Meat And Lentil Rice Pilaf (karachi Haleem Pulao)
This Meat and Lentil Rice Pilaf, also known as Karachi Haleem Pulao, is a popular Pakistani dish that combines tender meat, hearty lentils, and fragrant rice into a delicious one-pot meal.
Ingredients
- 1 cup basmati rice
- 1/2 cup mixed lentils (masoor and moong dal)
- 500g meat (beef or mutton), cut into small pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 4 cups water or beef/mutton stock
- Salt to taste
- 3 tablespoons ghee or oil
- Fresh cilantro and mint leaves for garnish
Instructions
- Wash the rice and lentils, then soak them in water for 30 minutes. Drain and set aside.
- In a large pot, heat the ghee or oil over medium heat. Add the sliced onion and cook until golden brown.
- Add the meat, garlic, and ginger. Cook until the meat is browned.
- Stir in the cumin seeds, coriander powder, turmeric, red chili powder, and garam masala. Cook for 2-3 minutes.
- Add the soaked rice and lentils to the pot. Stir to combine with the meat and spices.
- Pour in the water or stock and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice, lentils, and meat are fully cooked.
- Garnish with fresh cilantro and mint leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large pot Wooden spoon Measuring cups and spoons Knife Cutting board
Tools
Cooking pot Stove
Serving suggestions
Serve the Meat and Lentil Rice Pilaf with a side of yogurt, salad, and naan bread.
Tips & tricks
For extra flavor, you can add a dollop of ghee on top of the pilaf before serving.
Cost
$15