Looking To Make Succulent Haleem At Home? This Ramadan Try Hyderabad Haleem. Recipe Inside!

by Shreya Ghosh
Looking To Make Succulent Haleem At Home? This Ramadan Try Hyderabad Haleem. Recipe Inside!

Haleem is an appetising delicacy and mutton lovers love relishing this dish. It is a powerhouse of flavours, fragrances, and yummy taste, and comes with a gastronomical experience. With Ramadan celebrations going on, people surely love to enjoy this preparation. If you are looking for a recipe, here’s the perfect one for you.

Preparing Special Hyderabad Haleem Is A Must This Ramadan!

Picture credit- Press release

If you feel like getting the restaurant-style taste by cooking haleem at home is impossible, then you are wrong. You can easily prepare the tempting mutton recipe and relish the special fragrance and taste. Executive Chef Nitish Chandra Phani of “The Tamara Kodai” has shared this Hyderabad Haleem recipe!

Also read: From Biryani To Haleem, Relish Hyderabadi Delicacies At Bangalore’s Nizami Food Festival 

Ingredients Used For This Recipe:

  • 500 gm Mutton Keema
  • 50 gm Ginger Paste
  • 50 gm Garlic Paste
  • 50 gm Fried broken Cashew Nuts (for garnish)
  • 50 gm Urad Dal
  • 5 gm Red Chili Powder
  • 120 gm Curd
  • 3 gm Black pepper corn
  • 60 gm Ghee
  • 5 gm Mint
  • 30 gm Yellow Moong Dal
  • 90 gm Broken wheat (Dalia)
  • 60 gm Chana Dal
  • 30 gm Toor Dal
  • 3 gm Turmeric Powder
  • 150 gm Chop Onion
  • 5 gm Garam Masala powder
  • 2 Cinnamon Sticks
  • 5 gm Fresh coriander leaves
  • 2 Green Chillies
  • 5 gm Salt
  • 60 ml Refined oil
  • Lemon wedges for garnish
  • 20 gm Fried onion for garnish
  • 8 Cups of Water

Also read: Sania Mirza Invites Kamiya Jani To Her Dubai Home; Treats Her With Hyderabadi Biryani & Haleem | Curly Tales

Here’s The Recipe For Hyderabad Haleem:

  • Wash the broken wheat (dalia) nicely. Soak it for about 30 minutes.
  • Put the mutton keema in a pressure cooker filled with 1 cup of water. Put the cooker on the stove on a medium flame for 15 to 20 minutes.
  • Fry the chopped onions until they look golden brown.
  • After cooking the mutton keema for some time, add 60 gm ginger and garlic paste, 1/2 tsp salt, 1/2, garam masala powder, and a pinch of turmeric powder.
  • Again put the pressure cooker on the stove and cook it for 8-10 minutes,
  • Then keep the cooked keema at a simmer for another 15-20 minutes.
  • The next step is to cook different types of dal and broken wheat. Boil broken wheat, chana dal, toor dal, urad dal, and yellow moong daal.
  • Add 4 cups of water to the dal and wheat mixture with ginger and garlic paste, a chilli, turmeric powder, and peppercorns.
  • Cook the mixture completely until it absorbs all the water.
  • Make sure to blend it as well.
  • Take a thick pan and heat some oil.
  • Add cinnamon stick, cooked mutton keema, remaining green chillies, and fresh coriander to the oil and saute for a couple of minutes.
  • Add curd to the spices and cook for another 10-15 minutes.
  • Then boil it by adding 3 cups of water.
  • Lastly, add the broken wheat and dal mixture to the spices and add some ghee as well.
  • Once everything is mixed, let it cook simmer, and cook slowly for at least 30 minutes.
  • Once it gets cooked well, serve it hot and garnish with cashew nuts, chopped fresh coriander, fried onions, mint leaves, and lemon wedges.

So are you making this Hyderabad Haleem?

Cover Image Courtesy: Press release