A thick, savory porridge of slow-cooked meat, lentils and wheat pounded down into a single silky mass, a Ramadan and rainy-day favorite across Pakistan. It takes patience, not skill — the long simmer and vigorous mashing are what turn separate ingredients into one dish.
Soak the grains
Rinse the cracked wheat, barley and all three lentils together, cover with water, and soak overnight.
Fry the onions and meat
Melt the ghee in a large heavy pot, fry half the onions until golden, then add the meat with the ginger and garlic paste and brown it well.
10 minAdd spices and water
Stir in the haleem masala, turmeric and chili powder, then pour in the water and bring everything to a boil.
3 minSimmer the meat
Cover and simmer on low heat until the meat is very tender and starting to shred on its own.
90 minAdd the soaked grains
Drain the soaked wheat, barley and lentils and stir them into the pot, then simmer, stirring occasionally, until they turn completely soft.
Mash to a porridge
Using a wooden masher or the back of a ladle, beat the mixture vigorously until the meat shreds apart and everything binds into one thick, smooth porridge.
10 minSeason and rest
Taste and adjust the salt, then let the haleem sit on very low heat to thicken further.
15 minGarnish and serve
Ladle into bowls and top with the crisp fried onions, julienned ginger, coriander, a drizzle of garam masala oil and a squeeze of lemon.
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