Recipe: Traditional Shahi Haleem


Haleem is a traditional dish made up of lentils, pulses and meat.  A certain amount of various spices is important to enhance the flavour and aroma of haleem. This dish can be made with beef, mutton or chicken, but, if you are looking for the authentic taste than beef is best.

Haleem usually takes around 5-6 hours to cook and needs a lot expertise to make the right ratio of spices and lentils etc. To avoid any inaccurate ratio, the best way is to go for a brand’s spice and lentil packet, easily available in market and stores.

Today we will share haleem recipe made with Shan Shahi Haleem Mix. The ratio of spices and lentils is very balanced in this packet. All you need is to buy meat portion and your dish will be prepared easily. 

Let’s start our recipe


Meat boneless 400g
Bones 500g
Oil 1-2 cups
Onion 1
Shan Shahi Haleem Mix with two sachets of spices and pulses, grains.

Steps of Cooking

Heat half cup oil, add meat and Shan Shahi Haleem Mix. Stir fry for few minutes Add pulses and grain. Add 12 cups of water.

Cover and cook on low heat for about 4-6 hours until meat is tender.

Remove bones and discard. Blend mixture into a thick paste with wooden spoon or slightly grind it in a blender.

Again add water 2 cups and cook for 20 minutes.

Heat remaining oil and fry the sliced onion until golden. Pour into Haleem. Cover and cook on low heat for 20 minutes.

Garnish with fried onions, finely chopped ginger, green chillies, green coriander and lemon juice.