Haleem Recipe

Karachi Haleem Recipe

Haleem Recipe is a popular dish in South Asia, the Middle East, and Central Asia. It is made with a variety of grains, lentils, and meat that is slow-cooked until it forms a thick and creamy stew. Haleem is often served with garnishes such as fried onions, cilantro, and lemon wedges.

Karachi Haleem Recipe

Recipe by Saqib JavedCourse: Appetizers, Snacks, MainCuisine: PakistaniDifficulty: Medium


Prep time


Cooking time





This recipe is relatively easy to follow, but it does require some attention to detail, such as making sure that the chicken is fully cooked and that the mixture is thick and well mixed before dishing it out.


  • Chicken boneless (2 kg)

  • Onion (1/2 kg)

  • Green coriander leaves (according to taste)

  • Wheat flakes (1/2 kg)

  • Split gram (1/2 kg)

  • Lentils (1/2 kg)

  • Oil (1/2 kg)

  • Salt (according to taste)

  • Ginger paste (2.5 tablespoon)

  • Garlic paste (2.5 tablespoon)

  • Cumin seeds (2 tablespoon)

  • Chili powder (according to taste)

  • Dry coriander powder (2 teaspoons)


  • Boil Lentils and Grains:
  • In a pressure cooker, bring water to a boil. Once boiling, add all the lentils, wheat flakes, split gram, and white lentils. Reduce the flame from high to medium and continue stirring. Once everything is boiled and soft, it’s ready for grinding. Transfer it to a grinder and grind until it forms a paste.
  • Fry Onions:
  • In a separate pan, heat ½ cup of oil. Fry the onions until they turn light brown. Remove and place them on a paper towel to drain excess oil.
  • Prepare Lentil Base:
  • In the lentil paste, add ginger paste, garlic, and fried onions (save some for garnishing). This mixture forms the base, and now we’ll add chicken and spices.
  • Cook Chicken:
  • Boil the boneless chicken and add it to the lentil mixture. Incorporate all the spices and reduce the heat to medium-low. Take a large wooden spoon and crush the chicken. As it softens, it will shred easily. Continue mixing until the shredded chicken is well integrated, and no large chunks remain. The mixture should be thick and well combined.Haleem Recipe
  • Final Touches:
  • Plate the dish and sprinkle the reserved fried onions on top. You can also add fresh green coriander, lemon wedges, and a sprinkle of spices for added flavor.

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