The "royal" Hyderabadi Haleem recipe

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 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.


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

·        1 teaspoon Red Chilli powder

·        1/2 teaspoon Turmeric powder

·        1 to1 ½ 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

·        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

·      Oil as per the quantity


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.


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!


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 , 1/4thtea 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 ½ 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.


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!


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.


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.

Yummylicious Haleem is ready:)

Serve with Nimbu to sprinkle


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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17 thoughts on “The "royal" Hyderabadi Haleem recipe

  1. @ 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
    Good luck to u !

  2. @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

  3. Hello, do you mix the washed mutton pieces with the onion mixture (step 2) or in a separate pan?
    Also, I do not have a pressure cooker, what cooking times/method do you recommend as a substitute procedure.

    Looking forward to trying your recipe! Your feedback would be greatly appreciated, thanks 🙂

  4. Hi Ayisha
    Actually its my husband who made it. he used a pressure cooker. Not sure if U can use any other method. May be u can try some option in oven if u have.. I will enquire and let u Know !

  5. It can be used in two ways.

    1. while cooking dal Add few of the bones to dal mixture, it will give added flavor to the mixture.
    2. Fry few chopped onions till it turns brown, then add a teaspoon of ginger garlic past and fry for a min, then add the lamb bones, table spoon of red chili powder, turmeric, salt, coriander power, garam masala, a finely chopped tomatoes and 1-2 green chilli then add double the quantity of water then pressure cook for 20 Mins.

    This you can use this mixture as a topping for the haleem, it make haleem even more tastier.

  6. This is the tricky part, most cooks mix onion and meat mixture while cooking, this will give a taste of mutton curry. So never cook them together.

    Once onions are fried keep them aside, cook meat (with 2 tablespoons of oil, chill power, turmeric power and salt) for 20 mins, once cooked you need to separate the larger bones from meat chunks. Now add few of the fried onions to the Dal/meat mixture and rest use them as topping.

    We used normal electric cooker to cook dal, you can use a normal pan but you need to add some more water and close the pan with a lid for longer duration for about 30 mins.

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