Haleem Recipe



Haleem originated as an Arabic dish with meat and pounded wheat as the chief ingredients. Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem.

The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d’oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it provides instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010, it was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to get this status.

There are principally two variations of haleem traditionally, as far as the ingredients go. “In one variety, there is just wheat, barley and spices along with the meat. The second variety uses three to four varieties of lentils as well. Now to cater to the cholesterol-conscious, Chicken haleem is prepared. Traditionally, the meat would be ground into a fine paste, but these days commercial stalls leave shreds of meat so that the customers know that they are not being taken for a ride.
Well, these days we also have hotels serving vegetarian haleem and fish haleem as well, but the connoisseurs still swear by the mutton version.

Click below to view the various haleem recipes.


Chicken Haleem Recipe

Prep Time: 1.30-2 hour, Cook time : 41-50 minutes, Serve : 4
Ingredients for Chicken Haleem 

  • Boneless Chicken 1/2 inch cubes 4
  • Broken Wheat 3 tablespoons
  • Green cardamoms 2-3
  • Cloves 5-6
  • Cinnamon 1 inch stick
  • Bay leaves 2
  • Cumin seeds 1 teaspoon
  • Onions sliced 3 medium
  • Ginger paste 1 tablespoon
  • Garlic paste 1 tablespoon
  • Split Bengal gram (chana dal) soaked 2 tablespoons
  • Broken wheat (dalia/lapsi) soaked 3 tablespoons
  • Split green gram with skin (chilkewali moong dal),soaked 2 tablespoons
  • Turmeric powder 1/2 teaspoon
  • Red chilli powder 1 teaspoon
  • Salt to taste
  • Garam masala powder 1/2 teaspoon
  • Fresh coriander leaves chopped 2-3 tablespoons
  • Fresh mint leaves hand torn 10-12

Method for preparing Chicken Haleem

  1. Heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds and onions and sauté till light brown.
  2. Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir.
  3. Add turmeric powder and red chilli powder and mix.
  4. Add half a cup of water and sauté for two to three minutes.
  5. Add chicken cubes and salt and mix. Add four cups water and let it come to a boil.
  6. Add garam masala powder, coriander leaves and mint leaves.
  7. Stir and cover. Cook on medium heat till done. Remove the bay leaves.
  8. Blend it lightly using a hand blender and serve hot.


Mutton Haleem Recipe

Ingredients for Mutton Haleem:

  • 1 kg boneless mutton / with bones
  • 200 gms  broken wheat/ wheat porridge
  • 4 teaspoons of Ginger-Garlic paste
  • 1 cup urad daal
  • 1 cup chana daal
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 to1 ½ cup curd
  • 2 cups of onions which would be fried till they turn crisp and golden yellow in color.
  • 2-3  cardamom pieces
  • 2 small cinnamon sticks
  • 4 cloves
  • 1 teaspoon dhaniya / coriander powder
  • 1/4th  teaspoon Garam Masala powder
  • 1/4th teaspoon jeera powder (cumin seeds powder)
  • 1/2 teaspoon Black Pepper corns
  • 1 table spoon Ghee
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint  or 5-6 mint leaves
  • 4 green chillies
  • 1 finely chopped tomato
  • 1/2 cup Cashew nuts
  • Salt to taste
  • Oil as per the quantity

Method for preparing Mutton Haleem:

  1. Mix broken wheat, urad and chana daal and soak in water for 4 hrs. Water should be  double the quantity of dal and wheat mixture.
  2. Add one cup of chopped and thin sliced onions and put in cooker and fry it in 4 tea spoons of fortune rice bran oil . It should turn golden brown. Put cardamom cinnamon and clove pieces along with onions and fry them for two minutes.
  3. After thoroughly washing put mutton pieces in to the cooker.  Add 1/4th tea spoon turmeric powder, 1 tea spoon red chilli powder and add one cup of water and stir till all ingredients mix well and close the lid of the cooker. Put the whistle atop and leave it on a full flame for 15min or 5 whistles!
  4. Once the pressure goes off open the lid and neatly separate the meat from bones using a table knife and fork.  Put the separated meat pieces in cooker and add one tea spoon salt  and one tea spoon coriander powder , 1/4th tea spoon Garam masala and jeera powder . Add four green chillies and half cup coriander  leaves and 5-6 mint leaves and the fine chopped tomato pieces. Add curd and a cup of water and mix the contents well. Close the lid of the cooker and pressure-cook for 20 minutes on high flame.
  5. Meanwhile when the meat is being cooked take another aluminum container and put the well soaked broken wheat,  urad and chana dal mixture in it. Add 2 glasses of water or water which sums up to double the quantity of the contents!
  6. Add the separated bones in the container  with dal and wheat mixture along with 1/4th tea spoon haldi (turmeric powder). Add ½ tea spoon salt and cook for 20 min and keep stirring every minute. The contents should not get stuck to the bottom of the container. If you want a good texture of haleem you must and should stir all the ingredients in the container thoroughly every minute! Remember the cooker which has meat should be turned off in twenty minutes and kept aside.
  7. Once the dal and bone mixture is cooked for 20min mash the mixture with the wooden churner normally used to churn dal which is called as dal ghotni in hindi . Mash the  mixture for five minutes.
  8. Add the cooked meat contents to the dal mixture container. Turn on the stove and cook the mixture in the container on low flame for one hour. You should keep stirring for every 3min.  The stirring should be precisely done for 2min with the time interval of 3min in between the stirs for the whole one hour.
  9. After one hour you should check if the mixture became a thick paste and is turned to a golden color. Make sure that you do not overcook. If overcooked the look and feel will be spoiled and the color becomes brown. Hence you should turn off the stove at the threshold point where the haleem turns golden yellow color!
  10. Add a table spoon of ghee in a small container and fry the black pepper corns and mix it with the haleem which turned to golden color.
  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.





  • গরুর মাংস ( ছোট করে কাটা)- ১ কেজি
  • গম (আস্ত)- ১কাপ
  • চাল- ১ কাপ
  • মুগ ডাল- ১/২ কাপ
  • চানার ডাল- ১/২ কাপ
  • মশুরের ডাল- ১/২ কাপ
  • মটরের ডাল- ১/২ কাপ
  • পেঁয়াজ কুচি- ৪ টি মাঝারি আকারের
  • পেঁয়াজ বাটা- ৩ টেবিল চামচ
  • রসুন বাটা- ২ চা চামচ
  • আদা বাটা- ২ চাচামচ
  • জিরা গুঁড়া- ২ চা চামচ
  • ধনিয়া গুঁড়া-২ চা চামচ
  • হলুদ গুঁড়া- ৩ চা চামচ
  • শুকনো/লাল মরিচের গুঁড়া- ২ চা চামচ অথবা স্বাধমত
  • গরমমশলা গুঁড়া- ১ টেবিল চামচ
  • কালো গোলমরিচ গুড়া-১/২ চা চামচ
  • লবন- ২ চা চামচ অথবা স্বাধমত
  • তেল- ১/২ কাপ
  • ঘি/তেল- ১/২ কাপ
  • লেবু- ২টি
  • ধনিয়া পা্তা কুচি- ১/২ কাপ সাজানোর জন্যে
  1. গম ২ ঘন্টা ভিজিয়ে রাখুন।
  2. গরুর মাংশ ধুয়ে পরিস্কার করে পানি ঝরিয়ে নিন। পেঁয়াজ, আদা আর রসুন বাটা, হলুদ গুড়া, শুকনা/লাল মরিচের গুড়া, গরম মশলা, জিরা, ধনিয়া, গোলমরিচের গুড়া ও লবন দিয়ে ভাল করে মিশিয়ে ৩০মিনিট রেখে দিন।
  3. প্রেসার কুকারে ১/২ কাপ তেল দিয়ে মাংসের মিশ্রণ দিয়ে দিন এবং কষাতে থাকুন। পানি শুকানো পর্যন্ত অপেক্ষা করুন। পানি শুকিয়ে গেলে ২ কাপ গরম পানি দিয়ে ফুটে উঠলে ঢাকনা লাগিয়ে দিন। ৪-৫টি সিটি বাজলে অথবা ১৫ মিনিট পর নামিয়ে নিন। যদি বেশি ঝোল থেকে যায় চুলার আঁচ বাড়িয়ে ঝোল কমিয়ে নিন। চুলা থেকে নামিয়ে একপাশে রাখুন।
  4. ভিজানো গমে ১০কাপ পানি ও ১/২ চা-চামচ লবন দিয়ে মাঝারি আঁচে সেদ্ধ করুন। সেদ্ধ হয়ে গেলে নামিয়ে ব্লেন্ডারে ব্লেন্ড করে নিন।
  5. চাল এবং সব ডাল ১ চা-চামচ লবন ও ১২ কাপ পানি দিয়ে সেদ্ধ করুন। এরপর ব্লেন্ডারে ব্লেন্ড করে নিন।
  6. মাংস একটি বড় পাত্রে নিয়ে মাঝারি আঁচে চুলায় দিন। এবার গমের মিস্রন দিয়ে ভাল করে মিশিয়ে ২ মিনিট রান্না করুন।
  7. এরপর চাল-ডালের মিস্রন দিয়ে ২-৩ মিনিট রান্না করুন। ক্রমাগত নাড়তে থাকুন যেন সবকিছু ভাল করে মিশে যায় এবং নিচে লাগে না যায়।
  8. অন্য একটি পাত্রে ১/২ কাপ তেল বা ঘি গরম করে পেঁয়াজ বেরেস্তা করুন।
  9. অর্ধেক বেরেস্তা সাজানোর জন্য তুলে নিয়ে বাকি বেরেস্তা তেলসহ হালিমে দিয়ে দিন। হাল্কা আঁচে ১০-১৫ মিনিট রান্না করুন(ইচ্ছে হলে সব মসলা অল্প অল্প আরও দিতে পারেন)
  10. এখন হালিম নামিয়ে উপরে ধনিয়া পাতা কুচি, বেরেস্তা আর লেবু কুচি ছড়িয়ে গরম গরম পরিবেশন করুন।


Hyderabadi haleem is a type of haleem popular in the Indian city Hyderabad. Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. Local traditional spices helped in evolving a unique Hyderabadi haleem that became popular among the native Hyderabadis by the 19th-century.
Haleem finds it’s place on iftar menus in Ramzan owing to its fortifying nature. It is often made during the community dinners, with tandoori roti being its companion.

Haleem or Daleem (Arabic: دلیم‎‎, Urdu: دلیم‎, Turkish: Dalim aşı, Persian: دلیم‎‎, Bengali: ঘলিম, Hindi: दलीम ) is a stew popular in the Middle East, Central Asia, Pakistan, and India. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. Popular variations include keşkek in Turkey, Iran, Azerbaijan and northern Iraq; Hareesa in the Arab world and Armenia; Khichra in Pakistan and India; and Hyderabadi Haleem in Telangana, India.

The origin of Daleem lies in the popular Arabian dish known as Harees (also written as Jareesh). According to sources (Shoaib Daniyal, The Sunday Guardian), the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the “kings and caliphs and lords and leaders” of Baghdad. “The version described in his Kitab Al-Tabikh (Book of Recipes), the world’s oldest surviving Arabic cookbook, is strikingly similar to the one people in the Middle East eat to this day” it reported. Harees was introduced by Arab soldiers of the Hyderabad Nizam’s army to the city. Today, Harees is still available in the Arab quarter of Hyderabad, an area called Barkas, where the dish is called Jareesh. Later on, the people of Hyderabad modified it to suit their palate thus creating modern Haleem.

Ref source: internet, sanjeev kapoor, Tokjhalmisti

Sujoy Roy

Sujoy Roy

Food Enthusiast, Techie by profession, has a dream to own a food restaurant & an event management organization.

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3 thoughts on “Haleem Recipe

  1. Monalisa Dey


  2. Swati Goswami

    Thanks for the Chicken Haleem recepe

  3. Sudip Chatterjee

    Nice recipe!! looks yummy and tasty!!

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