Haleem

Name: Haleem
Total time: 270 min
Yield: 8 log
Cuisine: Pakistani
Ingredients: Gandum 1 cup (raat bhar bhigoya hua); Jau ½ cup (raat bhar bhigoya hua); Chana daal ½ cup; masoor daal ¼ cup; moong daal ¼ cup; mash daal ¼ cup; Gosht 1 kg; gosht ki haddiyan 250 g; Ghee ya tail 1 cup; piyaz 2 bari (bareek kati hui); Adrak paste 2 tbsp; lehsan paste 2 tbsp; dahi 1 cup (phenti hui); Lal mirch powder 2 tbsp; Kashmiri mirch powder 1 tbsp; dhaniya powder 1½ tbsp; haldi powder 1 tsp; Haleem masala 2 tbsp; namak 2 tbsp; Zeera 1 tbsp; kali mirch 1 tsp; laung 6 se 8; hari ilaichi 5; kali ilaichi 2; darcheeni 2; javantri 2; jaifal ¼ tukda; badiyan 1; Ghee ½ cup; piyaz 1 darmiyani (bareek kati hui, tarka ke liye)

270 minute · 8 log · Desi Khane · Pakistan

Shaya hua 31 October 2026

Pakistani haleem ka bowl, upar tali hui piyaz, adrak, hari mirch, dhaniya aur lemon ke sath

Haleem asal mein sabr ka khana hai, aik aisa dish jo ghanton ki pakai ka inaam gaarhi, resham jaisi daliya aur mashhoor reshedar banawat ki surat mein deta hai, jise resta kehte hain. Gandum, jau aur chaar daalein raat bhar bhigoyi jati hain, phir mukammal naram hone tak pakai jati hain, jabke gosht alag se tab tak pakta hai jab tak bareek reshon mein na bikhar jaye. Phir dono ko riwayati ghoota mein mila kar matha jata hai, jab tak dane aur gosht aik na ho jayein. Haleem ki jadein Arab dish harees mein hain, jo Mughal daur mein Hyderabad aaya aur sadiyon mein Pakistan bhar mein pasand kiya jane wala bharpur dish ban gaya. Ye Ramadan ki raaton, Muharram ki mehfilon aur bade khandani weekends ka khana hai, jo tali hui piyaz, adrak, hari mirch, lemon aur chaat masala ke sath garam serve kiya jata hai.

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Ajza

Gandum 1 cup (raat bhar bhigoya hua)
Jau ½ cup (raat bhar bhigoya hua)
Chana daal ½ cup
masoor daal ¼ cup
moong daal ¼ cup
mash daal ¼ cup
Gosht 1 kg
gosht ki haddiyan 250 g
Ghee ya tail 1 cup
piyaz 2 bari (bareek kati hui)
Adrak paste 2 tbsp
lehsan paste 2 tbsp
dahi 1 cup (phenti hui)
Lal mirch powder 2 tbsp
Kashmiri mirch powder 1 tbsp
dhaniya powder 1½ tbsp
haldi powder 1 tsp
Haleem masala 2 tbsp
namak 2 tbsp
Zeera 1 tbsp
kali mirch 1 tsp
laung 6 se 8
hari ilaichi 5
kali ilaichi 2
darcheeni 2
javantri 2
jaifal ¼ tukda
badiyan 1
Ghee ½ cup
piyaz 1 darmiyani (bareek kati hui, tarka ke liye)
Adrak 2 tbsp (bareek kata hua)
hara dhaniya ½ cup (kata hua)
pudina ½ cup (kata hua)
hari mirch 4
lemon 3 (garnish ke liye)
Chaat masala (chhidakne ke liye)

Banane Ka Tareeqa

Gandum, jau aur tamam daalein saaf paani se tab tak dhoyein jab tak paani saaf na nikle, phir khoob paani daal kar raat bhar bhigo dein, ya kam se kam 8 ghante. Masoor, moong aur mash daal kam se kam 2 ghante bhigoyein.
Bhigoye hue dane aur daalein chhan kar aik bade bhari bartan mein 12 cup paani, 1 tsp haldi aur 1 tsp namak ke sath daalein, aur dhak kar halki aanch par 2 se 2.5 ghante tak pakayein, jab tak sab kuch mukammal naram aur leejlija na ho jaye.
Zeera, kali mirch, laung, hari aur kali ilaichi, darcheeni, javantri, jaifal aur badiyan ko khushk karahi mein 1 minute bhunein, thanda kar ke bareek powder bana lein.
Aik bade bhari bartan mein 1 cup ghee ya tail garam karein, kati hui piyaz ko gehra sunahra bhura hone tak talein, aur aadhi piyaz garnish ke liye nikal lein. Adrak aur lehsan ka paste daal kar 1 minute bhunein.
Gosht aur haddiyan daal kar tez aanch par 5 se 7 minute sekein, phir lal mirch powder, Kashmiri mirch powder, dhaniya powder, haldi, haleem masala, namak aur aadha pisa hua masala daal kar 2 minute hilayein. Phenti hui dahi daal kar tab tak pakayein jab tak tail alag na ho jaye, phir 6 cup paani daalein.
Dhak kar tab tak pakayein jab tak gosht mukammal naram ho kar bikhar na jaye, pressure cooker mein 45 minute ya aam bartan mein 2.5 ghante. Gosht nikal lein, khaali haddiyan phenk dein, aur gosht ko haath se moosal ya do kaanton se bareek reshon mein phaad lein. Korma ki gravy bacha lein.
Pake hue danon aur daalon ko hand blender se halka sa peesein, thodi banawat rehne dein, aur bacha hua gosht bachi hui gravy ke sath daalein. Halki aanch par 30 se 45 minute tak zor se mathte hue aur hilate hue pakayein, bacha hua masala daalte hue, jab tak mixture gaarha, chipchipa aur reshedar na ho jaye.
Aik chhoti karahi mein ½ cup ghee garam karein, kati hui piyaz ko kurkura aur sunahra talein, aur garam ghee aur piyaz ko haleem par daalein. 5 minute dhakein, phir garam bowls mein tali hui piyaz, adrak, dhaniya, pudina, hari mirch, lemon ke tukde aur chaat masala ke sath serve karein, aur sath mein garam naan dein.

Chef ki tip

Gandum aur jau ko kam se kam 12 ghante bhigoyein, aur gosht ko haath se mathein. Food processor gosht ke reshon ko chhota kaat deta hai aur resta ki banawat bigaad deta hai. Bhari tale wala bartan use karein aur baar baar hilayein, kyunke gaarhi haleem neeche lag kar jal jati hai.

Serve Karna

Garam, chaude, uthle bowls mein serve karein, aur garnish aik thali mein table par rakhein taake har shakhs apni pasand ke mutabiq tali hui piyaz, adrak, dhaniya, pudina, hari mirch, lemon aur chaat masala daal sake. Haleem riwayati tor par garam tandoori naan ke sath serve hoti hai, ya chammach se akele bhi khai jati hai. Bartan ko table par tab layein jab wo ubal raha ho.

Store Aur Dobara Garam Karna

Thanda kar ke airtight dabbe mein fridge mein 3 din tak rakhein. Thanda hone par haleem gaarhi ho jati hai. Thoda paani ya gosht ka shorba daal kar halki se darmiyani aanch par ahista garam karein, lagatar hilate hue taake neeche na lage. 3 mahine tak freeze karein, fridge mein raat bhar thaw karein, aur garnish sirf serve karte waqt taazi daalein.

Ajza Ke Notes

Gandum aur jau ko lambi bhigoi zaroori hai, kam se kam 8 ghante aur behtar hai raat bhar, warna wo kurkure rehte hain aur tootne mein bohat zyada waqt lete hain.
Taang ya kandhe ka gosht, bade tukdon mein, lambe reshe deta hai jo resta ki banawat banate hain. Haddiyan bartan mein bharpur aur rich zaiqa deti hain.
Haleem masala har brand mein tez ya halka hota hai. Pehli dafa di hui miqdar use karein, aur agli dafa theek karein.
Ghee se riwayati zaiqa aata hai. Tail bhi chal jata hai, aur aadha ghee aadha tail behtareen darmiyana rasta hai.

Variations

Chicken haleem: gosht ki jagah utne hi wazan ka haddi wala chicken lein, jo bohat jaldi pakta hai aur halka zaiqa deta hai.
Mutton haleem: bharpur zaiqe ke liye bakre ka gosht ya bhed ka kandha use karein, jo shahi Mughlai rasoi mein riwayati hai.
Vegetarian oats haleem: gosht chhod dein, daalein dogni kar dein, rolled oats daalein, aur savoury gehrai ke liye sabzi ka shorba aur zyada tali hui piyaz use karein.

Aam Ghaltiyan

Gosht par food processor use karna. Is se reshe chhote kat jate hain aur reshedar haleem ke bajaye danedar soup ban jata hai.
Raat bhar bhigona chhod dena. Dane kurkure rehte hain aur tootne mein bohat zyada waqt lete hain.
Tez aanch par pakana aur na hilana. Gaarhi haleem tale par lag kar jal jati hai.
Isay bohat patla serve karna. Halki aanch par ubalte aur mathte rahein jab tak starch isay itna gaarha na kar de ke ye chammach par dher ban jaye.

Aksar Puche Jane Wale Sawal

Kya main Haleem freeze kar sakta hoon?

Ji haan. Haleem bohat achhi tarah freeze hoti hai. Isay mukammal thanda karein, airtight dabbon mein baant kar 3 mahine tak freeze karein. Garam karne se pehle fridge mein raat bhar thaw karein.

Haleem ko dobara kaise garam karein?

Thanda hone par haleem bohat gaarhi ho jati hai. Isay aik bartan mein thoda paani ya gosht ka shorba daal kar halki se darmiyani aanch par garam karein, lagatar hilate hue taake tale par na lage.

Kya main Haleem gluten-free bana sakta hoon?

Riwayati haleem gandum aur jau par munhasir hai, jin mein gluten hota hai. Gluten-free banane ke liye gandum aur jau ki jagah rolled oats aur brown rice use karein.

Agar meri Haleem bohat patli ho to kya karoon?

Isay halki aanch par baghair dhake ubalte rahein aur lakri ke chammach se mathte rahein. Daalon aur gandum ka starch extra nami bhaap ban kar nikalne par mixture ko gaarha kar deta hai.

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