Haleem is a traditional Pakistani dish. It is a broth that contains meat, wheat grains and lentils. It is a great mix of fibre and protein and is usually served with naan bread or eaten on its own as a soup.

The heavy dish will warm you up immediately and is a perfect treat for winter time.haleem (1)


  • 1 ½ kilograms of Mutton
  • ½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour)
  • 1 cup of Gram Lentils (soaked and boiled)
  • 3 medium Onions (thinly sliced)
  • 1 tbsp. Garlic Paste (Pisa Lehsan)
  • 1 tbsp. Ginger Paste (Pisi Adrak)
  • 1 tsp. Garam Masala Powder
  • 2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
  • 1 ½ tbsp. Coriander Powder (Pisa Dhania)
  • 1 tsp. Turmeric Powder (Pisi Haldi)
  • Salt (to taste)
  • A pinch of Soda
  • 1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)

For Garnishing

  • 1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
  • 1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
  • Green Chilli (Hari Mirch) (finely chopped – to taste)
  • 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
  • 1 tsp. Garam Masala Powder
  • 2 medium size pieces of Ginger Root (Adrak)
  • 1 large Onion (thinly sliced)
  • 4 Lemons (Nimbu) (cut in quarters)
  • 2 cups Dalda Banaspati or any Clarified Butter (Ghee)



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