This creamy delight with the right balance of nutrition and taste is sure to transport one to heaven

Any time is a good time for this delectable dish which is an integral part of Hyderabadi cuisine. The thick pasty stew made of pounded wheat, lentils and mutton has more takers down South, Hyderabad to be specific, during the period of Ramzan. In North India, there is no special occasion for haleem.

A wholesome dish which needs no accompaniments. Though traditionally made over hours, here Chef Mujeeb-ur-Rehman suggests a quick recipe. The chef is in town for the ongoing Dawat-e-Nizam, the Hyderabadi food festival in Crowne Plaza Today Gurgaon.



Mutton chunks 800 gms

Broken wheat 300 gms

Channa dal 50 gms

Rice 50 gms

Refined oil 300ml

Ghee 300 ml

Chilli powder 1tsp

Haldi powder 1tsp

Green chilli paste 30 gms

Ginger garlic paste 30 gms

Black pepper powder 10 gms

Pan ki jar 30 gms

Khas ki jar 30 gms

Garam masala 1tsp

Lemon juice 4 pc

Elaichi powder 1tsp

Chironji boiled and de-skinned 50 gms

Salt to taste

Curd 100 ml

Sliced onion 200 gm

Mint 4 sprigs


In a pressure cooker mix together mutton chunks, spices, pan ki jar and khas ki jar. Cook for about 25 minutes till the mutton is soft and done. Mince the mutton. Soak the broken wheat, channa dal and rice for 30 to 40 minutes, drain and make paste. In a heavy bottom pan, add refined oil and heat. Then add onions and fry till it’s light brown, add ginger garlic paste, chilli paste, curd, haldi and chilli powder. Add the cereal and pulse paste prepared earlier.

Saute till the mixture bonds and is done. Add the mince mutton and cook till the spices are all uniformly mixed. Finish with lemon juice, garam masala and cardamom powder. Top with ghee. Serve hot garnished with ghee, mint, fried onion and lemon wedges.

About the chef

With more than 10 years of experience under his belt, Chef Mujeeb-ur-Rehman is a widely respected name when it comes to food from princely states.

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