Mutton haleem recipe | Easy kolkata haleem recipe

Mutton haleem recipe | Easy Kolkata haleem recipe with step-by-step pictures. “Mutton Haleem” is mainly a Ramadan special dish, mainly prepared with boneless mutton or lamb, rice, coarsely ground wheat or barley and dal, flavoured with robust spices. The main haleem dish originated in Persia, according to Persian cuisine, haleem is a kind of mutton or beef stew made with coarsely ground barley and flavourful spices. In India, mutton haleem is prepared a little differently from Persian haleem. In India, mutton haleem is prepared by slow-cooking rice, coarsely ground wheat or barley, different varieties of dal(lentils), boneless goat or lamb meat, ginger and garlic paste and special haleem masala powder. Haleem originates in the Middle East’s Arabian countries, where the dish is named “Harees“, mainly prepared with lamb or beef. Persian haleem and Arabian Harees are the main sources of the Indian version of “Haleem”.

Though our Indian Haleem is a little different from traditional Persian haleem and Arabian Harrees. Because in India, haleem blends with more spices, rice and dal(rather than wheat or barley). Though the main ingredients are almost the same for all Indian haleem recipes however it’s not easy to describe this dish. Because state wise haleem has a distinct flavour and taste, as blended with different Indian spices in different Indian states. This blending of spices mainly separates the identity of haleem from each other. Today, I am going to share a very simple Indian style mutton haleem recipe.

In India, haleem is basically known as a famous Hyderabadi dish, but we have some other delicious versions of this stew too. My today’s haleem recipe is one of them; it’s that special mutton haleem that’s mainly followed in all Muslim households of West Bengal and Bangladesh during the holy month of Ramzan (or Ramadan). This is completely different from Hyderabadi-style mutton haleem recipe.

In Kolkata, it is also known as daleem or dalim 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 have 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 Eid 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 gets the prime place 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 my husband 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 find it easy to order it from the restaurants instead of making it at home.

I also heard about the myth which says, without the long hours(slow cooking) method, the best haleem can not be made. I always made halim using the traditional method. However, to clear my doubt about this myth, for the first time, I made it in the pressure cooker. This pressure cooking method is so simple and easy that beginners can also easily cook it at home. Even though you do not believe me, it was difficult for me to differentiate the taste between what I made traditionally and what I prepared using the pressure cooker. That means keep aside the myth because, except you, nobody knows the secret of this dish. 

That is the reason for sharing this mutton haleem recipe with you, as you can easily make it at home during Ramzan. Though in this blog, I prepared this recipe by applying the old and easy method too. You can choose any one of them.

So you must prepare this mutton haleem recipe during this holy Ramadan month and share your valuable feedback by simply writing it in the comment section below.

You may try other mutton recipes from my website

Mutton kofta

Mutton kosha

Mutton ghee roast

Mutton haleem recipe | Easy kolkata haleem recipe

Ingredients of Mutton haleem

• 400 gms Boneless Mutton (Lamb or Goat Meat)
• 1/4 cup of Broken wheat / Dalia / Barley
• 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

Course: Dinner

Cuisine: Bengali / Bangladeshi

Author: Moumita Paul

How to make mutton haleem step by step with pictures

Step – 1: Boil dal, wheat/barley and rice

• First, in a pan, dry roast the moong dal and broken wheat or Dalia (barley) 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 way.

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.
• Do not remove the lid until the pressure is removed automatically.
• When the dal is perfectly boiled, then coarsely mash the dal by using a masher. But do not make its paste.

Step 2: Preparing 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.

Step 3: 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.

Step 4: Cooking mutton

• Take the boneless mutton (lamb or goat leg pieces soft and boneless meat are perfect) 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.
• Do not 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) of meat is mandatory in Hyderabadi haleem, but not applied in Kolkata haleem.

Making 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. This tadka brings a great texture.

• 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.

Pro Tips

• Use the same cup to measure the dal, rice, dalia (or barley), 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 or jar.
• 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.