Thursday, December 5, 2013



  1. 1 kg boneless meat
  2. 1/2 kg wheat without husk
  3. 1/4kg chana dal
  4. 1/4 kg (masoor,moog,urad,arhar dals,rice)
  5. 1/2 cup oats
  6. 4 tbsp garlic
  7. 4 tbsp ginger
  8. 3 onions
  9. 2 tbsp chilli powder
  10. 2 tbsp coriander powder
  11. 1 tbsp turmeric powder 
  12. 1 tbsp whole garam masala
  13. 1 tsp nutmeg,mace,cardamom powder
  14. 11/2 cup oil

  • Soak wheat and chana dal separately ,overnight and other dals  for two hours.
  • In a cooker add water with 1 tsp ginger garlic paste, haldi,chilli powder and salt.When water boils add soaked wheat and cook until wheat is very soft, it will take  approximately an hour on medium heat.with a big spoon blend  the wheat very well ('gotna hay').
  • Heat 1 cup oil in a cooker. Add one sliced onion and whole garam masala. When onion turns pink and meat pieces cook for few minutes then add 3 tbsp ginger and garlic paste,turmeric powder,coriander powder, chilli powder and 2 chopped onions.Stir well add 1 cup of dahi . Close the cooker and cook it on medium high heat. After one whistle lower the heat and cook 15 minutes, let it cool it self.
  • Put the cooker back on stove and stir the meat well until the oil separates from meat and nice aroma comes. Add zaifal, zavitri and small amount of cardamom powder.Take out cooked meat in a big pot.
  • In the same cooker add all the dals and rice with 1 tsp each of ginger ,garlic paste,chilli powder,haldi powder,salt with water and cook until they are very soft.
  • Transfer cooked wheat and dals in a big pot with meat. Mix all of them very well then add 2 cups of water and oats. Add chopped green chillies (optional and to taste). Cook this mixture for half an hour on medium heat and keep stirring until every thing is homogenized (or the mixture has a similar consistency throughout).
  • Heat oil in a pan. Fry sliced onion and whole garam masala and pour over haleem.
  • Garnish it with chopped coriander leaves.
  • Served with chopped onion lemon wedges and salad.
(There are so many recipes of Haleem and they are all very tasty.This is my sister's recipe, who was a very good cook. The taste will never be the same,but near about similar. I would like to thank Iram for the photograph).

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