How to make Haleem -

A wholesome Hyderabadi dish made of meat and cereal served garnished with fried onions, mint and lemon wedges.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Broken wheat, Boneless Mutton (हड्डी रहित मटन)

Cuisine : Hyderabadi

Course : Main Course Mutton

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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You can also find more Main Course Mutton recipes like Chokhta Lahsooni Gosht CKP Mutton Narial Ka Gosht

Haleem

Haleem Recipe Card

Print

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 3.30-4 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Haleem Recipe

  • Broken wheat 1/2 inch cubes 500 grams

  • Boneless Mutton 1/2 cup

  • Split Bengal gram (chana dal) 1 tablespoon

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Split green gram skinless (dhuli moong dal) 1 tablespoon

  • Yogurt 1 cup

  • Salt to taste

  • Green chilli paste 1 tablespoon

  • Ginger-garlic paste 1 tablespoon

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Black peppercorns 7-8

  • Deep fried onions 1 cup + for decoration

  • Garam masala powder 1 teaspoon

  • Mutton stock 6 cups

  • Fresh mint leaves 10-12 + 1 sprigs

  • Fresh coriander leaves 2 tablespoons

  • Pure ghee 1/4 cup

  • Lemon wedges for garnishing

Method

Step 1

Soak the broken wheat in 2 cups of water for 3-4 hours. Soak all the dals separately in 2 cups of water for 3-4 hours. Drain the broken wheat and the dals.

Step 2

Mix mutton with yogurt and salt in a bowl and set aside to marinate for ½ hour. Put the broken wheat and the dals in a deep non-stick pan, mix well and cook for a few minutes.

Step 3

Add a little water if required. Add the marinated mutton and mix well. Add green chilli paste, ginger-garlic paste, caraway seeds, black peppercorns, ½ cup deep-fried onions, garam masala powder and mutton stock and mix well.

Step 4

Add mint and coriander leaves. Mix well, cover and cook for 40-45 minutes. Uncover and remove the cooked mutton cubes and keep them in a bowl.

Step 5

Blend the rest of the mixture directly in the pan with the help of a hand blender, while it is still cooking. Stir well and add ghee and mix.

Step 6

Add the cooked mutton cubes and remaining fried onions and mix well. Serve hot garnished with fried onions and lemon wedges and a mint sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.