Hyderabadi Haleem

Hyderabadi Haleem


Ingredients of Hyderabadi Haleem

1 kilograms mutton

2 teaspoon ginger paste

1 cup 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

3 cup broken wheat (dalia)

2 teaspoon garlic paste

1 cup 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

How to make Hyderabadi Haleem

Step 1

To prepare this delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat.

Step 2

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 mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.

Step 3

Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns 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

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

Step 5

To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.

Step 6

Serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh coriander.