Indian

Hyderabadi Haleem

A slow-cooked Hyderabadi haleem made with mutton, cracked wheat, lentils, ghee, and warm spices, finished by vigorous mashing until it turns silky and elastic. Serve it hot with fried onions, mint, ginger, and lemon.

▶Watch it madeCook With Fem · 12:41

Ingredients

• Whole wheat berries or haleem wheat1/3 cup
• Chana dal2 tbsp
• Masoor dal1 tbsp
• Moong dal1 tbsp
• Basmati rice1 tbsp
• Mutton shoulder, bone-in or boneless300g
• Ghee4 tbsp
• Onions, thinly sliced2 medium
• Ginger-garlic paste1 1/2 tbsp
• Plain yogurt, whisked1/4 cup
• Green chilies, slit2
• Red chili powder1 tsp
• Turmeric powder1/4 tsp
• Coriander powder1 tsp
• Shahi jeera1/2 tsp
• Black peppercorns8
• Green cardamom pods3
• Cloves3
• Cinnamon stick1 inch
• Kabab chini or allspice2 berries
• Garam masala powder1/2 tsp
• Fresh coriander leaves, chopped2 tbsp
• Fresh mint leaves, chopped2 tbsp
• Fresh ginger, julienned1 tbsp
• Lemon wedges2
• Saltto taste
• Water5 to 6 cups

Method

1. Wash the wheat, dals, and rice, then soak them together in plenty of water for at least 8 hours or overnight.
2. Drain the soaked grains and pulse them 2 to 3 times in a grinder just to break the wheat slightly, not to make a paste.
3. Heat 3 tbsp ghee in a heavy pot and fry the sliced onions over medium heat until deep golden brown, then remove half for garnish.
4. Add shahi jeera, peppercorns, cardamom, cloves, cinnamon, and kabab chini to the remaining onions and fry for 30 seconds.
5. Add the mutton and sear it on medium-high heat until it changes colour and the edges begin to brown.
6. Add ginger-garlic paste and fry until the raw smell disappears.
7. Lower the heat and add yogurt, green chilies, red chili powder, turmeric, coriander powder, and salt, then cook until the ghee begins to separate.
8. Add 2 cups water, cover, and cook until the mutton is very tender, about 60 to 75 minutes in a pot or 5 to 6 whistles in a pressure cooker.
9. Remove any bones, shred the mutton finely, and reserve the spiced cooking liquid.
10. In a separate heavy pot, combine the soaked grain mixture with 3 cups water and a pinch of salt, then simmer until completely soft and porridge-like, stirring often.
11. Mash the cooked wheat and lentils thoroughly with a ghotni, wooden masher, or hand blender until smooth and stretchy.
12. Add the shredded mutton and its cooking liquid to the mashed grain mixture.
13. Cook on low heat for 30 to 45 minutes, stirring and beating the haleem frequently so the meat and wheat become one thick, velvety mixture.
14. Stir in garam masala and 1 tbsp ghee, then adjust salt and loosen with hot water if needed to reach a spoonable but thick consistency.
15. Serve hot topped with the reserved fried onions, coriander, mint, ginger juliennes, a little ghee, and lemon wedges.

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