Hyderabadi Haleem Recipe |Mutton Haleem Recipe |

Hyderabadi Haleem Recipe |Mutton Haleem Recipe |

Haleem Recipe

Hyderabadi Haleem is a type of stew consists of meat, lentils and pounded wheat which is cooked on slow heat for long hours to make a thick porridge-like paste. This is served with ghee, browned onions, the dash of lime juice and garnished with coriander leaves.

 Hyderabadi Haleem Recipe |Mutton Haleem Recipe |

Hyderabadi Haleem – Homemade

History states that Haleem originated as Associate in Nursing Arabic dish.

and was introduced to the Hyderabad state by the Arab diaspora throughout the Nizam’s rule.

 Hyderabadi Haleem Recipe |Mutton Haleem Recipe |

It later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. Saif Nawaz Jung Bahadur, an Arab chief from Hadhramaut, Yemen, who was among the Nizam’s court nobility, popularized Haleem in Hyderabad.


Over an amount of your time, local influences brought modifications and changes to the original recipe and taste which made Hyderabadi Haleem distinct from other types of Haleem.

 Hyderabadi Haleem Recipe |Mutton Haleem Recipe |

Blended with regional ancient spices, this unique dish became a popular food among the native residents in the early 19th century. Haleem with its origins in Persia is really wheat dish.


A lip-smacking, aromatic delicacy prepared in Hyderabadi style is usually available during the month-long Ramadan. This delicacy is relished by hard-core meat-eaters. The dish is prepared with a mix of wheat, lentils, mutton and oodles of ghee and then hand-blended with large oar-shaped wooden spoons.

Nutritional Value

Popular for its nutritional value, haleem takes up a daylong session as cooks gather to mash the wheat before adding it to the boiled meat and the spices.


The dish is then fancy with a touch of mint and lemon. Haleem is a special dish which is prepared throughout the world during Ramadan or Ramzan, particularly with Pakistani and Indian Muslims. High in calories and very nutritious, it’s the perfect meal to break one’s fast with.

Hyderabadi Haleem Recipe |Mutton Haleem Recipe |


The aromatic fragrance of spices, meat, etc. lingering around most eateries is the Hyderabadi Haleem which makes the city looks truly colorful, festive air with joy and harmony.

Traditionally this thick pasty stew made of pounded wheat, lentils and mutton is served as a starter at formal dinners,

But during Ramadan, it takes center stage and becomes the main course at Iftar – the breaking of the quick.


Hundreds of makeshift stalls compete with regular eateries to cater to the seasonal demand. It is interesting to note that Haleem, like so many other ‘Hyderabadi’ dishes, is not a local invention.

Hyderabad has a history of the continuous influx of migrants from all over the world. Over centuries, generations of Hyderabadis have shared and never let regional or national sentiments dictate their choice of cuisine.

Hyderabadi Haleem Recipe |Mutton Haleem Recipe |
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Hyderabadi Haleem Recipe |Mutton Haleem Recipe |

Hyderabadi Haleem Recipe |Mutton Haleem Recipe | quick easy recipe
Course Main Course
Cuisine Asian, dubai, Indian, pakistani, saudi arabia
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 400kcal
Author Benazir’s kitchen

Ingredients

  • 1 Cup Broken wheat
  • 1 Cup Barley
  • 1 Cup mash ki dal/urad dal / split black gram
  • 1 Cup Chana Dal Bengal gram/ Chick pea gram
  • 1 Cup Red Lentils
  • 2 Kg Lamb with Bones pieces
  • 1 tbsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Garam Masala Powder
  • 2 tbsp Ginger Garlic Paste
  • 2 Large Onion
  • 6 Whole Green Chili
  • Chopped Coriander and mint leaves
  • 1/2 Cup Ghee or oil
  • Salt to Taste

Instructions

  • STEP 1 )
    Take a pressure cooker, into it add all lentils add 7 glass water, and soak
    3 hours.
    STEP 2 )
    After 3 hours add whole green chili, in lentils water and pressure cooker
    cook 1-hour medium flame. 
    After hour lentils are soft and mashed, I am using a hand blender for 
    blende my all lentil mixture make a smooth paste.
    STEP 3 )
    In a pressure cooker add Ghee or oil, add onion slice fry until golden 
    brown then add all lamb meat, saute 3 min, add all spices powder
    and yogurt mix well, add hot water 2 cups and cook until the meat is
    proper soft, then remove bones and meat separate, shredded all 
    lamb meat, and add lentils mixture, mix both lamb and lentils, chopped coriander and mint leaves mix very well again cook low flame for half an hour.
    Serve with fried onion, lemon slice, slice ginger,
    Hyderabadi Haleem Recipe |Mutton Haleem Recipe |

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