Authentic Hyderabadi Haleem recipe: Ramzan special

Authentic Hyderabadi Haleem recipe: Ramzan special
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Authentic Hyderabadi Haleem Recipe: Ramzan Special. Ramzan is Haleem time in Hyderabad. The Nawabi city comes alive during the festive season which is one of the most auspicious months in the Muslim calendar.

Ramzan is Haleem time in Hyderabad. The Nawabi city comes alive during the festive season which is one of the most auspicious months in the Muslim calendar.


Fasting and feasting is part of the festival. Your mouth must be watering now yeah?
OK! here goes the recipe for the authentic Hyderabadi dish which is synonymous with the festival.

Preparation Time: 4 hours

Time to cook: 1 hour

Number of Servings: 4

Ingredients:

Boneless mutton, 1/2 inch cubes 500 grams
Broken wheat (dalia/lapsi) 1/2 cup
Split black gram skinless (dhuli urad dal) 1 tablespoon
Split Bengal gram (chana dal) 1 tablespoon
Split green gram skinless (dhuli moong dal) 1 tablespoon
Yogurt 1 cup
Salt to taste
Oil to deep fry
Onions, sliced thinly 4 large
Green chilli paste 1 tablespoon
Ginger paste 1 1/2 teaspoons
Garlic paste 1 1/2 teaspoons
Caraway seeds (shahi jeera) 1 teaspoon
Black peppercorns 10-12
Turmeric powder 1/2 teaspoon
Mutton stock 6 cups
Fresh mint leaves, chopped 1 tablespoon
Garam masala powder 1 teaspoon
Pure ghee 1/4 cup
Milk 1/2 cup
Fresh mint leaves a few sprigs
Lemon, cut into wedges 2

Recipe for the preparation of Haleem:

  • Soak broken wheat for three to four hours in two cups of water.
  • Soak urad dal, chana dal and moong dal in one cup of water.
  • Marinate mutton with yogurt and salt for one hour preferably in the refrigerator.
  • Heat sufficient oil in a kadai and deep-fry onions till golden.
  • Drain and place on an absorbent paper and set aside.
  • Take soaked broken wheat, urad dal, chana dal, moong dal in a pressure cooker.
  • Add marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, black peppercorns and turmeric powder.
  • Add mutton stock and mix. Adjust salt, add mint leaves, garam masala powder and half of the fried onions.
  • Cover and cook for six whistles. Open the cooker.
  • Remove mutton pieces. Blend the remaining mixture.
  • Put the mutton back into it. Heat ghee in a deep pan.
  • Pour the haleem into it and bring to a boil.
  • Lower heat and simmer for ten minutes. Adjust seasoning.
  • Adjust consistency by adding milk as required.
  • Serve garnished with the remaining fried onions, mint sprigs and lemon wedges.
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