Hyderabadi Haleem is a flavor-packed one pot meal that is nutritious and filling. Haleem is a derivative of Arabic dish Harees. Harees is made in both savory and sweet variations. The sweeter version is preferred for breakfast, while the savory one for other meals.
Haleem is made in multiple countries in South Asia in different ways, using different ingredients. Hyderabadi Haleem is a traditional muslim dish and is a hot favorite during the month of Ramadan or Ramzaan, in India. In India, Haleem made during the month of Ramadan in Hyderabad is exported around the world and consumed eagerly.
I have had Haleem only a couple of times, once in a Pakistani restaurant and once in a local, Hyderabadi restaurant – and I definitely liked the Hyderabadi Haleem. So here is my recipe for this amazing dish that will be made a lot frequently now.
I have used boneless mutton (Goat’s meat), but you can use any cut. Using boneless mutton reduce the time required to debone the meat, but it can also cut on nutrition and flavor. Prefer the more fleshy cuts and pieces while selecting your mutton for Haleem, like you would do for a Biryani.
Hyderabadi Haleem is a slow-cooked dish that is prepared during the winter months and Ramadan. You need to plan ahead and get the wheat and soaked and also set aside time to cook as it takes around 3 hours to get the dish ready. So plan ahead and try it when you have a lot of time on your hands. The quantity is this recipe should be enough for 2-3 people.
Hyderbadi Haleem Ingredients
250 Gms Boneless Mutton
.75 Cups Dhaliya (cracked Wheat)
1 Tbsp Urad Dall
1 Tbsp Chana Daal
1 Tbsp Red Letils
1 Tbsp Moong Daal
1/4 cup Yogurt
1 Tbsp Garlic
1 Tbsp Ginger
1 tsp All Spice (Kebabchini)
1 tsp Balck pepper
1/2 tsp Cinnamon
4 Cloves
3 Green Eliachi (Greem Cardomom)
1/2 tsp Shah Jeera (Black Cumin)
5 Tbsp Ghee
3 Medium Onions, cut in slivers
1/2 cup Fresh corriander
1/4 Cup Lime Juice
For Marination
Mix ginger garlic and dry spices and marinate the mutton overnight in refrigerator
How to make Hyderabadi Haleem
1. Soak the cracked wheat and daals overnight
2. Cook the mutton in 1 cup water until tender, add water as needed
3. When done, shred the mutton with a fork or de-bone and then shred
4. Add the soaked wheat and daal mixture to a big pot and add 5 cups of
water and the chopped corriander
6. cook on low heat for at least an hour, adding water as required
7. keep mixing to make a stringy, oatmeal consistency
8. Add the shredded mutton and the gravy to the wheat pot and cook for
another hour.
9. In the mean time, heat 1 Tbsp of Ghee and caramalise the onion
slivers
10. Serve hot with the caramalised onions and lime juice as the garnish
With this delicious Hyderabadi recipe, you need to have some Hyderabadi entertainment. Don’t you agree? Well there are many I can think of. Last year I saw a movie set in Hyderabad, probably dubbed, ist was super hilarious. Unfortunately, I can’t remember the movie. So you will have to do with Daawat-e-Ishq until the next Hyderabadi recipe.
Daawat-e-Ishq is a romantic-comedy-thriller that packs all the entertainment ingredients in the two hour movie. There is drama and also some humorous moments, which make this movie a complete family entertainer. And is a subtle way, it also raises the age-old question of Dowry and cons that lure people with a better life in the West.
Daawat-e-Ishq (2014)
Director: Habib Faisal
Stars: Aditya Roy Kapoor, Parineeti Chopra, Anupam Kher
Gulrez Qadir dreams of going to America and a make a life for herself in her own terms. Her father on the other hand wants to find a good match and get her married. The only problem, he doesn’t have a big dowry to offer. She eventually falls in love with a crude hotelier from the lanes of Lucknow, but is rejected for not offering a handsome dowry. Dejected and disheartened she decides to make some money by mounting a con and make her dreams of going to America come true.
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