Hyderabadi Mutton Haleem Recipe – How to make mutton haleem recipe. A very tasty and delicious haleem recipe made with lamb, wheat, pulses and spices.
Hyderabadi Mutton Haleem Recipe is a nutritious, filling, and a versatile dish that you can serve on any day, at any time or at any occasion. Be it a family dinner, Eid, marriage or a party. This dish looks little bit complicated, yet this is pretty simple to make.
You can even make this in a pressure cooker if you are short on time. But the taste that the Hyderabadi Mutton Haleem Recipe gets from the slow cooking method is just leagues apart from the quick fix methods. But something is better than nothing, and being the quick – fix cook that I am, in sha ALLAH you will soon see a pressure cooker haleem recipe soon enough.
Tradition has it that Hyderabadi Mutton Haleem Recipe was originally an Arabic dish, it was introduced to the Hyderabad State by the Arab diaspora during the Nizam’s rule. Local traditional spices helped form a unique Hyderabadi haleem that became popular among the native residents by the 19th-century. You can find it strikingly similar to my previously shared Arabic Food, the Harees. The harees does not have the spices like the Hyderabadi Mutton Haleem Recipe.
During the holy month of Ramadan you would find the streets flooded with the Haleem being served at the shops just being the iftaar. Ramadan without Haleem is just not complete.
Since the Hyderabadi Mutton Haleem Recipe is very rich in spices, proteins, minerals, carbohydrates and other essential fatty acids, it is not consumed for it’s rich aromatic taste but also for it’s amazing health benefits. Yes, considering you can use less oil and not make the haleem floating in it. But then, can the Hyderabadi Mutton Haleem Recipe be as tasty without it?? Yes, it can. I use minimal oil while cooking the haleem and just use little bit extra when I give the tempering for the fried onions. That way it does gets it’s unique taste and is still not loaded with oil inside it but rather just on top. Temper the Hyderabadi Mutton Haleem Recipe just before serving.
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Let’s right away get started with the Hyderabadi Mutton Haleem Recipe
Hyderabadi Mutton Haleem Recipe
- 500 gms good quality boneless lamb meat cleaned and cut into small pieces, do not remove the excess fat
- 5 tbsp ghee / oil
- 1 tsp cumin seeds / jeera
- 1 tsp kebab chini
- 1 cinnamon stick / dal chini
- 2-3 cloves / laung
- 2-3 cardamom / elaichi
- 3 medium onions / pyaz
- 2 tbsp ginger garlic paste / adrak lahsun
- 4 green chilies / hari mirch
- 1 cup yogurt / dahi
- 1 tsp turmeric / haldi
- 1 1/2 cup cracked wheat / gehun
- 1 tbsp bengal gram / chana dal
- 1 tbsp moong dal
- 1 tbsp masoor dal
- 1 bunch coriander leaves / cilantro / hara dhaniya
- 1 bunch fresh mint leaves / pudina
- salt to taste / namak
- lemon wedges / nimbu
- ginger julienne / adrak
- coriander leaves / cilantro / hara dhaniya for garnishing
- Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
- Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
- Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
- Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it’s cooked completely and the water is almost absorbed by the wheat.
- After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
- Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
- Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
- Fry the onions or caramelize them in the remaining oil.
- Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.
Signing off until next time,
This recipe was originally published in December of 2015. The recipe has been made printable in December 2018.
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