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Haleem is a dish of Arabic origin , popular in many parts of India in it's different avatars. In UP it is made more like a chunky porridge and is called Khichra, everything else is blended well but the meat remains in small chunks.

30 mins
Preparation Time
1 hour
Cooking Time
Serves 2


  • 1. to be fried.. 

    3 onions thinly sliced

    2. to be boiled (pressure cooked) together..
    broken wheat 1/4 cup
    green mung split 1/4 cup
    red lentils (masoor daal) 1/4 cup
    split chickpeas (chana daal) 1/4 cup
    salt to taste
    turmeric powder 1 tsp
    mutton broth 3.5 cups or more as required (200 gm bony pieces pressure cooked and liquids reserved)

    3. to be made into a paste...
    ginger 2 inch piece
    10 cloves of garlic (Indian ones)
    6-8 dry red chillies or to taste
    2 tbsp whole coriander seeds
    1 tbsp whole cumin seeds
    1 tbsp black peppercorns
    1 green cardamom
    1 large black cardamom
    8 cloves
    2 inch piece cinnamon
    a tiny piece of mace
    4 pieces of Tejpatta (scissor cut into bits)
    1/2 tsp of siyah jeera

    to be bhunoed into a large kadhai..
    mutton mince 500 gm
    ghee 1 cup ( Only half cup will be used actually
  • some will be drained after frying the onion)
    cumin seeds 2 tsp

    ginger julienne as much as you want
    chopped coriander greens and mint
    lime slices and juice


Pressure cook the ingredients mentioned under the 2nd list. Till the pressure builds up and then for 5 minutes more.

Make a paste of the ingredients mentioned under 3rd list. I do in a mixie blender so it is better to grind them all dry first so they become a coarse powder. Then ass about 1/2 cup water and blend again for a few seconds. Add more water if required and blend till smooth. Keep aside

Heat the ghee in a large kadhai and fry the onion slices on medium flame till they all turn golden brown and crisp. Drain and keep aside.

Now take out almost half of the ghee from the kadhai and save it for further use in some other dish. Proceed with the 3-4 tbsp ghee in the kadhai.

Heat the ghee and tip in the cumin seeds. Then add the ground masala paste and bhuno till the ghee separates or the masala paste looks shiny and glazed. To reach this stage you need to stir it frequently and scrape the sides of the kadhai as the cooking mixture sticks to it. This allows a nice uniform bhunoeing.

Add the mutton mince and bhuno it on low flame stirring almost all the time. Within 5 minutes the mince would turn brown and almost dry. This is the time when you add the cooked mixture from the pressure cooker into this kadhai. Mix well and cook on low flame. Keep stirring in between as it has a tendency to stick to the bottom and start burning. You might require to add some water in between to get a consistency you like.

If you like your Haleem very smooth you would like to blend the cooked lentil and wheat mixture with a stick blender before adding. I like the specks of chana daal into the finished Haleem so I don't blend the mixture. Other lentils and broken wheat gets completely blended during cooking itself.

Add water/mutton broth in between if required, the consistency should be almost like khichdi or risotto. Add the fried onions after about 20 minutes of cooking and keep stirring. Save a handful of fried onions for garnish. It will take about 45 minutes of boiling to reach a slurry like consistency. That is the time when it is ready to be served.

Serve hot garnished with the ginger julienne, fried onions and coriander and mint greens. Some Lime slices look good and Juiced onto your serving it gives a nice freshness along with the dhaniya pudina adrak garnish.

Some people like a dollop of ghee over it, just like Khichri.

The dish is utterly yummy, slurp it slowly, relishing the taste well. Some fresh greens and onion salad served on the side is awesome. You don't require anything else with it.