Bohri Haleem
Slow-cooked porridge of cracked wheat, multiple lentils, and mutton — cooked for hours until everything melds into a silky, spoonable mass, finished with fried onion, ginger strips, lime, and fresh coriander. The Bohri version uses a more aromatic whole-spice blend than Hyderabadi haleem.
Cuisines
Hyderabadi
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 90 min
Total: 120 min
2-3 servings
Ingredients
| 250 grams | boneless mutton |
| 1 cup | broken wheat (daliya) |
| 1/4 cup | chana dal |
| 1/4 cup | urad dal |
| 1/4 cup | moong dal |
| 1/4 cup | masoor dal |
| 1 large | onion, sliced |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 4 cups | water |
| — | salt to taste |
| 3 tablespoons | ghee |
| 1 tablespoon | lemon juice |
| 2 tablespoons | fresh coriander, chopped |
| 2 tablespoons | fresh mint, chopped |
| — | fried onions for garnish |
Instructions
- 1 Wash and soak the broken wheat and all dals together for 30 minutes.
- 2 In a pressure cooker, heat 2 tablespoons of ghee and sauté the sliced onions until golden brown.
- 3 Add ginger-garlic paste and sauté until the raw smell disappears.
- 4 Add mutton pieces, red chili powder, turmeric powder, coriander powder, and salt. Cook until the mutton is browned.
- 5 Drain the soaked wheat and dals, then add them to the cooker with 4 cups of water.
- 6 Pressure cook for 6-7 whistles or until the mutton and grains are tender.
- 7 Once done, open the cooker and use a hand blender to blend the mixture to a smooth consistency.
- 8 Add garam masala and lemon juice, and simmer for another 10 minutes.
- 9 In a separate pan, heat the remaining ghee and pour it over the haleem.
- 10 Garnish with fresh coriander, mint, and fried onions before serving.
Tips
For extra flavour, use whole spices like bay leaf, cinnamon, and cloves while sautéing the onions.