Mutton Haleem Recipe – Traditional, Hearty & Flavorful

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 Introduction

Mutton Haleem is a rich, slow-cooked delicacy that combines tender meat, grains, and spices into a warm, wholesome bowl of goodness. Loved across South Asia and the Middle East, especially during Ramadan or family gatherings, haleem is both nourishing and deeply satisfying.

Whether you're a fan of royal Mughlai cuisine or just craving something soulful, this recipe will walk you through every step to make authentic Mutton Haleem at home.

“Crafted by AI, inspired by humans — where technology meets taste with trust.”

📝 Ingredients

For the Haleem Base (Grains and Lentils):

  • ½ cup cracked wheat (dalia)

  • ¼ cup chana dal (Bengal gram)

  • ¼ cup masoor dal (red lentils)

  • ¼ cup moong dal (yellow lentils)

  • 2 tbsp urad dal (black gram)

  • ¼ cup rice

  • Water for soaking

For the Mutton:

  • 500g mutton (with bones)

  • 1 cup onions (thinly sliced)

  • 2 tbsp ginger-garlic paste

  • 1 cup yogurt (well whisked)

  • 2-3 green chilies (slit)

  • 1 tsp turmeric powder

  • 1½ tsp red chili powder

  • 1 tsp garam masala

  • Salt to taste

  • ½ cup oil or ghee

Whole Spices:

  • 2 bay leaves

  • 4 cloves

  • 4 green cardamoms

  • 1 black cardamom

  • 1-inch cinnamon stick

  • 1 star anise

  • ½ tsp black peppercorns

For Garnishing:

  • Fried onions (birista)

  • Lemon wedges

  • Fresh coriander leaves (chopped)

  • Fresh mint leaves (chopped)

  • Julienne ginger

  • Ghee drizzle (optional)

👨‍🍳 Instructions

Step 1: Soak the Grains and Lentils

  1. Rinse all the grains and lentils together.

  2. Soak them in enough water for 4–5 hours (or overnight).

Step 2: Cook the Mutton

  1. In a heavy-bottomed pot or pressure cooker, heat oil/ghee.

  2. Add whole spices and let them crackle.

  3. Add sliced onions and sauté until golden brown.

  4. Stir in ginger-garlic paste and green chilies; cook until raw smell goes.

  5. Add mutton pieces, salt, turmeric, and chili powder. Sear the meat for 5–7 minutes.

  6. Add whisked yogurt and cook for another 5–10 minutes.

  7. Pressure cook (or slow cook) until the meat is tender and falling off the bone.

Step 3: Cook the Grains

  1. Drain soaked lentils and grains.

  2. Boil them with water and a pinch of turmeric until soft and mushy.

  3. Mash well or blend using an immersion blender to get a smooth texture.

Step 4: Combine and Slow Cook

  1. Mix the cooked grains with the mutton curry.

  2. Add water to adjust consistency (haleem is thick but flowing).

  3. Let it simmer on low flame for 1–2 hours, stirring continuously.

  4. Add garam masala and mix well.

  5. Use a wooden masher (or hand blender) to blend everything into a creamy consistency.

Step 5: Final Touch

  1. Heat some ghee in a small pan and pour over the haleem (optional but flavorful).

  2. Garnish with fried onions, coriander, mint, ginger juliennes, and lemon wedges.

🥣 Serving Suggestion

Serve piping hot haleem in bowls with a side of naan or just on its own. Top it with a squeeze of lemon and fried onions—it’s comfort food like no other.

🥄 Nutrition Information (per serving – approx.)

  • Calories: 420

  • Protein: 24g

  • Carbs: 38g

  • Fat: 20g

  • Fiber: 7g

(Nutrition may vary based on portion size and ingredients used.)

❓ FAQs

Q: Can I use chicken instead of mutton?
A: Yes! Chicken Haleem is a lighter alternative and cooks faster too.

Q: Is haleem the same as khichda?
A: They’re similar, but haleem is more blended and creamy, whereas khichda has a chunkier texture with more whole spices.

Q: Can I freeze haleem?
A: Absolutely. Store it in airtight containers. It stays good in the freezer for up to 1 month. Just reheat with a little water or stock.

📄 Disclaimer

Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.

We do our best to test or verify the cooking process and ingredients before sharing them.

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