icon-prep Prep time: 15 minutes  –  icon-serves Cook time: 4-6 hours  –  icon-cook Serves: 4


  • 2 lbs lamb/goat/chicken meat
  • 1 ¾ cup whole wheat or barley
  • ½ cup split yellow gram
  • ½ packet (4 tbsp) Bohra Pantry Khichda Masala
  • 13 cups water
  • 2 ½ tsp ginger paste
  • 4 tsp garlic paste
  • 4-5 green chilies
  • 1 ½ cups oil/ghee (clarified butter)
  • 3-4 cloves
  • 2 tbsp Bohra Pantry Garam Masala
  • 1 cinnamon stick
  • ½ tsp black peppercorns
  • 1 lb crisp fried onions
  • Salt (to taste)
  • Julienned Ginger for garnish
  • Chopped green chilies for garnish
  • Chopped fresh mint leaves for garnish
  • Lemon wedges for garnish


  1. In a large pot soak the wheat/barley and split gram, keep overnight.
  2. Mix the meat, 3 cups of water, 1 tsp salt, ½ tsp ginger paste, 1 tsp garlic paste, 1 chopped green chili, cloves, cinnamon, peppercorns and 2 tbsp Khichda Masala and boil on medium heat until the meat is cooked.
  3. Then add to the wheat/barley, split gram, 10 cups water, half cup the oil/ghee, 2-3 green chilies, 1 tbsp garam masala, remaining ginger paste, garlic paste and khichda masala. Cover with a heavy lid. Once the Haleem boils on high flame, reduce to low heat and let it cook for about 2.5-3 hours. Stir occasionally.
  4. When Haleem and meat are cooked mix all the contents to the Haleem pot and use the hand blender to mash the Haleem. It should have a paste like consistency.
  5. Add half cup ghee and some fried onions to the cooked Haleem and stir well.
  6. Garnish the Haleem when serving with mint leaves, fried onion, julienned ginger, chopped green chilies and sprinkle some garam masala.