Pakistani Haleem Recipe – How to Make Haleem (حلیم)

Make a delicious haleem that will become a family favorite if you get all the ingredients and equipment ready before starting to make it. I make authentic haleem recipes in the Pakistanis style, which people love to eat. It’s a tasty version of the local favorite called haalu, taken from the local vendor who cooks them up and has a huge queue waiting at his shop. Authentic Pakistani haleem recipe to make at home. If you are looking for how to make haleem (حلیم), this is a traditional style step to follow.

Pakistani haleem recipe

Haleem is basically a combination of meat, lentils, wheat, and barley cooked with spices that make a delicious combination to eat. It’s the best recipe that you can eat with a spoon and/or naan. This is a classic dish in the Middle East, Central Asia, and the Indian subcontinent. The combination of Haleem’s food is always something new and different. It’s never the same and it’s always amazing.

A lot of people get confused with Haleem and Khichda as they both seem similar in appearance. Haleem is smoother in texture, while Khichda is coarser and isn’t mashed, so it doesn’t get mashed like haleem. This Haleem can be stored in the refrigerator for 3 to 4 days in a container. This dish is the “Haleem” that I remember from my childhood. My mom would make this for special occasions, and one of dad’s favorite dishes. My Mother makes this delicious Pakistani Haleem Recipe. Everybody loves it, and it is distributed to everyone in the family.



  • 500 gms beef/mutton – 500 gms
  • Ginger Garlic Paste – 4 Tsp
  • Salt – To Taste
  • Red Chili Powder – 2 Tsp
  • Coriander Powder – 2 Tsp
  • Turmeric Powder – 2 Tsp
  • Garam Masala Powder – 2 Tsp
  • Yogurt – 1 Cup
  • Chana Daal – 1 Cup
  • Masoor Dal – ½ Cup
  • Moong Daal – ½ Cup
  • Maash Daal – 2 Tbsp
  • Rice – 300 gms
  • Wheat (Gandum) – 1 Cup
  • Barley (Jau) – ½ Cup
  • Oil – 3 Tbsp
  • Onion Slices – 1 medium size
  • Garnish with brown onion, fresh coriander, green chilies and julienne ginger.


  • Prepare Lentils (Daal)
  • Wash all daal(lentils) and soaked overnight (Max. 8 hours).
  • Again wash the soaked daal and drain the water.
  • Place the daal in the pan with 4 cups of water.
  • Also add Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), and Garam Masala Powder (1 Tsp).
  • Give it a good stir to mix all the ingredients.
  • Cover the pan with a cap and cook for about 1 hour on low/medium heat.

Prepare Rice, Wheat & Barley

  • In a separate pan, cook rice, wheat, and barley on medium-high heat until it gets tender.
  • ZAdd salt during the boil to maintain taste.

Prepare Meat

  • Now in another pan, put oil in the pan and heat it up for 2 minutes.
  • Add ginger-garlic paste and saute for a few seconds on medium heat.
  • Add meat and stir on high heat.
  • Also, add spices. Salt (To taste), Red chili powder (1 Tsp), Turmeric Powder (1 Tsp), Coriander powder (1 Tsp), and Garam Masala Powder (1 Tsp).
  • Also, add yogurt (1 cup) and mix well all the ingredients.
  • Cook the curry on high heat until oil comes to the surface.
  • Now add two cups of water and sprinkle 1 teaspoon of Garam Masala.
  • Cover and cook for about 40 to 50 minutes until the meat is tender.


  • Now assemble all the ingredients together.
  • Beat and mix well to combine all the ingredients of Haleem. (This step is known as Ghonta).
  • You can use a hand blender to mix ingredients for this recipe. Coarsely blend.
  • Now make a tadka of golden brown onion.
  • In hot oil (1.5 Tbsp), add onion slices (1 medium-sized onion) and cook until it gets brown in color.
  • Pour the tadka in Haleem.
  • Cover for ½ an hour on very low heat to mix up all the ingredients together.
  • Serve with brown onion, green chilies, fresh coriander, and julienne ginger.

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Pakistani haleem recipe

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