SPECIAL HALEEM RECIPE KARACHI STYLE

Karachi-Style Special Haleem Recipe

Haleem is a rich, savory dish that combines meat, lentils, and wheat to create a smooth, flavorful stew. While it has roots in Middle Eastern and South Asian cuisines, Karachi-style haleem is beloved for its unique spices and silky texture. This traditional dish is especially popular during Ramadan and other celebrations, but you can enjoy it any time! Here’s a simple, step-by-step recipe to make Karachi-style haleem at home.

Ingredients

For the Meat and Broth:

• 500 grams of beef (with bones) or chicken
• 1 large onion, sliced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• 5 cups water

For the Grains and Lentils:

• 1/2 cup wheat (soaked for 3-4 hours)
• 1/4 cup barley (soaked for 3-4 hours)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup masoor dal (red lentils)
• 1/4 cup moong dal (green gram)
• 1/4 cup urad dal (black gram)

For Haleem Spice Mix (Garam Masala):

• 5 cloves
• 2 cardamom pods
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds

For Garnish:

• Fried onions (store-bought or homemade)
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Ginger slices
• Lemon wedges
• Green chilies, sliced

Instructions

Step 1: Prepare the Meat and Broth

1. Cook the Meat: In a large pot, add the meat, sliced onion, ginger-garlic paste, turmeric, coriander powder, cumin powder, and salt. Sauté on medium heat until the meat begins to brown slightly, releasing its juices and flavors.
2. Add Water: Pour in 5 cups of water, cover, and let it simmer on low heat for about 1 to 1.5 hours until the meat is tender and easily shreddable. Skim off any scum that rises to the surface during cooking.
3. Shred the Meat: Once the meat is fully cooked, remove it from the pot, discard the bones (if using beef), and shred it finely. Keep the broth aside, as it will be used later.

Step 2: Cook the Grains and Lentils

1. Boil the Grains and Lentils: In another large pot, add the soaked wheat, barley, and all the dals (chana, masoor, moong, and urad). Add enough water to cover them, then cook on medium heat until the grains and lentils are soft and mushy, which will take around 1.5 to 2 hours. Stir occasionally and add more water as needed to prevent sticking.
2. Blend for a Smooth Texture: Once the grains and lentils are cooked and softened, use a hand blender or a potato masher to blend the mixture into a thick, smooth paste. Karachi-style haleem is known for its silky consistency, so try to blend it well.

Step 3: Combine the Meat and Grains

1. Mix the Ingredients: Add the shredded meat to the pot with the blended grains and lentils. Pour in the reserved broth as well to add flavor and adjust the consistency.
2. Add the Garam Masala: Lightly toast the garam masala spices (cloves, cardamom, cinnamon, black peppercorns, fennel seeds, and cumin seeds) in a small pan, then grind them into a fine powder. Sprinkle this fresh garam masala into the haleem mixture and stir well.
3. Cook on Low Heat: Let the haleem cook on low heat for another 30 minutes, stirring frequently. This helps the flavors blend and thickens the stew further. Adjust salt as needed.

Step 4: Garnish and Serve

1. Prepare the Garnish: Top the haleem with fried onions, fresh coriander, and mint leaves. Add ginger slices, lemon wedges, and green chilies for an authentic Karachi touch.
2. Serve Hot: Serve the haleem hot with naan or roti, or even on its own as a hearty meal.

Tips for Perfect Haleem

• Slow Cooking: For an authentic texture and flavor, cook haleem slowly, allowing the ingredients to meld together.
• Blending Consistency: Use a hand blender if possible for a smoother consistency, which is a hallmark of Karachi-style haleem.
• Adjust Spice Levels: If you prefer a spicier haleem, add red chili powder or more green chilies.

Final Thoughts

Karachi-style haleem is a labor of love, but the result is a nourishing, deeply flavorful dish that’s well worth the effort. Try this recipe for a taste of Karachi’s beloved haleem, and enjoy it with friends and family!