Haleem by Madiha Salam

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Haleem is a Pakistani stew made of wheat, barley, meat, lentils and spices. Here's a traditional family recipe contributed by Madiha Salam.
  • PREP TIME: 30 minutes
  • COOK TIME: 10 hours
  • SERVINGS: 10 people persons
Haleem by Madiha Salam


  • Barley – 1/8 kg
  • Wheat (whole) – 1/8 kg
  • Gram lentil – 1/8 kg
  • Rice – 1/8 kg
  • Moong daal – 1/16 kg
  • Meat – ½ kilo
  • Salt – to taste
  • Turmeric powder – 1 tsp
  • Garlic and ginger paste – 1 tbsp each
  • Onion – 1
  • Coriander powder – 1 tbsp
  • For Garnishing: Coriander leaves, Chat masala, Green chilies, Lemons and Fried Onions.


  • 1. Soak the barley and wheat overnight.
  • 2. Soak the lentils and rice for 1 hour.
  • 3. Boil the barley and wheat. When half done add the lentils and rice and boil until the grains are tender.
  • 4. With a hand grinder, immersion or blender or traditional ghoota, grind them well.
  • 5. While the haleem is cooking, fry onions with oil in another pot.
  • 6. Add all the spices and meat
  • 7. Cook well until oil separates and the meat is tender enough to shred. Once the meat is tender use a wooden spoon to shred it in the pot itself.
  • 8. Add the shredded meat to the wheat, barley and lentils mixture
  • 9. Use the grinder or ghoota to keep mixing and incorporate the barley with the meat.
  • 10. Once the haleem is ready, put a baghaar of fried onions on the end.
  • 11. Serve hot and garnish them with coriander leaves, green chillis, lemons.


This haleem can be made with beef or chicken both. If you are making with beef, it will take longer to cook versus chicken. The traditional method of making haleem is using a ghoota to break-down the meat so you get the raisha. Nowadays you can use a immersion blender to cut down this process.
Madiha Salam
Madiha Salam For more recipes from the author, click here The author is an Architect by profession and teaches at a private university in Karachi as a lecturer. She loves to cook and create new recipes in her free time. She tweets as @madihasalam
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