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haleem | mutton keema haleem | Ramadan special

Mouthwatering smooth haleem with pure ghee, fresh coriander and mint leaves, squeezed with lemon juice, fried onions, fried cashew nuts with nice aroma.
Course Appetizer
Cuisine Indian
Keyword haleem, haleem recipe, hyderabadi haleem, mutton haleem, mutton keema haleem, ramadan special
Prep Time 15 minutes
Cook Time 45 minutes
Resting time: 15 minutes
Total Time 1 hour
Servings 6

Ingredients

Ingredients for haleem

For cooking keema

  • mutton keema – 100g
  • ghee – 1 spoon
  • oil – 4 spoons
  • cardamom – 6
  • cinnamon – 2 sticks
  • black pepper – 13
  • cloves – 12
  • bay leaf – 3
  • onions – 1
  • slit green chillies – 4
  • ginger & garlic paste – 2 spoons
  • salt – 1 spoon
  • turmeric powder – 1/4 spoon
  • red chilli powder – 1 spoon
  • garam masala powder – 3/4 spoon
  • chopped coriander leaves – 1/2 cup
  • mint leaves – 1/2 cup
  • water – 1 1/2 glass

For cooking dals and rice

  • urad dal – 1 spoon
  • toor dal pigeon pea – 1 spoon
  • chana dal – 1 spoon
  • masoor dal – 1 spoon
  • rice – 1 cup
  • slit green chillies – 2
  • water – 2 glass

For deep frying onions and mixing dals and keema

  • sliced onions – 3
  • oil – for deep fry
  • cashew nuts – 1/2 cup
  • ginger & garlic paste – 1 spoon
  • black pepper – 12
  • chopped coriander leaves – 1/2 cup
  • chopped mint leaves – 1/2 cup
  • turmeric powder – 1/4 spoon
  • red chili powder – 1 spoon
  • garam masala powder – 1/2 spoon
  • salt – 1 1/2 spoon
  • curd – 4 spoons
  • ghee – 4 spoons

For garnish

  • fried onions – 1 cup
  • fried cashew nuts – 1/2 cup
  • chopped coriander leaves – 1/4 cup
  • chopped mint leaves – 1/4 cup
  • ghee – 1 spoon
  • lemons – 2

Instructions

Procedure for haleem

(1) Soaking dals and rice

  1. Soak all the dals for atleast 15 minutes.
  2. Soak the rice for atleast 15 minutes.

(2) Cooking keema

  1. Take a pressure cooker heat ghee and oil at medium flame.
  2. Add cardamom, cinnamon, black pepper, cloves and bay leaf let them splutter.
  3. Add onions and slit green chilies saute for a minute.
  4. Add ginger and garlic paste stir. Fry until the raw smell disappears.
  5. Add salt, turmeric powder, red chilli powder, garam masala powder stir for a minute.
  6. Add cleaned and drained mutton keema stir well. Fry for a minute.
  7. Add coriander leaves and mint leaves mix well.
  8. Pour water mix well. Close the lid and let it cook for 6-7 whistles.
  9. carefully open the lid check the keema. If it is cooked transfer to a bowl.

(3) Cooking dals and rice

  1. Take a pressure cooker add soaked dals and rice.
  2. Add green chillies and pour 2 glasses of water. Close the lid let it cook for 6 whistles.
  3. Carefully open the lid and mash them with the help of hand masher. Set aside.

(4) Deep frying onions and cashew nuts

  1. Heat a pan add oil and onions fry until they turns to golden brown and set aside.
  2. Add cashew nuts fry until they turns to golden and set aside.

(5) Mixing mashed dals and cooked mutton keema

  1. In the same pan remove excess oil except 3 spoons of oil.
  2. Add ginger and garlic paste and saute well.
  3. Add black pepper, fresh coriander and mint leaves mix well.
  4. Add turmeric, red chilli and garam masala powders.
  5. Add salt and curd stir well.
  6. Add mashed dals, ghee, cooked keema mix well again mash all of them
  7. Add fried onions and ghee. Close the lid and cook for 10 minutes at low flame.
  8. Open the lid mix well. Switch off the fire.
  9. Haleem is ready to serve.

(6) Garnish

  1. Take the haleem into a serving bowl garnish with fried onions, fried cashew nuts, fresh coriander and mint leaves, lemon wedges.