Search This Blog

Follow me here

Thursday, December 15, 2016

Haleem | How to make Haleem | Homemade Haleem Masala Powder

As the cold weather sets in, we start craving more for warm and one pot kind of food. The moment we think of winter it is mainly the soups which come into picture. But how about trying a complete meal which comes all in a pot or something like 'one bowl meal'. I am not talking about any khichdi or a wholesome porridge, but a slight upgrade to it known as 'Haleem' or some call it 'Daleem' any way it is the same. Haleem is an upgraded version of porridge because of the addition of meat to it.

There are various methods of preparing Haleem. Some cook everything in a large pot where meat, wheat, lentils and spices all get cooked and blended together. The texture of haleem and flavors are different depending on the method you choose to cook them.

I have tried to simplify the cooking method of Haleem in 4 easy steps where the grains and meat is cooked separately and then combined with other flavors and aromatics. The advantage in preparing in this way is, that you have a full control over the texture and flavor and also you can easily alter according to your preference.

By preparing your own homemade Haleem masala powder, you no longer have to depend on the ready made or store bought masala mix.

Please have a look at the recipe video too to make things more easy and clear. Do not forget to Subscribe to my Youtube Channel to watch more videos.

Step 1: Prepare the wheat mixture

  • 1 1/2 cups broken wheat
  • 1/2 cup chana dal
  • 1/4 cup urad dal
  • 3 tbsp cooking oil
  • Salt

  1. Wash and soak the grains and dals for 1 hour.
  2. Boil the soaked grains in water with salt and 3 tbsp cooking oil till they are completely cooked.
  3. Grind 3/4th portion of the cooked wheat and lentils to a fine paste and leave 1/4 portion as it is.

Step 2: Haleem Masala Powder

Dry roast and grind to fine powder
  • 1 tsp shahi jeera (caraway seeds)
  • 3 bay leaves
  • 4 cloves
  • 5 green cardamom
  • 2 inch stick of cinnamon
  • 1 tsp cumin seeds
  • 1/2 tsp kalongi (nigella seeds)
  • 1 tbsp coriander seeds
  • 1 tsp black pepper
  • 8 dry red chilies
  • 6 -7 curry leaves

Step 3: Prepare meat curry

  • 1 kilogram (beef/mutton/chicken) boneless or with bones
  • 1 large onion sliced
  • 2 tbsp ginger garlic paste
  • 3 tbsp haleem masala powder
  • 3-4 cups of water
  • Salt
  • 5 tbsp cooking oil
  1. Heat oil in a pressure cooker and fry sliced onion till light brown.
  2. Add ginger garlic paste and saute for half a minute and the add meat pieces.
  3. Fry meat on medium heat for 1 minute and then add haleem masala powder.
  4. Add enough of water and salt and cook till meat is fully done.
  5. Remove the meat pieces and discard bones if any.
  6. Place the meat pieces in a large bowl and pound it with stone or pestel till the fibres seperate (shred). 
  7. Do not use any mixer or grinder to crush the meat.

Step 4: Assemble

  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 2 or 3 chopped green chilies
  • Juice of 1 lemon
  • 1 tsp haleem masala powder - garnish
  • sliced ginger for garnish
  • 1 cup fried onion (birishta for garnish)
  • 3 tbsp ghee 

  1. Heat ghee(clarified butter) in a large non-stick pan and add all the cooked wheat mixture (3/4 part - paste; 1/4 part - grainy) along with meat curry and shredded meat pieces. Add extra water if needed. Stir well and bring to a boil.
  2. Now add chopped mint leaves, chopped coriander leaves, chopped green chilies and lemon juice. Stir well and cook for 5 minutes.
  3. You need to taste and adjust the seasoning accordingly. Add more salt, lemon juice or haleem masala powder as needed.
  4. Also adjust the consistency of haleem by adding more water if you like it more thin. 
  5. Now place the lid and slow cook for about 10 to 15 minutes and keep stirring in between.
  6. Garnish with fried onion, sliced ginger and ghee.
  7. Serve hot on its own.

  1. If you feel haleem is too bland after cooking, add more haleem masala powder along with salt, lemon juice and green chilies.
  2. If haleem is too strong then you need to add more boiled wheat. Just cook 1 cup broken wheat with salt and add it to your haleem. No need of soaking and grinding. 

You might also like other similar posts on my blog:

 Lentil Rice & Chicken Porridge


  1. I love haleem and am scared of the work behind it, moreover I am not a fan of masala powders from the stores... this is such a comprehensive recipe... bookmarking it!

  2. what daal can be replaced by urad dal

  3. To get a natural red color in paneer tikka it is better to use Kashmiri red chilli powder instead of food color. Gewürze