RCI-SP.004.0178.001
Hyderabadi haleem
Hyderabadi haleem from the Recidemia collection
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- gms whole wheat200 unit
- gms boneless mutton300 unit
- gms fresh green chillies20 unit
- " piece ginger2 unit
- flakes garlic6-8 unit
- gms cooking oil100 unit
- onions (sliced)3 medium
- 2 medium
- turmeric powder (Haldi)1/2 tsp
- 2 tsp
- 1 unit
Method
1
Soak a mixture of broken wheat, chana dal, masoor dal, and urad dal in water for at least 2 hours, then drain and set aside.
120 minutes
2
In a large heavy-bottomed pot, heat oil or ghee over medium-high heat and sear bone-in mutton or beef pieces until browned on all sides, then remove and set aside.
15 minutes
3
In the same pot, sauté sliced onions until deep golden brown, then add ginger-garlic paste, green chilies, and the browned meat, stirring well to combine.
20 minutes
4
Add the soaked and drained lentils and broken wheat to the pot along with enough water to submerge everything, then bring to a boil.
10 minutes
5
Reduce heat to low, cover tightly, and slow-cook the mixture for 3 to 4 hours, stirring occasionally and adding water as needed to prevent sticking.
240 minutes
6
Once the meat is fall-off-the-bone tender, remove the bones and use a wooden spoon or hand blender to vigorously pound and stir the mixture until it reaches a thick, homogenous paste-like consistency.
20 minutes
7
Stir in the garam masala and salt to taste, then cook uncovered on low heat for an additional 15 minutes, stirring frequently until the haleem thickens to your desired consistency.
15 minutes
8
Serve hot, garnished with crispy fried onions, fresh cilantro, and a generous squeeze of fresh lime juice.