Hyderabadi haleem is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State during the rule of the Nizams.
In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication Status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to receive this status.
- 1 kg broken wheat/dalia
- 2 kg mutton boneless
- 1 cup urad dal
- Salt to taste
FOR MUTTON MASALA:
- 4 onions finely sliced
- 3-4 Green Chilli
- whole spices cinnamon, cardamom, cloves, shahi jeera, black pepper corns, cumin seeds
- 4 tbsp ginger garlic paste
- 4 tomatoes chopped
- 2 tsp red chilli powder
- 2 tsp coriander powder
- Salt to taste
- fried onions
- coriander & mint leaves chopped
How to Make Hyderabadi Haleem:
- Soak the broken wheat overnight or for at least 4 hrs.
- Soak the urad dal for 2 hrs.
- Take a large vessel and add the soaked wheat, soaked urad dal, salt and 12 cups of water.
- Bring it to a boil and keep stirring on a low heat until the wheat is thoroughly cooked.
- This is a lengthy process: Do not try to rush it by turning up the heat as the dal burns very easily, so keep stirring.
- While the wheat is cooking, start the mutton masala. Heat oil in a pan.
- Add the onions, green chili, and whole spices. Fry till the onion turns golden brown.
- Next throw in the ginger garlic paste and cook for 2 mins till it becomes aromatic.
- Add the mutton, tomatoes, red chili powder, coriander powder, and salt. Cook till the mutton is tender.
- Either shred the cooked mutton using a fork or blend coarsely.
- Add the mutton masala to the cooked wheat. Keep stirring and cook until it becomes a thick paste.
- Serve hot, garnished with fried onions, cilantro and mint leaves, and lemon juice.