Hyderabadi Mutton Haleem

Haleem Recipe Hyderabadi style is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day. A famous Iftar delicacy, Haleem has its origin in the Middle East as well as in the Indian subcontinent. Hyderabadi Haleem is a wholesome meal prepared with Wheat, Rice (or at times Barley), lentils and meat.

Method

• 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 tbsp 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 tbsp 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.

Ingredients

• 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