Beef Haleem Best Recipe | Beef Haleem Banaein Asani Sey | बीफ हलीम बनाएं आसानी से
Jun 14, 2026•Channel
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Video Overview
Video Details
Published4 weeks ago
Duration11:56
Video IDw0IkiYYaD3w
Languageen
CategoryPeople & Blogs
PrivacyPublic
Made for KidsNo
Video TypeRegular Video
Performance Metrics
Views1.8K
Likes113
Comments7
Engagement Rate6.72%
Likes per 100 views6.33
Comments per 1K views3.92
Video Tags
#beef haleem#haleem recipe#daal gosht#daal gosht recipe#pakistani food#indian food#pressure cooker haleem#easy haleem recipe#quick haleem#homemade haleem#how to make haleem#haleem banane ka tarika#mix dal haleem#dal gosht recipe#beef recipes#mutton haleem#chicken haleem#shandar haleem#urdu recipe#hindi recipe
Description
Here's how to make delicious and authentic Beef Haleem right at home using a pressure cooker! This step-by-step recipe guides you through creating a perfect, fiber-rich (resha) Haleem with tender beef and a mix of lentils and grains. It's surprisingly easy with this simple method!
This Beef Haleem (also known as Daal Gosht) is a hearty and flavorful dish, perfect for special occasions or a comforting meal. We'll show you how to prepare the lentils and beef separately in the pressure cooker, mash the beef for that classic 'risha' texture, and then combine everything for a truly Shandar (splendid) result!
What You'll Learn:
How to prepare and soak mixed lentils and grains (Wheat Dalia, Chana Dal, Masoor Dal, Moong Dal, Rice).
How to fry onions to perfection for garnishing and cooking base.
Cooking boneless beef in a pressure cooker with aromatic spices.
Mashing the cooked beef for a shredded texture.
Cooking the soaked lentils and grains in a pressure cooker.
Combining the beef and lentil mixtures.
Serving suggestions with fried onions, green chilies, lemon, and chaat masala.
Ingredients:
Wheat (Daliya) ~70g
Chana Dal (Chickpea Lentils) ~50g
Masoor Dal (Red Lentils) ~50g
Moong Dal (Split Yellow Lentils) ~50g
Rice ~53g
Boneless Beef ½ kg
Onions 2 large
Green Chilies 4 in number
Garlic Water/Paste (4 tbsp water or 2 tbsp paste)
Ginger Water/Paste (2 tbsp water or 1 tbsp paste)
Salt (to taste, approx ¾ tsp for meat, 1 ½ tsp for lentils)
Red Chili Powder (Kashmiri recommended) (to taste, approx 1 tsp for meat, 1 tsp for lentils)
Turmeric (to taste, approx ½ tsp for meat, ½ tsp for lentils)
Ground Coriander (to taste, approx 1 tsp for meat, 1 tsp for lentils)
Crushed Cumin (to taste, approx 1 tsp)
Garam Masala (to taste, approx 1 tsp)
Oil (approx 1 cup)
Water (approx 1 Liter for meat, sufficient for lentils)
For Garnishing: Fried Onions, Fresh Green Chilies, Fresh Coriander, Lemon, Chaat Masala
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