Main Course

Hyderabadi Haleem

Name: Hyderabadi Haleem
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6 servings
Cuisine: indian
Ingredients: 500 g mutton boneless, cut into 1-inch pieces; 0.5 cup cracked wheat soaked for 4 hours; 0.25 cup barley soaked for 4 hours; 0.25 cup chana dal soaked for 4 hours; 2 tbsp urad dal soaked for 4 hours; 2 tbsp moong dal soaked for 4 hours; 2 tbsp masoor dal soaked for 4 hours; 4 tbsp ghee; 2 pcs yellow onion thinly sliced; 2 tbsp ginger garlic paste; 4 pcs green chili slit lengthwise; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 tsp garam masala; 0.5 tsp black peppercorn; 4 pcs clove; 3 pcs cardamom pod; 1 pcs cinnamon stick 1-inch piece; 0.25 cup mint leaf chopped; 0.25 cup fresh coriander chopped; 0.5 cup plain yogurt whipped; 1.5 tsp salt or to taste; 800 ml water; 0.25 cup fried onion; 2 tbsp fresh coriander chopped; 2 tbsp mint leaf chopped; 1 pcs lemon cut into wedges; 1 tbsp ghee for drizzling

Hyderabadi Haleem is a rich and savory stew made with meat, lentils, and wheat, slow-cooked to a thick, porridge-like consistency. It's traditionally enjoyed during Ramadan but makes a hearty and satisfying meal any time of year. This recipe captures the authentic flavors of this beloved dish.

An original recipe by Forkin

Total time: 4 hr
Serves: 6
Difficulty: Hard

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meat

500 gmutton, boneless, cut into 1-inch pieces

grains_and_lentils

0.5 cupcracked wheat, soaked for 4 hours
0.25 cupbarley, soaked for 4 hours
0.25 cupchana dal, soaked for 4 hours
2 tbspurad dal, soaked for 4 hours
2 tbspmoong dal, soaked for 4 hours
2 tbspmasoor dal, soaked for 4 hours

base

4 tbspghee
2 pcsyellow onion, thinly sliced
2 tbspginger garlic paste
4 pcsgreen chili, slit lengthwise
0.5 cupplain yogurt, whipped

spices

0.5 tspturmeric powder
1 tspred chili powder
1 tspcoriander powder
0.5 tspcumin powder
1 tspgaram masala

whole_spices

0.5 tspblack peppercorn
4 pcsclove
3 pcscardamom pod
1 pcscinnamon stick, 1-inch piece

herbs

0.25 cupmint leaf, chopped
0.25 cupfresh coriander, chopped

seasoning

1.5 tspsalt, or to taste

liquid

800 mlwater

garnish

0.25 cupfried onion
2 tbspfresh coriander, chopped
2 tbspmint leaf, chopped
1 pcslemon, cut into wedges
1 tbspghee, for drizzling

Equipment

hand blender · large pot · pressure cooker · forks

The method

Step by step

1
Wash and soak the cracked wheat, barley, chana dal, urad dal, moong dal, and masoor dal in separate bowls for at least 4 hours, or preferably overnight.
Cook’s note: Soaking helps to soften the grains and lentils, ensuring they cook evenly and become tender.
2
In a large heavy-bottomed pot or pressure cooker, heat the ghee over medium heat.
About 2 min
3
Add the sliced yellow onion and sauté until golden brown and caramelized, about 10-15 minutes.
About 15 min
Cook’s note: Do not rush this step; the caramelized onions add significant flavor.
4
Stir in the ginger garlic paste, green chilis, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black peppercorns, cloves, cardamom pods, and cinnamon stick.
About 2 min
Cook’s note: Cook until fragrant, about 1-2 minutes, being careful not to burn the spices.
5
Add the mutton pieces and salt, then cook for 5-7 minutes until the meat is sealed and lightly browned on all sides.
About 7 min
6
Stir in the chopped mint leaves and fresh coriander, followed by the whipped plain yogurt.
About 2 min
Cook’s note: Mix well to combine and ensure the yogurt doesn't curdle.
7
Pour in the water, bring to a boil, then reduce the heat to low.
About 5 min
Cook’s note: If using a pressure cooker, cook for 20-25 minutes after the first whistle. If using a pot, simmer for 1-1.5 hours until the meat is tender.
8
While the meat is cooking, drain the soaked cracked wheat, barley, and all the dals.
About 2 min
9
In a separate pot, cook the drained cracked wheat, barley, and dals with enough fresh water until they are very soft and mushy, about 30-40 minutes.
About 40 min
Cook’s note: You may need to add more water as they cook to keep them from drying out.
10
Once the meat is tender, remove it from the pot and shred it using two forks or your hands.
About 10 min
Cook’s note: Ensure the meat is shredded finely for the authentic haleem texture.
11
Add the cooked and mashed grains and lentils to the pot with the meat gravy.
About 2 min
12
Return the shredded mutton to the pot.
About 1 min
13
Using a hand blender or a traditional wooden haleem pounder (ghotni), blend the mixture directly in the pot until it reaches a smooth, consistent, porridge-like texture.
About 15 min
Cook’s note: This step is crucial for achieving the characteristic smooth and stringy texture of haleem. Be patient and blend thoroughly.
14
Simmer the haleem on very low heat for another 30-45 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld.
About 45 min
Cook’s note: The haleem should be thick enough to hold its shape on a spoon.
15
Serve hot, garnished with fried onion, chopped fresh coriander, chopped mint leaves, a drizzle of ghee, and lemon wedges on the side.
About 2 min

Keep it good

Storage

Store leftover Hyderabadi Haleem in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if it's too thick, until warmed through.