To begin making the Haleem Ke Kebab Recipe, into a pressure cooker add the drained and soaked broken wheat, chana dal, urad dal, moong dal, mutton, ginger, garlic and salt to tate.

Add just enough water to immerse all the ingredients in the pressure cooker and pressure cook for 5 to 6 whistles. Once done turn off the heat to low and simmer for another 5 minutes. 

After 5 minutes turn off the heat and allow the pressure to release naturally. Once the pressure has released open the pressure cooker.

With the help of a spoon or thongs remove the mutton pieces into a plate and allow it to cool. Once the mutton is cooled separate the meat from the bones. Keep the Dal also aside.

Add the meat to a food processor jar with the chopping blade attachment and pulse to make a coarse mixture. Remove and keep aside. 

Next into a preheated pan add ghee. Once the ghee is warm, add the saffron strands, green chillies, red chilli powder, turmeric powder, coriander powder, cumin powder, chaat masala powder and give it a quick mix. Add the cooked dal and the ground mutton into the pan. 

Keep stirring until the mixture thickens and comes away from the sides of the pan.

Allow the Haleen Ke kebab mixture to cool and then transfer it to a mixing bowl. 

Add besan and mint leaves to the mixing bowl and mix the Haleem Ke Kebab mixture well to combine.

Grease your palms with oil and shape the mixture into round kebabs.

Place Haleem Ke Kebabs on a preheated pan. Drizzle ghee over and around the kebabs and cook until golden brown on both sides. 

Transfer the Haleem Ke Kebabs onto a serving plate and serve hot.

Serve Haleem Ke Kebab Recipe as a appetizer along with some Green Chutney and a delicious party meal of Handi Biryani Recipe With Chicken, Lauki Ka Salan, Tomato Onion Cucumber Raita  and Rose Flavoured Shahi Tukda.