Hyderabadi Haleem
Hyderabadi Haleem is a rich and savory stew made with meat, lentils, and wheat, slow-cooked to a thick, porridge-like consistency. It's traditionally enjoyed during Ramadan but makes a hearty and satisfying meal any time of year. This recipe captures the authentic flavors of this beloved dish.
An original recipe by Forkin
- Total time
- 4 hr
- Serves
- 6
- Difficulty
- Hard
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meat
- 500 gmutton, boneless, cut into 1-inch (2.5 cm) pieces
grains_and_lentils
- 0.5 cupcracked wheat, soaked for 4 hours
- 0.25 cupbarley, soaked for 4 hours
- 0.25 cupchana dal, soaked for 4 hours
- 2 tbspurad dal, soaked for 4 hours
- 2 tbspmoong dal, soaked for 4 hours
- 2 tbspmasoor dal, soaked for 4 hours
base
- 4 tbspghee
- 2 pcsyellow onion, thinly sliced
- 2 tbspginger garlic paste
- 4 pcsgreen chili, slit lengthwise
- 0.5 cupplain yogurt, whipped
spices
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 1 tspcoriander powder
- 0.5 tspcumin powder
- 1 tspgaram masala
whole_spices
- 0.5 tspblack peppercorn
- 4 pcsclove
- 3 pcscardamom pod
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
herbs
- 0.25 cupmint leaf, chopped
- 0.25 cupfresh coriander, chopped
seasoning
- 1.5 tspsalt, or to taste
liquid
- 800 mlwater
garnish
- 0.25 cupfried onion
- 2 tbspfresh coriander, chopped
- 2 tbspmint leaf, chopped
- 1 pcslemon, cut into wedges
- 1 tbspghee, for drizzling
Equipment
hand blender · large pot · pressure cooker · forks
The method
Step by step
- 1
Wash and soak the cracked wheat, barley, chana dal, urad dal, moong dal, and masoor dal in separate bowls for at least 4 hours, or preferably overnight.
Cook’s note: Soaking helps to soften the grains and lentils, ensuring they cook evenly and become tender.
- 2
In a large heavy-bottomed pot or pressure cooker, heat the ghee over medium heat.
About 2 min
- 3
Add the sliced yellow onion and sauté until golden brown and caramelized, about 10-15 minutes.
About 15 min
Cook’s note: Do not rush this step; the caramelized onions add significant flavor.
- 4
Stir in the ginger garlic paste, green chilis, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black peppercorns, cloves, cardamom pods, and cinnamon stick.
About 2 min
Cook’s note: Cook until fragrant, about 1-2 minutes, being careful not to burn the spices.
- 5
Add the mutton pieces and salt, then cook for 5-7 minutes until the meat is sealed and lightly browned on all sides.
About 7 min
- 6
Stir in the chopped mint leaves and fresh coriander, followed by the whipped plain yogurt.
About 2 min
Cook’s note: Mix well to combine and ensure the yogurt doesn't curdle.
- 7
Pour in the water, bring to a boil, then reduce the heat to low.
About 5 min
Cook’s note: If using a pressure cooker, cook for 20-25 minutes after the first whistle. If using a pot, simmer for 1-1.5 hours until the meat is tender.
- 8
While the meat is cooking, drain the soaked cracked wheat, barley, and all the dals.
About 2 min
- 9
In a separate pot, cook the drained cracked wheat, barley, and dals with enough fresh water until they are very soft and mushy, about 30-40 minutes.
About 40 min
Cook’s note: You may need to add more water as they cook to keep them from drying out.
- 10
Once the meat is tender, remove it from the pot and shred it using two forks or your hands.
About 10 min
Cook’s note: Ensure the meat is shredded finely for the authentic haleem texture.
- 11
Add the cooked and mashed grains and lentils to the pot with the meat gravy.
About 2 min
- 12
Return the shredded mutton to the pot.
About 1 min
- 13
Using a hand blender or a traditional wooden haleem pounder (ghotni), blend the mixture directly in the pot until it reaches a smooth, consistent, porridge-like texture.
About 15 min
Cook’s note: This step is crucial for achieving the characteristic smooth and stringy texture of haleem. Be patient and blend thoroughly.
- 14
Simmer the haleem on very low heat for another 30-45 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld.
About 45 min
Cook’s note: The haleem should be thick enough to hold its shape on a spoon.
- 15
Serve hot, garnished with fried onion, chopped fresh coriander, chopped mint leaves, a drizzle of ghee, and lemon wedges on the side.
About 2 min
Keep it good
Store leftover Hyderabadi Haleem in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if it's too thick, until warmed through.
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