How to make Haleem -

Originally an Arabic dish, Haleem is now an integral part of Hyderabadi cuisine. A one-meal dish which has all the essential ingredients

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Boneless mutton (हड्डी रहित मटन), Yogurt (दही)

Cuisine : Hyderabadi

Course : Rice


Haleem Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 3.30-4 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Haleem Recipe

  • Boneless mutton , cut into 1 inch cubes 300 grams

  • Yogurt 1/2 cup

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Green chilli paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Ginger-garlic paste 1 1/2 tablespoons

  • Ghee 1 tablespoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Black peppercorns 1/2 teaspoon

  • Split skinless green gram (dhuli moong dal) , soaked for 2-3 hours 2 tablespoons

  • Split Bengal gram (chana dal) , soaked for 2-3 hours 2 tablespoons

  • Split black gram with skin (chilkewali urad dal) , soaked for 2-3 hours 2 tablespoons

  • Split skinless black gram (dhuli urad dal) , soaked for 2-3 hours 2 tablespoons

  • Broken wheat (dalia) , soaked for 2-3 hours 1/2 cup

  • Meat masala 2 teaspoons

  • Fresh mint leaves , chopped 2 tablespoons

  • Fresh coriander leaves , chopped 2 tablespo for garnishing

  • Fried onions 2 tablespo for garnishing

  • Mutton stock 4-5 cups

  • Milk 1/4 cup

  • Lemon slices for garnishing

  • Fresh mint sprig for gar for garnishing


Step 1

Take mutton in a bowl, add yogurt, salt, red chilli powder, garam masala powder, green chilli paste, turmeric powder and 1 tbsp ginger-garlic paste and mix well. Set aside in a refrigerator to marinate for 1 hour.

Step 2

Heat ghee in a pressure cooker, add caraway seeds and sauté till they change colour. Add black peppercorns and remaining ginger-garlic paste, mix and sauté for 1 minute on medium heat.

Step 3

Add split green gram, split Bengal gram and split black gram with skin, mix and sauté well for 1 minute. Add split skinless black gram and broken wheat and mix well.

Step 4

Add salt and meat masala and mix well. Add the marinated meat and mix well. Add mint leaves, coriander leaves, 2 tbsps fried onions and mutton stock and mix well. Cover the cooker and cook under pressure, on medium heat, till 6-7 whistles are given out. Switch the heat off.

Step 5

Open the lid once the pressure settles and blend the mixture with a hand blender.

Step 6

Heat the mixture again. Add milk and mix well. Adjust salt and mix well.

Step 7

Transfer into a serving bowl and serve hot garnished with lemon slices, coriander leaves, fried onions and a mint sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.