Hyderabad-Style Haleem Recipe

Hyderabad-Style Haleem Recipe

Haleem is a rich and flavorful dish made with wheat, lentils, and meat, slow-cooked to perfection. Hyderabad’s special Haleem is famous for its creamy texture and aromatic spices. Here’s how you can make it at home.

Ingredients:

For the Haleem Base:

• 1 cup broken wheat (dalia)
• ¼ cup basmati rice
• ¼ cup chana dal (split Bengal gram)
• ¼ cup toor dal (pigeon peas)
• ¼ cup masoor dal (red lentils)
• ¼ cup moong dal (yellow lentils)
• 2 liters water

For the Meat:

• 500g boneless mutton or chicken (preferably with some fat)
• 1 large onion (sliced)
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp black pepper powder
• ½ cup yogurt
• 4 cups water
• Salt to taste

For the Tempering & Garnishing:

• 2 tbsp ghee
• 1 onion (sliced & fried until golden brown)
• 2 green chilies (chopped)
• Fresh coriander & mint leaves (chopped)
• Lemon wedges
• Fried cashews (optional)

Instructions:

Step 1: Cook the Grains & Lentils

1. Wash and soak the wheat, rice, and lentils for 30 minutes.
2. In a pressure cooker, add the soaked grains with 2 liters of water and cook for 5-6 whistles until they become soft and mushy. Mash well and keep aside.

Step 2: Prepare the Meat

1. Heat oil in a pan and fry the sliced onions until golden brown.
2. Add ginger-garlic paste and sauté until fragrant.
3. Add the mutton or chicken pieces and cook for 5 minutes.
4. Add turmeric, red chili powder, coriander powder, garam masala, and black pepper powder. Mix well.
5. Add yogurt and salt, then cook for another 10 minutes.
6. Pour 4 cups of water, cover, and cook until the meat is tender (about 40 minutes on low heat).
7. Shred the meat and keep aside.

Step 3: Blend Everything Together

1. Mix the cooked meat with the mashed lentils and wheat mixture.
2. Stir continuously on low flame until it becomes thick and creamy. Add water if needed.
3. Add 2 tbsp of ghee and cook for another 10 minutes.

Step 4: Final Tempering & Garnishing

1. Heat 2 tbsp ghee and fry chopped green chilies. Pour this over the haleem.
2. Garnish with fried onions, coriander, mint leaves, lemon wedges, and fried cashews.

Serving Suggestions

Serve hot with naan, paratha, or as a standalone dish during Ramadan or special occasions.

Enjoy your homemade Hyderabad-style Haleem! 😋