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The "royal" Hyderabadi Haleem recipe

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This is my signature dish as it is majorly made during the festival month of Ramadan at home and I love it and learnt how to make it for the first time

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from my husband and the below is a detailed procedure of how he makes it. Hyderabadi Haleem is a world famous delicacy which is mostly made in the
Ramzan month when Muslims observe fasting. The taste is heavenly and this is the best food to break the fast. After the nawaabi Hyderabadi Chicken
Biryani, this is the delicacy which is craved by all. One can see the haleem out lets like Pista House or Sarvi in Hyderabad crowded during Ramzan
month. Lot of hard work goes in its making . The below is a recipe of haleem where you can try it at home and the effort will not go waste as the
outcome would be brilliant if cooked precisely. The below Haleem recipe is by my husband who is a great cook . We used Fortune Rice bran oil to make
this !
Please read on.

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Ingredients :

1 kg boneless mutton / with bones

200 gms broken wheat/ wheat porridge

4 teaspoons of Ginger-Garlic paste

1 cup urad daal

1 cup chana daal

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1 teaspoon Red Chilli powder

1/2 teaspoon Turmeric powder

1 to1 " cup curd

2 cups of onions which would be fried till they turn crisp and golden yellow in color. As many sliced onions as possible if you want to
garnish a lot.

2-3 cardamom pieces

2 small cinnamon sticks

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"The Pensive"!: The "royal" Hyderabadi Haleem recipe

4 cloves

1 teaspoon dhaniya / coriander powder

1/4th teaspoon Garam Masala powder

1/4th teaspoon jeera powder (cumin seeds powder)

1/2 teaspoon Black Pepper corns

1 table spoon Ghee

1/2 cup fresh coriander leaves

1/2 cup fresh mint or 5-6 mint leaves

4 green chillies

1 finely chopped tomato

1/2 cup Cashew nuts

Salt to taste

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The procedure to make Hyderabadi Haleem

Step 1: Mix broken wheat, urad and chana daal and soak in water for 4 hrs. Water should be double the
quantity of dal and wheat mixture.

Step 2: Add one cup of chopped and thin sliced onions and put in cooker and fry it in 4 tea spoons of fortune
rice bran oil . It should turn golden brown. Put cardamom cinnamon and clove pieces along with onions and
fry them for two minutes.

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Step 3: After thoroughly washing put mutton pieces in to the cooker. Add 1/4th tea spoon turmeric powder,
1 tea spoon red chilli powder and add one cup of water and stir till all ingredients mix well and close the lid of
the cooker. Put the whistle atop and leave it on a full flame for 15min or 5 whistles!
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Step 4: Once the pressure goes off open the lid and neatly separate the meat from bones using a table knife
and fork. Put the separated meat pieces in cooker and add one tea spoon salt and one tea spoon coriander
powder , 1/4th tea spoon Garam masala and jeera powder . Add four green chillies and half cup coriander
leaves and 5-6 mint leaves and the fine chopped tomato pieces. Add curd and a cup of water and mix the
contents well. Close the lid of the cooker and pressure-cook for 20 minutes on high flame.

Step 5: Meanwhile when the meat is being cooked take another aluminum container and put the well soaked
broken wheat, urad and chana dal mixture in it. Add 2 glasses of water or water which sums up to double the
quantity of the contents!

Step 6: Add the separated bones in the container with dal and wheat mixture along with 1/4th tea spoon
haldi (turmeric powder). Add " tea spoon salt and cook for 20 min and keep stirring every minute. The
contents should not get stuck to the bottom of the container. If you want a good texture of haleem you must
and should stir all the ingredients in the container thoroughly every minute! Remember the cooker
which has meat should be turned off in twenty minutes and kept aside.

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"The Pensive"!: The "royal" Hyderabadi Haleem recipe

12/07/13 10:53 PM

Step 7: Once the dal and bone mixture is cooked for 20min mash the mixture with the wooden churner
normally used to churn dal which is called as dal ghotni in hindi . Mash the mixture for five minutes.

Step 8: Add the cooked meat contents to the dal mixture container. Turn on the stove and cook the mixture
in the container on low flame for one hour. You should keep stirring for every 3min. The stirring should be
precisely done for 2min with the time interval of 3min in between the stirs for the whole one hour.

Step 9: After one hour you should check if the mixture became a thick paste and is turned to a golden color.
Make sure that you do not overcook. If overcooked the look and feel will be spoiled and the color becomes
brown. Hence you should turn off the stove at the threshold point where the haleem turns golden yellow
color!

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Step 10: Add a table spoon of ghee in a small container and fry the black pepper corns and mix it with the
haleem which turned to golden color.

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Step 11: Fry the thinly sliced onions and cashew nuts in a separate pan. Use the fried onions and cashew
nuts as topping and also garnish the haleem with coriander leaves and ta-da, your haleem is ready and has
that irresistible look which makes you forget calories and go for third and fourth servings. You can serve
along with sliced lemon to sprinkle on haleem. Some people use shorba which is a mughlai soup with bones
as a topping too while serving haleem.

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The "royal" Hyder

Haleem recipe
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"The Pensive"!: The "royal" Hyderabadi Haleem recipe

12/07/13 10:53 PM

Serve with Nimbu to sprinkle

dish as it is majorly made dur

the festival month
Ramadan at hom
love it and learnt
to make it for ...

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Trust me you will not regret the hard work and there are various methods to make haleem. Some people use
blenders to mix wheat but this method is traditional and tough but the outcome will wash away the hard
work. Enjoy the hot haleem and vegetarians can make it using veg salad, corn and apply the same method to
cook. Diet conscious folks can make oats haleem too. In this recipe we haven't used huge quantity of spices or
oil . Hence it is tasty, healthy and delicious!
Thanks for reading . Do acknowledge if you like the post!
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

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a Rat March 19, 2013 at 2:33 PM

Tasty Haleem Recipe. :-)

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Afshan

March 19, 2013 at 5:47 PM

@ a rat : I already saw yours and commented now :)

Though m no mutton lover will try it with chicken and show it to my husband who is a great cook

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The "royal" Hyderabadi

Haleem recipe

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"The Pensive"!: The "royal" Hyderabadi Haleem recipe

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That made my mouth water.. wow!

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mashedmusings March 21, 2013 at 10:21 PM

I would love to try that! Looks great!

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Afshan

March 22, 2013 at 1:29 PM

@Farida : ya its very delicious. as tasty as the amt of work goes in making it :
@Mashed musings : This is a must try ! U wont regret. theres a north indian dish tooo kichda...similar to this.
GOOGLE it out:) good day

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rambabu July 4, 2013 at 12:18 PM
Haleem Recipe Wow its simple. I tried it at home, it was delicious.
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