Tuesday, July 26, 2011

Hyderabadi Haleem



Ingredients

500 Gram cracked wheat grain, crushed and soaked in water for 1 ½ hours / overnight 
½ cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained (optional)

(Note: I only prefer Wheat Grain, as i love to have and its your choice too you can use either lentils or both but taste the same a little bit different :) )

1 kg beef or lamb ( bone/boneless) 
2 onions  (for garnish)
1 cup oil 

1 tbsp red chilli powder 
1 tsp turmeric 
2 tbsp ginger and garlic paste 
1 tbsp garam masala 
1 ½  cup yogurt
2 tbsp Ghee

Salt to taste 

½  tbsp Black Pepper corn
1-2 Cinnamon Stick
3-4 Cloves
2-3 cardamom

Seasoning & Garnish 

Fresh coriander leaves  and Mint Leaves
3-5 Green chilli, finely chopped 
¼ tbsp Roasted Almonds and Cashew nuts
Sliced lemon

Method

Clean and wash the Beef/Lamb meat (Bone/Boneless) add oil, ginger and garlic paste,red chilli powder,turmeric powder &Gram Masala  mix well,

pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Add little water,lemon,Green chilli and yoghurt stir it.

Then leave it for low heat till the thin layer of oil appears on the bottom surface and then Let it cool down  the tender meat shed it with your fingers/Folk keep aside.

In a large heavy based pan, add wheat grain,ginger and Garlic paste,turmeric powder,salt, 2-3 Green chili,3-4 Black pepper corn and mixed lentils (optional) and little water if need while boiling.

Bring to the boil and cook  until very tender and mushy.Let it blend to thick paste in a blender and keep aside.

In a large non-stick saucepan at medium heat,add oil  Black Pepper corn,Cinnamon Stick,cardamom,Cloves stir for few seconds and add the meat mixture.

Add fried onions,coriander leaves ,Mint Leaves
Cook for a further 15 minutes. 
Pour the wheat grain paste and mix it very well and stir for 30 minutes at a low heat.


Serve garnished with ,Green chili, coriander,mint leaves cashew nuts,fried onions and sliced lemon.

Enjoy it..!!

17 comments:

  1. Have never heard of this dish Roha.....looks very delicious

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  2. Yum Yum... very much similar to Gujarati Style Haleem :) This is a must for Ramadan Sis!!

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  3. Salaams!! I have heard of Haleem.. Great to know the recipe from you. The picture is now making me hungry.. Surely bookmarked :)

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  4. I always wanted to cook it.......have heard a lot abt this....sounds gud

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  5. Walikamsalam,

    Jazak Allah Khair everyone For lovely comments,
    @ Khushi, :) Haleem is popular version In Hyderabad this recipe is specially prepare in the Month of Ramadan,specially in restaurant and in also wedding party also it prepare..

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  6. Thanks For Linking it with Iftar Nights..

    Jabeen's Corner is hosting an event with a surprise giveaway.. U are Invited !! Do send your entries..

    Jabeen's Corner

    Ongoing Event-Iftar nights

    ReplyDelete
  7. wow!!..i finally have a hyderabadi haleem recipe!!..i luv haleem..now with Ramandan just around the corner..i am inshallah try ths..n will let u know..just saw your blog while blog hopping...Following you!!

    Do visit my blog 2 :)
    http://deviliciouschef.blogspot.com/

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  8. Looks very authentic, perfect one for Iftar. Thank you for sending it to Iftar Moments :)

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  9. Hi Roha,
    I once had haleem in Hyderabad (paradise circle) during the month of Ramadan, and I fell in love with that, but had no idea how this is prepared,(just had a vague idea about it being prep with wheat and lamb); just saw your recipe and so tempted to try it, thanx for sharing this..dear

    sukanya

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  10. What a delicious recipe.

    luv it

    Latha
    forknfolks.blogspot.com

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  11. Wow its simple. I tried it at home, it was delicious. I used chicken instead of lamb. Rest of the procedure, i followed you. Thanks for this great Haleem Recipe.

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  12. Lenghthy process..still i wl try...

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  13. Hello Roha, I just had my first haleem tonight in Gachibowli and totally loved it, so I search the web for a good recipe and found yours which looks fabulous, as your blog! I'll try this at home (Belgium) and will let you know ;-) Thanks for sharing!

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    Replies
    1. Thanks dear for lovely mgs,I have been to Brussels for a holiday it really a beautiful place.

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  14. you have mentioned two times about ginger garlic paste one is when meat is cooked another one when boiling the wheat mix please specify how much with meat and how much with wheat thanks

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    Replies
    1. Hi Basmon,

      Add one tbsp ginger and garlic paste in meat and 1 tbsp ginger and garlic paste
      in wheat.

      cheers.

      Delete

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