Jun 24 2016

Pista Haleem

Published by at 8:00 am under Lamb_n_Goat,Non-Vegetarian

As this is Month of Ramadan/Ramzan, you may enjoy eating this at IFTAR party.  Enjoy…

This is one of the variations of making Hyderabadi Haleem. I hope you like it …


  • Haleem Wheat    – 150 grams
  • Young lamb/goat meat    – 100 grams
  • Ginger Garlic Paste    – 2 Teaspoons
  • Green Chillies    – 10
  • Curd    – 1/2 cup
  • Poppy Seeds    – 1 Teaspoon
  • Cashewnuts    – 10
  • Pista    – 2 Tablespoons – Grind it coarsely.
  • Garam Masala    – 1/2 Teaspoon
  • Mint    – 1/2 Bunch
  • Cilantro    – 1/2 Bunch
  • Lemon    – one
  • Salt to taste
  • For Garnish:
    • Raw Ginger – 1 inch cut into tiny pieces.
    • Cilantro – 1/4 cup – cut into tiny pieces.
    • Onion    – small one – Cut thin for deep fry. You can use store brought fried onion or in a small bowl using couple of tablespoons of oil to deep fry these onion pieces until they are brown in color.
    • Ghee – 1 Teaspoon


  1. Wash Haleem Wheat and soak it in water for 15 minutes.
  2. Drain the water and put it mixer and pulse it to coarsely.
  3. Put one liter water in a sauce pan and put the  ground Wheat and cook it until it is soft.
  4. In a pressure cooker add mutton, ginger garlic, green chillies, curd, poppy seed, cashew nuts, mint & cilantro and let it cook for 3 whistles.
  5. Cool this down by placing it off the cook top  and mix the cooked wheat in the cooker and let it completely cool.
  6. Put this in mixer and grind it soft. Add salt to taste.
  7. Put this back in the cooker and cook it for 10 more minutes on medium heat.
  8. To get good flavour, add garam masala & Pista to the mix and mix it well.
Before serving the Heleem, please garnish it as follows:
         Put the Haleem in a bowl, add fried onions, half teaspoon of ghee, Ginger sticks, Cilantro and squeeze little bit of lemon juice.

Tip: You can serve homemade Roties or Naana  as side with this delicious Haleem.


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