Haleem is a one-pot dish that is as popular as Biryani. The dish is prepared using lamb keema, split pulses, pounded wheat, and lots of ghee. It has a porridge-like consistency and is loaded with essential nutrients and protein. Traditionally, Haleem takes hours to prepare. Here we share a Haleem recipe that you can make in a pressure cooker. Check it out!
| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Servings |
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- 750 Gms Goat/Lamb Keema
- 8 green chillies
- 1 Tsp ginger garlic paste
- ½ Tsp turmeric powder
- 3-4 Small Cinnamon Sticks
- 4 cloves
- 2-3 green cardamoms
- 1 Tsp Caraway Seeds
- 1 Tbsp black peppercorns
- salt To Taste
- 1 Cup water For Cooking The Split Pulses
- ½ Cup Broken wheat Daliya
- 1 Tsp Split Black Gram Urad Dal
- 1 Tsp Pigeon Peas Toovar Dal
- 1 Tsp Bengal Gram/Chickpea Gram Chana Dal
- 1 Tsp Yellow Moong Dal
- 1 Tsp rice
- salt To Taste
- 3 Glasses water
- 3 Tbsp oil
- 4 Medium-Size Onions Finely Sliced
- 1 Tsp ginger garlic paste
- ½ Bunch Coriander leaves Freshly Chopped
- ½ Bunch Mint leaves Freshly Chopped
- 2 slit green chillies
- ½ Tsp Full Black Peppercorn Powder
- ¼ Tsp turmeric powder
- 1½ Cup Beaten Yoghurt
- 5-6 Tbsp Pure Ghee
- 5-6 Tbsp Pure Ghee
Ingredients
For Cooking the Mutton
For Cooking The Haleem
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- Take a pressure cooker and add keema. Then add green chillies, ginger-garlic paste, cloves, cardamom, cinnamon sticks, caraway seeds and black peppercorns. Then add salt as per taste and turmeric powder. Add 1 glass of water and slow cook the mutton until it is tender. The mutton must be so well cooked that it should separate itself from the bones, if any.
- Take another pressure cooker and add broken wheat, split black gram, pigeon peas, Bengal gram, rice and moong dal. Add 3 glasses of water and cook until the pulses are soft.
- In a blender, add the cooked keema. Transfer it to a bowl. In the same blender, blend the pulses to a fine paste as well.
- Take a deep-bottomed pan and heat some oil in it. Then add the sliced onion and fry them until golden brown. Then add ginger-garlic paste and sauté until the raw smell is gone. Then add coriander leaves, mint leaves, green chillies and sauté the mixture. Then add the black peppercorn powder and turmeric powder. Add the beaten yoghurt and cook the gravy on low heat for 5 minutes. Then add the keema and pulses paste. Add salt as required. Keep stirring. Then pour the ghee and mix well. Cover the pan with a lid and cook for 15 minutes. Take it off the flame, let it rest for a few minutes and then garnish with deep-fried onions and serve.
Recipe Tip
For a slightly tangy taste, you can squeeze lemon over the Haleem before serving.
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Frequently Asked Questions
When should I add lemon juice to the recipe?
As mentioned in the tip above, always add lemon juice once the Haleem is cooked and ready to serve.
Can I store the leftover Haleem?
Yes. You can store the leftover Haleem in an airtight container. Make sure you refrigerate it.