Today, I’m excited to share my special Beef Haleem recipe, which is made using a convenient electric cooker method. This rich and flavorful dish is a favorite in Pakistani cuisine and is perfect for Ramadan, Eid, or whenever you’re craving comforting food!

I began by frying onions and spices and then added beef to seal in the flavors. Next, I slow-cooked everything in an electric cooker until the meat was perfectly tender. Once cooked, the meat is shredded and mixed with a creamy blend of lentils, grains, and meat stock (shorba). To finish, I added a final tarka of crispy fried onions to bring the whole dish together.

Try making this traditional Haleem at home and enjoy a bowl full of warmth, spice, and goodness!

Ingredients:
To Cook Beef:

1 kg Beef (boneless or bone-in)

2 chopped onions

2 tbsp Ginger Garlic Paste

⅓ cup Oil

1 tsp Turmeric

1 tbsp Red Chili Powder

Salt to taste

All spice powder (garam masala)

Lentils & Grains (Soaked for 3 hours):

1½ cup Wheat (daliya)

½ cup Mixed Lentils (red, yellow, and white lentils)

1 cup Chickpea Lentil (chana daal)

1 chopped onion

1 tbsp Ginger Paste

1 tbsp Garlic Paste

Salt to taste

For Tarka & Garnish:

1 chopped onion (for tarka)

Julienned Ginger

Fresh Mint

Green Chilies

Lemon Juice

🧑‍🍳 Cooking Method:
Fry Base: In a pan, heat oil and fry 2 chopped onions until golden. Add ginger garlic paste and all spices. Cook well.

Add Meat: Add beef to the masala and fry until sealed and nicely coated with spices.

Cook Meat: Transfer the meat masala to the electric cooker. Add some water and let it cook until the beef is tender.

Cook Lentils: In another pot or cooker, boil all soaked grains and lentils with onion, ginger, garlic, and salt until soft and mashable.

Shred Meat: Once beef is cooked, shred it using forks or hands. Save the meat stock (shorba).

Mix Together: Mash lentils into a smooth paste. Add shredded beef and reserved shorba. Mix everything thoroughly on low heat until Haleem consistency is reached.

Tarka: In oil, fry one chopped onion until golden brown. Pour this tarka over the Haleem.

Garnish: Top with lemon juice, mint, ginger, and green chilies before serving.

Serve hot with naan, lemon wedges, or enjoy it on its own!
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