Imported from Instagram

Quick Beef Haleem

Name: Quick Beef Haleem
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1 lb beef boti (Cut into pieces about 3–4 inches long and 2 inches thick; use long-grained meat. A few pieces of beef shank may be mixed in for best results. Do not use blade meat.); 0.25 cup lal masoor daal (red lentils) (Washed); 0.25 cup moong daal (mung lentils) (Washed); 0.25 cup chana daal (split chickpeas) (Washed); 1 cup haleem wheat (Washed; if not using a pressure cooker, soak overnight with the lentils); salt (To taste); 1 tbsp cumin powder; 1 tbsp coriander powder; 1 tbsp garam masala; 1 tbsp red chili powder (For the haleem); 1 tsp haldi (turmeric); 1 tsp ginger-garlic paste; 5 cup water (Use at least 4–6 cups); 0.25 cup oil (For the tarka); 1 onion (Thinly sliced; for the tarka); 0.5 tsp red chili powder (Optional; for the tarka)

Recipe by 𝗦𝗮𝗶𝗿𝗮 𝗞𝗶𝗱𝘄𝗮𝗶 @one.pot.kitchen · Instagram

Imported by Maira Malik on SeeMeCook

A hearty South Asian porridge-like dish made with beef, lentils, and whole wheat. Pressure cooking creates tender meat and soft grains, which are blended into haleem’s characteristic smooth, textured consistency and finished with onion tarka.

6 servings50 minSouth Asian

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Ingredients

1 lb beef boti (Cut into pieces about 3–4 inches long and 2 inches thick; use long-grained meat. A few pieces of beef shank may be mixed in for best results. Do not use blade meat.)
0.25 cup lal masoor daal (red lentils) (Washed)
0.25 cup moong daal (mung lentils) (Washed)
0.25 cup chana daal (split chickpeas) (Washed)
1 cup haleem wheat (Washed; if not using a pressure cooker, soak overnight with the lentils)
salt (To taste)
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp garam masala
1 tbsp red chili powder (For the haleem)
1 tsp haldi (turmeric)
1 tsp ginger-garlic paste
5 cup water (Use at least 4–6 cups)
0.25 cup oil (For the tarka)
1 onion (Thinly sliced; for the tarka)
0.5 tsp red chili powder (Optional; for the tarka)

Steps

1
Wash the red lentils, mung lentils, split chickpeas, and haleem wheat. If you are not using a pressure cooker, soak the lentils and wheat overnight before cooking.
2
Place the beef in a pressure cooker with the ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, turmeric, and salt. Fry the meat with the paste and spices for 4–5 minutes. Add a little water if the masala begins to stick.
3
Add the washed lentils and whole wheat to the beef and spice mixture. Fry for another 2 minutes, stirring so the grains are coated with the masala.
4
Add 4–6 cups of water and bring the mixture to a boil.
5
Seal the pressure cooker and pressure-cook for 25–30 minutes, or until the beef is very tender and the grains are mushy. Without a pressure cooker, cook for approximately 6–8 hours instead.
6
When the meat and grains are fully cooked, use an immersion blender to beat the haleem until it is smooth and cohesive.
7
Make the tarka by heating the oil and frying the thinly sliced onion until browned. Add the optional 1/2 teaspoon red chili powder as specified.
8
Finish the haleem with the tarka, garnish, and serve.

Notes

The author emphasizes using long-grained cuts of beef and specifically advises against blade meat. The post mentions that garnish is used but does not specify which garnish. The stated pressure-cooker time is 25–30 minutes; the non-pressure-cooker alternative takes 6–8 hours.