Haleem | How to make Haleem

By Sanchari Jayanta  |  9th Sep 2016  |  
4.7 from 3 reviews Rate It!
  • Haleem, How to make Haleem
  • Prep Time


  • Cook Time


  • Serves





About Haleem Recipe

#ParallelContest #FestiveFun #BetterButter #Eid Haleem, the authentic, classic and traditional preparation where whole wheat is used with other lentils, mutton and other whole spices with a generous amount of ghee. The total number of ingredients is approximately 20 and the total preparation time is 12 hours, the cooking time is another 3 - 4 hours and the final result is the delicate, delicious and exquisite haleem.

Haleem is delicious and authentic dish. Haleem by Sanchari Jayanta is a great option when you want something interesting to eat at home. Restaurant style Haleem is liked by most people . The preparation time of this recipe is 720 minutes and it takes 180 minutes to cook it properly. Haleem is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Haleem. Haleem is an amazing dish which is perfectly appropriate for any occasion. Haleem is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Haleem at your home.


Ingredients to make Haleem

  • 500 gm Mutton with Bone
  • 200 grams of Whole wheat
  • 30 grams of Masoor Daal
  • 30 grams of Moong Daal
  • 30 grams of chana Daal
  • 30 grams of barley
  • 30 grams of Urad Daal
  • 30 grams of Toor Daal
  • 20 grams of rice
  • 250 grams of ghee
  • 16 whole pieces of Black pepper Corn
  • 4 medium size sticks of cinnamon
  • 6 whole pieces of Green cardamoms
  • 2 whole pieces of Black cardamoms
  • 6 whole cloves
  • 1 teaspoon of whole cumin
  • 1 teaspoon of Shah jeera
  • 2 large sized onions
  • 2 tablespoon of ginger-Garlic Paste
  • salt as per taste
  • sugar as per taste
  • 1 teaspoon of turmeric powder
  • 3 - 4 green chillies
  • 8- 10 dried rose Petals
  • Few whole cashew Nuts for garnishing
  • coriander leaves to garnish
  • 2-3 tablespoon of Beresta
  • lemon, cut into small round slices
  • water as required

How to make Haleem

  1. Take the whole wheat and all the different daals and rice together. Wash them very well and soak them in water overnight for 12 hours.
  2. The next day, first we will prepare the spices. We need to divide the whole spices in half. One portion will be used with whole wheat and daal and the other half portion will be used in the mutton. (This means, if we are using 16 whole Black Pepper Corns, then we will use 8 pieces of it in the Mutton and another 8 pieces in the Whole Wheat and Daal.)
  3. Make thin slices from 2 large sized onions.
  4. Now take a deep pressure cooker and add 70 grams of ghee to heat. Put it in a medium flame and add half of the whole spices in it.
  5. When the whole spices start to sizzle, add in the onion slices and some salt in it, stir it continuously until the onions are soft. Next add in the ginger-garlic paste and stir continuously till the raw smell goes away.
  6. Add the mutton pieces in it, then add turmeric powder, green chilli and mix all the ingredients properly. Saute it in a high flame for 5 minutes. Now add water in such a way so that the mutton pieces get submerged in it. Close the lid and cook the mutton till 8-10 whistles blow in a medium flame. (It will take upto 15 - 20 minutes.)
  7. Take the soaked whole wheat, daal and rice. Strain the water from it.
  8. In the mean time, take another deep vessel and add another 70 grams of ghee in it and put it on a induction or gas burner. When the ghee is getting heated, add the other half portion of the whole spices in it.
  9. Once the whole spices start to sizzle, add in the soaked whole wheat, rice and daal in it. Add some salt and stir it continuously on a medium flame so that it doesn't get burned. Stir it continuously for another 10 minutes, then add rose petals in it. Mix all of them together well.
  10. Remove this deep vessel from the heat and take out the entire mixture of fried whole wheat, daal and rice with whole spices and rose Petals in a mixer-grinder to make a coarse mixture. (Do not make a paste, we are looking for a coarse mixture out of this.)
  11. After 8 - 10 whistles blow, the mutton will get boiled very well, the bones and meat part will start to get separated. Take out the pressure cooker from heat and pour the boiled mutton with the gravy in a container.
  12. When the mutton comes to room temperature, remove the bone pieces from the meat with your hands. (We do not require the bones after this step.)
  13. When the ghee is heated, add in the coarse mixture and mix it very well. At this time, add sufficient amount of water in it and stir continuously for another 10 minutes so that no lump is formed. Close the lid and pressure cook it until 2 whistles blow on a medium flame. After this open the lid and add in the mutton with gravy in it.
  14. Now mix all the ingredients very well together and stir it continuously in a low flame. Check the salt, if required add salt in it.
  15. With the help of a potato masher, start mashing the entire mixture for 15- 20 minutes. Add water if required. Add the rest of the 40 gram of ghee in it and cook the entire mixture on a low flame for another 1 and 1/2 hour.
  16. From time to time, do check the consistency of the haleem. it should be very smooth and from the bottom it should not be burned. (If required, add water slowly in it and stir continuously.)
  17. After 1 and half hour, turn off the flame. Take a serving bowl, and pour the haleem in it. Add the beresta in it and mix it well.
  18. Garnish the haleem with cashew nuts, chopped coriander leaves and lemon. Serve it.

My Tip:

Use mutton with bones to get a more delicate taste. A generious amount of ghee has to be used to make the Haleem authentic and traditional. Haleem can be eaten with or without Roti/Chapati etc. One can also make it more quickly by boiling all the mixture together in a pressure cooker, but the way I have described it in here, i.e. the slow cooking method is the best way to prepare the Haleem.

Reviews for Haleem (3)

Shaneela Mehar5 months ago


aliza singh2 years ago

Absolutely delicious dish :)

Rabiya Khalid2 years ago