Hyderabadi Haleem is a popular dish from Hyderabad, India. It is a type of stew made with meat (usually beef or lamb), lentils, and wheat. The dish is slow-cooked for several hours, allowing the meat to tenderize and the flavors to blend together.
The traditional Hyderabadi Haleem recipe includes a blend of various spices and herbs, including ginger, garlic, cumin, coriander, turmeric, and garam masala. It is typically served with chopped onions, lime wedges, and fresh cilantro, and can be enjoyed with naan or roti.
Hyderabadi Haleem is a dish that is commonly consumed during the month of Ramadan as a part of the iftar meal, which is eaten after sunset during the holy month of Ramadan. It is also enjoyed during other festive occasions and celebrations. The dish has gained popularity in other parts of India as well as in other countries such as Bangladesh, and the Middle East.
Ingredients For Haleem:
- 500g boneless mutton or chicken
- 1 cup wheat grains
- 1 cup yellow moong dal (split yellow lentils)
- 1 cup chana dal (split chickpeas)
- Chana dal-1/4cup
- Arhar dal-1/4 cup
- Urad dal-1/4 cup
- Masoor dal-1/4 cup
- 2 onions, finely chopped
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Chopped Onion-1 cup
- Black pepper powder
- Garam Masala powder
- Red chili Powder -1tsp
- Coriander powder -1/2tsp
- Turmeric powder -1tsp
- Cinnamon powder -1/4 tsp
- Garlic-Ginger paste -2tsp
- Green chilies -6, 7
- Salt to taste
- Oil or ghee for cooking
- Coriander leaves for garnish
- Fried onions for garnish
- Lemon wedges for serving
For garnishing :-
Instructions to make Hyderabadi Haleem:
Soak the wheat grains, yellow moong dal, and chana dal in water for 4-5 hours.
In a pressure cooker, add the soaked dal, wheat, mutton or chicken, turmeric powder, red chili powder, garam masala powder, salt, and enough water to cover the ingredients. Cook for 1-2 hours until the meat is tender and the dal and wheat have turned into a smooth paste.
In a separate pan, heat oil or ghee and sauté the finely chopped onions until they turn golden brown. Add ginger-garlic paste and sauté for a few minutes.
Add the cooked meat and dal mixture to the pan and mix well. Cook for 15-20 minutes until the mixture thickens and the flavors are well incorporated.
Garnish with coriander leaves and fried onions.
Serve hot with lemon wedges.
Hyderabadi Haleem is a wholesome and filling dish that can be enjoyed as a main course or as a snack. It is typically served with naan or roti.
Very glad to see step by step by step recipe. I like this recipe. Keep updating more.
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