Eid Special Haleem Recipe

Name: Eid Special Haleem Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 500 g mutton or beef (boneless); ½ cup broken wheat (dalia); ¼ cup chana dal; ¼ cup masoor dal; ¼ cup moong dal; 2 onions, thinly sliced; 2 tbsp ginger-garlic paste; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp garam masala; 3 tbsp ghee or oil; Salt to taste

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Haleem is a rich, slow-cooked stew made with meat, wheat, lentils, and aromatic spices blended into a thick and hearty dish. Known for its smooth texture and deep flavor, haleem is especially popular during the holy month of Ramadan and is widely enjoyed in South Asia and the Middle East.

Contents

Origin of Haleem Why It’s Loved Eid Special Haleem Recipe Ingredients Directions Notes

Origin of Haleem

Haleem traces its roots to the Middle East and Persia, where similar dishes like harees were prepared centuries ago. The recipe later traveled to the Indian subcontinent during the era of the Mughal Empire, evolving into the famous Hyderabadi version known today. Over time, haleem became a beloved festive and street-food dish.

Why It’s Loved

This haleem recipe is loved for its creamy consistency and nourishing ingredients. The slow cooking process blends meat, grains, and lentils into a flavorful and protein-rich meal. Toppings like fried onions, lemon juice, and fresh herbs add layers of taste and texture.

Also Read: Quesadilla: A Classic Mexican Delight

Eid Special Haleem Recipe

Recipe by RecipesVillaCourse: Desserts

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

350

kcal

Ingredients

500 g mutton or beef (boneless)
½ cup broken wheat (dalia)
¼ cup chana dal
¼ cup masoor dal
¼ cup moong dal
2 onions, thinly sliced
2 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
3 tbsp ghee or oil
Salt to taste

Directions

Soak broken wheat and lentils for about 30 minutes.
In a large pot or pressure cooker, cook meat with ginger-garlic paste, turmeric, chili powder, and salt until tender.
Add soaked wheat and lentils to the pot.
Cook on low heat, stirring occasionally, until everything becomes soft and thick.
Mash or blend the mixture to achieve a smooth consistency.
Heat ghee in a pan and fry sliced onions until golden brown.
Mix some fried onions into the haleem for flavor.
Serve hot garnished with fried onions, coriander, ginger, and lemon wedges.