Thehungrycodercooks

Ingredients

Meat

• 1.36 kg / 3 lb beef with bone or mutton
• 3 tbsp Haleem Spice Mix (see below)
• ¾ cup oil
• 2 medium onions, chopped
• 2 tsp garlic paste
• 2 tsp ginger paste
• Haleem Spice Mix
• 1–2 bay leaves (Tej pata)
• 2 cinnamon sticks (Darchini)
• 2 mace (Javetri)
• 4–5 cardamom pods (Elaichi)
• 4–5 dried red chilies (Shukhna Morich)
• 5–6 cloves (Long)
• ¼ tsp black peppercorns (Gol Morich)
• ½ tsp caraway seeds (Shahi Jeera)
• ½ tsp fennel seeds (Saunf)
• 1 tsp Indian 5 spice (Panch Phoron)
• 1 tbsp coriander seeds (Asto Dhoniya)
• 1 tsp red chili powder (Laal Morich Powder)
• 1 tsp Kashmiri red chili powder (Paprika)
• 1 tsp turmeric powder (Holud)

Lentil & Rice Mix (Use about 2.5–3 cups of the cooked mix, freeze the rest for later use)

• ⅓ cup barley
• ⅓ cup chana daal (booter daal)
• ⅓ cup haleem wheat
• ⅓ cup masoor daal (red lentil)
• ⅓ cup moong daal (split mung)
• ⅓ cup pulao/ aromatic rice/ basmati rice
• ⅓ cup toor daal (kheshari daal)
• ⅓ cup urad daal (mashkalai daal) – optional (I didn’t have any)

Spices for Lentil & Rice Mix:

• 2 bay leaves
• 1 tsp turmeric powder
• 1 tbsp salt
• For Tadka / Baghar
• 1 medium onion, thinly sliced
• 2 tsp chaat masala
• 2 tbsp ghee
• Garnish
• Fresh cilantro (coriander leaves), chopped
• Julienned ginger
• Green chilies

Directions

1. Prepare the Spice Mix: Dry roast all haleem spices except red chili powders and turmeric.
2. Grind into a fine powder.
3. Mix in the red chili powders and turmeric. Set aside.
4. Cook the Lentils & Rice: Wash the lentils and rice thoroughly.
5. Add 10 cups water, bay leaves, turmeric, and salt.
6. Cook until soft, then blend to a chunky consistency. Set aside.
7. Cook the Meat: Marinate beef/mutton with the haleem spice mix, onions, garlic, and ginger.
8. Cover and cook on medium-low heat until the oil separates and the meat is tender. (You can also use an Insta pot or pressure cooker to make this process faster.)
9. Stir in 2.5–3 cups of the lentil & rice mix (adjust consistency to preference).
10. Add 1–2 cups of water if needed (skip if lentil mix is watery).
11. Step 4: Tadka / Baghar: Heat ghee in a pan and fry sliced onions until golden brown. (Get your sizzle pan here!)
12. Sprinkle chat masala, stir, and immediately pour over the haleem.
13. Garnish & Serve: Top with fresh cilantro, ginger, and green chilies.
14. Serve warm with naan, paratha, or as a standalone dish.

Recipe Video

Notes

The leftover rice and lentil mix can be frozen and used for your next batch!