Haleem Recipe Hyderabadi, Mutton Haleem

LAST UPDATED: Oct 3, 2022 . PUBLISHED: Apr 14, 2021 by Asiya . 46 Comments

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.

It is hard to find the best haleem recipe, but I am trying my best to share an almost perfect recipe to try at home. The recipe here is along with a video below.

Other mutton or non-vegetarian recipes on the blog are mutton chops, mutton soup, mutton biryani, pakistani biryani, mutton liver fry, etc...

haleem recipe served in a bowl with fried onions as topping

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About Haleem
Difficulty level
Step-by-step procedure
Equipment
Storage
Recipe
FAQ'S

About Haleem

Haleem is like a stew or a porridge with a fantastic flavor or aroma of ghee/clarified butter and a very slight tangy taste due to the lemon extract added while eating.

Haleem can be made in various ways, such as using only vegetarian ingredients.

Nowadays, a healthy version of haleem is also available in restaurants for those who prefer to eat vegetarian cuisine.

In such cases, they use lentils, Rava, oats, and dry fruits to make this fantastic Ramadan special haleem.

Haleem has all the nutrition that one needs after fasting the whole day, and this recipe gives a person all he needs to get going after breaking the fast without causing any fatigue.

Hyderabad is not only famous for Hyderabadi biryani but is also quite popular for its special Haleem. Its popularity is spreading all across India.

After breaking the day-long fast, iftar is incomplete without haleem. It is a very healthy dish full of proteins and one of the best delicacies to eat during the month of Ramazan.

haleem recipe served in a bowl with fried onions and lemon as topping

Haleem is an Arab dish but soon gained popularity in Hyderabad. Traditional haleem takes hours to make, whereas the mutton and dals take time to grind and pound to get the best taste.

Haleem can also be prepared at home and is a straightforward recipe if proper steps are followed.

Difficulty level

Haleem is prepared using mutton, whole spices, and dal mix, which are mashed well using a masher, or if we are making it at home, we can use a blender to mash the mutton and dals well.

This Hyderabadi special mutton haleem I shared today is an authentic haleem recipe made using mutton, but haleem can also be tried using chicken.

Haleem making at home does not require hours; it can be simplified in a pressure cooker and obtain a better taste.

Haleem is incomplete without pure ghee. Using pure ghee and fresh spices gives the perfect taste for haleem.

haleem served in a bowl with fried onions and cilantro leaves as topping

In this post on the Hyderabadi haleem recipe, I have also used yogurt, and some prefer to add milk in place of the yogurt, and both give a great taste to the dish.

Let me share insights into making this delicious mutton haleem recipe from Hyderabad without much ado.

Step-by-step procedure

Step 1 (Cook the mutton)

Firstly, add the mutton chunks, about 8 green chilies, and ginger garlic paste in a pressure cooker.

mutton chunks, 8 green chillies, ginger garlic paste in a pressure cooker,

Add whole spices such as cloves, cardamoms, cinnamon, and black peppercorns.

whole spices such as cloves, cardamoms, cinnamon, black pepper corns in cooker

Now add caraway seeds (shahi zeera).

Now add salt as per taste, and add turmeric powder.

Also, add little water(1 glass approx...), and mix well.

Cook the mutton until it is tender.

pressure cooker showing whistle to pressure cook

Step 2 (Cook the dal mix)

Take a pressure cooker into it, add daliya/ broken wheat, urad dal, toor dal, chana dal, and yellow moong dal.

broken wheat, add urad dal, add toor dal, add chana dal, add yellow moong dal into the cooker

Add rice and salt as per taste.

Add about 3 glasses of water.

Pressure cook until the dals get soft.

Step 3 (Blending the mutton and dals)

In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.

showing blending mutton which is blended coarsely

Take the blended mutton out and in the same blender, add the cooked dals, blend into a fine paste, and keep aside.

Step 4 (Mix the cooked mutton and dals)

In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.

onions are stir fried until golden color

Add ginger garlic paste and saute well.

Put in some fresh coriander leaves, mint leaves, and green chilies, and mix well.

fresh coriander leaves, mint leaves, green chilies added to the onion mix

Also, add black pepper, corn powder, and turmeric powder and mix well.

black pepper corn powder, turmeric powder to the mix.

Add beaten yogurt, mix and cook for 5 minutes on low flame.

Add the blended paste of dals and mix without lumps.

adding blended paste of dals to mix without lumps.

And also, add the blended paste of mutton into it.

blended paste of mutton into the haleem recipe

Mix it well and keep stirring until the mutton and dal paste get mixed well and evenly without lumps, and this requires little pressure to pound them well.

mixing mutton haleem well with a spatula

Add the mutton stock and mix well.

adding mutton stock to the haleem recipe

Add pure ghee all over and mix.

Cover the lid and cook it for about 15 minutes on low flame.

Remove the lid and give a mix.
Switch off the flame. Do the plating and garnish with fried onions, coriander leaves, and lemon, and it's done...

serving haleem with fried onions, lemon wedges and coriander leaves

Haleem is ready to serve.

Equipment

Generally, haleem is made in a large cooking pot, but when making a homemade haleem, use a pressure cooker to quickly cook the mutton.

If slow cooking the mutton is preferred, use a regular heavy bottom cooking vessel for cooking the mutton.

To blend and make a paste of the mutton and dal, either use a blender to blend everything or pound it using a pounding tool, as done in the traditional way of cooking haleem.

I am using a machine blender to quickly make the paste of mutton and cooked dal but using a hand blender or electric blender also works well.

If blending using a wooden pounding tool, it will be a lot of hard work and take a long time to paste the dal and mutton.

Therefore, it is up to each individual to decide how you want to make the paste; that is, use a machine blender, an electric hand blender, or a wooden tool to make a paste.

Storage

Storing haleem for a day or two in the refrigerator tastes good but reheat the haleem well on a stovetop or microwave before relishing it.

Generally, freshly cooked haleem, when it is hot, tastes best but can be stored at least for 2 days to enjoy its fresh taste.

Store tightly in an airtight container; this way, it can last up to 2 or 3 days.

Recipe

Haleem Recipe Hyderabadi, Mutton Haleem Recipe

Asiya

Authentic and traditional Hyderabadi haleem recipe made using mutton chunks and broken wheat mixed is a healthy iftar meal during the month of Ramadan.

4.34 from 30 votes

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Main

Cuisine Hyderabadi

Servings

Calories 1141 kcal

Ingredients

For cooking mutton(these ingredients are needed for step 1 in instructions):

750 gms boneless mutton/meat cleaned and washed well
8 green chillies
1 teaspoon ginger garlic paste
½ teaspoon turmeric powder haldi
3-4 small cinnamon sticks dalchini
4 cloves loung
2-3 green cardamoms elaichi
1 teaspoon caraway seeds shahi zeera
1 tablespoon black pepper corns
salt - to taste
1 cup water 200 ml approx...

For cooking dals(these ingredients are needed for step 2 in instructions:

½ cup daliya broken wheat
1 teaspoon mash ki dal/urad dal split black gram
1 teaspoon toovar dal pigeon peas
1 teaspoon chana dal bengal gram/chick pea gram
1 teaspoon yellow moong dal
1 teaspoon rice
salt - to taste
3 glasses water

Other ingredients needed while mixing mutton and dals(these ingredients are needed for step 4 in instructions) :

3 tablespoon oil
4 medium size onions finely sliced
1 teaspoon ginger garlic paste
½ bunch freshly chopped coriander leaves
½ bunch freshly chopped mint leaves
2 slit green chillies
½ teaspoon full black pepper corn powder
¼ teaspoon turmeric powder haldi
1 ½ cup beaten yogurt 200 ml approx...
5-6 tablespoon pure ghee

Ingredients for garnishing:

Freshly chopped coriander leaves
Freshly chopped mint leaves
Deep fried onions
5-6 lemons cut into 4 halves

Instructions

Step 1(Cook the mutton):

Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.
Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds(shahi zeera), black pepper corns.
Add salt as per taste, add turmeric powder.
Add little water(1 glass approx...), mix well and cook the mutton until it is tender.

Step 2(Cook the dal mix):

Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.
Add about 3 glasses of water and pressure cook until the dals get soft.

Step 3(Blending the mutton and dals):

In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.
In the same blender, add the cooked dals and blend into a fine paste and keep aside.

Step 4(Mix the cooked mutton and dals):

In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.
Add ginger garlic paste and saute well.
Add fresh coriander leaves, mint leaves, green chillies, mix well.
Add black peppercorn powder, turmeric powder and mix well.
Add beaten yogurt, mix and cook for 5 minutes on low flame.
Add the blended paste of dals and also the blended paste of mutton into it.
Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.
Add the mutton stock and mix well.
Add pure ghee all over and mix.
Cover the lid and cook it for about 15 minutes on low flame.
Remove the lid and give a mix.
Switch off the flame.
Haleem is ready to serve.

Serving:

Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.
Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.
Enjoy the delicious Ramadan special mutton haleem.

Notes

Important note:
I have added salt while cooking the mutton and the dals therefore, if the salt is required further, then add salt after mixing the mutton and haleem in the end.

Nutrition

Nutrition Facts

Haleem Recipe Hyderabadi, Mutton Haleem Recipe

Amount Per Serving

Calories 1141 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 305mg13%

Potassium 64mg2%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 3g3%

Protein 1g2%

Vitamin A 16IU0%

Vitamin C 11mg13%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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FAQ'S

What kind of meat is good for haleem?

Always go for red meats such as lamb or beef, which taste best with the cut lamb meat. Another option is to use cut chicken as this is the second best choice to make while making haleem.

What does haleem consist of?

It is a thick paste-like stew cooked using soaked lentils, wheat, meat, and other nutritious ingredients.

Is haleem healthy?

Yes, since it has lots of proteins because of many lentils that go into it, meat too is high in proteins and uses ghee and many other healthy ingredients that a body needs during the Iftar time of Ramadan.

How to serve haleem?

Serve it with fried onions, lemon wedges, coriander leaves, and also with fried cashew nuts, as it tastes good with these garnishing ingredients.

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