Karachi Style Haleem Recipe with Homemade Masala

 Karachi Style Haleem is one of the most famous and loved dishes in Pakistan, it’s a comfort food that brings Karachi’s street flavors straight to your home. In this recipe, you’ll not only learn how to make authentic haleem but also how to prepare homemade haleem masala for the freshest taste.

Homemade Karachi Style Haleem Masala

Making your own haleem masala ensures authentic flavor and no preservatives. This quantity is perfect for 1 kg beef or mutton haleem.

Ingredients for Haleem Masala

• Coriander seeds – 4 tbsp
  
  

• Cumin seeds – 3 tbsp
  
  

• Fennel seeds – 2 tbsp
  
  

• Black peppercorns – 1 tbsp
  
  

• Cloves – 1 tsp
  
  

• Cinnamon sticks – 2 pieces (2-inch each)
  
  

• Green cardamom – 6–7 pods
  
  

• Black cardamom – 2 pods
  
  

• Mace – ½ tsp
  
  

• Nutmeg – ¼ tsp (grated)
  
  

• Bay leaves – 2
  
  

• Dry ginger powder – 1 tsp
  
  

• Red chili powder – 2 tbsp
  
  

• Turmeric powder – ½ tsp
  
  

• Garam masala powder – 1 tsp
  
  

• Salt – 1 tbsp (adjust to taste)

Method:

1. Dry Roast: In a dry pan, roast coriander seeds, cumin seeds, fennel seeds, black pepper, cloves, cinnamon, cardamoms, mace, nutmeg, and bay leaves on low heat for 2–3 minutes until aromatic.

2. Grind: Once the spices have cooled down fully, process them in a grinder until they turn into a smooth, fine powder.

3. Combine: Stir in the dry ginger powder, red chili powder, turmeric, garam masala, and salt, ensuring everything blends evenly.

4. Store: Keep in an airtight jar for up to 6 months in a cool, dry place.

Ingredients for Karachi Style Haleem

For Meat:

• Beef or mutton – 1 kg (boneless)
  
  

• Ginger garlic paste – 2 tbsp
  
  

• Salt – to taste
  
  

• Water – 8–10 cups
  
  

For Grains & Lentils:

• Cracked wheat – 1 cup
  
  

• Chana dal – ½ cup
  
  

• Mash dal – ½ cup
  
  

• Masoor dal – ¼ cup
  
  

• Moong dal – ¼ cup
  
  

• Rice – ¼ cup
  
  

For Cooking:

• Oil or ghee – 1 cup
  
  

• Homemade haleem masala – prepared above
  
  

• Turmeric – ½ tsp
  
  

• Red chili powder – 1 tbsp
  
  

• Garam masala powder – 1 tsp
  
  

For Garnish:

• Fresh coriander – chopped
  
  

• Ginger – thinly sliced
  
  

• Lemon wedges
  
  

• Green chilies – chopped
  
  

• Fried onions
  
  

• Ghee or oil for tempering
  
  

Method for Karachi Style Haleem

Step 1 – Prepare Grains:

Soak cracked wheat and all lentils overnight. Boil them with rice until soft. Lightly blend or mash for a thick, smooth texture.

Step 2 – Cook Meat:

Put the meat, water, salt, and ginger-garlic paste in a cooking pot, then heat until it reaches a boil.Cook until tender. Shred the meat and keep the broth aside.

Step 3 – Prepare Base:

In a large pot, heat oil or ghee, fry onions until golden brown. Add homemade haleem masala, turmeric, and red chili powder. Sauté for 1–2 minutes, then stir in the shredded meat along with the reserved broth mix well.

Step 4 – Combine:

Add the mashed grain-lentil mixture to the pot. Cook on medium heat while stirring constantly to avoid sticking. Add more water if needed.

Step 5 – Finish:

Once haleem is thick and oil separates, add garam masala. Top with a ghee/oil tempering.

Tips

• Keep stirring to prevent burning.
  
  

• Use ghee instead of oil for a richer taste.
  
  

• Add fried onions on top before serving for extra aroma.
  
  

FAQs

Q1: Can I freeze haleem?

A: Yes, store in an airtight container for up to 1 month.

Q2: Can I use chicken instead of beef?

A: Yes, but authentic Karachi taste comes from beef or mutton.

Q3: Can I make haleem faster in a pressure cooker?

A: Yes, it will reduce cooking time by half.