This dish is made not just in the Indian subcontinent but also in Pakistan and Bangladesh by the Muslim community especially during the holy month of Ramadan. This dish is made with lentils, pulses & grain slow cooked together with either Mutton, Lamb, Beef or Chicken. Slow cooking this makes it paste like and hearty and is a perfect meal to start the day especially if you’re fasting. Even if you’re not, Haleem is loved by all communities and all religions, it’s texture and taste is a favorite of many!

Hyderabadi food of course has a deep rich flavour in all it’s recipes and it’s lends that to this beautiful Haleem as well. From it’s meaty texture, fried onions and liberal use of ghee …. I have no words.

Haleem is also known as Daleem as some believe that Haleem was also the name of the prophet Muhammad, peace be upon him.

Like all of my recipes, I like to break things down to make it practical. I’m using my Instant Pot for this recipe, but you could easily use a regular pressure cooker. If you’ve never made this before, roll up your sleeves and watch my video. Be prepared to use some elbow grease and you will have the most delicious and luxurious Haleem ever!

Haleem or Daleem

Ingredients

  • Grain paste
  • 1 cup broken Wheat
  • 1/2 tbsp Urad Dhal
  • 1/2 tbsp Chana Dhal
  • 1/2 tbsp Masoor Dhal
  • 1/2 tbsp Sesame seeds
  • 1/2 tbsp Rice
  • 1/2 tbsp split Moong Dhal
  • 1/2 tbsp Barley
  • 8 – 9 raw Cashew nuts
  • 1 tbsp Ghee
  • 500 ml – 1 litre Water
  • Spicy Mutton
  • 500 gms bone in Mutton
  • Juice of 1/2 Lime
  • 1 tbsp of Ghee
  • 2 tbsps Oil
  • 2 inch stick Cinnamon
  • 1 Star Anise
  • 4 Black Cardamoms
  • 6 Cardamoms
  • 6 Cloves
  • 10 Peppercorns
  • 1 tsp Shah Jeera
  • 1 cup of Fried Onions
  • 3 tsps Ginger & Garlic paste
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 2 tsps Garam Masala
  • 1 tbsp sliced green Chillies
  • 1/2 cup Yogurt
  • 1 tbsp Coriander
  • 1 tbsp Mint
  • 500 ml water
  • Salt to taste
  • Garnish
  • Melted Ghee
  • Fried Onions
  • Sliced green Chillies
  • Chopped Coriander & Mints
  • Fresh cracked Pepper

Instructions

  • Place all the lentils, barley & rice in a food processor and process till coarse
  • Heat up one tbsp of ghee and lightly saute the mixture
  • Add water starting with 500 ml and cook for 15 – 20 mins, stirring in between to prevent burning and adding water as the mixture cooks and thickens
  • Leave this aside to cool and if preferred you can process half of this till smoother if desired
  • Marinate the mutton simply with the lime juice and salt
  • In the Instant pot or a regular pressure cooker heat the ghee and oil together
  • Add all the whole spices and shah jeera
  • Add all the mutton and allow to saute on both sides
  • Add the fried onions and cook for a few minutes
  • Now add the ginger and garlic paste and all the powder spices and the green chillies
  • Give this a good mix so the spices coat the meat
  • Now add the yogurt and mix well
  • Add the coriander and mint, water, seal the pressure cooker and cook for 40 mins
  • After 40 mins open the lid and turn the heat back on so all the gravy evaporates and allow to cool
  • Once cool remove all the bones and whole spices
  • Mash the meat with your fingers
  • If your lentil paste has become dry while waiting, add some water and mix it
  • Add this to the meat mixture and mix/beat continuously for 10 – 15 mins
  • Once the paste starts to get glutinous and thick it will start to bubble so be sure to have a lid handy to protect yourself.
  • Switch off the heat and serve with melted ghee, friend onions, sliced green chillies, chopped coriander and mint and fresh cracked pepper