Beef Haleem

Beef Haleem
January 20, 2017 Syed Ariz Hussain

Beef Haleem

Prep Time Cooking Time Total Time
30 mins 90 mins 120 mins

Method :

Mix together daals mash, masoor, wheat, barley and channa with 3 liters of water.

Cook until soft, then grind to a paste in a blender. Heat the chicken stock. Add beef, daal paste and 1/2 liter of water.

Cook until the beef is tender and mash well. Combine garam masala, salt, and the red chili, turmeric, cumin seed, coriander, talhar chili, star anise pow­ders in a small amount of water to make a smooth paste.

Stir the paste into the haleem. Fry sliced onions until golden. Remove onions from oil and set aside.

Pour the hot oil from the onions over the haleem. Garnish with finely sliced ginger, chopped green chilies, fried onions and serve with lemon wedges.


Beef : 1 kg
Whole wheat : 250 gms
Barley : 250 gms
Daal maash : 75 gms
Daal masoor : 75 gms
Daal channa : 75 gms
Garam masala powder : 2 tbsp
Cumin seed powder : 2 tbsp
Chicken stock : 3 cups
Onion : 1, large, sliced
Ginger : 4 tbsp, sliced
Fresh coriander : 1 bunch, chopped
Green chilies : 8, chopped
Lemons : 4
Red chili powder : 2 tbsp
Turmeric powder : 1/2 tsp
Coriander powder : 2 tbsp
Star anise powder : 1 tbsp
Talhar chili powder : 3 tbsp
Salt : to taste
Eva Cooking Oil : 8 tbsp