Last updated: 16/11/2019
Step by step Mutton Haleem recipe (bohra style) with photos of each step. Haleem is traditional main course of south Asia countries like, Pakistan, Bangladesh and India. Traditionally, it is cooked in the month of Muharram to mourn the martyrdom of Imam Hussain Ibn Ali. Apart from that haleem is delicious and unique food enjoyed all year round by all South Asians.
Now, I want to clear one thing first. In Bohra terminology Haleem is made with wheat, barley, meat and spices. This recipe also seems a healthy fusion of Arabic Harees with Indian spices.
The regular haleem with wheat, meat, lentils, barley, rice and spices is called khichra as per bohra terminology.
This recipe is of traditional bohra Haleem served in Jumaat khana with Kadhi, bharta (eggplant salad) and Karak double roti. The kadhi is the regular yogurt and gram curry that South Asians make for Pakora curry.
The combo of haleem and curry is yummy. The taste is different from Pakistani Haleem but delicious for sure. Do try it and let me know the feedback in comments.
Traditionally, haleem is made with beef but I’m using mutton in step by step pictorial. You can use any meat (except chicken) with the same recipe. Haleem is a feast and should be served with all accompaniments. You can serve samosa on side and soji halwa as dessert.
My other traditional bohra Main Course are
How to make traditional Bohra Mutton Haleem?
Mutton Haleem Recipe (Bohra Style)
For Hara Masala
- 3 inch ginger
- 8 cloves of garlic
- 10 green chillies
For wheat prep
- ½ KG whole wheat – ,( geho) soaked overnight
- 125 grams barley pearls – ,(jauw) soaked overnight
- Water – as required
- 1½ tablespoon hara masala – , as prepared
- salt – to taste
For meat Preps
- 750 grams meat pieces with bones – Mutton or Beef, I used mutton leg
- 3 tablespoon of Hara masala
- 2 tablespoon coriander powder – (dhaya)
- 1 tablespoon cumin seeds – (zeera)
- 1 tablespoon red chilli powder
- ½ teaspoon black pepper
- 4 cloves – (laung)
- 3 inch cinnamon stick – (dal cheeni)
- 1 black cardamon – (bari elaichi)
- salt to taste
- 1½ cups water
For Fried onions
- 2 cups oil
- 6 medium onion – ,sliced
- 2 tablespoon fennel seed, – powdered (sauf)
- ½ tablespoon red chilli powder
- 1 teaspoon whole spices powder – (garam masala)
- 3 green chillies sliced
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 teaspoon ginger powder – (soonth)
- Kadhi – , same as pakora curry
- Karak Double roti
- Bharta – (eggplant salad)
- Chat masala
- lemon wedges
- 3 inch ginger thinly sliced
- 2 green chillies thinly sliced
For Hara Masala
- Blend green chillies, garlic and ginger together to make a paste called hara masala.
For Wheat Preparation
- Drain the water of soaked wheat and barley.
- In a thick based pot put soaked wheat, soaked barley, hara masala and enough water to fill pot 2 inch above the grains. Cook for about 1 hour on medium flame until soft and mushy. Cooking time may vary.
- Let the wheat cool. Then blend with immersion blender or jug blender. Add more water if needed for easy blending. ( Do not make thin paste keep the wheat mixture a little gritty)
For Meat Preparation
- In another pot put all the ingredient of meat preps and cook for 30 minutes on medium flame until tender. The meat should easily shred when pressed with fork.
- Pour all gravy of meat in prepared wheat pot and let the meat cool. (Grinds grain after adding this liquid gravy to grains.)
- Separate the bones from meat and pound with metal mortar (dasta) to separate meat thread.
- Discard the bones and add the meat to the wheat pot.
- Mix well and resume cooking on low heat.
Pounding (ghotna) :
- Haleem needs to be pounded in circular motion to create sticky consistency (laice). You can use a traditional haleem pounder (ghotna) for this or use a sturdy wooden spatula. You might need to add more water to adjust consistency.
- While haleem cooks on slow flame mix haleem in circular motion clockwise and anti clockwise for 10 minutes, with interval. (The haleem will splutter, reduce flame or turn off flame if needed while pounding).
- While wheat and meat cooks and cools, prepare garnish.
- Fry sliced onions in a wok in three batches until golden. Remove fried onion from wok with slotted spoon. Drain excess oil of each batch in strainer and shake strainer to separate onion threads. Then spread on kitchen towel for crispiest golden onions.
- Save the oil after frying last batch for tempering.
- In the same wok, heat remaining oil and add all ingredients of tempering. Fry for 1 minute until fragrant and add to haleem.
- Adjust salt and add chat masala if you like spicy haleem.
- Serve hot haleem with accompaniments and fried onions. Enjoy!