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.

Meat And Lentil Rice Pilaf (karachi Haleem Pulao)

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

  1. Wash the rice and lentils, then soak them in water for 30 minutes. Drain and set aside.
  2. In a large pot, heat the ghee or oil over medium heat. Add the sliced onion and cook until golden brown.
  3. Add the meat, garlic, and ginger. Cook until the meat is browned.
  4. Stir in the cumin seeds, coriander powder, turmeric, red chili powder, and garam masala. Cook for 2-3 minutes.
  5. Add the soaked rice and lentils to the pot. Stir to combine with the meat and spices.
  6. 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.
  7. 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