Hyderabadi Haleem Recipe – Authentic & Flavorful

Hyderabadi Haleem Recipe – Authentic & Flavorful

 

Hyderabadi Haleem is a rich and hearty dish made with wheat, lentils, and succulent meat, slow-cooked with aromatic spices. It is a Ramadan favorite but can be enjoyed anytime. Here’s how you can make this delicious dish at home.

Ingredients:

For the Haleem Base:

• 1 cup broken wheat (dalia)
• ¼ cup chana dal (Bengal gram)
• ¼ cup masoor dal (red lentils)
• ¼ cup toor dal (pigeon peas)
• ¼ cup moong dal (yellow lentils)
• 2 liters water

For the Meat Mixture:

• 500g boneless mutton or chicken (with bones for extra flavor)
• 2 large onions (sliced)
• 2 tbsp ginger-garlic paste
• 2 green chilies (chopped)
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• ½ tsp garam masala
• 1 tsp black pepper powder
• 2 tbsp ghee or oil
• Salt to taste

For the Tempering & Garnish:

• 2 tbsp ghee
• 1 tbsp lemon juice
• ½ cup fried onions
• ¼ cup chopped coriander leaves
• ¼ cup chopped mint leaves
• 8-10 cashews (fried)

Instructions:

Step 1: Cook the Wheat & Lentils

1. Wash and soak the broken wheat and lentils for 2 hours.
2. In a large pot or pressure cooker, add the soaked wheat and lentils with 2 liters of water.
3. Cook until soft (if using a pressure cooker, cook for 6-8 whistles).

Step 2: Cook the Meat

4. Heat 2 tbsp ghee or oil in a heavy-bottomed pan.
5. Add sliced onions and fry until golden brown.
6. Add ginger-garlic paste and sauté until raw smell disappears.
7. Add chopped green chilies, turmeric, chili powder, coriander powder, salt, and garam masala.
8. Add the meat and cook for 10-15 minutes until browned.
9. Add 2 cups of water, cover, and cook until the meat becomes tender (or pressure cook for 5-6 whistles).

Step 3: Blend & Mix

10. Once the wheat mixture is soft, blend it using an immersion blender or mash it well with a spoon.
11. Shred the cooked meat and mix it into the wheat-lentil mixture.
12. Let it cook on low heat, stirring continuously, until it reaches a thick consistency.

Step 4: Final Touch

13. In a separate pan, heat 2 tbsp ghee and fry cashews.
14. Pour the ghee and cashews over the Haleem.
15. Garnish with fried onions, lemon juice, coriander, and mint leaves.

Serving Suggestion:

Serve hot with naan or enjoy it as a wholesome meal on its own!

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Hyderabadi Haleem Recipe , Best Haleem Recipe , Traditional Haleem at Home

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How To Cook Hyderabadi Kheema Biryani

How To Cook Hyderabadi Kheema Biryani

Hyderabadi Kheema Biryani

Ingredients:

Mutton Kheema

Basmati rice

Ghee

Oil

Green peas

Tomato puree

Salt

Red chilli powder

Onions

Mint leaves

Coriander powder

Cumin powder

Garam masala powder

Ginger garlic paste

Cardamom

Cinnamon

Mace

Star anise

Pepper corns

Shahijeera

Bay leaf

Green chillies

Preparation:

Heat some oil in a pressure pan, add in onions, salt and saute for few minutes till slightly golden. Add green chillies, coriander, mint leaves and saute well.

Add red chilli powder, coriander powder, cumin powder and garam masala powder. Mix well for a minute.

Add mutton kheema and mix well, cook for two whistles till kheema turns tender and soft.

Remove the pressure, add green peas, tomato puree and cook for another few minutes on slow flame.

Melt some ghee in a pan, add all whole spices in a cloth and tie together.

Add tied cloth in ghee and saute till it extracts all flavours. Add onions and saute till golden.

Add coriander, mint leaves, green chillies and hot water 3 cups.

Add some salt as required, add soaked basmati rice and mix gently. Squeeze in some lemon and cook on low flame.

Add cooked kheema to the pan and spread it all over in the rice,cover and cook on low flame for another 2-3 minutes.Switch off the flame and rest it for another 5 minutes.Gently fluff the rice and serve hot with raita.

http://www.todayincity.com/recipes/non-veg/cook-hyderabadi-kheema-biryani/

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