delicious hyderabadi haleem

 

Hyderabadi  Haleem  Recipe

If you are looking for an easy and quick haleem recipe to try at home, this one will take you straight to  the streets of Hyderabad. Smooth, rich and full of flavours, this Hyderabadi Haleem recipe is a perfect 

 balance of taste and health. Loaded with protein and complex carbs, this mutton haleem recipe is perfect for people of all ages.

Ingredients of Hyderabadi Haleem

• 2 kilograms mutton
• 2 teaspoon ginger paste
• 5 tablespoon urad dal
• 1 teaspoon red chilli powder
• 2 cup yoghurt (curd)
• 1/2 cup cashews
• 1/2 teaspoon peppercorns
• 1/2 cup ghee
• 1/2 cup mint
• water as required
• 3 tablespoon yellow moong dal

• 2 cup broken wheat (dalia)
• 2 teaspoon garlic paste
• 5 tablespoon chana dal
• 1/4 teaspoon turmeric
• 1 cup onion
• 1 teaspoon garam masala powder
• 1 inch cinnamon stick
• 1 cup coriander leaves
• 6 green chilli
• 3 tablespoon toor daal
• salt as required

For Garnishing

• 2 lemon wedges

• Step 1 Soak broken wheat for 30 minutes

  To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton in a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.

• Step 2 Pressure cook mutton for 15-20 minutes

  To the mutton, add 1/2 tb.sp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 min and simmer for another 15-20 mins. Shred and keep aside.

• Step 3 Boil broken wheat with all the dals

  Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tb.sp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8-10 cups of water until it's cooked completely and the water is absorbed. Blend this mix for a few seconds.

• Step 4 Cook the shredded lamb with whole spice

  Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.

• Step 5 Add blended broken wheat and dal mixture to the pan

  To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.

Tips

1. Traditionally, this is a slow-cooked dish. So, whenever you opt to make Hyderabadi Haleem, try to cook it in metal pot and over slow flame.
2. Try to use a little rice in the dish, as it will provide starch to your Haleem and bind it nicely.
3. Be generous while using ghee in the preparation of Hyderabadi Haleem. This will not only provide the flavour but improve the texture of the dish.
4. While cooking Haleem, don't add lemon juice in it as it can kill the real flavour of the dish. Always add it on top of Haleem as a garnish along with some fried onion. It will ta...
5. If there is some leftover of this dish, you can store it in an air-tight box for up to 7 days. Just reheat in microwave for 2 minutes when you want to eat and it will remain delicious.
6. You can use chicken in place of mutton as well. However, tone down the amount of spices a little if you use chicken.