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Traditional Mutton Haleem Ramadan Special

Tulika Biswas
300 minutes
Prep Time
60 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Traditional Mutton Haleem Ramadan Special RECIPE

Haleem is the traditional Iftar delicacy served in the evening after the fasting ends for the day. And during Ramadan time Haleem is prepared in many different ways and according to the country people live in and also as per their own time management.

Recipe Tags

  • Non-veg
  • Hard
  • Festive
  • Hyderabadi
  • Main Dish
  • High Fibre

Ingredients Serving: 6

  1. Fresh boneless mutton 750 gms
  2. Broken wheat or dalia 1 cup full.
  3. Broken urad dal 1 cup.
  4. 2 tablespoon each of chana dal, Moong Dal, Tuar Dal.
  5. Whipped full fat yogurt 1/2 cup.
  6. ginger, garlic paste about 2 tablespoon each.
  7. nutmeg powder and mace powder 1teaspoon.
  8. Garam masala powder 1teaspoon.
  9. lemon juice of 1 lemon.
  10. Fried onion of 6 big onions.
  11. Fried cashews.
  12. Chopped fresh corriander.
  13. Whole garam masala.
  14. rose petals are optional.
  15. Chopped green chilli and ginger julienne.
  16. 1 cup of ghee.
  17. 1/2 cup of oil.


  1. Soak all the lentils over night or for 4 hours approx.
  2. Soak the broken wheat or dalia for 1 hour.
  3. Boil the dalia and lentils together along with salt .
  4. Fry the sliced onions into dark brown which is called beresta too.
  5. Take a pressure cooker and put oil and then whole garam Masala and after that add ginger garlic paste.
  6. Saute it for 5 mins and then add the mutton and half of the yogurt, half of the fried onions and 2 chopped green chilli.
  7. Cover the lid of the pressure cooker and let it cook until the mutton is tender. Keep it for 10-12 whistles.
  8. Now take the boiled lentils and dalia and mash it with a hand blender and transfer it in a big wok.
  9. Once the mutton is cooked mash it too along with the stock.
  10. Add the mashed mutton to wok and put in low flame.
  11. In the haleem add the rest of the yogurt and give it a good stir.
  12. In it put half of the ghee, nutmeg and mace powder and the rose petals.
  13. Add salt and juice of 1 lemon in the haleem.
  14. Stir it frequently and let it cook in a low flame.
  15. After 15 mins when the water dries out and it's quite mushy serve it in different bowls.
  16. Add generous amount of ghee.
  17. Now in a pan take ghee, chopped green chilli, ginger julienne and put this tempering in the bowls where it is served.
  18. Garnish with lemon, chopped corriander.
  19. Before serving add the fried cashew and fried onions and add lemon juice along with chopped corriander and ENJOY.

Reviews (1)  

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Seema Sharma
Seema Sharma   Jun-12-2018

Looks great!

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