Mazaydaar Haleem

Haleem is a combination of different types of lentils/daalein and spicy meat. It is usually prepared on special occasions of family gatherings. Bhabi’s Kitchen is sharing a delicious recipe for all Haleem lovers out there. Cooking it does require effort but end results are simply best. Garnish with traditional bhagaar & enjoy with tandoori naan or just plain.

Cuisine: Asian

Type: Curry



s. no ingredient Quantity
For meat curry
1 Beef or Mutton 1kg
2 Onion 2 large, sliced
3 Yogurt 1 cup
4 Tomato 2 medium
5 Salt, red chilli powder To taste
6 Ginger Garlic Paste 2 tablespoons
7 Turmeric powder 1 teaspoon
8 Coriander powder 1 tablespoon
9 Chana / Bengal / Gram 2 cup
10 Moong 1 cup
11 Masoor 1 cup
12 Mash 1 cup
13 Rice 1 cup
14 Wheat / gandum 2 cup
15 Barley / Jau 2 cup
16 Ginger 1 cup, grated
17 Coriander leaves 1 small bunch, chopped
18 Green Chilies ½ cup, finely chopped
19 Lemons 6-8, Cut in wedges
20 Fried brown onion ½ cup



For daalein/wheat:

  1. Soak wheat and barley overnight in separate pots/bowls.
  2. Soak daalein and rice at least for 5 hours (you can also soak overnight).
  3. Boil barley and wheat (separately) with salt, red chili and turmeric till well-cooked and water dries out.
  4. In similar way, separately boil all daalein and rice with added salt, red chili and turmeric for additional taste.
  5. Once all cooked, crush them to form a paste using wooden round spoon. You can also use hand blender and blend for 2-3 minutes.

For meat:

  1. Heat oil in a deep pot (pateela) and fry sliced onions till golden-brown.
  2. Add meat and stir fry on high flame.
  3. Now add ginger garlic paste, chopped tomatoes, yogurt and all spices.
  4. Fry on high flame (bhoon lein) till oil separates. Now add water enough to cook the meat. Cover the pot and let it cook till meat is thoroughly cooked.

Preparing haleem:

  1. Add cooked daalein and rice together in the pot which has cooked meat.
  2. Mix well and let it simmer for ten minutes.
  3. Add water if you find haleem as thick.
  4. Add garam masala powder and cover the pot.
  5. After 30 minutes or so, check the consistency of haleem.
  6. Add chopped coriander, chilies and pour fried onions with oil (bhagaar). You can also garnish on serving dish rather than in pot.


Tip: Sprinkle chaat masala and lemon juice for a spicier taste!

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