Haleem (حلیم)
A Ramadan-special slow-cooked porridge of wheat, lentils, and mutton pounded to a silky, rich stew — garnished with fried onions, lemon, and mint.
Cuisine: Hyderabadi (Hyderabad) · Style: One Pot · Protein: Mutton · Total time: · Difficulty: hard · Servings: 6 · Spice: 3/5
Ingredients
- 500g mutton, boneless
- 1 cup cracked wheat (dalia)
- 1/4 cup chana dal
- 1/4 cup moong dal
- 1/4 cup urad dal
- 3 large onions, sliced and fried (birista)
- 2 tbsp ginger-garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric
- 1 tbsp biryani masala
- 1/2 cup yogurt
- 4 tbsp ghee
- 1 tsp cumin seeds
- 4 green cardamoms
- 4 cloves
- 1 cinnamon stick
- Lemon wedges, mint leaves, and green chillies to serve
- Salt to taste
Steps
- Soak wheat and dals separately for 1 hour.
- In a large pot, heat ghee. Add whole spices and cumin.
- Add mutton, ginger-garlic paste, yogurt, chilli, turmeric, biryani masala, and salt. Sear 5 minutes.
- Add soaked wheat and dals with 8 cups of water. Bring to a boil.
- Cover and simmer on lowest heat for 2.5-3 hours, stirring every 20 minutes.
- When everything collapses, use a wooden masher or hand blender to pound the mixture smooth but still textured.
- Finish with fried onions and ghee.
- Serve topped with more fried onions, mint, green chillies, and lemon wedges.