0 0
Hyderabadi Haleem

Share it on your social network:

Or you can just copy and share this url

Hyderabadi Haleem

Features:
  • Non-Veg
Cuisine:
  • Medium

Directions

Share

Learn how to make lip smacking, Authentic Hyderabadi Haleem recipe. Hyderabadi Haleem is regarded as an International delicacy.

Ingredients

  • Mutton or Lamb 1/2 kg
  • Cracked Wheat (Gehu Kuta hua) 1 cup
  • Yogurt 250 gms
  • Ginger garlic paste 2 tbsp
  • Gram lentil (Chana dal) 30 gms
  • White Lentil (Urad dal) 60 gms
  • Yellow Lentil (Moong dal) 30 gms
  • Pigeon pea Lentil (Tuar/Arhar dal) 30 gms
  • Clarified butter (pure ghee) 4-5 tbsp
  • Green chillies 6
  • Oil 1 cup
  • Red chilli powder(Lal mirch) 2 tsp
  • Turmeric powder (Haldi) 2 tsp
  • All spice powder(garam masala) 2 tsp
  • Salt to taste
  • Cinnamon stick(dalchini)2
  • Peppercorn (kali mirch)1 tsp
  • Green Cardamom(choti elaichi) 3
  • Cloves(laung) 3
  • Salt to taste

For Garnish:

  • Lemon as needed
  • Fried Cashew nuts 6-8 (kaju)-optional
  • Coriander leaves 1/4 bunch finely chopped
  • Mint Leaves(pudina) few leaves chopped
  • Green chilli 5 or 6 finely chopped
  • Crisp fried Brown onion 2 tbsp
  • Ginger Julienne 1 tbsp

Method

  1. Soak wheat and all lentils in water overnight.
  2. Heat oil and add 1 tbsp ginger garlic paste fry for a minute.
  3. Add meat, 1 tsp turmeric, red chili,ginger garlic paste, salt and garam masala powder mix well, cover and cook on low heat till meat becomes tender.
  4. Add yogurt, lemon, 3 green chillies and 1 cup water simmer on low heat till oil floats on top.
  5. Let it cool, shred meat, discard bones and keep aside.
  6. In a Pressure cooker add soaked wheat, lentils, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, 3 green chilies, black peppercorn and salt to taste, bring to boil and cook until lentils and wheat becomes tender.
  7. Blend lentils and wheat in blender.
  8. In a pan heat clarified butter and crackle all whole spices (clove, cinnamon stick, cardamom)
  9. Add blended lentils, shredded meat and chopped Pudina.
  10. Mix and cook for 30-45 minutes on low heat. keep stirring in between.
  11. Garnish with fried cashews, pudina, green chilli, fried brown onion, ginger julienne and lemon juice. Serve hot.

Note :-  Pour melted Ghee/clarified butter on the haleem before serving.

(Visited 94 times, 1 visits today)

duguapril

previous
Bagara Rice
next
Shami Kabab
previous
Bagara Rice
next
Shami Kabab

Add Your Comment