📝 About This Recipe
Haleem is a legendary, centuries-old delicacy tracing its roots from Persian 'Harees' to the royal kitchens of Hyderabad. This thick, savory porridge is a labor of love, blending tender mutton, broken wheat, lentils, and aromatic spices into a silky, protein-rich masterpiece. Its unique 'stretched' texture and complex flavor profile make it the quintessential comfort food and a celebratory centerpiece during the month of Ramadan.
🥗 Ingredients
Grains and Lentils
- 1.5 cups Broken Wheat (Dalia) (soaked for at least 2 hours)
- 2 tablespoons Barley (soaked with the wheat)
- 2 tablespoons Chana Dal (Split Bengal Gram) (soaked)
- 1 tablespoon Moong Dal (Yellow Mung) (soaked)
- 1 tablespoon Masoor Dal (Red Lentils) (soaked)
The Meat Base
- 1 kg Mutton (Goat Meat) (boneless, cut into small cubes; include a few marrow bones for flavor)
- 3 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chili Powder (Kashmiri variety for color)
- 1 tablespoon Garam Masala Powder (high quality or homemade)
- 1 cup Yogurt (whisked until smooth)
Fats and Aromatics
- 1 cup Pure Ghee (Clarified Butter) (divided use)
- 3 large Onions (thinly sliced and fried until golden brown (Birista))
- 5-6 pieces Green Chilies (slit lengthwise)
- 1 set Whole Spices (4 cloves, 4 green cardamoms, 2 sticks cinnamon, 1 tsp shahi jeera)
For Garnish
- 1/2 cup Fresh Cilantro and Mint (finely chopped)
- 1 inch Ginger (julienned)
- 2 pieces Lemons (cut into wedges)
- 10-12 pieces Cashew Nuts (fried in ghee)
👨🍳 Instructions
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1
Begin by soaking the broken wheat, barley, and all lentils together in plenty of water for at least 2 to 4 hours. This ensures they soften properly for the long cooking process.
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2
In a heavy-bottomed pressure cooker or large pot, heat 1/2 cup of ghee. Add the whole spices (cardamom, cinnamon, cloves, shahi jeera) and let them sizzle for 30 seconds until fragrant.
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3
Add the mutton cubes, ginger-garlic paste, turmeric, red chili powder, and salt. Sauté on high heat for 5-8 minutes until the meat is browned and the raw smell of garlic disappears.
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4
Stir in the whisked yogurt and half of the fried onions. Add 4 cups of water, seal the pressure cooker, and cook for about 20-25 minutes (or 8-10 whistles) until the meat is extremely tender and falling off the bone.
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5
While the meat is cooking, boil the soaked grains and lentils in a separate pot with 5 cups of water and a pinch of salt until they are completely mushy. Use a blender to pulse them into a coarse paste once cooled slightly.
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6
Once the meat is cooked, separate the bones if any. Use a heavy wooden masher (ghootna) or a hand blender to shred the meat directly in its gravy until it reaches a fibrous, shredded consistency.
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7
In a very large, heavy-bottomed pot (a 'degh' style pot is best), combine the shredded meat mixture with the blended grain/lentil paste.
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8
This is the most crucial step: 'Ghootna'. Over low heat, use a heavy wooden masher to vigorously mix and mash the meat and grains together. Add the remaining ghee and green chilies during this process.
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9
Continue mashing and stirring for at least 30-45 minutes. The goal is to achieve a 'Haleem' consistency—where the meat and grains are indistinguishable, and the mixture is thick, elastic, and follows the spoon.
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10
If the mixture becomes too thick, add a cup of boiling water or hot milk to adjust the consistency. Stir in the garam masala and chopped mint/cilantro towards the end.
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11
Taste and adjust salt. The Haleem should be creamy, savory, and have a slight 'stretch' when lifted with a spoon.
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12
Serve piping hot in bowls. Top generously with the remaining fried onions, fried cashews, julienned ginger, a drizzle of hot ghee, and a squeeze of fresh lemon juice.
💡 Chef's Tips
The secret to authentic Haleem is the 'Ghootna' (mashing) process; the more you mash, the better the texture. Always use meat with some fat and marrow bones, as this provides the gelatinous richness essential for the dish. If you are short on time, a hand blender can be used for the meat, but finish with a wooden spoon to maintain some fiber. Be careful with salt early on, as the dish reduces significantly, which concentrates the saltiness. For a smoky flavor, you can perform a 'Dhuan' (charcoal smoke) at the very end before serving.
🍽️ Serving Suggestions
Serve with warm, fluffy Naan or Sheermal bread to scoop up the thick porridge. A side of fresh 'Kachumber' salad (cucumber, tomato, onion) provides a refreshing crunch. Pair with a chilled Mint Lassi or Rose Sharbat to balance the richness of the ghee. Always serve with extra lemon wedges on the side—the acidity cuts through the heavy fats beautifully. A sprinkle of Chaat Masala on top just before eating adds an extra tangy kick.