WebLet it boil once. Put 1 tbsp of olive oil in a pan and heat it. Recommendation: Preheat the pan before adding the olive oil to the pan. Add sliced almonds to 1 tbsp olive oil and fry. …
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Serving: Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot. Sprinkle lemon extract all over the haleem while eating for a slight tangy taste. Enjoy the delicious Ramadan special mutton haleem.
Lentils and rice: Chickpea pulse gives the best taste to the Haleem and you may use only this lentil or use a number of lentils like yellow, red, and white pulse for increased nutritional value. Haleem spice mix: You can get ready-made Haleem spice mix which is an easy way to do it. Or here is my haleem spice mix recipe with simple Indian spices.
Other mutton or non-vegetarian recipes on the blog are mutton chops, mutton soup, mutton biryani, pakistani biryani, mutton liver fry, etc... Haleem is like a stew or a porridge with a fantastic flavor or aroma of ghee/clarified butter and a very slight tangy taste due to the lemon extract added while eating.
Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes. Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.