Authentic 20 kg Degi Haleem Recipe | Degi Haleem Recipe | Traditional Pakistani Cooking

beef

🥗Healthier: chicken

💰Cheaper: mutton

Chicken is leaner and more affordable than beef.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa offers protein while split peas are budget-friendly.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while butter is a cost-effective alternative.

fried onions

🥗Healthier: baked onions

💰Cheaper: caramelized onions

Baked onions reduce calories and are easy to make.

Soak 4 kg chana dal, 1.5 kg moong dal, 1.5 kg mash dal, and 1.5 kg masoor dal in water for 12 hours.

Soak 1.5 kg toota rice in water for 12 hours separately.

In a large pot, add 5 kg chicken and enough water to tenderize the lentils.

Add the soaked lentils to the pot with the chicken and mix well.

Bring the mixture to a boil, then cover with a lid to heat the water.

Prepare the spices in a bowl: add 1 pound red chili powder, 1 pound whole garam masala, 1 pound ground garam masala, and salt to taste.

Add the spices to the pot once the water is hot.

Add food coloring (zarda rang) to enhance the color of the haleem.

Grind 1 kg ginger and 1 kg garlic into a paste.

Slice 1 kg onions and fry them in 3 kg of ghee until brown.

After 40 minutes of cooking, remove the chicken pieces and shred them into strips.

Grind the lentils and mix them back into the pot along with the shredded chicken.

Add the ginger and garlic paste to the pot and stir continuously to prevent sticking.

Cook for about 30 minutes until the haleem thickens, stirring frequently.

Serve hot, garnished with fried onions, chopped green chilies, and lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens