirring occasionally to prevent sticking. Adjust consistency with water if needed. Tarrka (Optional) Heat ghee in a skillet, fry onions until golden brown, and pour over haleem. Serve and Garnish Garnish with cilantro, ginger, chilies, fried onions, and lemon wedges. Serve hot!

Editor's Rating:
5