Shahi Haleem

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Traditionally Haleem used to be eaten with roti or on its own. Nowadays it’s a popular hi-tea item as well.
  • PREP TIME: 12 hours
  • COOK TIME: 6 hours
  • SERVINGS: 8 persons
Shahi Haleem


  • 1 kg Boneless Beef
  • 1 cup Oil
  • 2 Onion (sliced)
  • 4 tablespoon Ginger garlic
  • 2 tablespoon Chili Powder
  • 1 tablespoon Turmeric (haldi)
  • 2 tablespoon Salt
  • 2 tablespoon Coriander (dhaniya)
  • 1 cup Yogurt
  • 1 tablespoon garam masala
  • ½kg Wheat (gandum), (soaked)
  • 125 grams Barley (jow), (soaked)
  • 250 grams channa beans (daal)
  • 125 grams Masoor Beans (daal)
  • 125 grams Green Lentils (daal)
  • 125 grams White Lentils (daal)
  • 125 grams Moong Beans
  • To serve with:
  • Brown onion
  • Coriander (chopped)
  • Green Chilies (chopped)
  • Lemon Wedges
  • Chaat Masala
  • Mint


  • 1. Soak wheat, barley and all daal (lentil's) overnight. Boil with 12 cups water and half cup oil on low flame till soft and tender.
  • 2. Heat oil and add sliced onion. Fry till transparent.
  • 3. Add ginger garlic paste, boneless beef, and fry well.
  • 4. Add all the dry seasoning (chilli powder, haldi, salt, coriander and garam masala) along with yoghurt and fry well.
  • 5. Add six to eight cups water, cover and cook till meat is tender and oil comes on top and thick gravy left.
  • 6. Use a hand blender to pulse the haleem a few times so the boneless beef boti gets shredded.
  • 7. Blend all these coarsely, mix beef and daal and wheat mixture together well, and keep mashing with a big wooden spoon.
  • 8. Keep cooking for an hour while mashing with a large wooden spoon every few minutes. Add boiling water if it becomes too thick.
  • 9. Garnish with garam masala and serve with condiments (brown onions, coriander leaves, lemon, chaat masala and green chillies)


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