|The ingredients include mutton, cracked wheat, lentils, ginger and garlic paste, turmeric and spices. It is served hot with ghee based gravy put on top, lime pieces, coriander and fried onions as garnish. It is slowly cooked for at least 10 hours in the bhatti (kiln) until it gets to a sticky-smooth consistency, similar to mashed mince. It is further enriched with cashew nuts and almonds.
Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in some areas of Hyderabad. The salted variety is popular during the month of Moharram and Ramzan.