Authentic Hyderabadi Haleem with Warm Sheermal Bread
Slow-cooked to velvety perfection, this iconic Hyderabadi delicacy combines tender meat, lentils, and broken wheat with aromatic spices. Served warm with sweet shahi bread for an unforgettable feast.
420min
Total Time
6
Servings
Hyderabadi
Cuisine
Recipe
1
Soak the cracked wheat and all the lentils together in water for at least 3 hours.
2
Pressure cook the soaked wheat and lentils with turmeric and salt until completely soft and mushy, then blend coarsely.
3
In a heavy-bottomed handi, heat half the ghee and sauté half the fried onions and ginger-garlic paste until fragrant.
4
Add the mutton pieces, red chili powder, and salt, and sear well until the meat changes color.
5
Add yogurt and cook covered on low heat until the mutton is tender and falls apart easily.
6
Shred the cooked mutton finely using a wooden masher directly inside the pot.
7
Combine the cooked wheat-lentil paste with the shredded mutton, adding remaining ghee, garam masala, and saffron milk.
8
Simmer the mixture on very low heat, stirring continuously with a heavy wooden paddle for a couple of hours until smooth and thick.
9
Garnish with remaining crisp fried onions, fresh mint, coriander leaves, and a squeeze of lemon.
10
Serve piping hot alongside freshly baked warm Sheermal bread.
Ingredients
500g boneless mutton, cut into small pieces
1 cup cracked wheat (dalia)
1/2 cup chana dal
1/2 cup moong dal
1/2 cup masoor dal
1 cup ghee
2 large onions, thinly sliced and fried crisp
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
2 tablespoons garam masala
1 cup fresh yogurt
A pinch of saffron strands soaked in warm milk
Fresh mint and coriander leaves for garnish
Lemon wedges for serving
Warm Sheermal bread for accompaniment
*This AI-generated recipe may contain inaccuracies.