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    Home » Bohra » Mutton Haleem

    Jun 21, 2018 · Modified: Oct 18, 2022 by Mariam Sodawater · This post may contain affiliate links. 10 Comments

    Mutton Haleem

    Jump to Recipe Print Recipe
    4.75 from 8 votes

    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.

    Haleem recipe

    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.

    Jump to:
    • How to make it?
    • 📖 Recipe
    • 💬 Comments

    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.

    How to make it?

    Spices for haleem.

    Grind ginger, garlic and green chilli into a paste. Hara Masala is ready. Set aside. (Please follow measures in recipe card above picture shows a little less than mentioned.)

    Soak wheat for haleem.

    Soak wheat and barley overnight. Discard the water in morning. (Tip:My mom would soak grain in the day and cook grains whole night on slowest flame. So she can proceed with cooking quickly next day. A little longer but convenient way.)

    Add spices.

    Take soaked grains in a heavy bottomed pot and fill water. The water level should be 2 inch above the grains. Add salt and Hara masala. Cook for 1-2 hours on medium-slow flame. Add more water if needed.

    WHEAT IS COOKED.

    This step is important, the grain should be very soft and fully cooked. Let the grain cool then blend with immersion blender or in jug. (Add water as required since the grains get really heavy on the motor adding a little water helps ease the blending process.)

    The wheat is ready.

    Spices for meat.

    Cumin, turmeric,pepper, cloves, coriander powder, red chilli powder, cinnamon and black cardamom; we'll use these spices in meat.

    Cook mutton for haleem.

    While wheats cooks wash meat and add all above spices and hara masala. Also fill pot with 1 ½ cup of water.

    Mix well and cook for 30-40 minutes until tender on medium slow flame.

    mutton is tender.

    Press the meat with fork to check tenderness. The meat should shred easily with fork.

    Drain excess gravy of meat in wheat pot. (I grinned my wheat after mixing this gravy as visible in photo. More liquid makes it easy to grind.)

    separate mutton from bones.

    Here's the cook meat with bone. Separate the bone from meat.

    Shred mutton.

    Pound the meat so it becomes shredded.

    mix mutton in haleem.

    Mix meat in wheat that is already grinned. Now resume cook of slow flame with occasional stirring. Add water if required.

    This is the most important step. You need to pound haleem in circular motion (clockwise and anti-clockwise) for at least 10 minutes. You can use a traditional haleem pounder or ghotna. If you don't have one.

    Then use a sturdy thick spatula. (This is the step where brothers, husbands and sons move in to put there share in cooking.) We do this pounding to create a sticky smooth texture in haleem.

    fry onions for garnish.

    Fry onion on medium flame in 2-3 batches. Save the oil in the end for tempering.

    For crispest onions, add a pinch of salt while frying. Drain oil of each batch in strainer. Strainer also allow more exposure to air. Then spread the onion on kitchen towel. Repeat with all batches.

    fennel seeds.

    Ground aniseeds into fine powder.

    tempering for haleem.

    Use this aniseed powder along with other spices for tempering. For frying use leftover oil from onions.

    mix tempering in haleem.

    Add the tempering to the haleem. Mix well and adjust spices and salt now. (Last tips, since we'll mix haleem with Kadhi so keep haleem slightly thick and not runny. )

    Mutton Haleem recipe is ready to serve.

    Finally serve with all accompaniments.

    haleem recipe

    You can cut this recipe to half but usually haleem is something you share with friends, neighbours and relatives. And you can freeze it too for later use. Lastly, you can make Haleem paratha just like Leftover Daal paratha.

    Hungry for similar recipes? Try these!

    • Beef Haleem
    • Haleem Masala Recipe or Spice Mix
    • Mutton Haleem
    • Moong Masoor Dal

    If you try this haleem recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

    📖 Recipe

    Haleem recipe

    Mutton Haleem Recipe (Bohra Style)

    To enjoy this yummy haleem in traditional style mix each serving with fried onions, chat masala, chilli slices, lemon wedges and yogurt gram curry (Kadhi). You can have it alone or with roti preferably Karak double roti (crispy toasted bread). See notes.
    4.75 from 8 votes
    Print Pin
    Prep: 12 hours
    Cook: 2 hours
    Total Time: 14 hours
    Servings : 10 servings
    Calories: 716kcal
    Author: Mariam Sodawater
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    Ingredients

    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

    For Tempering

    • 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)

    Accompaniments ( not included in nutrition calculation)

    • 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

    Instructions

    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).

    Fried onions

    • 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.

    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!

    Notes

    Nutrition Calculation is of a bowl of haleem only. Doesn't include kadhi or roti or bread.
    You can use boneless meat too, but bone add more flavor.
    You can shred your meat in chopper as well, if meat is tough.
    Every time you stir while cooking and reheating make sure haleem doesn't stick on bottom of pot. Rub the spatula and remove haleem that stick on bottom. You can put a griddle under pot if your pot is not thick enough and haleem stick again and again. Adjust heat accordingly.

    Nutrition Information

    Serving: 1bowl ,Calories: 716kcal ,Carbohydrates: 60g ,Protein: 17g ,Fat: 48g ,Saturated Fat: 4g ,Trans Fat: 1g ,Cholesterol: 21mg ,Sodium: 210mg ,Potassium: 433mg ,Fiber: 7g ,Sugar: 5g ,Vitamin A: 371IU ,Vitamin C: 12mg ,Calcium: 85mg ,Iron: 4mg
    Mention @Recipe52 or tag #Loverecipe52!

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    Reader Interactions

    Comments

    1. Ravula Naresh says

      May 14, 2021 at 10:34 pm

      5 stars
      amazing and delicious recipe tried it at home today, was a little confused but the final dish came out really well. will keep looking for more recipes like this.
      Thank you.

      Reply
      • Recipe 52 says

        May 17, 2021 at 2:45 pm

        Thanks a lot for the lovely feedback, yeah because it doesn't have lentils so it seems a bit different.

        Reply
    2. Anonymous says

      June 23, 2018 at 3:13 am

      can you please post recipe for Raan

      Reply
      • Recipe 52 says

        June 23, 2018 at 3:45 am

        Yeah.. sure. Inshallah soon.

        Reply
    3. Anonymous says

      June 22, 2018 at 11:59 am

      Mouth watering with perfect recipe

      Reply
      • Recipe 52 says

        June 22, 2018 at 12:12 pm

        Thank you ?.

        Reply
    4. Anonymous says

      June 22, 2018 at 8:43 am

      Can you share Pakora kari recipe and bharta recipe to go with Haleem

      Reply
      • Recipe 52 says

        June 22, 2018 at 12:12 pm

        Yeah sure, Inshallah soon.

        Reply
    5. Hussaina says

      June 21, 2018 at 10:30 pm

      Awesome. Absolutely awesome. Best food site ever!

      Reply
      • Recipe 52 says

        June 21, 2018 at 10:32 pm

        Humbled! Thanks dear. Keep coming!?

        Reply

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    If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




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    Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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