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.
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HYDERABADI HALEEM RECIPE, MUTTON HALEEM RECIPE

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 a life time.
Course Main Course
Cuisine hyderabadi
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 10
Author Fareeha

Ingredients

  • 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

For Garnish

  • fried onions
  • coriander & mint leaves chopped
  • lemon

Instructions

  • 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.