Whenever we think of preparing Hareesa/Alisa or Haleem, we always imagine it to be very complicated. At least, that’s what I always thought. Maybe the traditional way of preparation is indeed complicated and time-consuming. But here, I intend to make it as simple as possible while still preserving the flavor. This easy Mutton Haleem is intended to bring back Ramadan and Eid memories or if you haven’t had any, maybe create a few new ones this time.Jump to Recipe
Aleesa or Haleem?
Aleesa/Hareesa or Haleem? This has been one of my toughest decisions when it comes to food and different versions of it. To those who are not familiar with these, Hareesa or Alisa (as we Malayalis call it) is basically a wheat porridge made with wheat and meat (generally mutton). The authentic version doesn’t include many spices and this is the version that I, as a child had grown very fond of.
Alisa/Hareesa – Ramadan Memories
I remember the days when my relatives would bring over Hareesa during Ramadan that they received from some Arab households. it is a custom to share our food with our neighbours, relatives and the less fortunate especially during Ramadan. And this has always been one of my fondest memories of Ramadan. And, as we are about to bid adieu to this beautiful and Holy month, inspite of this being the most difficult for many, let us try to keep the spirit of Ramadan high and cherish over our old memories and try to create a few good ones.
Haleem – My Eid Memory
Now, when it comes to Haleem, the spicy sister of Hareesa, the first memory that comes is that of Eid -ul-Fitr 2018. It was the Eid that was filled with joy. Most of my cousins had come over to Kerala, we were set to have a big family Eid gathering at my aunt’s and I had decided to make Haleem. The preparation began the previous night and let me tell you one thing, my family, we were a group of 25 people probably but with the appetite of a 100. The wheat porridge was cooked in my Umma’s BIG pressure cooker and I took my own time to let the mutton get cooked till it was almost invisible. But I did have my Umma guide me then, so it was not that crazy to cook for this lot.
Haleem it is!
Aleesa or Haleem? This is probably one of the toughest choices, but I am just gonna pick Haleem because I know for a fact I will never be able to do justice to Hareesa. It will never taste like the one from my childhood. So haleem it sis! Now let’s get right to see how to is made in an easy way. So I have drawn inspiration from Fauzia and Bong Eats to come up with this recipe.
Here’s how you make Easy Mutton Haleem
Wheat Porridge – Whole Wheat or Broken Wheat?
So first things first, there is a conflict of opinion on what to choose; wheat or broken wheat. I have chosen broken wheat here and have used just one type of dal (chana dal) along with it. Different recipes have people using barley, different dals or whole wheat to make the porridge. Ideally you need to soak the chana dal and broken wheat separately for at least 3 hours. I’d say the longer you soak the better because I struggled a little to get it cooked well and broken down. Also make sure to add plenty of water when you pressure cook it. That’s right, I pressure cooked the wheat and dal together for 5-6 whistles. But depending on how long you soak, it can vary.
Now, while you let the wheat cook, we need to prepare the star of the dish – mutton. So It doesn’t require any preparation. Just cut them to small pieces and fry each side in ghee till they brown. Apparently, browning helps to develop its flavor. Then, you add in the spices, garlic, ginger, and let it cook in the ghee for some time. Here, we also add some green chilies and barista ( By this time, you will have your wheat and dal cooked). When you feel it has been cooked well, the easiest way to break it down is to use a blender. It ensures your Haleem has a smooth consistency. Now, shift the mutton to the pressure cooker and wash the Kadai where you fried the cooked the mutton with some water and pour it into the pressure cooker. This is to ensure that you are not wasting anything. Pressure cook the mutton for 4-5 whistles till the mutton falls apart. Now Separate the bones from the mutton and shred it using your fingers.
Mix them together
Now heat the blended porridge in a big Kadai and bring it to a boil. Add the stock from mutton and mix well along with the mutton. Finally, fry some slit green chilies and julienned ginger in ghee and pour over the haleem and along with the fried onion.
Make it pretty!
Make sure you serve with a lot of cilantro, some juice of a lemon, and even more fried onion.
Easy Mutton Haleem | Eid/Ramadan SpecialCourse: MainCuisine: Indian
Easy Mutton Haleem recipe for Eid and Ramadan. Haleem, popular in Hyderabad and Pakistan is a spiced wheat and mutton porridge slow cooked in mutton stock.
250 gram Broken wheat (Soaked for min 3 hrs)
1 cup Chana Dal (Soaked for min 3 hrs)
4 tbsp Ghee
500 gram Mutton (cut into small pieces)
1 tbsp Ginger-garlic paste
1 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1 tsp Turmeric
1 tsp Garam masala
5 Green chilies (3 whole, 2 slit)
1 Onion (sliced and fried)
1 inch Ginger (julienned)
Cilantro for garnish
- WHEAT PORRIDGE
- Pressure cook the soaked broken wheat and chana dal in plenty of water and some salt for at least 6-7 whistles till it becomes mushy.
- Blend the porridge into a smooth paste in a blender after the wheat and dal get cooked.
- To a pan, add 3 tbsp of ghee and shallow fry the mutton pieces on both sides till they develop a brown color.
- Add ginger-garlic, red chili powder, garam masala and, salt. Saute for a few minutes.
- Close with a lid and let it cook for 10 minutes.
- Meanwhile, prepare the fried onion (slice the onion and deep fry in oil till they turn brown and crispy)
- After 10 minutes, to the pan, and add 3 whole green chilies along with half of the fried onion.
- Mix well and and let it cook with a lid on for another 3 minutes.
- Now, transfer the mutton pieces to a pressure cooker, wash the excess grease or bits with water and pour into the pressure cooker.
- Pressure cook the mutton for 4-5 whistles or till it becomes very tender and starts to fall apart easily.
- BRING THEM TOGETHER
- After the mutton gets cooked, separate the bones from the mutton pieces and shred them using your fingers.
- To the pan, add the blended wheat-dal porridge and bring it to a boil.
- Add the stock from mutton and mix well.
- To this, add shredded mutton and combine it well. Let it cook for a while.
- In a small pan, heat 2 tbsp of ghee and add julienned ginger and 2 slit green chilies. Fry for some time.
- Pour this over haleem along with fried onion and mix well. Turn off the flame and let it sit till it thickens. Garnish with some julienned ginger, cilantro, fried onion.
If you liked this easy mutton haleem recipe, do check out my One-pot Shawarma Rice recipe which has become a family favorite. I am sure you will love it!
Lastly, if you make this easy mutton haleem recipe, be sure to leave a comment! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram!