Mutton haleem recipe | Easy Kolkata haleem recipe) with step-by-step pictures. Haleem is a Muslim dish prepared by slow-cooking rice, coarsely ground wheat, different varieties of dal(lentils), boneless meat (lamb/beef/chicken), ginger and garlic paste & special haleem masala. Though the main ingredients are almost the same for all haleem recipes however it’s not easy enough to describe this dish. Because state wise haleem has a distinct flavor and taste for applying different spices in different states. Which separate their identity from each other.
“Haleem” is a Persian word that means a kind of lamb or beef stew prepared with coarsely ground wheat or berly. Haleem originated in Middle East’s Arabian countries as the dish named “Harees“. Persian haleem and Arabian Harees are the main sources of the Indian version of “Haleem”. Though our Indian Halim is a little different from those old versions of halim for having more spices and dal.
In India, haleem is basically known as a famous hyderabadi dish but we have some other delicious versions too. My today’s haleem recipe is one of them, it’s that special mutton haleem that is mainly followed in all Muslim households of West Bengal and Bangladesh during the holy Ramzan(or Ramadan) month. This is completely different from Hyderabadi-style haleem.
In Kolkata, it’s also known as daleem as the reason for using lots of dal in it. Some even identified it as khichda(for using rice and dal) too. Though as per my assumption khichda is a little different from this recipe. However, Haleem or Daleem has a huge fan base in Kolkata and that’s why Kolkata’s all popular Mughlai restaurants arrange a special take way counter outside their eateries during Ramazan/Ramadan(a holy month of Muslim community)to handle the crowd.
As even I’ve heard, Kolkata’s popular restaurant “Arsalan” makes one of the best haleem in Kolkata. So people are seen waiting in a long queue outside the restaurant’s take-way counter during Ramzan month. Kolkata’s haleem has huge similarities with Bangladeshi Halim as both are prepared in almost using the same way with the same texture and taste.
Actually, this dish is very healthy among all Ramadan recipes because of enriched with carbohydrates and protein at the same time. Though carbohydrates (means rice and wheat) are used in a very little quantity compared to meat. That is why haleem is considered as a protein pact food for using more daal and mutton in it. So during the holy month of Ramadan, haleem will be a must in every evening iftar party recipes, the Muslim people have this dish to boost their energies after day-long fasting. As per the old recipe beef or mutton (lamb meat) was mainly used to prepare this dish. Though nowadays chicken is also used in it as per requirement.
I started making this haleem for my husband who is a true fan of this dish. After coming to Bangalore, initially, we used to visit the Frazer Town street food festival during Ramzan to taste their awesome dishes including halim. But there he didn’t get his favorite Kolkata style haleem. Though I never tasted this dish before, seeing his craving I tried it at home for the first time and he loved it. Then he helped me to rectify my mistakes by saying about its texture, taste, and color. And gradually I was perfect for making this kolkata style mutton haleem recipe with his help. Now he says it’s one of the best haleem recipes he ever had in Kolkata.
Making of haleem is not an easy job, as it is a slow-cooked preparation as per its traditional recipe. This means you have to invest a long time in both preparation and cooking to get that authentic taste. So people started depending on restaurants to taste instead of making this dish at home.
I also heard about the myth which says, without long hours slow cooking method, the best haleem can not be made. So to clear my doubt about this myth, for the first time I made this dish using the traditional method, and the next time I use my easy pressure cooking method. This pressure cooking method is so simple and easy that you can easily cook haleem at home. Even You don’t believe me, I was not able to differentiate the taste of both haleem recipes which I made with my own, which means except you nobody knows the secret.
That is the reason for sharing this recipe with you as you can easily make it at home during Ramzan. Though here I prepared this recipe by applying the old and easy method too. You can choose any one of them.
So you must prepare this easy haleem recipe during this holy Ramadan month and share your valuable feedback by writing them in the comment section below.
You may try other mutton recipes from my website
Mutton haleem recipe | Easy kolkata haleem recipe
- 400 gms Boneless Mutton (Lamb or Goat Meat)
- 1/4 cup of Broken wheat / Dalia / Berly
- 1/4 cup of Rice
- 1/4 cup of Chana Dal
- 1/4 cup of Masoor Dal
- 1/4 cup of Moong Dal
- 1/4 cup of Urad Dal
- 1/4 cup of Split Peas / Matar Dal(in Bengali)
- 3 tsp Garlic Paste
- 1 1/2 tsp Ginger Paste
- 5 Green Chilies
- 2 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 4-5 Medium Size Onion
- 3 tbsp Haleem Masala
- 1+1/2 tsp Black Salt (Rock Salt)
- 11 tbsp of Vegetable Oil
- 6 tbsp Ghee
- Salt(to taste)
For making haleem masala
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Fennel Seeds(Saunf)
- 1-inch Cinnamon
- 1 tsp Cloves
- 12 pcs Green Cardamoms
- 1+1/2 tsp Black Peppercorn
- 1+1/2 tsp Mustard seeds
- 1+1/2 tsp Fenugreek Seeds(Methi)
- 1/4 Nutmeg
- 1+1/2 Javitri
- 3-4 pcs Bay Leaves
- 7-8 pcs Dry Red Chilies
Tadka masala ingredients
- 2 tsp Garlic(Chopped)
- 1 tsp Ginger(Julien)
- 2 tsp Kashmiri red chili powder
Prep time: 45 mins
Cooking time: 3 hr 45 mins (in Traditional method)
1 hr 15 min (in the Pressure cooker)
Served in: 4 hr 30 mins or 2 hrs
Served for: 6-7 people
Cuisine: Bengali / Bangladeshi
Author: Moumita Paul
How to make mutton haleem recipe
Making dal for this recipe
- First, in a pan, dry roast the moong dal and broken wheat or Dalia (berly) one by one for 3-4 mins on slow flame by continuous stirring.
- Remove it from the pan and keep it in a separate bowl.
- Then take rice, chana dal, masoor dal, urad dal, matar dal, and dry roasted moong dal in a mixing bowl.
- Wash them thoroughly for 5-6 times until properly cleaned.
- Then wash the Dalia and soak it in water at the same time.
- Soak the rice and dal mix overnight with 3-4cups of water or soak it at least for 8 hours, according to the traditional method.
- After 8 hours of soaking, took a large pan, and once again wash the soaked rice, broken wheat, and dals before putting it into the pan.
- Add 4-5 cups of water into the pan and place it on the lowest flame of your oven.
- In the meantime, add 1 tsp turmeric powder and 1 tsp salt to it, and stir it well.
- Cover the pan with a tight lid.
- Let the mixture boil and stir it occasionally.
- After every 20-25 mins, add 4 cups of hot water in it and cook until all ingredients get soft.
- For me, it took three and a half hours (3+1/2 hrs) to be cooked.
- The above method was about making the dal mix in a traditional method.
Quick pressure cooking method
- As per my quick and easy method, put the soaked rice, wheat, and rice mix in a pressure cooker.
- Add 5-6 cups of water. Add the same 1 tsp of turmeric powder and salt to it.
- Close the cooker lid and place it on the lowest flame.
- For me, the dal mix takes 3-4 whistles to be perfectly boiled.
- Don’t remove the lid until the pressure removes automatically.
- When the dal is perfectly boiled then coarsely mash the dal by using a masher. But don’t make its paste.
Making haleem masala
- Then take all the whole spices(mentioned above) into a pan, Place the pan on low flame.
- Dry roast the all masala till the aroma comes out of it.
- Then remove the dry roasted spices to a plate, and let it completely cool down.
- Once cooling down, grind it to make a fine powder of it.
- The masala should be in powder form, if you have any doubt, strain it before adding it to the dish.
Making beresta (golden fried crisp onion)
- For making beresta, first, take 4-5 medium size onions, and cut them into thin slices.
- Heat the pan with 6-7 tbsp of oil with 3 tbsp of ghee.
- Then add the onion slices to the pan and fry them till the onion starts getting lite golden brown color.
- Once the onion gets light golden brown color, remove it from the pan.
- Place it on a paper towel to soak the excess oil.
- Beresta or golden fried crisp onion is ready.
Making mutton for this recipe
- Take the boneless mutton (lamb or goat meat) pieces for this recipe.
- Clean them and then wash them in lukewarm water, and squeeze the pieces to remove the water.
- Then cut the pieces into small cubes. As shown in the picture. But don’t make its keema.
- Take the same pan (used for making beresta), add 3 tsp garlic paste, 1+1/2 tsp ginger paste, 2 green chilies paste, 1/2 tsp turmeric powder, and 1 tsp cumin powder to it.
- Mix it well and sauté it for 2-3 mins.
- Add the boneless mutton(lamb or goat meat) pieces in it and first mix it well with masalas.
- Then add a handful of beresta (crispy golden fried onion) and salt to the pan and mix it well.
- Add 2 tsp of haleem masala and cook it well for 8-10 mins by stirring it frequently or till the oil separates from its side.
- Then add 1+1/2 cup of hot water in it and transfer it to the pressure cooker by adding 3 green chilies.
- Close the cooker lid and wait for 3 whistles on low flame.
- Don’t try to remove the lid until the pressure comes automatically.
- Check the mutton (whether soft or not) by pressing it down with your fingertips.
- Then use the masher for 1-2 mins to leave it in half mashed state.
- Though mashing (half/full) is mandatory as not applied in Kolkata haleem.
How to make mutton haleem
- Now add the half-mashed mutton with the dal and mix it well.
- Then add 2 tbsp homemade haleem masala and 1+1/2 tsp black salt to the pan and mix it well.
- Also, add 1+1/2 tsp salt to the pan.
- Cook the mix for 10-12 mins by stirring it after every 10 secs to prevent it from burning from the bottom.
- In the meantime, take a tadka pan, heat 3 tbsp of ghee and 4 tbsp of oil, and add 2 tsp finely chopped garlic, 1 tsp Julien cut ginger, and 2 tsp Kashmiri red chili powder.
- Sauté it for about 1 min and lastly add golden fried onion, mix it well.
- Then immediately add the tadka to the dal-mutton mixture and stir it well.
- Cook the mix for 1-2 more mins to make your mutton haleem ready.
- Serve it hot by garnishing with beresta, Julien cut ginger, chopped coriander, and a slice of lemon.
- Use the same cup to measure the dal, rice, dalia (or berly), and water.
- If you soak the dal for overnight (or 12 hours), then it will take less time to cook than mine. As I soaked the dal for 8 hours.
- Cooking time differs for different brands of pressure cookers too. So the difference in minutes may happen while pressure cooking.
- You can make more tadka to use while serving the dish if you need that richness.
- With this haleem masala, at least 3 times you can prepare this dish for 6-7 people. So store the leftover masala in an airtight food grade container.
- Here I have prepared this recipe for 6-7 people so you may increase the quantity to double or triple to serve it double or a triple number of people.