Hyderabadi Mutton Haleem
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Experience the rich, velvety texture and mouthwatering taste of Hyderabadi Mutton Haleem – a royal delicacy made with slow-cooked mutton, lentils, wheat, and aromatic spices. Traditionally prepared during Ramadan, this dish is packed with protein, nutrients, and deep flavors that make it an absolute favorite for Iftar!
03:45:00 total
Serves 8
medium
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Ingredients
- mutton - 1 kg (preferably boneless, cut into medium pieces)
- broken wheat (dalia) - 1 cup
- chana dal (split Bengal gram) - 1/4 cup
- toor dal (split pigeon peas) - 1/4 cup
- masoor dal (split red lentils) - 1/4 cup
- moong dal (split green gram) - 1/4 cup
- onions - 2 large (thinly sliced)
- ginger-garlic paste - 2 tablespoons
- green chilies - 4-5 (slit)
- turmeric powder - 1 teaspoon
- red chili powder - 2 teaspoons
- garam masala powder - 1 teaspoon
- coriander powder - 1 teaspoon
- cumin powder - 1/2 teaspoon
- whole spices - as needed (4-5 cloves, 2-3 cardamom pods, 2-inch cinnamon stick, 2 bay leaves)
- salt - to taste (to taste)
- fresh coriander leaves - 1/2 cup (chopped)
- fresh mint leaves - 1/2 cup (chopped)
- lemons - 2 (juice of)
- ghee (clarified butter) - as needed (as needed)
- fried onions - as needed (for garnish)
- lemon wedges - as needed (for serving)
Instructions
- Preparation: Rinse all the lentils and broken wheat thoroughly. Soak them together in water for at least 2 hours.
- Cooking the Meat: In a large heavy-bottomed pot, heat 2-3 tablespoons of ghee. Add whole spices and sauté until aromatic. Add sliced onions and sauté until golden brown. Reserve some fried onions for garnishing. Stir in ginger-garlic paste and green chilies; cook until the raw smell disappears. Add mutton pieces and cook on high heat until they turn brown on all sides. Season with turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
- Combining Lentils and Meat: Drain the soaked lentils and broken wheat; add them to the mutton mixture. Stir to combine. Pour in enough water to cover the mixture (approximately 8-10 cups). Bring to a boil, then reduce the heat to low. Cover and let it simmer for 2-3 hours, stirring occasionally to prevent sticking, until both the meat and lentils are tender and the mixture thickens.
- Blending the Haleem: Once cooked, use a hand masher or an immersion blender to blend the mixture to a smooth, porridge-like consistency. If the haleem appears too thick, add hot water to adjust the consistency as desired.
- Final Tempering: In a separate pan, heat 2 tablespoons of ghee. Add garam masala powder, chopped coriander, and mint leaves. Sauté for a minute. Pour this tempering over the haleem and mix well. Stir in the lemon juice to enhance the flavors.
- Serving: Serve the haleem hot, garnished with reserved fried onions. Accompany with lemon wedges on the side for an extra zing.
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