Hyderabadi Haleem Recipe, a delicacy which you can never miss if you ever want a taste of Hyderabadi food. The traditional haleem is a must try in one’s life time.
The famous Hyderabadi Haleem recipe gets it’s popularity for a reason. There is no denying the fact that this dish can topple the best of dishes in the world. The gentle use of spices, the slow and delicate cooking is mesmerizing.
If you are a foodie like me, then you would have tasted the Hyderabadi Haleem Recipe at least once by now. It is so famous in Hyderabad that no Ramadan will pass without abundance of stalls selling it. Most of the people in Hyderabad prefer to relish this traditional Haleem recipe for iftar.
Ramadan is pretty much synonymous with the traditional hyderabadi haleem recipe. Almost all house will either make this delicacy or at least buy from outside.
I totally love to make this amazing dish during Ramadan. As there are no good restaurants that sell it, I prefer to make it at home. I used to make it at least once or twice a week while in Dubai.
But the only drawback that comes with making the Traditional Hyderabadi Haleem recipe is that it is so tedious. The process is so tedious and lengthy that you will almost skip making it.
You can always try the other versions of the haleem if you feel that it is very time consuming. But trust me, the other versions will not stand a chance in front of this traditional hyderabadi haleem recipe.
The lazy me, opted to blend the mutton using a hand blender. The best option would be to shred it by hand using a fork. But as I was totally focusing on not getting the wheat burnt, that I had to use this shortcut. But if possible do certainly try to shred it by hand.
I know I can understand that all these directions are getting so confusing. Hence I have added a video recipe at the bottom so that you will know what exactly I mean. Videos are always easy way to explain. I am trying my best to get all the recipes on the blog into videos. But that would take time I guess. Someday, in sha ALLAH, I would achieve that. Someday….
You can even cook it using the pressure cooker. Easy Mutton Haleem recipe in Pressure Cooker is one of the haleem recipes that you can make with the use of pressure cooker. But I have always found that making in pressure cooker always gets the wheat burnt at the bottom. So I simply keep the rice cooker mesh at the bottom.
Traditionally for every kg of wheat you will have to add 4 kgs of mutton. But I have added only 2 kgs here. You can always add 1:4 ratio for best results. The more mutton you add, the more it gets tastier. And trust me, the mutton will not be too much when it is added to the cooked wheat.
So let’s get started with the Hyderabadi Haleem Recipe, Mutton Haleem Recipe
HYDERABADI HALEEM RECIPE, MUTTON HALEEM RECIPE
- 1 kg broken wheat/dalia
- 2 kg boneless mutton
- 1 cup urad dal
- salt to taste
For Mutton Masala
- 4 onions finely sliced
- 3-4 green chilli
- whole spices (cinnamon, cardamom, cloves, shahi jeera, black pepper corns, cumin seeds)
- 4 tbsp ginger garlic paste
- 4 tomatoes chopped
- 2 tsp red chilli powder
- 2 tsp coriander powder
- salt to taste
- fried onions
- coriander & mint leaves chopped
- Soak the broken wheat overnight or at least 4 hours. Next, soak the urad dal for 2 hours.
- Take a large vessel and add the soaked wheat, soaked urad dal, salt and 12 cups of water.
- Bring it to a boil and keep stirring on low heat until the wheat is thoroughly cooked. This is a time consuming process. Do not rush by turning on high heat. The dalia gets burnt very easily so keep stirring.
- While you get the wheat cooked, start the mutton masala. Heat oil in a pan.
- Add the onions, green chilli and whole spices. Fry till the onion turns golden brown.
- Next throw in the ginger garlic paste and cook for 2 minutes till the raw smell vanishes from it.
- Add in the mutton and tomatoes. Throw in the red chilli powder, coriander powder and salt. Cook till the mutton is tender.
- Either shred the cooked mutton with hand using a fork or blend coarsely.
- Add the mutton masala to the cooked wheat. Keep stirring and cook until it becomes a thick paste.
- Serve hot garnished with fried onions, coriander & mint leaves and lemon juice.
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