Beef Haleem

Name: Beef Haleem
Total time: 4 h
Yield: 8
Cuisine: Pakistani
Ingredients: 150 g 밀 + 140 g 보리 Cracked wheat and barley; 약 430 g (섞은 렌틸) Mixed lentils (chana, moong, mash/urad, masoor); 800 g Boneless beef; 600 g Onions, sliced; 360 ml Cooking oil; 2 tbsp Ginger-garlic paste; 1½ tbsp Red chilli powder; 1 tsp Turmeric powder; 2 tbsp mixed Whole spices (cinnamon, cardamom, cloves, cumin, coriander seeds, peppercorns, nutmeg, mace); 1 tbsp Salt; 50 g Tamarind pulp; To garnish: fried onions, ginger julienne, coriander, chaat masala, lemon

A thick, savoury porridge of cracked wheat, barley and five lentils cooked for hours with beef until everything collapses into one smooth, spoonable mass, then blended and topped with fried onions, ginger, chaat masala and lemon.

Nguồn

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Recipe published by Food Fusion — Haleem is a traditional dish of Persian/Arab origin (harees), carried into South Asia and made a Muslim festival staple; it has no single author. Food Fusion's chef Asad Memon publishes a full weighed 'Beef Degi Haleem' recipe in this video (verified live) and the amounts here follow it; the step prose is our own.

Đầu bếp: Food Fusion (Asad Memon)

Watch it being made · 3 videos

Food Fusion (Asad Memon)Ijaz Ansari Food Secrets life with three sisters

⏱ 240 phút🍽 8 khẩu phần🔥 480 kcal🇵🇰 Pakistan🌶️🌶️

HalalKhông sữa

Các bước

Soak the wheat, barley and lentils together overnight. Next day, boil them in plenty of water with the whole spices until completely soft, 1–1½ hours, topping up water as needed.
Separately, fry half the onions in the oil until golden, add the ginger-garlic paste, chilli, turmeric and salt, then the beef, and fry until it colours. Add water to cover and simmer until the meat is fork-tender, about 1½ hours.
Shred the cooked beef in the pot with a spoon or a hand-masher. Tip the soft grain-and-lentil mixture in and stir the two together.
Blend the whole pot smooth — a stick blender in the pot is easiest — then cook on low, stirring often, for 30–40 minutes until it is thick and glossy and pulls away from the sides. Stir in the tamarind pulp.
💡 This last slow stir, called 'ghotna', is where haleem gets its silky texture. Keep the spoon moving so the bottom does not catch.
Ladle into bowls and load the top with crisp fried onions, ginger julienne, coriander, a shake of chaat masala and a good squeeze of lemon.

💡 Mẹo

The garnishes are half the dish. Haleem on its own is deliberately mild and one-note; the fried onion, raw ginger, chaat masala and lemon are what wake it up at the table.
It thickens as it cools and sets almost solid in the fridge. Loosen leftovers with a splash of hot water when you reheat.