Ramazan Special Haleem Recipe


Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish.

Haleem is particularly consumed in the Islamic month of Ramazan during Iftar, as it provides instant energy and is high in calories.


1/2 kg mutton, cubed and washed
1 1/2 cups daliya or cracked wheat, (available in grocery stores)
1-inch piece ginger
3 garlic
2 to 3 green chillies (as per taste)
1 tsp turmeric or haldi powder
1 tsp cumin or jeera seeds
1 tsp garam masala
1 medium-sized onion, cut into fine slices
1 tbsp chickpea flour or besan
1/4 cup oil
1 small bunch of mint leaves


Grind the garlic, ginger and chillies into paste. In a pressure cooker or heavy-bottomed pot, with a lid, add washed mutton, the ground masala, haldi, jeera, garam masala, 2 cups water and half of the oil.
Pressure-cook or cook till meat is tender.

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Add 2 cups water, stir in the wheat daliya (cracked wheat) and cook till wheat is done, stirring all the time to prevent wheat from sticking to the bottom of the pot.

In 1/4 cup of water, dissolve the besan completely; there should be no lump. Pour the besan mixture into the meat and wheat. Bring to a boil.

Take the remaining oil in a pan and fry the sliced onion to a crisp brown, but take care not to burn it. Add 1/2 tsp jeera seeds. When they crackle, pour into the meat and wheat mixture. Keep covered for a while. Open and thoroughly mix, till all the oil is absorbed.

Serve hot in a bowl, garnished with chopped mint leaves.