"Discover the Rich Flavors of Hyderabadi Haleem - A Slow-Cooked Meat Stew Perfect for Ramadan and Festive Occasions"

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 :-

Lemon, fresh

Coriander leaves, fried onions

Hyderabadi Haleem 

Instructions to make Hyderabadi Haleem:

1. Soak the wheat grains, yellow moong dal, and chana dal in water for 4-5 hours.

2. 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.

3. 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.

4. 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.

5. Garnish with coriander leaves and fried onions.

6. 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.

I m sure you will love having it at your home. Follow the process below and you can make Haleem in easy steps.Make this Haleem recipe at your home to enjoy with your family.....

Tundey kabab recipe

Ingredients:

500 gms minced Mutton

2 Eggs
10 gms. Bread crumbs
1meduim sized chopped Onion (Pyaj)
10 pods Garlic (Lasan )
1 " long piece Cinnamon (Dalchini)
1 " long piece Ginger (Adrak)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
6 Pepper corns (Kalimirchi)
4 Red Chillies
5 Green Chilly (Hari Mirch) chopped
100 gms. Bengal Gram (Chana) soaked overnight
Clarified Butter

How to make Tunday kabab:

1. Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
2. Grind meat into a fine paste.
3. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies, Bread crumbs and soaked gram dal and grind into a fine paste.
4. Mix both the pastes well.
5. Now mix well beaten eggs and prepare a uniform dough.
6. Add finely chopped green chillies and onion to dough and mix well.
7. Shape the dough into small round flattened balls or kababs.
8. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.