Hyderabadi Haleem
Hyderabadi Haleem is a rich, spicy, and hearty stew made with wheat, lentils, and tender meat, slow-cooked to perfect harmony. This traditional dish, popular during Ramadan and festive occasions, combines aromatic spices and a unique cooking technique to create a flavorful and comforting delicacy from Hyderabad, India.
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Ingredients
- 500 gramsboneless mutton or beef
cut into small pieces
- 250 gramscracked wheat (dalia)
- 150 gramsmixed lentils (split chickpeas, yellow moong dal, urad dal)
- 4 tablespoonsghee (clarified butter)
- 2 tablespoonsginger-garlic paste
- 4 piecesfresh green chilies
slit
- 2 mediumonions
thinly sliced
- 100 gramsyogurt
whisked
- 1 cupfresh coriander leaves
chopped
- 0 ½ cupmint leaves
chopped
- 0 ½ cupfried onions
for garnish
- 6 pieceslime wedges
for serving
- 8 cupswater
- 2 teaspoonssalt
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 teaspoongaram masala powder
- 4 piecescardamom pods
- 1 inchcinnamon stick
- 4 piecescloves
- 2 piecesbay leaves
Instructions
Wash and soak the cracked wheat and mixed lentils together in water for at least 2 hours.
In a large heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee. Add cardamom pods, cinnamon stick, cloves, and bay leaves, and sauté until fragrant.
Add the sliced onions and green chilies to the pot. Cook until onions turn golden brown.
Add ginger-garlic paste and sauté for 2 minutes until raw smell disappears.
Add the meat pieces and salt. Brown the meat on all sides over medium heat for about 10 minutes.
Add turmeric powder, red chili powder, and whisked yogurt. Mix well and cook for another 10 minutes on low heat.
Add the soaked wheat and lentils mixture to the pot. Pour in 8 cups of water. Stir everything thoroughly.
Cover the pot and cook on a low simmer for 4 to 5 hours, stirring occasionally to prevent sticking and burning. Alternatively, pressure cook for 1 hour until the meat and grains are soft and blendable.
Once cooked, shred the meat into fine threads using a spoon or a hand mixer. Blend the mixture lightly if needed to achieve a smooth, porridge-like consistency.
Add garam masala powder, chopped coriander, and mint leaves. Mix well and cook uncovered for another 10 minutes to let the flavors meld.
In a small pan, heat the remaining 2 tablespoons of ghee and pour over the haleem before serving.
Garnish with fried onions and lime wedges. Serve hot.
Nutrition Facts
Per serving
