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Photo of Mutton Haleem by Mahima Chandani at BetterButter

Mutton Haleem

Mahima Chandani
30 minutes
Prep Time
120 minutes
Cook Time
8 People
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ABOUT Mutton Haleem RECIPE

Authentic Haleem is made in Hyderabad in Andhra Pradesh. This made me learn a new dish altogether.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Andhra Pradesh
  • Sauteeing
  • Main Dish

Ingredients Serving: 8

  1. 1 ½ kilograms of Mutton
  2. ½ kilograms of wheat Grains (crushed and soaked in water for 1 ½ hour)
  3. 1 cup of Gram Lentils (soaked and boiled)
  4. 3 medium onions (thinly sliced)
  5. 1 tbsp garlic Paste
  6. 1 tbsp ginger Paste
  7. 2 tsp Garam masala Powder (1 tsp will be used for garnish)
  8. 2 tbsp red chilli powder
  9. 1 ½ tbsp coriander Powder
  10. 1 tsp turmeric Powder
  11. salt (to taste)
  12. a pinch of soda
  13. 1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
  14. 1 bunch of Fresh mint Leaves (Pudina) (finely chopped)
  15. 1 bunch of Fresh coriander Leaves (Hara Dhania) (finely chopped)
  16. Green chilli (Hari Mirch) (finely chopped - to taste)
  17. 1 tsp cumin Seeds (Sufaid Zeera) (roasted and ground)
  18. 2 medium size pieces of adrak
  19. 1 large onion (thinly sliced)
  20. 4 lemons (cut in quarters)
  21. 2 cups Dalda Banaspati or any Clarified Butter (Ghee)


  1. Heat banaspati or clarified butter in a pan.
  2. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
  3. In a seperate pan boil wheat grains with lots of water, add salt
  4. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
  5. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly.
  6. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
  7. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
  8. Fry the sliced onion in clarified butter and drain on absorbent paper towel.
  9. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with haleem.

Reviews (1)  

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Ayushi Prakash
Ayushi Prakash   May-20-2016

The picture looks so delicious

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