Telangana

Hyderabadi haleem

Name: Hyderabadi haleem
Prep time: 4 h
Cook time: 3 h
Total time: 7 h
Yield: 6 servings
Cuisine: Hyderabadi
Ingredients: 500 g boneless mutton (goat meat); 3/4 cup broken wheat (cracked wheat); 3 tbsp chana dal (split chickpeas); 1 1/2 tbsp moong dal (split yellow mung beans); 1 1/2 tbsp masoor dal (red lentils); 1 1/2 tbsp urad dal (split black gram); 3 large sliced and fried onion; Cooking oil (vegetable oil), for frying onions; 2 tbsp ginger garlic paste; 4 green chilli; 1 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 2 tsp garam masala; 1/2 cup curd (plain yogurt, natural yoghurt); 4 tbsp ghee; a handful mint leaves; a handful coriander leaves (cilantro); 1 lemon lemon juice; Water, about 6 cups; Salt, to taste

Mutton, wheat and lentils slow cooked and pounded into silk. Ramzan's most awaited bowl.

180 minTime

26 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 180 minutes come after.

The Ramzan bowl2 chapters · 1 min read

Make it your way

Grandma's wayMutton, wheat and lentils pounded on slow heat.

The original

445kcalsame

26 gproteinsame

7 gfibresame

180minutessame

Hyderabadi haleem.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)500 g, boneless

Broken wheat (cracked wheat)¾ cup

Chana dal (split chickpeas)3 tbsp

Moong dal (split yellow mung beans)1½ tbsp

Masoor dal (red lentils)1½ tbsp

Urad dal (split black gram)1½ tbsp

Onion3 large, sliced and fried

Cooking oil (vegetable oil)for frying onions

Ginger garlic paste2 tbsp

Green chilli4

Red chilli powder (indian red chili powder)1½ tsp

Turmeric (ground turmeric)½ tsp

Garam masala2 tsp

Curd (plain yogurt, natural yoghurt)½ cup

Ghee4 tbsp

Mint leavesa handful

Coriander leaves (cilantro)a handful

Lemon juice1 lemon

Waterabout 6 cups

Saltto taste

Method

4 steps

1Soak broken wheat and dals for 4 hours. Pressure cook with turmeric and water for 6 whistles until very soft.
2Fry onions in oil until crisp; set aside. Cook mutton with ginger garlic paste, curd, chilli, green chillies, half the onions, salt and water under pressure for 8 whistles.
3Combine meat and grains. Mash with a wooden ghotni or pulse briefly, then cook on low, stirring, 40 minutes until thick and stretchy.
4Stir in garam masala and ghee. Serve topped with fried onions, mint, coriander and lemon.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hyderabadi haleem

Make it your way

Ingredients

Method

Make it a meal