Haleem-SK Khazana

One of the best tasting one meal dish – mutton cooked with lentils, broken wheat and masalas This is a Sanjeev Kapoor exclusive recipe.

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Haleem-SK Khazana

Main Ingredients Boneless mutton, Yogurt
Cuisine Hyderabadi
Course Main Course Mutton
Prep Time 3.30-4 hour
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Haleem-SK Khazana

  • 500 grams Boneless mutton cut into cubes
  • 1/2 cup Yogurt
  • 1 tablespoon Ginger-garlic paste
  • to taste Salt
  • 1 tablespoon Fresh mint leaves chopped
  • 4 tablespoons Ghee
  • 1/2 cup Broken wheat (dalia) soaked for 2-3 hours
  • 1 tablespoon Split Bengal gram (chana dal) soaked
  • 1 tablespoon Split skinless black gram (dhuli urad dal) soaked
  • 1 tablespoon Split skinless green gram (dhuli moong dal)
  • 1 teaspoon Caraway seeds (shahi jeera)
  • 12-14 Black peppercorns
  • 2 teaspoons Garam masala powder
  • 1 teaspoon Green chilli paste
  • 1/2 cup + for garnish Fried onions
  • 2 1/2 cups Mutton stock
  • 1/4 cup Milk
  • for drizzling Chilli oil
  • for garnishing Fresh mint sprig
  • to serve Lemon wedges


  1. Put mutton cubes in a bowl. Add yogurt, ginger-garlic paste, salt and mint leaves, mix well and set aside to marinate for 1 hour.
  2. Heat 2 tablespoons ghee in a pressure cooker. Add broken wheat, Bengal gram, black gram and green gram, mix well and cook for 2 minutes.
  3. Add marinated mutton cubes and mix well. Add caraway seeds, peppercorns, 1 teaspoon garam masala powder, green chilli paste, salt and fried onions and mix well.
  4. Add mutton stock, mix, cover and cook under pressure till the pressure is released for 7-8 times.
  5. Remove cooked mutton pieces and set aside. Blend the remaining mixture till smooth and place cooker on heat.
  6. Add mutton cubes and mix well. Add remaining ghee and mix. Add milk, mix and cook for 5-10 minutes.
  7. Add remaining garam masala powder and mix well.
  8. Transfer into a serving bowl, drizzle chilli oil, garnish with fried onions and mint sprig and serve hot with lemon wedges.