Hyderabadi Haleem By Ranveer Brar

Hyderabadi Haleem

Hyderabadi Haleem is originally an Arabic stew composed of meat, lentils and pounded wheat. This delicious dish was introduced to the Hyderabad State during the rule of the Nizam. Chef Ranveer Brar shares the recipe.
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Serves

1-2

Cooking Time

3-4 Hours

Meal Type

curry

Preparation Time

15-17 Min

Difficulty

Expert

Rate This Recipe10

INGREDIENTS

  • For dal and cashew nut base
  • 1 cup soaked urad dal
  • 1 cup cashew nuts
  • 1 cup yoghurt
  • For aliya and mutton base
  • 3 cup daliya (broken wheat)
  • salt
  • water
  • 5 - 7 tbsp ghee
  • 4 - 5 green chillies
  • 4 - 5 onions
  • 500 gm mutton
  • 1 stone flower
  • 1 cinnamon stick
  • 3 - 4 black cardamom
  • 2 bay leaves
  • 1 tbsp ginger-garlic paste
  • 8 - 10 black peppercorns
  • 2 tbsp coriander powder
  • 1/4 tsp dried ginger powder
  • For haleem ka teera
  • 2 bay leaves
  • 2 cinnamon sticks
  • 5 - 6 green cardamoms
  • 3 - 4 mace
  • 4 - 5 black cardamoms
  • 250 - 300 gm ghee
  • 5 - 6 degi mirch
  • 1 tsp red chilli powder
  • 1 tsp kewra water

PREPARATION

  1. 1

    Cook the soaked urad dal and cashew nuts in a pot and remove the foam formed on the top of the mixture. Add yoghurt and let it cook.
  2. 2

    Blend the cooked dal mixture with a blender and set aside.
  3. 3

    Soak the daliya in salted water.
  4. 4

    Heat ghee in a pan, and add green chillies, onion, mutton, salt, stone flower, cinnamon stick, black cardamom, bay leaves, water and saute.
  5. 5

    Transfer the mutton to the pressure cooker. Add ginger-garlic paste, water, black peppercorns and pressure cook for 6 - 7 whistles.
  6. 6

    Transfer the cooked meat to a pan and cook the soaked daliya in the mutton liquid in the pressure cook.
  7. 7

    Churn the cooked mutton to mince it and add ghee, coriander powder, dry ginger powder, dal mixture, daliya, water and cook.
  8. 8

    Grind the bay leaves, cinnamon stick, green cardamom, mace, black cardamom using a mortar and pestle. Heat ghee in a pan and add the ground mixture, degi mirch, red chilli powder, kewra water and mix the teera well.
  9. 9

    Serve the haleem in a serving dish. Pour the teera over the haleem and serve.
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