Make haleem, a classic Ramadan delicacy

Haleem is a popular delicacy of Hyderabadi cuisine and has its origins in the Middle East as well. It is an authentic mutton recipe and is prepared during Ramadan and is enjoyed by several people while breaking the fast. You might think of this dish as another chicken delicacy that has a gravy in it, however, it’s completely different than the traditional chicken recipes. This dish is more of a porridge or stew, and has an amazing flavour that comes from the ghee used to prepare this dish.

Many people assume that Hyderabad is only famous for its biryani, however, haleem is another speciality for which people crave a lot. Some people even say that the iftar feast is incomplete without Hyderabadi Haleem. With the amount of ghee used to prepare this dish, you might feel it’s unhealthy and cannot be enjoyed. It is completely healthy and has more protein than you can ever imagine. To prepare this delicacy, all you need is: Boneless mutton, yoghurt, broken wheat or dalia, cashews, urad and chana dal along with tomato, onion and a melange of spices. The traditional way of cooking involves several hours i.e., it is prepared using slow-cooking method. You can also consider this delicacy as a one-pot meal as it has everything that you need. Ideal for family dinners, you can also enjoy this mouth-watering mutton recipe on occasions like buffet and potluck. Don’t wait more and try this haleem recipe at home and enjoy with your loved ones.

Ingredients of Hyderabadi Haleem

1 kilograms mutton

2 teaspoon ginger paste

1 cup urad dal

1 teaspoon red chilli powder

2 cup yoghurt (curd)

1/2 cup cashews

1/2 teaspoon peppercorns

1/2 cup ghee

1/2 cup mint

3 cup broken wheat (dalia)

2 teaspoon garlic paste

1 cup chana dal

1/4 teaspoon turmeric

1 cup onion

1 teaspoon garam masala powder

1 inch cinnamon stick

1 cup coriander leaves

6 green chilli

2 lemon wedges

How to make Hyderabadi Haleem

Step 1

To prepare this delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat.

Step 2

To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 mins. Shred and keep aside.

Step 3

Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns in 8-10 cups of water until it’s cooked completely and the water is absorbed. Blend this mix for a few seconds.

Step 4

Heat the oil in another container, add whole spices, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.

Step 5

To this, add the blended wheat and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.

Step 6

Serve hot, garnished with fried onions, cashew nuts, lemon wedges and fresh coriander.

Courtesy: Afsha Beg

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