WHAT IS HALEEM?
Pakistani Thick Beef Haleem (Instant Pot & Stovetop) is a thick Pakistani stew. It’s traditionally made with beef but some people substitute it by using chicken or mutton. The dish is a delicate marriage between beef, grains and lentils. You mix the two together, along with Haleem Masala, and voila! We get Haleem. The dish isn’t runny; rather, it boasts a lusciously thick consistency. Haleem possesses a distinctive texture and taste, like Beef Nihari, Goat Paya Curry, and Karahi Gosht.
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WHAT DOES IT TASTE LIKE AND WHAT’S ITS TEXTURE?
Haleem taste heavenly, imagine strands of tender beef mixed together with lentils and spices. Haleem wheat and barley helps thicken its texture in a rich flavored stew. Homemade Haleem Masala enhances the taste.
BENEFITS OF HALEEM?
Nourishing Filling Packed with Protein With the help of Chaat Masala and fresh lemon juice for garnish, it becomes tangy as well.
WHICH LENTILS TO USE IN HALEEM?
Chana Dal Toor Dal Moong Dal Masoor Dal Urad Dal
WHAT IS A LENTILS MIX IN THIS RECIPE?
Barley Haleem Wheat Rice Lentils
HOW TO PROPERLY GARNISH HALEEM?
Sprinkle some Chaat masala. Fried onion mixture. Sprinkle some cilantro, ginger, and green peppers. Fresh Lemon juice.
TWO DIFFERENT TYPES OF GRAINS IN HALEEM
Barley and Haleem wheat - They add thickness and texture to produce a unique taste. No other Pakistani dish’s ingredients include grains as a vital component.
WHICH CUT OF BEEF IS PERFECT FOR HALEEM?
Beef thigh, shank or part of choice (boneless) with long strands of beef is a perfect meat to use for Haleem. Beef chunks should be about 1.5-2 inches long.
INGREDIENTS
Grains- They produce the thickness and texture of haleem. Whole Spices- Even though Haleem masala has all the whole spices, you would add some whole spices separately to enhance the taste of the Haleem. Whole spices release essential oils when sautéed, which add aroma. Haleem masala- Can be easily substituted with store-bought masala, though the homemade haleem masala is incomparable. Lentils and Rice - The rice type can be basmati, Sela or broken rice. Check the recipe card for the quantity of lentils you need for this recipe!
HOW TO MAKE HALEEM IN INSTANT POT?
HOW TO MAKE HALEEM ON THE STOVETOP?
TIPS
Boil both beef and lentils mix separately, because both take different times to cook. If we add lentils with beef mixture and pressure it all together, that would ruin the consistency because the lentils’ mixture will be overcooked. Pressure beef up to a point that it shreds really easily. Never add tomatoes or tomato paste to this recipe as that will ruin the authenticity of this recipe. Never blend the meat in the blender.
HOW TO STORE HALEEM AND HOW LONG IT LAST IN THE FREEZER AND REFRIGERATOR?
Never leave it outside overnight on room temperate; always place the Haleem in an air-tight container, and store it in the refrigerator or freezer. It will last 2-3 days in a refrigerator. But if placed in a freezer, it can last 1-2 months.