📝 About This Recipe
A labor of love often reserved for the holy month of Ramadan, this Haleem is a rich, savory porridge that blends tender mutton with a medley of grains and pulses. Slow-cooked for hours until the meat dissolves into the wheat to create a unique, stretchable consistency, it is infused with aromatic spices and finished with pure ghee. This dish is not just a meal; it is a celebrated tradition that offers a symphony of textures and deep, soul-warming flavors.
🥗 Ingredients
The Grains and Pulses
- 1.5 cups Broken Wheat (Dalia) (soaked for at least 2 hours)
- 2 tablespoons Barley (soaked with the wheat)
- 2 tablespoons Chana Dal (Bengal Gram) (soaked for 2 hours)
- 1/4 cup Moong, Masoor, and Urad Dal mix (equal parts of each)
The Meat and Aromatics
- 1 kg Mutton (Goat meat) (boneless or with some marrow bones for flavor)
- 3 tablespoons Ginger-Garlic Paste (freshly made)
- 6-8 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Turmeric Powder
- 2 teaspoons Garam Masala Powder (high quality or homemade)
- 1 cup Fried Onions (Birista) (crushed)
- 1/2 cup Yogurt (whisked until smooth)
- 1/2 cup Pure Ghee (plus extra for drizzling)
Whole Spices
- 1 teaspoon Shahi Jeera (Caraway seeds)
- 2 inch Cinnamon Stick
- 5-6 pieces Green Cardamom
- 10 pieces Black Peppercorns
For Garnish
- 1/2 cup Fresh Cilantro and Mint (finely chopped)
- 1 inch Ginger (cut into thin juliennes)
- 2 pieces Lemon (cut into wedges)
- 10-12 pieces Cashew Nuts (fried in ghee until golden)
👨🍳 Instructions
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1
Start by soaking the broken wheat, barley, and all the lentils (dals) in water for at least 2-3 hours. This ensures they soften properly and blend into the meat later.
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2
In a large heavy-bottomed pot or a pressure cooker, add the mutton, ginger-garlic paste, salt, turmeric, half of the fried onions, and green chilies. Add 4 cups of water and cook until the meat is falling-off-the-bone tender (about 6-8 whistles in a pressure cooker).
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3
Once the meat is cooked, separate the bones if using bone-in meat. Shred the meat thoroughly using a wooden masher (ghootna) or a heavy spoon until it reaches a fibrous consistency.
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4
In a separate pot, boil the soaked wheat, barley, and lentils with 4-5 cups of water and a pinch of salt until they are completely mushy. Drain any excess water.
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5
Blend the cooked grain mixture slightly using an immersion blender or a traditional wooden masher. You want a coarse paste, not a completely smooth puree.
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6
Combine the shredded meat and the grain paste in a large, heavy-bottomed pot (a 'deg' or Dutch oven works best). Mix thoroughly.
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7
Add the whisked yogurt, garam masala, shahi jeera, and the remaining whole spices. Pour in the ghee and half of the remaining fried onions.
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8
Now comes the 'Ghootna' or mashing process. Over low heat, use a heavy wooden masher to vigorously stir and mash the mixture. This step is crucial for developing the 'lacey' (reshedar) texture where the meat and wheat become one.
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9
Continue this slow cooking and mashing for at least 30-45 minutes. If the mixture becomes too thick, add a little hot water or meat stock to adjust the consistency.
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10
Taste and adjust salt. The Haleem should be thick, creamy, and have a slight stretch when pulled with a spoon.
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11
In a small pan, heat a tablespoon of ghee and fry the cashew nuts until golden. Pour this over the Haleem for a final touch of richness.
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12
Serve piping hot in bowls, topped with a generous amount of fresh mint, cilantro, ginger juliennes, the rest of the fried onions, and a squeeze of fresh lemon juice.
💡 Chef's Tips
Patience is key; the longer you mash (ghootna) the mixture over low heat, the better the texture will be. Always use fresh, high-quality ghee as it defines the aroma of the final dish. If you prefer a smokier flavor, you can perform a 'dhungar' by placing a hot coal in a small bowl inside the pot and drizzling it with ghee, then covering for 5 minutes. For the best results, use meat from the shoulder or leg of the goat, as these cuts have the best fiber for shredding.
🍽️ Serving Suggestions
Serve with warm, fluffy Naan or Sheermal for a complete festive meal. Pair with a side of chilled Mint Raita to balance the richness of the ghee. A tall glass of Rose Sherbet or Lassi is the perfect refreshing accompaniment during Iftar. Provide extra bowls of fried onions and lemon wedges on the table so guests can customize their toppings.