Haleem (Pakistani haleem)
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Haleem (Pakistani haleem)

By Sumayya Usmani

Enjoy this hearty beef, lentil and oat porridge originating from Pakistan. It’s slow-cooked, then served with naan and lots of spicy, tangy toppings

  • Prep:30 mins
    Cook:3 hrs
    plus overnight soaking
  • Easy

Nutrition per serving

  • kcal 261
  • fat 10g
  • saturates 4g
  • carbs 18g
  • sugars 0g
  • fibre 2g
  • protein 23g
  • salt 0.1g

Ingredients

  • 30g moong daal
  • 30g urid daal
  • 60g chana daal
  • 25g pearl barley
  • 500g braising steak , chuck, shank or sirloin, cut into chunks
  • 2 whole star anise
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds , toasted
  • 2 bay leaves
  • 2 tsp finely grated ginger
  • 3 garlic cloves , crushed
  • 1 red onion , peeled and cut into quarters
  • 1 tsp ground turmeric
  • 1 tsp chilli flakes
  • 10g rolled porridge oats
  • 2 lemons , cut into wedges, to serve
  • ¼ tsp nigella seeds
  • ½ tsp black peppercorns
  • 1 whole star anise
  • 1 small mace blade
  • 1 small piece whole nutmeg
  • 1 tbsp ghee
  • 1 red onion , thinly sliced
  • 1 garlic clove , thinly sliced
  • large handful of coriander leaves and stems, finely chopped
  • small handful of mint sprigs , leaves only, finely chopped
  • 2.5cm ginger , cut into fine strips
  • 1 tbsp chaat masala
  • 3 green chillies , deseeded and finely chopped

Method

  1. Soak all the daal and the pearl barley together in a bowl of water overnight. The next day, drain and put into a heavy-based saucepan, along with the beef, star anise, cardamom, cinnamon, coriander, cumin, bay leaves, ginger, garlic and the quartered onion. Pour in around 1 litre of water, and ensure everything is covered, adding a splash more if needed. Bring to the boil and use a spoon to remove any scum that forms on the surface.

  2. Reduce the heat, partially cover and cook for 2 hrs 30 mins – 2 hrs 45 mins or until all the lentils and the barley are soft and the meat can be mashed with the back of a spoon. During this time, check the water level frequently, making sure it is saucy, and give it a good stir every so often to make sure nothing sticks to the base of the pan.

  3. Meanwhile, tip all the spice for the haleem masala into a spice grinder and blitz until fine. Or use a pestle and mortar.

  4. When the haleem is ready, it should resemble a thick porridge and the meat should easily break up into shreds when pressed. Add the haleem masala, turmeric, chilli flakes and oats and cook for another 10 mins. Remove the pan from the heat and give it a vigorous stir with a wooden spoon, to break up the meat, then season to taste. Cover and set aside.

  5. For the tempering, heat the ghee in a small frying pan over medium heat. When it is hot, add the sliced onion and garlic and cook, stirring often, for 8 mins, or until brown. Pour this over the haleem, cover with the lid again and let it sit for a minute or so.

  6. To serve, spoon into a serving dish, sprinkle some of the garnishes over the haleem, then place the rest in small bowls and serve alongside, for people to help themselves. Serve with lemon wedges for squeezing over.

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