Haleem is the first dish we are reminded of when we speak of Ramadan. And Hyderabadi haleem recipe is what we frantically look for! Haleem is considered to be a healthy inclusion during Ramadan as the dish is a blend of various lentils and meat. making it a rich source of fibre and proteins. Haleem is preferably made with beef, but mutton can also be used. Honestly, haleem is not an easy dish to prepare – every haleem recipe will call for time and effort. Nevertheless, the result is a sumptuous, delicious meal. Haleem is prepared in different ways in different regions – with the Hyderabadi and Pakistani haleem winning the crown. Here is the hyderabadi haleem recipe. Have fun!
Ingredients:
For the beef/mutton:
- 1kg boneless lamb
- 1/2 tbsp of ginger- garlic paste
- a pinch of turmeric powder
- 1/2 tsp of salt
- 1/2 tsp garam masala powder
- 1 tsp of red chili powder
For the wheat and lentils:
- 3 cups broken wheat
- 1 tbsp ginger garlic paste
- 1 cup urad dal
- 1 cup chana dal
- 1/4 tsp turmeric powder
- 2-3 green chilies
- some peppercorns.
- 2 cups beaten curd
- 1/2 cup cashew nuts
- 2 – 3 medium sized onions crispy fried
- 2-3 cloves and cardamom
- 1 inch piece of cinnamon stick
- 1/2 cup heated ghee
- a cup of chopped, fresh coriander leaves
- some fresh mint leaves
- 2-3 green chilies
- 2-3 tbsp oil
1. In a vessel, heat the oil. Add whole spices, the shredded meat, the green chillies,and half cup of fresh coriander. Sauté for 2-3 minutes.
2. Add rest of the curd and sauté for another 15 minutes. Add 3 cups of water and bring to a boil.
3. To this, add the blended wheat mixture, little at a time, along with the ghee. Mix thoroughly. Smmer and cook on low flame for 20 – 30 minutes.
Serve hot, with fried onions, chopped ginger roots, lemon, and chopped coriander for garnish.