This Mutton Haleem Recipe in Urdu Will Surprise Your Hubby
What To Add:
For Meat:
Boneless Mutton: 1 kg
Sliced onions: 4 medium
Ginger garlic paste: 1 tbsp.
Yogurt: 1 cup
Sliced tomatoes: 1cup
Salt and red chilies to taste
Hot spices: 1tbsp
Green chilies: 1 tsp.
Coriander powder: 1 tsp.
Turmeric: 1tsp
Aliz olive oil: 1-1/2 cup
For Grains:
Channa daal: 250 gm.
Moong daal: 250 gm.
Mash daal: 250gm.
Massor daal: 250 gm.
Wheat: 250 gm.
Rice: 250gm
Salt, red chilies, hot spices
For Garnish:
Ginger: 1 inch, thin long slices
Thinly sliced Onion: 2
Lemon, cut into half: 3
Fresh coriander or mint leaves
Preparation of Haleem:
- Wash mutton and set it aside. Heat oil in a pan, add onion and ginger garlic paste. Fry all for 5 minutes, and then add mutton and fry for 5 minutes. Add red chilies and 2 cup of water or as you need and leave it for a few minutes to boil. When it gets dry, add yogurt, tomatoes, and 1 cup aliz olive oil, and salt, and fry all ingredients until they get mixed and oil comes on the surface. Leave this fried mutton aside.
- Wash and mix all grains by adding salt and pepper as per taste, add 2 cups of water or more and let it cook over medium heat. You can also cook all grains in a pressure cooker for fast cooking. When all grains get tender, remove them from the stove and mash them well. You can also use a blender.
- Mix mutton and grains and stir them until all spices get mixed, then put it on the stove for a few minutes. Remove it from heat and pour in a bowel; your haleem is ready for garnishing.
- Fry onion and ginger in a little oil until they get dark brown, and pour it over haleem. Use aliz olive oil according to your taste.
Sprinkle green chilies, coriander leaves, or mint over haleem, and serve with lemon slices, salad, roti, or naan.
Special Tasty Mutton Rice Recipes
I Love My Haleem Recipe
Mostly cooks make chicken haleem but the taste you get from mutton haleem is unbeatable. My haleem recipe in Urdu includes fresh, boneless mutton. I use all types of daals, including the wheat because it gives thickness to haleem.
Some cooks also add desi porridge to haleem, but it’s up to you what you like. The best part of this recipe is the mixing of two different dishes, like fried mutton gravy, and daals.
Some people also make haleem by mixing mutton and daal together, but cooking them separately will help you keep a balance of the spices. You can also control the quantities by cooking both components separately.
Like, if you think the proportion of daal and mutton is not balanced, reduce the quantity of daal.
This is the mutton or other meats that bring taste to haleem recipe. My chicken haleem recipe is also mind blowing that I will share with you some other time. I use aliz olive oil that further makes it Yummier.
I love to eat it without any chapatti, but you can have it with naan or rice as well. Lemons also make my haleem more delicious than without it. I also love to have a cold drink or lemonade with haleem to make it more digestible.
Try having it for lunch because it would be a little heavy for dinner.