Description
A famous Iftar delicacy, Haleem has its origin in the Middle East as well as in the Indian subcontinent. Hyderabadi Haleem is a wholesome meal prepared with Wheat, Rice (or at times Barley), lentils, and meat.
Ingredients
Units
Scale
- 1.5 kg Mutton (medium size pieces with bone)
- 200g Ghee
- 3 Onion
- 2 Tbsp. Garlic Paste:
- 1/5 Tbsp. Ginger Paste
- 10-15 Green Chilli
- 5 Tbsp. Lemon Juice
- 1.5 Tsp. Salt or to Taste
Pulses:
- 100g Whole or Broken Wheat
- 50g Yellow Split Lentil/ Moong Dal
- 50g Red Lentil/ Masoor Dal
- 50g Split Pigeon Peas/ Arhar Dal
- 50g Black Gram without Skin/ Urad Dal/ Kolai Dal
- 50g Rice
For Frying:
- 3 Onion
- 50g Cashew Nut
- 100ml Oil for deep-frying
Spices to make the Powder:
- 1 Cinnamon Stick
- 2 Black Cardamom
- 4 Green Cardamom
- 5 Clove
- 5 Kebab Chini
- 1/2 Tsp. Mace
- 10 Fresh Rose Petals
Spices for Tempering:
- 1 Cinnamon Stick
- 2 Black Cardamom
- 4 Green Cardamom
- 5 Clove
- 5 Kebab Chini
- 1/2 Tsp. Mace
Instructions
Cooking the Meat:
- Cut Onion into thin slices.
- Wash Mutton thoroughly.
- Take 1 Tbsp. of Ghee in a pressure cooker and heat it properly.
- Temper the Ghee Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
- Add sliced onion and fry till those turn translucent.
- Now add ginger and garlic paste and cook till oil leaves from the side of the mixture.
- Add Mutton chunks and mix thoroughly.
- Add 1/2 Tsp. of salt and slit Green Chilies.
- Now add 2 Cups of Hot water and cover the cooker with the lid with the weight on.
- Cook on low flame until 7 whistles come out from the Pressure cooker.
- Open the Cooker once the pressure drops completely.
- Separate the bones from the mutton and mash the mutton slightly using a spatula.
Cooking the Pulses and Frying the Onion and Nuts:
- Cut the onion into thin slices.
- Heat the oil in a Pan and deep fry the onions and keep aside. Use the same oil and fry the Cashew nuts till those turn browning in color.
- Dry roast the Rose petals and keep those aside.
- Take 1 tsp. ghee in a pan and heat it.
- Temper the Ghee with Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
- Add all the pulses (Wheat, Rice, and lentils) until those emits a nutty aroma.
- Switch off the flame and leave the pulses until cooled down completely.
- Take the mixture along with roasted rose petals and 1/3 of the fried onion and1/3 of the fried Cashew nut and grind into a coarse mixture.
- Take the mixture along with 8 Cups of water and 1/2 Tsp. of salt in a pressure cooker and cook on low flame with the weight on for 20 minutes.
- Switch the flame off and wait till the pressure drops to open the Cooker.
Finishing Haleem:
- Now Transfer the mashed mutton to the cooker containing the Lentil mixture and cook on low flame for 2 hours.
- You may add little water in between.
- Adjust the salt if required.
- Stir in every 10 minutes.
- Once done, add the rest of the Ghee and cook for 5 more minutes.
- Top Hyderabadi Haleem with Fried Onion, Fried Cashew Nuts, and Lemon Juice and serve hot.
Notes
- Rice is optional, however, a very important ingredient. It provides starch to the dish
- If using barley, reduce 2 Tbsp. of rice and substitute it with Barley.
- I have used broken wheat instead of whole wheat.
- The more the slow cooking, the more the chance of getting the desired texture.
- You may increase or decrease the portion of pulses, however, the ratio I have given provides perfect texture.
- Increase or decrease Green Chillies as per taste.
- You may decrease the amount of Ghee or substitute it with Oil. However, Ghee is required not only for the flavor but for the texture as well.
- Instead of roasting fresh rose petals, you may use dried rose petals available in the market.
- Don't add Lemon juice while cooking. It is better to top the Haleem with lemon juice and crisp onion & fried Cashew nuts at the time of serving it.
- Some people prefer to have Haleem with Mint leaves as well. However, I don't like to top my Haleem with mint leaves.
- You may store Haleem in the refrigerator for more than 7 days. In fact, Left-over Haleem tastes heavenly!
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Mutton
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 200g
- Calories: 703
- Sugar: 3.8g
- Sodium: 476mg
- Fat: 43.7g
- Saturated Fat: 18.9g
- Carbohydrates: 28.7g
- Fiber: 6.3g
- Protein: 48.8g
- Cholesterol: 189mg
