Gujarati Haleem

  • Prep Time
    20 Mins
  • Cook Time
    1 hour
  • Serving

Haleem is a classic Indian recipe that we no doubt make at least 3 times during Ramadhan (you can of course make it anytime during the year!). It is an authentic mutton recipe made specially during Ramadhan. 

It’s a delicious and nutritious dish which is very comforting and filling. It is said to be a ‘generosity dish’ meaning it is specially made with the intention of sharing with family, friends and neighbours. It is rich and packed full of flavours and will be sure to impress your family and friends! Haleem is traditionally made with mutton but can also be made with chicken or sheep.



Part 1

Part 2


    Here's the step my step recipe for Gujarati Haleem. Don't forget to send us a picture if you give it a go!


    Firstly, wash the haleem mix and rice and soak in some water for 15 minutes. Whilst it's soaking, prep the other ingredients.


    In a pressure cooker, add in the meat and the soaked haleem and rice mix. Then add in the salt, turmeric, ginger garlic paste, cinnamon, cloves and cumin. Add in one litre of water


    Close the pressure cooker lid and cook on a medium heat for 30 minutes. Then open the pressure cooker and check if the meat is cooked, if it is not, add 1/4 cup of water and cook for a further 5-10 minutes


    Separate the meat from the pot as shown in the YouTube video. Using a handheld mixer, blend the mixture until it is roughly smooth.


    In a seperate pot, heat the oil and the ghee on a medium-high heat. Add in the bay leaves and cumin. Fry them for 2 minutes.


    Then, add in the onions and fry them for 5 minutes until golden brown (you can use fried onions if preferred). Take 2 tbsp of the fried onions out from the pot an leave aside to use for garnish at the end.


    Add in the ginger garlic paste and green chilli and cook for 2 minutes. Then add in the salt, fennel seeds, garam masala, coconut and 1/4 cup of water.

    Ruky Tip
    If you don't have fresh coconut you can use desiccated coconut.


    Add the meat and some water and leave to cook for 5 minutes. Then add in the blended haleem mix and bring the mixture to a boil


    Sprinkle in the garam masala and garnish with coriander, mint and ginger!

    Ruky TipTo get the best possible flavours, we recommend that you use as freshly ground spices as possible. We grind our spices at home in small batches so they give off the best flavours!

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    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )
    • Kulsum Hafeji

      A very nice recipe and very easy to follow

    • Fazila Nurgat

      An amazing recipe . 👍👍

    • Rookaya Patel

      Excellant recipe.

    Leave a Review