Thick, hearty and slow-cooked, haleem is one of Pakistan’s most loved comfort foods. This haleem recipe brings together wheat, barley, lentils and tender beef into a rich, almost creamy dish. Then it’s finished with crispy fried onions, ginger, mint and a squeeze of lemon.
Haleem takes time, but most of it is hands-off. So, whether you’re cooking for Ramadan, a winter weekend or a family gathering, this guide walks you through every step.
To make haleem, soak wheat, barley and lentils overnight, then boil them until very soft. Separately, cook the beef with onions and spices until it shreds easily. Next, combine and mash everything together (ghotna) on low heat for 30–45 minutes. Finally, top with fried onions, ginger, green chillies, mint, coriander and lemon.
Haleem at a Glance
| Detail | Info |
|---|---|
| Cuisine | Pakistani / South Asian |
| Main ingredients | Broken wheat, barley, lentils, beef |
| Soaking time | Overnight (8–10 hours) |
| Prep time | 30 minutes |
| Cook time | About 4–5 hours stovetop, or 2–2.5 hours with a pressure cooker |
| Serves | 8 |
| Texture | Thick, smooth and stringy |
Times are approximate. They depend on your grains, meat and pot, so please check doneness as you go.
Ingredients for Haleem
Grains and Lentils
Soak these together overnight
- 1 cup (about 180 g) broken wheat (dalia)
- ¼ cup (about 50 g) pearl barley (jau)
- ¼ cup (50 g) chana daal (split chickpeas)
- 2 tbsp masoor daal (red lentils)
- 2 tbsp moong daal (yellow lentils)
- 2 tbsp mash daal (urad / white lentils)
- 2 tbsp rice (optional, for extra smoothness)
For boiling the grains
- 2–2.5 litres (8–10 cups) water
- 1 tsp turmeric
- 1 tsp salt
Meat Masala
For the beef
- 750 g (about 1.6 lb) boneless beef, cut into chunks (or bone-in for extra flavour)
- ½ cup (120 ml) oil or ghee
- 2 medium onions, thinly sliced
- 2 tbsp ginger-garlic paste
- 1½ tsp salt (or to taste)
- 2 tsp red chilli powder (adjust to taste)
- 1 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tbsp ready-made haleem masala (optional)
- 3–4 cups (about 750 ml–1 litre) water
Baghar (Tempering) and Garnish
For the baghar
- ¼ cup (60 ml) ghee or oil
- 1 large onion, thinly sliced, for frying until crispy
Toppings
- Fresh ginger, cut into thin strips
- Green chillies, finely chopped
- Fresh mint and coriander, chopped
- Lemon wedges
- Chaat masala (a sprinkle)
- A pinch of garam masala
How to Make Haleem (Step by Step)
⚠️ Reminder: Quantities and times below are a general guide from common sources. Please recheck before cooking, and adjust to your taste and Requiremnet
Step 1: Soak the Grains
First, wash the wheat, barley, lentils and rice two or three times. Then soak them together in plenty of water overnight, for about 8–10 hours. Soaking softens the grains and shortens cooking time.
Step 2: Boil the Grains
Next, drain the soaked grains and add them to a large pot with 2–2.5 litres of water, turmeric and salt. Bring to a boil, then lower the heat. Simmer for 1.5–2 hours, stirring now and then, until everything is very soft and breaks easily when pressed. Add hot water if it gets too thick.
Tip: A pressure cooker can cut this to about 30–40 minutes. However, follow your cooker’s instructions and never overfill it, because lentils foam.
Step 3: Cook the Meat
Meanwhile, heat the oil in another heavy pot. Fry the sliced onions until golden. Then add the beef and ginger-garlic paste and fry for 5–7 minutes.
Now add the salt, red chilli, turmeric, coriander, cumin and haleem masala (if using). Stir for 2 minutes. Then add 3–4 cups of water, cover and cook on low heat for 1.5–2 hours, until the beef is very tender. Alternatively, pressure-cook for about 30–40 minutes.
Step 4: Shred the Meat
Once the beef is soft, take out the pieces and shred them with two forks. Keep the meat masala in the pot, because it adds a lot of flavour.
Step 5: Blend the Grains
For a smoother haleem, lightly blend the boiled grains with a hand blender. Don’t over-blend, though. Haleem should keep some texture.
Step 6: Combine and Mash (Ghotna)
Add the grains to the meat masala pot, then return the shredded beef. Stir well. Now cook on low heat for 30–45 minutes, mashing and stirring often with a wooden masher or spoon. This step is called ghotna. As a result, the meat and grains blend into the classic stringy texture.
Add hot water if the haleem gets too thick. Taste and adjust the salt and chilli.
Step 7: Make the Baghar
In a small pan, heat the ghee and fry the sliced onion until deep golden and crispy. Pour about half the hot ghee and onions over the haleem. Keep the rest for garnish.
Step 8: Garnish and Serve
Finally, ladle the haleem into bowls. Top with fried onions, ginger, green chillies, mint, coriander, chaat masala and a squeeze of lemon. Serve hot with naan.
Pressure Cooker Method
Short on time? Then a pressure cooker can help.
Quick method
- Pressure-cook the soaked grains with water and turmeric for about 30–40 minutes.
- Pressure-cook the meat masala separately for about 30–40 minutes.
- Combine, shred and mash on low heat for 20–30 minutes.
Safety: Always follow your pressure cooker’s manual, release pressure safely and don’t overfill it with lentils.
Tips for Perfect Haleem
- Don’t skip soaking. It saves time and gives a smoother texture.
- Use beef with some fat for richer flavour.
- Cook low and slow. Rushing makes haleem grainy.
- Mash patiently. Good ghotna creates the stringy texture.
- Keep hot water nearby to adjust thickness.
- Make extra. Haleem freezes well for 1–2 months when cooled and stored properly.
- Reheat gently with a splash of water, stirring often.
Haleem Variations
Popular versions
- Chicken haleem: quicker to cook. Use boneless chicken and reduce the meat cooking time.
- Mutton haleem: rich and traditional.
- Daleem: a Pakistani name for a spicier, meatier haleem.
- Hyderabadi haleem: smoother and more buttery, often with less lentil.
- Vegetarian haleem: made with lentils and grains only, with no meat.
What to Serve with Haleem
| Side | Why it works |
|---|---|
| Naan or kulcha | Perfect for scooping |
| Lemon wedges | Cut through the richness |
| Fried onions | Add sweetness and crunch |
| Chaat masala | Adds a tangy finish |
| Raita | A cool contrast to the spice |
Haleem vs Nihari
| Dish | Main ingredients | Texture |
|---|---|---|
| Haleem | Meat, wheat, barley, lentils | Thick, porridge-like, stringy |
| Nihari | Beef shank, spices, flour | Tender meat in a silky gravy |
Love slow-cooked dishes? Then try our beef nihari recipe or our chicken karahi recipe.
Haleem in Ramadan and Winter
Haleem is especially popular during Ramadan iftar and on cold winter evenings. It’s filling, warming and easy to share. In addition, many families cook large pots to share with neighbours.
Don’t Want to Cook? Order Haleem in Peshawar
Haleem takes hours to make. Fortunately, in Peshawar you can order it instead. Zarrasha delivers food across the city, including from Haleem Ghar Peshawar, with branches in Saddar, GT Road and Warsak Road.
You can also browse all food delivery in Peshawar or explore the famous food of Peshawar.
Order on the Zarrasha app: Download from Google Play
WhatsApp: +92 334 0724724
⚠️ Final reminder: This recipe is based on common methods shared online. Please recheck the ingredients, quantities and timings before cooking, and adjust them to your taste and equipment.
Frequently Asked Questions
What is haleem made of?
Haleem is usually made with broken wheat, barley, lentils and meat (beef, mutton or chicken), slow-cooked with spices.
How long does haleem take to cook?
Roughly 4–5 hours on the stovetop after overnight soaking, or 2–2.5 hours with a pressure cooker. Times vary, so check doneness as you go.
Do I need to soak the grains for haleem?
Soaking overnight is strongly recommended. It softens the grains and shortens the cooking time.
What is ghotna in haleem?
Ghotna is the slow mashing and stirring of meat and grains together. It gives haleem its smooth, stringy texture.
Can I make haleem with chicken?
Yes. Chicken haleem is quicker and lighter. Cook the chicken for less time than beef.
Can I freeze haleem?
Yes. Cool it completely, store it in airtight containers and freeze for 1–2 months. Reheat gently with a little water.
Where can I order haleem in Peshawar?
Zarrasha delivers haleem and other dishes across Peshawar, including from Haleem Ghar.
