Authentic Hyderabadi Haleem with Crisp Fried Onions
Slow-cooked to velvety perfection, this iconic Hyderabadi delicacy marries tender meat, lentils, and crushed wheat with aromatic spices. Garnished with crispy fried onions and fresh mint, it is a rich, soulful treat.
390min
Total Time
6
Servings
Hyderabadi
Cuisine
Recipe
1
Soak the cracked wheat and all the mixed dals together in warm water for at least 2 hours.
2
Pressure cook the soaked wheat and dals with 4 cups of water, turmeric, and a pinch of salt until completely soft and mushy, then mash well.
3
In a heavy-bottomed handi or pot, heat ghee and sauté half of the sliced onions until golden brown.
4
Add the ginger-garlic paste and green chili paste, sautéing until the raw aroma disappears.
5
Add the mutton pieces, red chili powder, and salt, frying well until the meat changes color and releases its natural oils.
6
Stir in the whisked yogurt and cook covered on medium heat until the mutton is tender and almost falling apart.
7
Shred the cooked mutton directly inside the pot using a wooden masher or two forks.
8
Pour the cooked and mashed wheat-dal mixture into the shredded mutton, mixing thoroughly.
9
Simmer the entire mixture on very low heat for 2 to 3 hours, stirring continuously and beating with a heavy wooden spoon to achieve a smooth, paste-like consistency.
10
Stir in half of the garam masala, chopped mint, and coriander leaves during the final stages of simmering.
11
Serve hot, garnished with remaining crisp fried onions, fresh mint leaves, a generous drizzle of hot ghee, and lemon wedges.
Ingredients
500 grams boneless mutton, cut into small pieces
1/2 cup cracked wheat (dalia)
2 tablespoons chana dal
2 tablespoons moong dal
2 tablespoons masoor dal
2 tablespoons urad dal
1 cup ghee
2 large onions, thinly sliced and fried crisp
2 tablespoons ginger-garlic paste
1 tablespoon green chili paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon garam masala powder
1 cup plain yogurt, whisked
1/2 cup fresh mint leaves, chopped
1/2 cup fresh coriander leaves, chopped
Salt to taste
Lemon wedges for serving
*This AI-generated recipe may contain inaccuracies.