Beef Haleem (Slow‑Cooked Pakistani Wheat & Lentil Porridge)

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the cracked wheat and all dals in a fine mesh strainer until the water runs clear, then place them in a large bowl and cover with cold water to soak.

   Soak for at least 2 hours; longer softens the grains and shortens simmer time.

   120 min
2. 2

   While the grains soak, heat 1 tablespoon oil + 2 tablespoons ghee in a wide heavy-bottomed pot over medium heat and add the sliced onions; fry, stirring occasionally, until deeply golden and crisp.

   Remove about half the fried onions when very dark and transfer to a bowl for garnish; leave the rest in the pot to cook with the meat.

   25 min
3. 3

   Add the whole spices (bay leaf, cinnamon stick, cardamom, cloves) to the pot with the remaining onions and toast for 30 seconds until fragrant.

4. 4

   Add the beef pieces to the pot, raise heat to medium-high and brown on all sides for 6–8 minutes.

   8 min
5. 5

   Stir in the grated ginger and minced garlic and cook 2 minutes, then add turmeric, ground coriander, red chili powder and 1 tablespoon salt and stir to coat the meat.

   2 min
6. 6

   Drain the soaked grains and dals and add them to the pot along with 4 cups of water (add more later if needed); bring to a boil, then reduce heat to low, cover, and simmer gently until meat and grains are falling-apart soft, checking and stirring every 20–30 minutes.

   If using a pressure cooker, cook 45–60 minutes under pressure instead and then continue to mash to finish.

   180 min
7. 7

   Remove the meat pieces to a bowl, shred the meat off the bones with two forks and discard the bones.

8. 8

   Return the shredded meat to the pot and use an immersion blender or heavy potato masher to break down meat, grains and lentils to a thick, mostly smooth porridge (leave some texture if you prefer it chunkier).

   Work in batches if using a stand blender; do not overfill the blender jar.

   10 min
9. 9

   Stir in roasted cumin powder, garam masala, black pepper and check seasoning; simmer uncovered 10–15 minutes to thicken to a porridge consistency, adding small amounts of hot water if it becomes too thick.

   15 min
10. 10

    Make the tempering: heat remaining 3 tablespoons ghee in a small pan until hot, add cumin seeds and let them sizzle for a few seconds, then add slit green chilies and a pinch of red chili powder and turn off the heat.

    2 min
11. 11

    Pour the hot ghee tempering over the haleem and stir to combine, then fold in half the chopped cilantro and mint.

12. 12

    Adjust salt and consistency one last time, simmer 5 minutes to marry flavors, then transfer to a serving dish.

    5 min
13. 13

    Garnish each bowl with reserved fried onions, julienned ginger, chopped cilantro and mint, pistachios (if using), green chilies and lemon wedges and serve hot.