Beef Haleem Recipe | High-Protein Authentic Pakistani Haleem Made Easy

Beef Haleem – High-Protein Comfort in a Bowl!
Learn how to make authentic Pakistani Beef Haleem that’s not just flavorful and slow-cooked to perfection—but also packed with protein! Perfect for health-conscious families, fitness lovers, or anyone craving nutritious comfort food.

🔹 Why This Haleem Is Special
• High-protein meal: Tender beef provides a protein boost for muscles and satiety
• Melt-in-your-mouth, slow-cooked beef with resha (strands)
• Smooth, creamy, and wholesome base with grains and dals
• Step-by-step, beginner-friendly instructions

Ingredients to Soak Overnight
• Gaihoon / Whole wheat dalia: 250 g
• Barley / Jaw ka dalia: 125 g
• Chana dal: 100 g
• Masoor dal: 50 g
• Mash dal: 75 g
• Moong dal: 50 g
• Rice: 75 g

Baking Soda for Soaking:
• Wheat dalia: 1 tsp
• Barley dalia: 1 tsp
• Chana dal + Masoor dal + Mash dal + Moong dal + Rice (combined): 1 tsp

Ingredients to Cook Dalia, Dal & Rice:
• Salt: a thick pinch in each pot
• Turmeric: ½ tsp in each pot
• Baking soda: 1 tsp in each pot
• Oil: as required

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Beef Qorma
• Beef: 1 kg, cut into long chunky pieces (approx. 5 inches; raan ka gosht preferred)
• Onions: 4 medium, thinly sliced
• Ginger-garlic paste: 4 tbsp
• Yogurt: 200 ml
• Coriander powder: 5 tbsp
• Red chilli powder: to taste
• Turmeric powder: as needed for color (generous amount)
• Salt: to taste
• Shan Qorma Masala: to taste
• Oil or ghee: 2 cups
• Water: as required

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Method

Step 1: Washing, Soaking & Rewashing (Critical Step)
1. Wash all grains, dals, and rice thoroughly until water runs clear.
2. Soak overnight (12 hours) with:
• Wheat dalia + 1 tsp soda
• Barley dalia + 1 tsp soda
• Chana, Masoor, Mash, Moong dal & rice together + 1 tsp soda
3. Drain soaking water completely the next day.
4. Wash each batch 3–5 times until water runs crystal clear. (This step is essential because soda was used.)

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Step 2: Cooking the Grains & Dals

A. Wheat Dalia + Barley Dalia
• Oil the pot, add salt, turmeric, and baking soda.
• Add plenty of fresh water.
• Cook until extremely soft (approx. 1 hour).
• Let it cool for at least 20 minutes before blending.
• Blend until completely smooth.

B. Chana, Masoor, Mash, Moong Dal & Rice
• Oil a fresh pot and cook all dals and rice until very soft and mushy (approx. 45 minutes).
• Blend well and combine with the dalia mixture to form a smooth, uniform haleem base.
• Add hot water if needed for blending.

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Step 3: Qorma Preparation
1. Heat oil or ghee in a pot on Sauté mode.
2. Add onions and sauté until soft and lightly golden.
3. Add ginger-garlic paste; sauté for 1 minute.
4. Add beef pieces along with coriander powder, turmeric powder, red chilli powder, salt, and Shan Qorma masala.
⚠️ Do not fully adjust salt and chili yet as Shan masala adds both.
5. Cook until beef changes color and masala coats evenly.
6. Add yogurt and cook well.
7. Add water as required and cook until beef is extremely tender (approx. 1 hour 30 minutes).

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Step 4: Shredding & Blending the Meat
1. Remove cooked beef along with some gravy to prevent clumping.
2. Mash lightly with a fork.
3. Use a hand blender to separate the meat into fine strands.
4. If onion pieces remain in the gravy, blend until smooth.

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Step 5: Final Cooking & Combining
1. Add the blended gravy and shredded beef to the haleem base.
2. Adjust qorma masala first for taste, then adjust salt, turmeric (for color), and chili as needed.
3. Sprinkle garam masala. If too thick, add a glass of water.
4. Cook on low flame for at least 20 minutes, stirring continuously.
5. Keep mixing until smooth, cohesive, and you see the beautiful resha (strands) of haleem.

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Step 6: Final Tempering & Serving
1. Prepare desi ghee tadka with onions, frying until golden brown.
2. Pour the tadka over haleem and garnish with freshly chopped coriander, mint, julienned ginger, sliced green chili, and chaat masala.

Say Bismillah and enjoy with family and friends—serve with roti, kulcha, or on its own!



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