Recipe by

Parveen Taj


A delicious Pakistani dish made with meat and cereal


Wheat granules  200 gms

Red gram (Masoor  dal)        50 gms

Black gram (Urad dal)           50 gms

Green gram (Moong dal)       50 gms

                         Soak the four ingredients in water for whole night.

Rice 200 gms (soaked in water for 2 hours)

                         Cook rice separately until it gets very soft.

Meat  boneless 1 kg

Oil    100 gms

Red chilli powder   2 tsp

Ginger  paste  2 tsp

Garlic  paste   2 tsp

Curd            ½  litre

Water         3 litres

Salt to taste

Garam masala powder  2 tsp   (ground mixture of clove, cardamom and cinnamon)

Onions 4   (fried)

Ghee   100 gms    (clarified butter)

Mint small bunch (chopped)

Coriander leaves   (chopped)

Green chilies 5 (chopped)

Ginger   3 inch (grated)



Heat oil in a big heavy bottom vessel.

Add ginger paste, garlic paste and meat.  Cook for 10 minutes and keep stirring.

Add wheat, red gram, black gram, green gram, red chili powder,  salt, curd and  water.

Cook together on a low flame until the  meat gets tender.

Add boiled rice and cook until the water gets evaporated.


Heat ghee (clarified butter) in a fry pan.

Add chopped onions and fry until they get golden brown.

Add garam masala and mint. Fry for  30 seconds.

Pour the mixture on the haleem.

Serve haleem with chopped coriander leaves,  chopped green chilies and grated ginger.





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