Hyderabadi Haleem Recipe is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day.
The recipe is shared along with a video below.
Haleem is like a stew or a porridge which has amazing flavor or aroma of ghee/clarified butter and a very slight tangy taste due to the lemon extract added while eating.
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 packed with full of proteins and one of the best delicacies to be eaten during the month of ramazan.
Haleem is basically an Arab dish but soon gained popularity in Hyderabad. Traditional haleem takes hours to make where the mutton and dals are pound to get the best taste.
Haleem can also be prepared at home and is a very simple and easy recipe if proper steps are followed.
Haleem basically is prepared using mutton, whole spices and dals which are mashed well using a masher or if we are making at home we can use a blender to mash the mutton and dals well.
This hyderabadi special mutton haleem which I shared today is an authentic haleem recipe made using mutton but haleem can also be tried using chicken too.
Haleem making at home does not require hours to make and it can be simplified in a pressure cooker and yet obtain a better taste.
Haleem is incomplete without pure ghee. Making use of pure ghee and fresh spices gives the perfect taste for haleem.
Here in this post of Hyderabadi haleem recipe I have also used yogurt and some prefer to add milk in place of yogurt and both give a very great taste to the dish.
Without much ado let me share the insights into making this scrumptious mutton haleem recipe from Hyderabad.
Video procedure for haleem with mutton:
How To Make Hyderabadi Mutton Haleem Recipe:
- 750 gms boneless mutton/meat cleaned and washed well
- 8 green chillies
- 1 tsp ginger garlic paste
- 1/2 tsp turmeric powder haldi
- 3-4 small cinnamon sticks dalchini
- 4 cloves loung
- 2-3 green cardamoms elaichi
- 1 tsp caraway seeds shahi zeera
- 1 tbsp black pepper corns
- salt - to taste
- 1 cup water 200 ml approx...
- 1/2 cup daliya broken wheat
- 1 tsp mash ki dal/urad dal split black gram
- 1 tsp toovar dal pigeon peas
- 1 tsp chana dal bengal gram/chick pea gram
- 1 tsp yellow moong dal
- 1 tsp rice
- salt - to taste
- 3 glasses water
- 3 tbsp oil
- 4 medium size onions finely sliced
- 1 tsp ginger garlic paste
- 1/2 bunch freshly chopped coriander leaves
- 1/2 bunch freshly chopped mint leaves
- 2 slit green chillies
- 1/2 tsp full black pepper corn powder
- 1/4 tsp turmeric powder haldi
- 1 1/2 cup beaten yogurt 200 ml approx...
- 5-6 tbsp pure ghee
- Freshly chopped coriander leaves
- Freshly chopped mint leaves
- Deep fried onions
- 5-6 lemons cut into 4 halves
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.
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.
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.
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 pepper corn 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.
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.
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.