August 16, 2017

Hyderabadi Mutton Haleem Recipe | How to Make Mutton Haleem

hyderabadi mutton haleem is a kind of porridge made with mutton, lentils, wheat and whole spices. it is one of the most popular dish available in the Indian city of Hyderabad during the month of Ramadan.

Hyderabadi Mutton Haleem
haleem originally is an arabic dish which was carried to hyderabad by the Arabs during Nizam's rule. but lots of traditional spices were added to the original recipe which resulted in a unique hyderabadi haleem that became popular and an integral part of hyderabadi cuisine.

Hyderabad is famous for its hyderabadi biryani and haleem. though biryani is available round the year, haleem is available only during the fasting month of Ramadan as it provides instant energy and is high in calorie. hence, haleem has become synonymous to Ramadan.

hyderabadi mutton haleem is a kind of porridge made with meat, lentils and broken wheat cooked together. it is mashed with a wooden spoon or masher or if making at home, you can use the blender as well.

hyderabadi mutton haleem is traditionally cooked on low flame on firewood for almost half a day. it also requires continuous stirring so as to achieve a smooth and sticky consistency. to quicken up the cooking process, I use two pressure cookers for cooking the dals and meat separately and then mixing and mashing them together.

haleem is served with garnishing of fried onions, coriander leaves and lemon wedges. it also uses generous amount of ghee.

today, I'm sharing the recipe of homemade hyderabadi mutton haleem which is very easy to prepare though you can make chicken haleem as well.

other mutton recipes on this blog are dhuwan dahi goshtold delhi style mutton qormapaya curry and mutton kofta pulao

Hyderabadi Mutton Haleem

Recipe Card for Mutton Haleem

Author: Razina | Cuisine: Indian | Recipe Type: Main 
Prep Time: 15 minutes | Cook Time: 2 hours | Yield: 3-4 servings 


For cooking mutton

  • 750 grams mutton with bones, I prefer using biryani cut
  • 5 green cardamoms
  • 3-4 small cinnamon sticks
  • 5 cloves
  • 1 tablespoon black peppercorns
  • 1 teaspoon caraway seeds, shahi zeera
  • 1 teaspoon cumin seeds
  • 2 medium sized onions, finely sliced
  • 2 tablespoons ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • 6-8 green chillies,chopped into chunks
  • salt as required
  • oil

For cooking dal

  • 3/4 cup daliya or broken wheat
  • 2 tablespoons barley
  • 2 tablespoons masoor dal
  • 2 tablespoons chana dal
  • 2 tablespoons yellow moong dal
  • 2 tablespoons urad dal
  • 2 tablespoons rice
  • salt as required
  • 3 glasses of water

For mixing mutton with dal

  • 3 tablespoons oil
  • 2 medium sized onions, finely sliced
  • 2-3 tablespoons ghee

Ingredients for garnishing

  • few teaspoons of ghee
  • chopped coriander leaves
  • reserved fried onions
  • lemon wedges
  • some chopped green chillies

Directions for making mutton haleem recipe hyderabadi

For cooking mutton

1. In a pressure cooker, heat oil and add the whole spices - green cardamom, cinnamon stick, cloves and peppercorns, caraway seeds and cumin seeds. Let it sizzle.

2. Add onions and cook till they turn transparent.

3 Add ginger garlic paste and cook till raw smell disappears.

4. Add mutton, turmeric powder, green chillies and salt. Saute till mutton changes colour. 

5. Add enough water and pressure cook till meat is tender. I cook on high for 1 whistle and then simmer for 45 minutes.

6. Once the pressure is released, remove the lid and let it cool down. Then remove all the bones and shred the mutton pieces. Keep aside.

For cooking dal

1. Wash and soak all the lentils for 2 hours.

2. In a pressure cooker, add the soaked lentils, salt and water. Pressure cook till dal gets soft, I cook on high for 1 whistle and then simmer for 20 minutes. Switch off the flame.

2. Once the pressure is released, remove the lid and let it cool down. Then blend the dals roughly by adding little water if required or mash it with a wooden spoon.

For mixing the cooked mutton and dal

1. In a cooking pot, heat oil and saute the onions till golden brown in colour. Remove and keep aside. Alternatively you can use pre made birista.

2. In the same pot add the cooked mutton and dals and put the flame on low.

3. Now start the process of mashing the meat and dal with the help of a wooden spoon or a masher. Continue the process for 30 minutes. Alternatively, you can blend it using a blender.

4. Check for salt and add if required. Add ghee and keep mashing for another 10 minutes.

5. Add 1/2 of the fried onions and mix. You can adjust the consistency now, if it has become thick, add little water. Cover and simmer for another 10 minutes. 

6. Switch of the flame and stir the haleem.

7. Your hyderabadi mutton haleem is ready. Remove in serving plates, drizzle a spoon of ghee and garnish with fried onions, coriander leaves, green chillies and lemon wedges. Serve hot.

<< Semiya Payasam

No comments:

Post a Comment

The Foodie Delight

The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!