Haleem is a rich and hearty mutton and wheat stew, slow-cooked with aromatic spices for a velvety, melt-in-the-mouth texture. A staple during Ramadan and festive occasions, this dish is packed with flavors and protein, making it a fulfilling meal when served with naan or paratha.

Ingredients:

• 500 grams mutton (small pieces)
• 250 grams husked wheat (chadela ghau)
• 50 grams Bharat Haleem Masala
• ½ cup ghee or oil
• 2 medium-sized onions (sliced)
• ½ teaspoon green chili & ginger paste
• Coriander & mint (for garnish)

Method:

a. Preparing the Wheat:

• Soak the husked wheat for 3-4 hours, then drain.
• Boil it in a cooker with 5-6 glasses of water until soft.
• Once cooked, blend the wheat coarsely in a thick-bottomed pan and set aside.

b. Cooking the Mutton:

• Heat ghee or oil in a pressure cooker, add mutton, and cook on low heat for 5-6 minutes.
• Add Bharat Haleem Masala and green chili & ginger paste. Fry well.
• Pour 2-3 glasses of water, cover, and pressure cook for 2-3 whistles.

c. Combining and Cooking:

• Mix the cooked mutton with the wheat mixture, add water as needed, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking.
• Adjust salt to taste.

d. Final Tempering & Garnishing:

• Heat oil in a pan, fry curry leaves, and pour over the haleem.
• Fry sliced onions until golden brown and add them as a garnish.
• Top with fresh coriander and mint before serving.

Serve hot with naan, paratha, or a squeeze of lemon for extra zest.