Haleem | হালিম | هليم
- Daniel
- 2 days ago
- 4 min read
Updated: 20 hours 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:
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Please visit my "Paratha", "Naan", or "Chapati" page for the recipe.
Prepare the grains.
Soak wheat and barley with water for 24 hours. Use just enough water to submerge.
Soak dal and rice with water overnight. Use just enough water to submerge.
The next day, prepare the stock base.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Transfer the lamb bones to a baking dish.
Season with salt and pepper.
Mix until well combined.
Wack into the oven and bake for 40 or until browned, flipping halfway thru'.
Transfer to the slow cooker.
Deglaze the baking dish with a splash of hot water.
Take your time to deglaze as this is liquid gold.
Transfer the deglazing liquid to the slow cooker.
Prepare the spice blend.
Toast the whole spices in a skillet over medium heat until aromatic.
Transfer to a spice grinder and blitz until powder forms.
Add in chili powder and turmeric.
Give it a shake or a few pulses until well combined.
Set it aside until ready to use.
Prepare the spice paste.
Blitz everything in a blender or with a hand blender until a smooth paste forms.
You can add a splash of water to get the blending going.
Prepare the haleem.
Rub the lamb with some mustard oil on both sides.
Season the lamb well with salt and pepper.
In a skillet over medium heat, add 2 TBSP of mustard oil.
Once the mustard oil is heated, sear the lamb until browned on both sides.
Transfer to the slow cooker.
In the same skillet, add 2 TBSP of mustard oil over medium heat.
Add in the spice paste, spice blend and garam masala.
Saute until well combined and comes together into a paste.
Deglaze with a splash of water and transfer everything to the slow cooker.
Add in the grains and their soaking liquid.
Give it a mix and add in 1L of water, along with the bay leaves.
Cover and cook on high for 8 hrs or 1.5 hrs with a pressure cooker until the lamb is soft and tender. The grains should be soft as well.
Transfer everything to a heavy pot and turn the heat up to medium high.
Bring it up to a simmer and turn the heat down to low.
Cover and cook until reduced and thickened to your desired consistency.
Stir occasionally to prevent burning.
Remove from the heat and set it aside to cool down.
While the stew is cooling down, prepare the garnishes.
Toss the onion with cornstarch until well coated.
Heat up about 2" of oil in a skillet over medium heat.
When a chopstick is inserted into the oil, the bubbles should be bubbling.
Add in the coated red onion and shallow fry until golden brown.
Transfer to a plate lined with kitchen paper to drain off excess oil.
Once the stew is cooled enuff to handle, shred the lamb and discard all the bones, including the bay leaves.
Bring the stew back to a slow simmer.
Add in the green chilies and some of that fried onion.
Taste and adjust for seasonings with salt, jaggery and garam masala.
The stew should thicken further.
Transfer to serving bowls.
Garnish with the fried onion, julienned ginger and coriander.
Serve immediately with paratha, naan or chapati.
Nourishing...
1 serving is not enuff...
Recipe Video:
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