Gujranwala Haleem Recipe

Gujranwala haleem recipe is a popular Pakistani dish that is enjoyed by people of all ages. It is made by slow-cooking a blend of lentils, meat, and spices until they form a thick and creamy stew-like consistency. This dish is known for its rich, earthy flavors and comforting aroma that makes you want to dive right in. 

Ingredients for Making Gujranwala Haleem Recipe:

• 1 cup mixed lentils (masoor dal, moong dal, and chana dal)
• 1 cup broken wheat (dalia)
• 500g boneless chicken, cut into small pieces
• 1 large onion, finely sliced
• 4-5 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• 6 cups chicken or beef stock
• 2 tablespoons ghee (clarified butter)
• For garnish: fried onions, fresh coriander leaves, sliced ginger, lemon wedges

Instructions for Making Gujranwala Haleem Recipe:

Step 1:

Begin by cleaning and washing the mixed lentils and broken wheat. Soak them in water for at least 1 hour.

Step 2:

Get a big pot and combine the soaked lentils, broken wheat, chicken pieces, sliced onion, garlic, ginger, green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.

Step 3:

Add the chicken or beef stock to the cooking pot and mix everything well. Bring the mixture to a boil over high temperature and then reduce the heat and let it simmer, stirring occasionally, for 2-3 hours until the lentils and wheat are completely cooked and the mixture turns into a thick, creamy consistency.

Step 4:

Once the haleem is cooked and the desired texture is achieved, use a hand blender or a potato masher to blend the mixture to a smooth consistency.

Step 5:

Now, in a separate pan, heat the ghee and fry the chopped onions until golden brown and crispy. Also, use these fried onions as a garnish for the haleem.

Step 6:

Dip the hot haleem in serving bowls, and top with fried onions, coriander leaves, ginger, and lemon juice.

Some Handful Tips:

• You can customize the meat in the haleem by using beef or mutton instead of chicken for a richer flavor.
• Besides that, you may adjust the levels of spices according to your taste preferences without any hesitation.
• Leftover haleem can be stored in the refrigerator for a couple of days and reheated when ready to eat.

Gujranwala haleem is a dish that is perfect for those cold and cozy nights when you want something hearty and filling. It can also be served with naan bread or rice and is best enjoyed with a side of yogurt or raita. So, if you’re looking to impress your friends and family with a delicious and authentic Pakistani dish, then Gujranwala Haleem is definitely worth a try!

Also, next time do check out the recipe of Lahori Murgh Choley.