Authentic Deccani Hyderabadi Haleem with Warm Sheermal Bread
Slow-cooked to velvety perfection, this traditional Hyderabadi Haleem blends tender meat, lentils, and broken wheat with aromatic spices. Served warm with rich sheermal bread, it is an irresistible festive indulgence.
405min
Total Time
6
Servings
Hyderabadi
Cuisine
Recipe
1
Wash and soak the cracked wheat and all the mixed lentils together in water for at least 2 hours.
2
In a large pressure cooker, add the soaked wheat, lentils, 4 cups of water, a pinch of turmeric, and salt. Cook for 6-8 whistles until completely tender and mashable.
3
In a heavy-bottomed handi or pot, heat half of the ghee and sauté the ginger-garlic paste until fragrant.
4
Add the mutton pieces, red chili powder, remaining turmeric, and salt. Sear well until the meat changes color.
5
Stir in the yogurt and half of the fried onions, then cover and cook on low heat until the mutton is extremely tender and falling apart.
6
Mash the cooked mutton slightly using a wooden masher (mathhani) directly in the pot.
7
Combine the cooked wheat and lentil mixture into the mutton, blending everything thoroughly.
8
Simmer the mixture on very low heat for 2 to 3 hours, stirring continuously and adding the remaining ghee gradually to achieve a smooth, paste-like consistency.
9
Stir in the garam masala, lemon juice, fresh mint, coriander, and saffron milk just before finishing.
10
Garnish with the remaining crisp fried onions and a drizzle of hot ghee, then serve piping hot alongside warm sheermal bread.
Ingredients
500g boneless mutton, cut into small pieces
1/2 cup cracked wheat (daliya)
2 tbsp chana dal (split Bengal gram)
2 tbsp moong dal (split yellow lentils)
2 tbsp masoor dal (red lentils)
1 tbsp urad dal
1 cup ghee
2 large onions, thinly sliced and deep-fried till golden
1 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chili powder
1 tbsp garam masala powder
1/2 cup plain yogurt
A generous pinch of saffron soaked in warm milk
Fresh mint and coriander leaves, chopped
Juice of 1 lemon
Salt to taste
4 pieces of warm sheermal bread for serving
*This AI-generated recipe may contain inaccuracies.