Haleem is most popular Ramadan special best iftar recipe. Serve mouthwatering smooth haleem with pure ghee, fresh coriander and mint leaves, squeezed with lemon juice, especially with the most special ingredient fried onions, fried cashew nuts. Enjoy the hot haleem with the nice aroma.

Here I have tried haleem in some different way with mutton keema. To reduce the time of cooking haleem and for delicious different taste with the nice aroma.

Recipe card for haleem:

haleem | mutton keema haleem | Ramadan special
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
Mouthwatering smooth haleem with pure ghee, fresh coriander and mint leaves, squeezed with lemon juice, fried onions, fried cashew nuts with nice aroma.
Servings: 6
Ingredients
Ingredients for haleem
For cooking keema
  • mutton keema – 100g
  • ghee – 1 spoon
  • oil – 4 spoons
  • cardamom – 6
  • cinnamon – 2 sticks
  • black pepper – 13
  • cloves – 12
  • bay leaf – 3
  • onions – 1
  • slit green chillies – 4
  • ginger & garlic paste – 2 spoons
  • salt – 1 spoon
  • turmeric powder – 1/4 spoon
  • red chilli powder – 1 spoon
  • garam masala powder – 3/4 spoon
  • chopped coriander leaves – 1/2 cup
  • mint leaves – 1/2 cup
  • water – 1 1/2 glass
For cooking dals and rice
  • urad dal – 1 spoon
  • toor dal pigeon pea – 1 spoon
  • chana dal – 1 spoon
  • masoor dal – 1 spoon
  • rice – 1 cup
  • slit green chillies – 2
  • water – 2 glass
For deep frying onions and mixing dals and keema
  • sliced onions – 3
  • oil – for deep fry
  • cashew nuts – 1/2 cup
  • ginger & garlic paste – 1 spoon
  • black pepper – 12
  • chopped coriander leaves – 1/2 cup
  • chopped mint leaves – 1/2 cup
  • turmeric powder – 1/4 spoon
  • red chili powder – 1 spoon
  • garam masala powder – 1/2 spoon
  • salt – 1 1/2 spoon
  • curd – 4 spoons
  • ghee – 4 spoons
For garnish
  • fried onions – 1 cup
  • fried cashew nuts – 1/2 cup
  • chopped coriander leaves – 1/4 cup
  • chopped mint leaves – 1/4 cup
  • ghee – 1 spoon
  • lemons – 2
Instructions
Procedure for haleem
(1) Soaking dals and rice
  1. Soak all the dals for atleast 15 minutes.
  2. Soak the rice for atleast 15 minutes.
(2) Cooking keema
  1. Take a pressure cooker heat ghee and oil at medium flame.
  2. Add cardamom, cinnamon, black pepper, cloves and bay leaf let them splutter.
  3. Add onions and slit green chilies saute for a minute.
  4. Add ginger and garlic paste stir. Fry until the raw smell disappears.
  5. Add salt, turmeric powder, red chilli powder, garam masala powder stir for a minute.
  6. Add cleaned and drained mutton keema stir well. Fry for a minute.
  7. Add coriander leaves and mint leaves mix well.
  8. Pour water mix well. Close the lid and let it cook for 6-7 whistles.
  9. carefully open the lid check the keema. If it is cooked transfer to a bowl.
(3) Cooking dals and rice
  1. Take a pressure cooker add soaked dals and rice.
  2. Add green chillies and pour 2 glasses of water. Close the lid let it cook for 6 whistles.
  3. Carefully open the lid and mash them with the help of hand masher. Set aside.
(4) Deep frying onions and cashew nuts
  1. Heat a pan add oil and onions fry until they turns to golden brown and set aside.
  2. Add cashew nuts fry until they turns to golden and set aside.
(5) Mixing mashed dals and cooked mutton keema
  1. In the same pan remove excess oil except 3 spoons of oil.
  2. Add ginger and garlic paste and saute well.
  3. Add black pepper, fresh coriander and mint leaves mix well.
  4. Add turmeric, red chilli and garam masala powders.
  5. Add salt and curd stir well.
  6. Add mashed dals, ghee, cooked keema mix well again mash all of them
  7. Add fried onions and ghee. Close the lid and cook for 10 minutes at low flame.
  8. Open the lid mix well. Switch off the fire.
  9. Haleem is ready to serve.
(6) Garnish
  1. Take the haleem into a serving bowl garnish with fried onions, fried cashew nuts, fresh coriander and mint leaves, lemon wedges.
To prepare haleem in simple six steps. The first step to soak the dals, the second step to cook keema, the third step to cook the dals and rice

The fourth step to deep fry the onions and cashew nuts, the fifth step is to mix dals, mutton keema and mash all of them, finally, the sixth step is to garnish and enjoy the hot haleem.  

 Try the other iftar chicken recipes chicken 65, chicken tikka masala, chicken sorrel gravy

mutton bones curry, sabudana kheer, almond milk, dates milkshake, oats chilla, dahi vada

Choba samosa, sweet bread omelette, onion pakodaother snacks

The video for haleem:

Step by step procedure for haleem:

(1) Soaking dals and rice:

Take a spoon of urad dal, masoor dal, chana dal, toor dal in equal quantity.

Soak all the dals for at-least 15 minutes.

Soak a cup of rice for at least 15 minutes.

(2) Cooking keema:

Take a pressure cooker heat a spoon of ghee at medium flame.

Add 4 spoons of oil. 

Add cardamom, cinnamon, black pepper, cloves and bay leaf. let them splutter.

Add onions and slit green chillies saute for a minute.

Add ginger and garlic paste stir. Fry until the raw smell disappears.

Add salt, turmeric powder, red chilli powder, garam masala powder stir for a minute.

Add cleaned and drained mutton keema stir well. Fry for a minute.

Add coriander leaves and mint leaves mix well.

Pour water mix well.

Close the lid and let it cook for 6-7 whistles.

Carefully open the lid check the keema. If it is cooked transfer to a bowl.

(3) Cooking dals and rice: 

Take a pressure cooker add soaked dals and rice.

Add green chillies and pour 2 glasses of water.

Close the lid let it cook for 6 whistles.

Carefully open the lid and mash them with the help of hand masher. Set aside.

Mash smoothly with the hand masher or grind in the blender jar. Set aside.

(4) Deep frying onions and cashew nuts:

Heat a pan add oil for deep frying.

Add onions and fry until they turn to golden brown.

Remove the crispy golden brown onions from oil and set aside.

Add cashew nuts fry until they turn to golden and set aside.

(5) Mixing mashed dals and cooked mutton keema:

In the same pan remove excess oil except for 3 spoons of oil. Add ginger and garlic paste and saute well.

Add black pepper, fresh coriander and mint leave mix well.

Add salt, turmeric, red chilli and garam masala powders.

Add curd stir well.

Add mashed dals mix well.

Add ghee mash again.

Add cooked mutton keema mix well.

Add fried onions and ghee mix well.

Close the lid and cook for 10 minutes at low flame. Open the lid mix well. Switch off the fire. Haleem is ready to serve. 

(6) Garnish:

 Take the haleem into a serving bowl garnish with fried onions, fried cashew nuts, fresh coriander and mint leaves, lemon wedges.

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