Ingredients of Hyderabadi Haleem
- 2 kilograms mutton
- 2 teaspoon ginger paste
- 5 tablespoon urad dal
- 1 teaspoon red chili powder
- 2 cups yogurt (curd)
- 1/2 cup cashews
- 1/2 teaspoon peppercorns
- 1/2 cup ghee
- 1/2 cup mint
- water as required
- 3 tablespoons yellow moong dal
- 2 cups 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 chili
- 3 tablespoons toor daal
- salt as required
How to make Hyderabadi Haleem?
Step 1: Soak broken wheat for 30 minutes
In order to make this well-known Hyderabadi delicacy, the broken wheat, or Dalia, must be washed and soaked for 30 minutes. Any excess fat on the boneless mutton should be removed. Over a medium temperature, add the mutton to a pressure cooker along with around 1 cup of water. Once golden brown, remove the onion and set it aside.
Step 2: Pressure cook mutton for 15-20 minutes
The meat should also be given 1/2 tbsp of ginger-and-garlic paste, 1/2 tsp of salt, 1/4 tsp each of red chili powder, garam masala powder, and turmeric powder. The mixture should be pressure cooked for 8 to 10 minutes after another 15-20 minutes of boiling. After shredding, put it aside.
Step 3: Boil broken wheat with all the dals
With a tablespoon of ginger-garlic paste, turmeric, a couple of green chilies, and peppercorns boil the broken wheat with the other lentils (urad, chana, toor, and yellow moong daal) in 8 cups of water until the water is totally absorbed. Blend this mixture briefly.
Step 4: Cook the shredded lamb with whole spice
Cooked and shredded lamb, the remaining green chilies, and half a cup of fresh coriander are added to a pot of hot oil. The mixture is sauteed for two to three minutes. Sauté for an additional 10-15 minutes after adding curd. Bring three cups of water to a boil after adding.
Step 5: Add blended broken wheat and dal mixture to the pan
Stir thoroughly and add the blended Dalia and dal mixture while gradually integrating a small amount of ghee. At least 30 minutes should pass while it simmers and slowly cooks. Serve hot, garnished with the leftover fresh coriander, mint leaves, cashew nuts, lemon wedges, and the fried onions we cooked in Step 1.
- Traditionally, this is a slow-cooked dish. Therefore, attempt to cook Hyderabadi Haleem in a handi and over a low flame anytime you decide to make it.
- In order to give your Haleem starch and improve in binding, try incorporating a little bit of rice into the mix.
- Make sure to use enough of ghee when making Hyderabadi haleem. This will not only provide the flavor but improve the texture of the dish.
- While cooking Haleem, don’t add lemon juice in it as it can kill the real flavors of the dish. Always add it on top of Haleem as a garnish along with some fried onion.
- Mutton can be replaced with chicken as well. However, you should slightly cut back on the spice if you use chicken.