Tag Archives: Hyderabadi Haleem

Haleem / Hyderabadi Haleem / Haleem in Pressure cooker / Ramadan special – Exotic Recipe

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After a month time, here comes our Exotic Wednesday – with an Exotic Recipe, due to RAMZAN / RAMADAN/ IFTAR festival, I have shared the making of Haleem. Haleem or Daleem is a popular Middle Eastern stew. It varies from region to region, but traditionally it is cooked with wheat, barley, lentils and meat, particularly Lamb / Mutton pieces.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Haleem can also be prepared with Chicken, but traditionally it is prepared only with lamb meat. It is slow cooking dish which takes more than 4 hours of cooking. But as of our fast and modern today’s world, I have prepared it in pressure cooker. But it took almost 2 hrs of preparation, I would say that it’s worth spending time for such a heavenly dish.

Haleem can be served along with nan, roti or any Indian Flat bread, it can also be consumed as such. I like to have Haleem as such and never look out for any rice or breads. As Haleem possess, a paste like texture with the flavors of spices, it is easy to consume and digest.

Taking it to Fiesta Friday #177 hosted by Angie@thenovicegarderner

CLICK HERE for more Ramzan / Ramadan recipes / Iftar recipes and CLICK HERE for more Briyani recipes.

Usually Haleem is prepared only with the lentils, wheat, barley, mutton and ginger-garlic and remains pale white in color. But I like to blend them with little spiciness and so infused little chilli powder, turmeric powder and Garam Masala. So I have shared both the versions of Haleem. It is most popular among the people of Hyderabad, Bangladesh, Middle East and Pakistan.

Haleem is prepared in Hyderabad during the Ramadan month and is transported all over the world. It is sold as a snack food and street food in Pakistani bazaars throughout the year.

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Haleem / Hyderabadi Haleem recipe / How to cook Haleem at home

Must to try for all the non-vegetarians, it all looks difficult but it’s very simple and easy to make. Also Haleem can be served by topping it with fried onions, fresh coriander leaves, lemon slices, boiled egg, finely chopped mint leaves and thinly sliced ginger root.

Making of Haleem –

 

 Already I shared text recipe, a year back during Ramzan – CLICK HERE for the text recipe and refer the below video for the making of Haleem, and check over the color and texture.

Haleem / Hyderabadi Haleem Recipe / How to make Haleem at home – Ramzan recipe

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Haleem is one of them most important dishes of Middle East, Pakistani and India. Also one of the must to prepared dish for Ramadhan, it also most sold over the streets around the month of Ramadhan.

Haleem is slow cooking dishes which takes almost 4 to 5 hrs to prepare. It is prepared with wheat, barley, meat (chicken, mutton/lamb or beef), lentils and few spices.

It’s been very easy and simple to cook but only the times consumption in cooking process in very large. But I took just 2 to 3 hrs in the preparation of this Haleem. Let me the share the recipe…

Preparation Time: 20 mins

Soaking Time: 4 to 5 hrs

Cooking Time: 2 to 3 hrs

1 cup – 160 ml

Serves – 6 nos

Ingredients:

  • Meat (mutton/lamb) – 1 kg
  • Onions – 3 nos
  • Channa Dal / Split Black gram – ½ cup
  • Urad Dal (white) / White Lentil – ½ cup
  • Moong Dal / Green Lentil – ½ cup
  • Barley – ½ cup
  • Wheat Berries / Wheat / Kothumai – ½ cup
  • Garlic – 6 cloves
  • Ginger – 2” inch piece
  • Chilli powder – 1 ¼ tsp
  • Coriander powder – 4 tsp
  • Cumin powder – 3 tsp
  • Methi / Fenugreek powder – ½ tsp
  • Garam Masala – 4 tsp
  • Turmeric powder – ½ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Oil – 1 cup
  • Coriander leaves – 3 stalks
  • Lemon – 1 no
  • Salt to taste

Preparation:

  • Soak all the lentils/dal and barley together for almost 4 hrs. Soak the wheat berries individually in a bowl for almost 4 hrs.
  • Roughly chop the mutton into pieces, wash the mutton pieces, drain the water and keep it aside.
  • Peel and thinly slice the onions, keep it aside. Peel and chop the garlic and ginger, crush them and keep it aside.
  • Boil the wheat berries with large amount of water, it takes almost 1 hr for boiling. Stir once in a while when it starts comes to the mashing consistency.
  • Meanwhile heat ghee/clarified butter in a pressure-cooker, add in the crushed ginger-garlic and saute them until the raw smell goes off.
  • Add in the mutton/lamb pieces and cook both sides for almost 10 mins or until they turn white in color.
  • Add in the soaked dal/lentils with 5 cups of water, bring it to boil and pressure-cook for 7 to 8 whistles.
  • Heat oil in a kadai, add in the sliced onions little by little and fry them until they turn brown in color. Drain the oil and transfer the onions to a plate. Keep it aside.
  • Remove the lid of the pressure-cooker, when the pressure subsides.
  • Remove the bones from the mutton pieces (it should be pressure-cooked as the meat should fall from the bones, else pour in water little more water and pressure-cook again for 2 to 3 whistles).
  • Pour in the boiled wheat berries (it should be mashed well), give a stir.
  • Add in the spice powders (chilli powder, turmeric powder, coriander powder, cumin powder, fenugreek powder, garam masala), half the quantity of the browned onions and salt, pour in 2 cups of water and mix them well.
  • Cook in low flame for 30 to 40mins.
  • Mash the meat with a wooden spoon while stirring the gravy once in a while.
  • Cook until the gravy thickens and the ghee/clarified butter starts floating on the top.

Garnish with the brown onions, finely chopped coriander leaves and sliced green chillies. Serve hot. Goes out well with any Indian Flat breads. I have served it with Naan and Ghee Rice.

For more Ramzan/Ramadhan/Iftar/Eid recipes, Click here.