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Pakistani · Dinner

Haleem

A celebratory Pakistani stew of beef, wheat, barley, rice, and four dals worked into a savory, elastic lace and brightened with fried onion, ginger, chile, lemon, and mint.

About 12 hr 45 minTotal
About 4 hr 45 minActive
$$$Cost
AdvancedDifficulty
Makes 10 servings
Pakistani haleem with creamy grain-and-dal body visibly laced with long beef fibers, crisp onion, ginger, chile, herbs, lemon, and spiced oil.

Equipment

  • Use another 10- to 12-quart lidded stockpot with safe simmering headroom.

Ingredients

1× recipe · Makes 10 servings

  • 1/2 cup cracked wheat
  • 1/4 cup pearl barley
  • 1/4 cup basmati rice
  • 1/3 cup chana dal
  • 1/4 cup split urad dal
  • 1/4 cup red masoor dal
  • 1/4 cup yellow moong dal
  • 12 cups water, divided, plus more as needed
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon ajwain
  • 1/4 teaspoon nigella seeds
  • 1 small blade mace
  • 1/4 teaspoon grated nutmeg
  • 1/2 cup neutral oil, divided
  • 3 large yellow onions, thinly sliced, divided
  • 2 pounds beef chuck, cut in 2-inch cubes
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons Kashmiri chile powder
  • 1/2 teaspoon turmeric
  • 2 1/2 teaspoons kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 tablespoon garam masala
  • 1/2 cup ginger cut in matchsticks
  • 4 green chiles, sliced
  • 1 cup chopped cilantro
  • 1/2 cup chopped mint
  • 3 lemons, cut in wedges

Instructions

  1. Rinse wheat, barley, rice, and all dals, cover with water, and soak 8 hours. Drain, add 8 cups fresh water, and , 90 to 120 minutes; blend until smooth but still substantial.

  2. Toast coriander, cumin, peppercorns, ajwain, nigella, and mace; grind with nutmeg. Heat 6 tablespoons oil and fry two-thirds of the onions until deep gold, reserving half the fried onion for garnish.

  3. Add beef, ginger-garlic paste, ground spices, chile powder, turmeric, and salt and brown thoroughly. Add yogurt gradually and fry until integrated, then add 4 cups water, cover, and simmer until beef is shreddably tender and beyond 145°F, 90 to 120 minutes.

  4. Shred beef into long fibers in its gravy. Fold it into the grain-dal purée with garam masala and cook over low heat 30 to 45 minutes, stirring and beating frequently, until meat strands and grain form a cohesive laced texture; loosen only with boiling water.

  5. Fry remaining onion in remaining oil until crisp and spoon both over the haleem. Serve with reserved fried onion, ginger, green chile, cilantro, mint, and lemon so each bowl can be sharpened to taste.

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