By Akshara
March 21, 2026
Mutton haleem is closely associated with Ramadan and Eid, especially in Hyderabad, where it is prepared in large batches and slow-cooked to achieve its signature thick, creamy consistency. The dish combines wheat, lentils and meat, making it both nourishing and energy-dense, which is why it is often consumed during iftar. Its long cooking process allows flavours to deepen while creating a texture that is smooth and easy to digest.
250 g cleaned mutton ½ cup broken wheat ¼ cup mixed lentils 1 onion sliced Ginger garlic paste Spices and ghee
Soak wheat and lentils in water until soft.
Then cook them with mutton and spices until it reached a porridge texture.
Slow cook the mixture while stirring and mashing continuously.
Add fried onions and ghee for flavour and richness.
Simmer until thick and serve hot with garnishes.