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Submitted: January 23, 2014
Recipe In : Mutton
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Total Time:
Preparation Time: 25-30 mins
Cooking Time: 40-45 mins
Servings: 6-8 | 100 kcal

Haleem, a traditional Hyderbabdi dish, is a world famous delicacy.  In northen India its popularly known as Khichra. Traditionally haleem is a slow cooked recipe. But I make it with the help of pressure cooker, and electric blender which cuts down the time and eases the process but it doesn’t compromise with the taste.

Required ingredients



  • 1 kg mutton or beef - with bones - cut into small peices
  • 1 cup wheat berries - dhula ghehun or ghehun ki guri
  • 3/4 cup barley - jau
  • 1/2 cup bengal gram - chane ki dal
  • 1/2 cup split green gram - moong dal
  • 1/2 cup split black gram - urad/mash ki dal
  • 4 large onions
  • 10-12 green chillies finely chopped - you can lessen the amount if u like it less spicy
  • 2 tbsp ginger garlic paste
  • 1 tbsp garam masala powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp black pepper powder
  • 1 tsp red chilli powder
  • Juice of 2 lemons
  • 1/2 cup oil + extra oil for frying the onions

For tempering

  • 5 tbsp oil
  • 1 tbsp ginger julienne
  • 5-6 green chillies chopped
  • 1/2 bunch fresh coriander leaves - chopped

Directions & How to

  • Wash and soak all the dals together in a large bowl over night.
  • Wash and soak wheat berries and barley together in a large bowl over night.
  • Slice the onions and deep fry it in hot oil till golden and crispy. Divide it into 2 parts,use half of it in cooking mutton and remaining half for garnishing.
  • Heat oil in a pressure cooker, add mutton/beef and fry it till it oozes out its juice. Add ginger garlic paste, half of the fried onions, 10-12 green chillies, garam masala powder, cumin and coriander powder, chilli powder, pepper powder and salt. Stir and saute for 3-4 minutes.  Add 3-4 cups of water and pressure cook it till its done. * Cook it extra soft.
  • Pressure cook all the dals with little salt till its done.
  • Pressure cook wheat berries and barley till 4-5 whistles or till its 3/4th done. Use a electric blender and blend it well.
  • In a large thick bottomed pan, combine together cooked meat, cooked dal and cooked wheat and barley.
  • Put it on low flame, keep stirring it, let it come to a boil.
  • In a small wok heat around 5 tbsp of oil ( same oil in which onions were deep fried) add to it half of ginger julienne, remaining 5-6  chopped green chillies and half bunch chopped coriander leaves. Fry it all for 2 minutes and mix it in the haleem.
  • Squeeze 2 lemons over it and mix it all very well.
  • Serve hot garnished with some ginger julienne, chopped coriander, fried onions and lemon juice.

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