Recipe: Shahi Haleem


  • 1 kg boneless pieces of Lamb
  • 3 cups cracked wheat
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 cup mixed lentils (urad daal,chana daal)
  • 1 tbsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 cup Yogurt
  • 1/2 tsp garam masala powder
  • 1 tbsp ground cumin
  • 1/4 tsp ground cardamom
  • 4 cloves, ground
  • 1/4 tsp ground cinnamon
  • 1/2 tsp black pepper corns
  • Whole spices  1 inch cinnamon stick, 2-3 cloves,2-3 cardamom
  • 4 green chilies, chopped
  • 1/2 cup Ghee
  • 1/2 cup oil
  • salt to taste

For Garnishing:

  • 4 tbsp fresh coriander leaves, chopped
  • 4 tbsp fresh mint leaves, chopped
  • 3 green chilies, thinly sliced
  • 1 cup golden and crisp fried onions
  • 1/2 cup Cashew nuts

How to make Haleem:

  • First wash and soak the cracked wheat for at least 1/2 hour.
  • Then wash and clean the lamb thoroughly,trimming off any excess fat.
  • Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp turmeric powder.
  • Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.
  • After it cools down…shred and keep aside.
  • Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups of water until its cooked completely and the water is almost absorbed by the wheat.
  • Put this wheat in a blender and pulse for a few seconds.
  • Remove and keep aside.
  • Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
  • Add the Yoghurt and saute for another 10- 15 min or until a little oil starts to float on top.
  • Add 3 cups of water and bring it to a boil.
  • Add the cooked Wheat and mix well…adding a little bit of Ghee at a time.
  • Do Check the salt and add if needed.
  • Let it simmer for at least 1/2 hour…keep stirring in between.
  • Then take into a serving bowl.
  • Garnished with fried onions, cashew nuts and fresh Coriander and mint leaves.
  • Haleem is ready to serve.
  • Serve hot with naan!
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