Haleem mix
Few dishes say Ramadan quite like haleem. This thick stew of meat, wheat, barley and several kinds of lentil is simmered for hours until everything breaks down into a rich, almost silky… 3 Products
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Haleem mix
Few dishes say Ramadan quite like haleem. This thick stew of meat, wheat, barley and several kinds of lentil is simmered for hours until everything breaks down into a rich, almost silky porridge, then finished with fried onions, ginger, green chilli and a squeeze of lime. Bangladeshi families call it halim, Hyderabad has its own celebrated version, and in Pakistan it is ladled out of huge pots on almost every high street during the fasting month.
A ready mix saves you hunting down ten separate ingredients. Radhuni Haleem Mix and Shan Shahi Haleem are complete kits with the lentil-and-grain blend and the seasoning in one box. Shan Haleem Mix Masala is the spice blend on its own, for cooks who prefer to pick their own wheat and lentils. Add beef, goat or chicken – for fresh halal goat and lamb, just send us a WhatsApp message and we'll cut it to your order – and you're set. More fasting-month staples are collected on our Ramadan and Iftar page.
Tips for a properly thick haleem
- Soak first: give the lentil and grain mix a soak overnight, or at least two hours, so it cooks evenly.
- Use meat on the bone: beef brisket or shin and goat on the bone add depth. Braise it with the spices until it falls apart, then shred it finely.
- Be patient: on a low flame haleem needs three to four hours; a pressure cooker gets you there in roughly an hour. Stir hard now and then, or mash with a wooden spoon, to get that stretchy texture.
- Garnish generously: crisp fried onions, ginger matchsticks, fresh coriander, mint and green chilli, lime juice and a spoonful of sizzling ghee.
Haleem keeps well, so cook a big pot and freeze it in portions for busy evenings.
Frequently asked questions
Which meat is used for haleem?
Beef or goat are traditional, ideally on the bone. Beef halim is common in Bangladesh, while chicken haleem is popular in Pakistan too. Whatever you choose, it needs a long braise so it can be pulled into fine shreds.
How much meat do I need per pack of haleem mix?
Check the back of the pack, as Radhuni and Shan work with different quantities. As a rough guide, most recipes call for somewhere between 500 g and 1 kg of meat per pack, which feeds a large family gathering.
Is Shan Haleem Mix Masala the same as Shan Shahi Haleem?
No. Shan Shahi Haleem is a complete kit containing lentils, grains and seasoning. Shan Haleem Mix Masala is only the spice blend, so you add your own cracked wheat, barley and lentils to it.
How long does cooked haleem keep?
Covered in the fridge, haleem keeps for two to three days, and it freezes well in portions. It thickens a lot as it cools, so stir in a splash of water or stock when you reheat it.