Pakistani-Style Haleem

Ingredients

• 0.5 cup Crushed wheat (harees), soaked (Cracked wheat; soak before cooking.)
• 0.5 cup Whole wheat (harees), soaked (Soak before cooking.)
• 0.333 cup Chickpeas (Soak before cooking.)
• 0.333 cup Yellow lentils (Soak with the other grains and lentils.)
• 0.333 cup Red lentils (Soak with the other grains and lentils.)
• 0.333 cup White lentils (Soak with the other grains and lentils.)
• 0.5 cup Rice (Soak before cooking.)
• 4 Large onions (One onion is cooked in the pot; two are sliced and fried for crispy garnish; the remaining onion is used in the initial sauté. The source specifies four large onions but does not fully distinguish their uses.)
• Cooking oil (A small amount for sautéing plus plenty for frying two sliced onions; amount not specified.)
• 0.5 cup Ghee (Added while blending and stirring the cooked haleem.)
• 2 kg Lamb, beef, or chicken (Use one type of meat; boneless is preferred. The transcript specifically describes lamb or beef, while the written ingredient list also allows chicken.)
• 1 packet Haleem spice mix (Use one complete packet.)
• 2 L Water (The transcript mentions 2 liters; the written list also specifies 2 liters.)
• 3 tbsp Ginger-garlic paste (Added during the initial sauté; the transcript names ginger and garlic together, but the written ingredient list does not include them.)
• Salt (Added after the meat is fully cooked; amount not specified.)
• Mint (One handful; used in the pot and/or as a garnish.)
• Coriander (One handful; used in the pot and/or as a garnish.)
• Green chili (Optional, if a spicy haleem is desired; amount not specified.)
• Additional fried vegetables (The transcript mentions decorating with fried vegetables, but does not specify which vegetables or an amount.)

Steps

1. 1

   Soak the crushed wheat, whole wheat, chickpeas, yellow lentils, red lentils, white lentils, and rice. The source does not specify the soaking duration.

2. 2

   Heat a little cooking oil in a pressure cooker. Add a large onion and sauté it; the transcript also describes adding three tablespoons of ginger-garlic paste at this stage.

3. 3

   Add the 2 kg of lamb, beef, or chicken and the complete packet of haleem spice mix. Stir so the meat is coated with the aromatics and spices.

4. 4

   Add the soaked grains, lentils, chickpeas, and rice to the pressure cooker.

5. 5

   Pour in 2 liters of water and stir briefly.

6. 6

   Close the pressure cooker and cook for 2 hours, as stated in the transcript, until the meat is very tender and the grains and lentils have softened. The source does not specify the pressure setting or heat level.

7. 7

   While the haleem cooks, slice two onions. Fry them in plenty of cooking oil until golden and crisp, then set them aside for garnish.

8. 8

   When the meat is fully cooked, season with salt. Add the mint, coriander, and crispy fried onion; add green chili at this point if desired.

9. 9

   Add the ghee. Keep the pot over low heat and blend or stir vigorously for 15 minutes, breaking down the meat and combining everything until the haleem is smooth.

10. 10

    Serve garnished with additional fried onion and, as mentioned in the transcript, some fried vegetables.

Notes

The written description does not specify a soaking time, pressure-cooker pressure setting, or exact amount of cooking oil and salt. The transcript adds ginger-garlic paste, a two-hour pressure-cooker cooking time, ghee during finishing, and fried-vegetable garnish. Because the source permits lamb, beef, or chicken, nutrition varies substantially depending on the meat chosen.

Nutrition per serving

• main
• South Asian
• Pakistani
• one-pot
• pressure-cooked
• high-protein
• halal-compatible
• meat-based