Traditional Pakistani Haleem

STEP BY STEP

Method

1. 1

   Cook the soaked wheat and lentils in 1.5 litres water until completely soft. Blend or whisk to a smooth, porridge-like consistency.

2. 2

   Heat the oil in a large heavy pot and fry the onions until golden. Reserve some for garnish.

3. 3

   Add the meat and ginger garlic paste, then cook for 6–8 minutes. Add TAVAAZO Haleem Masala and stir well.

4. 4

   Add 1 litre water, cover and simmer until the meat is very tender. Shred the meat finely in the pot.

5. 5

   Gradually stir in the cooked wheat and lentil mixture. Cook over low heat for 45–60 minutes, stirring frequently to prevent sticking.

6. 6

   Beat the haleem vigorously with a wooden spoon or whisk until stretchy, smooth and well combined. Adjust with hot water if needed.

7. 7

   Serve hot with fried onion, ginger, coriander, green chilli and lemon.