Ramadan Special: Wholesome and High-Calorie Mutton Haleem

Spread the love

Reading Time: 2 minutes

Ramadan and Mutton Haleem are inseparable, more so, in Hyderabad. Sarika shares the recipe, in the weekly column, exclusively in Different Truths.

Every year, during the Ramadan month, I prepare Mutton Haleem. This has been the trend for the past few years. This year also continued the trend. Haleem is a special dish, prepared worldwide, during Ramadan month. In India, Hyderabad is very famous for it. It is a high-calorie dish or we may say a wholesome meal.

I am sharing the recipe.

Mutton Haleem Recipe

For 10 people                                                           Prep time 30 mins

Cooking time 4 hours


  • 1 kilograms mutton
  • 2 teaspoon ginger paste
  • 1 cup (urad dal, Bengal gram, moong dal and red lentils)
  • ½ teaspoon red chilli powder
  • ½ cup cashews
  • ½teaspoon peppercorns
  • ½ cup ghee
  • ½ cup mint
  • 3 cup crushed whole wheat
  • 2 teaspoon garlic paste
  • ¼ teaspoon powdered turmeric
  • 1 cup onion
  • 1 teaspoon garam masala powder
  • 1-inch cinnamon stick
  • 1 cup coriander leaves
  • 6 green chilli
  • Lemon wedges


Clean and soak the cracked wheat for around half an hour.

By the time, trim the mutton from excess fat.

Now, add ginger garlic paste, salt, red chilli powder, garam masala powder and a pinch of turmeric powder. Pressure cook the mutton for 10 minutes or up to six whistles) keep aside. Once it cools down, separate the meats from the bones.

Boil the cracked wheat with all roasted dals and also add ginger garlic paste, turmeric paste and few green chillies, peppercorns and water.

Cook until completely cooked and blend them properly.

In a separate pan, heat the oil, and add whole spices, cooked and add shredded meat, green chillies, half a cup fresh coriander and sauté for a few minutes.

Now, add three cups of water and bring to a boil.

Add the blended wheat and mix properly with a little ghee, you can add a bit more too, more the merrier.

Cook slowly for at least half an hour to forty minutes.

Serve hot, garnished with fried onions, cashew nuts, lemon wedges.

©Sarika Sarkar Das

Photos by the author

#FridayFoodie #Haleem #MuttonHaleem #CrackedWheat #HydrabadiFood #NonvegCuisine #DifferentTruth

Spread the love

Leave a Comment

Your email address will not be published.

You may also like

error: Content is protected !!