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Best Haleem Recipes

Best Haleem Recipes

Haleem Shopping Tips

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Haleem Cooking Tips

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.

Chicken Haleem recipe | Pakistani | Step by Step

Chicken Haleem recipe with photos of each step. Haleem is traditionally made with beef and it tastes best that way. But chicken haleem can be great if you wish to avoid red meat for any reason. This recipe share Haleem masala recipe and all tips from scratch for a Dhaba style delicious and sticky haleem.

I’m posting this chicken Haleem recipe for my dear friend Fatima who is the first and most faithful follower of the blog. She has tried and given feedback on every single recipe. In fact, she is the greatest motivation for my blog.

Haleem is very popular in Bangladesh especially during the holy month of Ramadan. It is made of wheat, rice, meat and lentil with spices. It is a slow cooker lentil based dish serve with coriander leaves, lemon wedges, chopped ginger , green chili and fried onion. Sometimes it is serve with naan or any kind of bread in Bangladesh.

step by step picture:

1. Mix all kind of lentil in a bowl and soak into water for 1 hour.

2. grind the whole wheat and soak into water for 1/2 an hour.

3. Boil the rice, broken wheat, dal mix, turmeric, salt and enough water together until soft and tender.


This recipe for haleem with beef and lentils, is the ultimate slow-cooked wonder.



Skill level

It's full of gentle spices and warm comfort, and a Pakistani favourite. Haleem gets its lovely sticky consistency from constant stirring, so give yourself up to the hypnotic cooking and enjoy the aromas as you do.


  • ½ cup each chana dal, urid dal, mung dal and barley
  • ½ cup wheat berries
  • 1 kg beef or lamb on the bone, meat cut into chunks
  • 2 tbsp crushed garlic
  • 2 tbsp grated ginger
  • 2½ litres water
  • 2 tbsp clarified butter (ghee)
  • 1 pinch saffron colour (optional)
  • ¼ tsp ground fenugreek
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp chaat masala spice mix
  • 1 tbsp chilli powder
  • 1 tsp turmeric
  • salt
  • 125 ml (½ cup) vegetable oil
  • 2 onions, sliced
  • 1 tbsp garam masala
    spice mix
  • finely sliced green chilli
  • julienned ginger
  • coriander leaves
  • sliced lemon
  • roti, naan or chapattis

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

You will need to begin this recipe 1 day ahead.

Soak the dal and barley together overnight. Partly crush the wheat berries in a mortar and pestle and soak for 1½ hours.

Drain the lentils and grains, place in a large heavy-based saucepan with meat and bones, garlic, ginger and water and bring to the boil. Simmer for around 2 hours, stirring occasionally.

Remove the bones and continue to cook for about 1 hour or until the meat starts to fall apart.

Add the ghee, saffron colour, fenugreek, coriander, cumin, chaat masala, chilli powder, turmeric and salt and cook for another 1 hour, stirring regularly to help the ingredients break down and blend into each other. The stew will start to look very thick and sticky.

Heat the vegetable oil in a frying pan and fry the onion until brown and caramelised. Add the onion (reserving ¼ cup) and garam masala to the stew. Cook for a further 15 minutes.

Scoop onto plates and garnish with the remaining fried onions, chaat masala, chilli, ginger, coriander and lemon. Serve with roti, naan or chapattis.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgina Larby. Creative concept by Belinda So.

How to Make Beef Haleem without Packet Masala

Cuisine: Pakistani
Author: Admin


  • Beef boneless ½ kg
  • Black lentil (Maash ki dhal) ¼ cup
  • Pink lentil (Masoor dhal) ¼ cup
  • Green lentil (Moong dhal) ¼ cup
  • Gram lentil (Chena dhal) ½ cup
  • Crushed wheat grain (daliya) ½ cup
  • Turmeric powder 2 teaspoons (divided)
  • Oil 1 cup
  • Onion 1 medium (thinly sliced)
  • Ginger garlic paste 4 teaspoons
  • Whole spices 2 teaspoons
  • Tomatoes 3 (chopped)
  • Green chilies 8 (chopped)
  • Red chili powder 2 teaspoons
  • Coriander powder 2 teaspoons
  • Salt to taste

For Serving

  • Crispy fried onion
  • Green chilies (slices)
  • Ginger (Julian)
  • Lemon
  • Chaat masala


  1. Soak wheat grain in a separate bowl overnight.
  2. Soak all lentils in a bowl for 2-3 hours.
  3. Boil all lentils in a large pan with 6 glass water and 1 teaspoon turmeric powder until tender and mushy.
  4. Boil wheat in a separate small pan with 2 glass water and ¼ teaspoon turmeric powder until tender and mushy.
  5. Heat oil in a deep pan and fry onion to golden brown color. Sauté ginger, garlic paste, and whole spices for about 3 minutes then add meat and cook.
  6. Then add tomatoes, green chilies, red chili powder, remaining turmeric powder, coriander powder, and salt. Cook for a while then adds a sufficient amount of water to tender the meat. Cook until meat soft and tender.
  7. Now mix the lentils and wheat grains with the meat and mix well properly.
  8. Let it cool a little that you can handle it easily.
  9. Now grind in a food processor.
  10. Place the pan on fire and cook more over low heat about 10-15 minutes until thick.
  11. Arrange crispy onion, green chilies, Julian ginger, and lemon wedges on a plate and serve haleem with hot Naan.

Haleem recipe | How to make mutton haleem recipe at home

Haleem Recipe: Haleem is a mutton stew that is very popular in the Middle East and Asia. Talking about India, Haleem is very much liked in Hyderabad. Apart from this, Muslims are eaten in many different parts of the world, especially during Ramadan.

Ingredients used in Haleem Recipe: It is cooked on a slow flame with lentils, spices, and wheat.

  • For how many people: 4
  • Preparation Time: 1 hour 25 minutes
  • Cook time: 1 hour 10 minutes
  • Total time: 2 hours 35 minutes
  • Difficulty: Difficult

Ingredients need to make Haleem recipe

  • 1/2 kg Lamb (Boneless)
  • 150 grams moong dal
  • 50 grams Chana dal
  • 100 grams of wheat
  • 500 ml desi ghee
  • 10 cloves
  • 4 bay leaves
  • 1 gram saffron
  • 30 grams green chili paste
  • 6 grams mace
  • 10 grams Green Cardamom
  • 50g garlic paste
  • 150 grams onion, fried
  • 50 grams ginger, grated
  • 3-4 liter lamp stock
  • Salt to taste

Method of making Haleem recipe

  1. Wash and soak pulses and broken wheat grains for 2 hours.
  2. Take a handi and add ghee to it, add whole spices-cloves, bay leaves, and green cardamom.
  3. When the whole spices start crackling, add ginger, garlic paste, and fry until it becomes brown in color.
  4. Add lamb along with saffron, green chili paste, turmeric powder, and cook it till it is half cooked.
  5. Now wash the pulses and put in it, add the lamb stock along with it. Then add salt to it.
  6. Allow it to cook until the lamb is completely soft and the lentils are mixed and thickened.
  7. Check the searing and serve with the bread of your choice.

Recipe note: You can serve haleem with bakharkhani or it can be eaten as such.

Key Ingredients: Lamb (boneless), moong dal, chana dal, wheat, desi ghee, cloves, bay leaves, saffron, green chili paste, mace, green cardamom, garlic paste, onion, ginger, lamb stock, salt

Chicken Haleem | Hyderabadi Chicken Haleem Recipe | How to make Harees at home | How to make Chicken Haleem

Chicken Haleem | Hyderabadi Chicken Haleem Recipe | How to make Harees at home | How to make Chicken Haleem- The best Haleem that you find on Hyderabad streets in the holy month of Ramzan can actually be made just whenever you feel like it. Here is a detailed recipe for Hyderabad Street “Chicken Haleem” with images and a video.

Haleem is made in most Islamic Countries and at many places in India. But Hyderabadi Haleem is very special. Hyderabadi Haleem is spicier than other Haleems and is dripping with Ghee. That is why Haleem lovers testify that this is indeed the best Haleem.

In fact, the recipe made with Mutton is what is called Haleem. The recipe with Chicken is called Harees. But very few people even in Muslim families call it Harees. So I am using the term Chicken Haleem. Haleem needs a lot of patience. Only with patience can we make real tasty Haleem at home.

In Ramzan month, Muslims need to eat highly proteinous food after they break their fast. That is why they modify the ingredients added to the Haleem.

Ghee is a must for Haleem for a nice, balanced taste. I have used the Heritage Brand high aroma Ghee. You could use homemade Ghee too.

Ghee should be added gradually as you mash the Chicken. Only then the Haleem tastes really good.

The "royal" Hyderabadi Haleem recipe

Step 11: Fry the thinly sliced onions and cashew nuts in a separate pan. Use the fried onions and cashew nuts as topping and also garnish the haleem with coriander leaves and ta-da, your haleem is ready and has that irresistible look which makes you forget calories and go for third and fourth servings. You can serve along with sliced lemon to sprinkle on haleem. Some people use shorba which is a mughlai soup with bones as a topping too while serving haleem.

Yummylicious Haleem is ready:)


@ a rat : I already saw yours and commented now :)
Though m no mutton lover will try it with chicken and show it to my husband who is a great cook
Good luck to u !

Hi Afshaan . do you think this is the real hyderabadi haleem ? if you think pls remove that confidence. look at the fried onions it is burnt and turned black which gives bitter taste. and look at coriander leaves you even added streams and where is cashews and where is mint leaves ? . there is nothing
looking at the your haleem i should say its just made at your own and its not cooked with the real ingredients so pls learn first before you post such authentic dishes of hyderabad. cheers

R U going to report my post to police for not posting the ACTUAL AUTHENTIC REAL Recipe ?? U can go ahead do tht :)
welcome to my blog ! Please direct me to your cooking blog where U have explored more dishes dear Sanjana. Would love to learn.

NOPE. THIS IS NOT THE REAL HALEEM, but the haleem recipe tried by us at home following the authentic recipe. There is no NEED to prove it to u ! When U comment on a stranger's blog learn to avoid the bitter speech before observing burnt and bitter onions :D :P I will learn cooking and u can learn how to comment on blog mean while :P

:) hey u r nominated for Liebster Award here

That made my mouth water.. wow!

I would love to try that! Looks great!

@Farida : ya its very delicious. as tasty as the amt of work goes in making it :

@Mashed musings : This is a must try ! U wont regret. theres a north indian dish tooo kichda. similar to this. GOOGLE it out:) good day

Haleem Recipe Wow its simple. I tried it at home, it was delicious.

oh cool it worked for u rambabu
thanks for visiting my blog !

Hello what do you do with the mutton bones?

Actually we got boneless mutton. Small pieces can be mixed or used in any curry
like aaloo ghosht and kakadi along with mutton bones are good too

It can be used in two ways.

1. while cooking dal Add few of the bones to dal mixture, it will give added flavor to the mixture.
2. Fry few chopped onions till it turns brown, then add a teaspoon of ginger garlic past and fry for a min, then add the lamb bones, table spoon of red chili powder, turmeric, salt, coriander power, garam masala, a finely chopped tomatoes and 1-2 green chilli then add double the quantity of water then pressure cook for 20 Mins.

This you can use this mixture as a topping for the haleem, it make haleem even more tastier.

Very nice ,, one of the best haleem recipe i have read .. The description of process is very detailed for any body to cook without any question of confusion ..
Thank U

Thanks Ushnish
Am glad u liked the recipe. Hope U tried and tested too ?? :)

Hello, do you mix the washed mutton pieces with the onion mixture (step 2) or in a separate pan?
Also, I do not have a pressure cooker, what cooking times/method do you recommend as a substitute procedure.

Looking forward to trying your recipe! Your feedback would be greatly appreciated, thanks :)

Hi Ayisha
Actually its my husband who made it. he used a pressure cooker. Not sure if U can use any other method. May be u can try some option in oven if u have.. I will enquire and let u Know !

This is the tricky part, most cooks mix onion and meat mixture while cooking, this will give a taste of mutton curry. So never cook them together.

Once onions are fried keep them aside, cook meat (with 2 tablespoons of oil, chill power, turmeric power and salt) for 20 mins, once cooked you need to separate the larger bones from meat chunks. Now add few of the fried onions to the Dal/meat mixture and rest use them as topping.

We used normal electric cooker to cook dal, you can use a normal pan but you need to add some more water and close the pan with a lid for longer duration for about 30 mins.

Oh yes, now finally I have a do-able haleem recipe. I want a dhansakh recipe too

Yes, we used it while cooking the meat mixtute .

nice effort,thanks confusion somewhere i heard that best traditional haleem is cooked by the ustaads extreme slowly(very very low flame) to get the ultimate taste.
some 8 hours or so.any comment on that

Gr8 recepe Afshan. loved it..

This comment has been removed by the author.

i completely agree with sanjana rao. she was not being rude at all. you should post a different picture. the picture with burnt onions as toppings do not look appetising at all. no one is here to bash you. honestly who has the time? but when you are posting something on a public medium e.g. public blog, learn to accept constructive criticism.

its very tempting,i love mutton hallem so much

Thanks for sharing the recipe, quite detailed.. if we put so much effort haleem should definitely be good.
I cook in a slow cooker overnight to bring that authentic flavor and only mix and blend at the makes life easier for me.

Also, completely agree with Syeda Buraira, presentation is very important. And a little more tolerance towards people. keeps things sweet.

Recipe sounds good pls repost with better pictures. I agree that onions are badly burnt, dhaniya is not chopped properly even lemon is cut badly and seeds not removed.

Recipe sounds good pls repost with better pictures. I agree that onions are badly burnt, dhaniya is not chopped properly even lemon is cut badly and seeds not removed.

Nice Blog. We are now delivering Haleem 365 Days in Hyderabad and across major cities in India.

Dear Afshan, I am sure your haleem is tasty but the sprinkled onion in the picture is badly burnt. You really need to change that picture. No offense meant. Just a suggestion.

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Authentic Hyderabadi Haleem Recipe

Hyderabadi Biryani also very famous in Hyderabad, and serve in biryani pot ( clay pot ) very authentic style.

Hyderabad has a history of the continuous influx of migrants from all over the world. Over centuries, generations of Hyderabadis have shared and never let regional or national sentiments dictate their choice of cuisine.

A lip-smacking, aromatic delicacy prepared in the Hyderabadi style is usually available during the month-long Ramadan. This delicacy is relished by hard-core meat-eaters.

Haleem is Popular for its nutritional value, as cooks gather to mash wheat healthy nutarian value protein, and carb together.

The dish is then fancy with a touch of mint and lemon. High in calories and very nutritious, it’s the perfect meal to break one’s fast with.

Haleem is served with ghee, browned onions, the dash of lime juice, and garnished with coriander leaves.

More Related Post Link Below

How To Make Mutton Haleem At Home?

In my haleem recipe is a quick, simple method, but delicious.

Traditionally this thick pasty stew made of pounded wheat, lentils and mutton is served as a starter at formal dinners

First, I am soaking in water 4 types of lentils and separate soak wheat at 30 min.

After soak cooked all lentils together, and soaked wheat cooks separately.

Make a Curry For Haleem

I am using ghee, because Haleem make more tasty make with ghee.

In a pot add ghee and add sliced onion fry Golden brown add mutton pieces, add ginger garlic paste saute for 5 min.

Then add all spices powder, salt, yogurt, mix well again saute 5 min then add 2 cups water, cook until meat is very soft, tender.

One’s Mutton korma / Curry is ready, add all lentils mixture mix very well.

I am using a hand blender to blend my meat and lentils, make a smooth thick paste.

And cook slow flame 30 min, after that haleem mixture, combine meat and lentils cook very well.

Then add chopped coriander and mint and simmer 15 min.

Serve with Haleem

Serve with Julian cut ginger, lemon slice, fried onions.


Vegetarian Haleem Recipe: How To Make Hyderabadi Haleem (Vegetarian)

Haleem is very popular in Hyderabad. Haleem originally is a stew composed of meat, lentil and pounded wheat that is made into a thick paste.

It is originally an Arabic dish and was introduced to the Hyderabad State by the Arab diaspora during the Nizam's rule but we can alternate this recipe for vegetarians as well by using soya nuggets using the same ingredients of haleem.

Instead of the meat, we have used soya nuggets in this recipe to give a slimy texture to the dish.

Ginger-garlic paste - 3 tbsp

Garam masala powder - 2 tbsp

Fresh coriander leaves to garnish

Fresh mint leaves to garnish

1. Clean, wash and rinse all the vegetables mentioned above thoroughly and fine chop them.

2. Soak broken wheat, urad and chana daal in water for 4 hrs. Make sure water should be double the quantity of daal and wheat mixture.

3. Take sliced onions and fry them until they turn golden brown.

4. In a heavy-bottomed pan, add vegetables and daal mixture and allow it to cook for 2 to 3 hours on low flame.

5. Add oats and soya chunks soaked in warm water to the mixture, so that they become soft.

6. Add cloves, green cardamom, cinnamon stick, and turmeric powder to it and keep on stirring and mashing the mixture with a ladle.

7. When vegetable and daal get mashed properly, add chopped coriander, mint leaves, garam masala, cumin powder, ghee, and brown onion in the handi.

8. Add a tablespoon of ghee in a small container and fry the black peppercorns and mix it with the haleem when it turns to golden in colour.

9. Squeeze lemon on top and mix well.

10. Use fried onions and cashew nuts as a topping and also garnish the haleem with coriander and mint leaves.