INGREDIENTS                         COOK TIME : 2hrs 30min

For cooking mutton
  • 8 green chillies
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder haldi
  • 3  small cinnamon sticks dalchini
  • 4 cloves loung
  • 2-3 green cardamoms elaichi
  • 1 tsp caraway seeds shahi zeera
  • 1 tbsp black pepper corns
  • salt – to taste
  • 1 cup water 200 ml approx…
  • For cooking dals(these ingredients are needed for step 2 in instructions:
  • 1 cup daliya broken wheat
  • 1 tsp mash ki dal/urad dal split black gram
  • 1 tsp toovar dal pigeon peas
  • 1 tsp chana dal bengal gram/chick pea gram
  • 1 tsp yellow moong dal
  • 1 tsp rice
  • salt – to taste
  • 1 kg boneless mutton/meat or boneless chicken cleaned and washed well
  • 4 glasses of water 

Other ingredients needed while mixing mutton and dals:

  • 5 tbsp oil
  • 50 grams cashew nuts ,kaju
  • 50 grams almonds, badam
  • 4 medium size onions finely sliced
  • 1 tsp ginger garlic paste
  • 1/2 bunch freshly chopped coriander leaves
  • 1/2 bunch freshly chopped mint leaves
  • 2 slit green chillies
  • 1/2 tsp full black pepper corn powder
  • 1/4 tsp turmeric powder haldi
  • 1 1/2 cup beaten yogurt 200 ml approx…
  • 5-6 tbsp pure ghee
  • Ingredients for garnishing:
  • Freshly chopped coriander leaves
  • Freshly chopped mint leaves
  • Deep fried onions
  • 5-6 lemons cut into 4 halves


Step 1 :(Cook the mutton or chicken ):

Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.

Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds(shahi zeera), black pepper corns.

Add salt as per taste, add turmeric powder.

Add little water(1 glass approx…), mix well and cook the mutton until it is tender.

Step 2(Cook the dals):

Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.

Add about 3 glasses of water and pressure cook until the dals get soft.


Step 3(Blending the mutton and dals):

In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.( don’t put chicken in blender) shread the chicken

In the same blender, add the cooked dals and blend into a fine paste and keep aside. Roste badam and kaju make a fine paste and keep it aside


Step 4(Mix the cooked mutton and dals):

In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.

Add ginger garlic paste and saute well.

Add fresh coriander leaves, mint leaves, green chillies, mix well.

Add black pepper corn powder, turmeric powder and mix well.

Add cashew and almond past mix well then

Add beaten yogurt, mix and cook for 5 minutes on low flame.

Add the blended paste of dals and also the blended paste of mutton into it.

Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.

Add the mutton stock and mix well.

Add pure ghee all over and mix.

Cover the lid and cook it for about 15 minutes on low flame.

Remove the lid and give a mix.

Switch off the flame.

Haleem is ready to serve.


Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.