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Haleem | হালিম | هليم

Updated: 5 days ago


Haleem is a centuries-old dish with deep roots in the Middle East and South Asia. Believed to have originated from an ancient Arabic dish called harisah, it traveled across Persia before reaching the Indian subcontinent during the Mughal era.



Over time, regional adaptations flourished, especially in Hyderabad, Lucknow, and parts of Bangladesh and Pakistan. Each version comes with its own unique blend of spices, grains, and techniques—but the heart of haleem remains the same: a slow-cooked, porridge-like stew that brings together meat, lentils, and grains into one nourishing bowl.



In Bangladesh and parts of East India, haleem has become especially popular during Ramadan. It’s rich, filling, and perfect for iftar after a day of fasting. The dish is known for its comforting texture—thick, smooth, and almost creamy—balanced with aromatic spices and the deep flavor of slow-cooked meat.


While traditional recipes call for long hours of stirring over the stove, modern kitchens often turn to slow cookers or pressure cookers for convenience without losing depth.



Whether you enjoy it as a celebratory meal or simply crave something warm and hearty, haleem is a dish that carries history in every bite. It’s not flashy, but it’s deeply satisfying.


Served with fried onions, fresh coriander, ginger, and a drizzle of ghee—it’s the kind of food that connects people, cultures, and generations.


Ingredients:

(Serve 4)

  • Grains:

  • Wheat, 75g

  • Barley, 25

  • Lentils, 25g

  • Rice, 5g

  • Stock Base:

  • Lamb Bones, 250g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Milk Powder, 1/2 TBSP

  • Spice Blend:

  • Cubeb, 1 TBSP Or 1/2 TBSP All Spice and 1/2 TBSP Black Pepper

  • Cumin Seeds, 1 TBSP

  • Coriander Seeds, 1 TBSP

  • Chili Powder, 1 TBSP Adjust To Preference

  • Turmeric, 1 TBSP

  • Spice Paste:

  • Red Onion Wedged, 1

  • Garlic Crushed, 3 Cloves

  • Ginger, 2"

  • Haleem:

  • Lamb Shoulder, 500g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Mustard Oil, 2 TBSP + 2 TBSP

  • Garam Masala Homemade, 1 TBSP

  • Bay Leaves, 2

  • Garnishes:

  • Red Onion Finely Sliced, 2

  • Cornstarch, 2 TBSP

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • Green Chilies Deseeded, 2 Adjust To Preference

  • Jaggery, Pinch

  • Ginger Julienned, For Garnishing

  • Coriander Coarsely Chopped, A Handful

  • Paratha Homemade / Naan Homemade / Chapati Homemade, For Serving

Equipment:

  • Cast Iron Skillet / Pan

  • Slow Cooker / Pressure Cooker

  • Heavy Pot

  • Spice Grinder

  • Blender / Hand Blender

Directions:

  1. Please visit my "How To Make Shahi Garam Masala" page for the recipe.

  2. Please visit my "Paratha", "Naan", or "Chapati" page for the recipe.

  3. Soak the Grains

  4. Soak wheat and barley in water for 24 hours (just enough to cover).

  5. Soak dal and rice overnight in water the same way.

  6. 2. Make the Stock Base

  7. Preheat oven to 200°C (400°F).

  8. Place lamb bones in a baking dish, season with salt and pepper, and toss to coat.

  9. Roast for 40 minutes, flipping halfway until browned.

  10. Transfer bones to a slow cooker. Deglaze the baking dish with hot water and add that liquid to the cooker.

  11. Make the Spice Blend

  12. Toast whole spices in a dry pan until fragrant.

  13. Grind into powder, then mix with chili powder and turmeric. Set aside.

  14. Make the Spice Paste

  15. Blend all paste ingredients until smooth (add a splash of water if needed).

  16. Cook the Lamb

  17. Rub lamb with mustard oil, season with salt and pepper.

  18. Sear both sides in a skillet with 2 tbsp mustard oil until browned. Transfer to slow cooker.

  19. Build the Base

  20. In the same skillet, heat 2 tbsp mustard oil.

  21. Sauté the spice paste, spice blend, and garam masala until it thickens.

  22. Deglaze with water and add to the slow cooker.

  23. Combine Everything

  24. Add soaked grains and their soaking water to the slow cooker.

  25. Pour in 1L water and add bay leaves.

  26. Cook on high for 8 hours (slow cooker) or 1.5 hours (pressure cooker) until lamb is tender and grains are soft.

  27. Thicken the Haleem

  28. Transfer everything to a heavy pot.

  29. Simmer uncovered over low heat, stirring occasionally, until thickened to your liking. Let cool slightly.

  30. Prepare Garnishes

  31. Toss red onion with cornstarch.

  32. Heat 2" oil in a pan. When hot (bubbles form around a chopstick), fry onions until golden.

  33. Drain on kitchen paper.

  34. Final Steps

  35. Shred the lamb and discard bones and bay leaves.

  36. Return the stew to a gentle simmer.

  37. Stir in green chilies and some fried onions.

  38. Season with salt, jaggery (or sugar), and more garam masala if needed.

  39. Serve

  40. Ladle into bowls. Garnish with fried onions, ginger, and coriander.

  41. Enjoy with paratha, naan, or chapati.


Nourishing...


1 serving is not enuff...

Recipe Video:



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