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Ramzan recipe: How to make Haleem

Last updated on: July 11, 2014 12:53 IST

Ramzan recipe: How to make Haleem


We bring you recipes for the holy month of Ramzan from the recipe journal of Shabeer Selod

ALSO CHECK OUT 5 low-calorie Ramzan recipes!

Today, we bring you the recipe for:


Serves 6


  • 1/2 kg mutton, cubed and washed
  • 1 1/2 cups daliya or coarsely ground or cracked wheat, (available in grocery stores)
  • 1-inch piece ginger
  • 3 cloves garlic
  • 2 to 3 green chillies (or 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 for baghar
  • 1 tbsp chickpea flour or besan
  • 1/4 cup oil
  • Salt
  • 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.
  • 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 lumps. 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.

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Image: Haleem
Photographs: Omer Hussain/Wikimedia Creative Commons
Tags: Haleem , Recipe , Ramzan