📝 About This Recipe
Haleem is a legendary, centuries-old delicacy from the Indian subcontinent, particularly celebrated in Hyderabad during the month of Ramadan. This rich, soul-warming stew is a labor of love, blending tender meat, wholesome grains, and a variety of lentils into a velvety, porridge-like consistency. Infused with aromatic spices and ghee, it offers a complex depth of flavor that is both nourishing and profoundly satisfying.
🥗 Ingredients
The Grains & Lentils
- 1 cup Broken Wheat (Dalia) (soaked for at least 2 hours)
- 1/4 cup Barley (Jau) (soaked with the wheat)
- 2 tablespoons Chana Dal (Bengal Gram) (washed and soaked)
- 1 tablespoon Moong Dal (Yellow Lentils)
- 1 tablespoon Masoor Dal (Red Lentils)
- 1 tablespoon Urad Dal (Black Gram Skinned)
The Meat & Aromatics
- 1 kg Mutton (Goat or Lamb) (boneless, cut into small cubes)
- 3 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 3 large Onions (thinly sliced for frying)
- 6-8 Green Chilies (slit lengthwise)
- 1 cup Ghee (Clarified Butter) (divided use)
- 1/2 cup Yogurt (whisked)
Spices & Herbs
- 1 teaspoon Shahi Jeera (Caraway Seeds)
- 2 inch Cinnamon Sticks
- 5-6 pods Green Cardamom
- 10-12 Black Peppercorns
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 bunch Fresh Cilantro & Mint (finely chopped)
For Garnish
- 1/2 cup Fried Onions (Birista) (reserved from the frying step)
- 10-12 pieces Cashews (fried in ghee)
- 2 Lemon (cut into wedges)
- 1 inch Ginger (julienned)
👨🍳 Instructions
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1
Begin by soaking the broken wheat, barley, and all the lentils (Chana, Moong, Masoor, Urad) together in a large bowl of water for at least 2-3 hours. This ensures they soften properly for the slow-cooking process.
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2
In a heavy-bottomed pot or pressure cooker, heat 1/2 cup of ghee. Add the sliced onions and fry until they are a deep golden brown. Remove half of the onions for garnish and set aside.
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3
To the remaining onions in the pot, add the whole spices: cinnamon, cardamom, peppercorns, and shahi jeera. Sauté for 30 seconds until fragrant.
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4
Add the mutton pieces and ginger-garlic paste. Sear the meat on high heat for 5-7 minutes until the juices are locked in and the meat changes color.
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5
Stir in the turmeric, green chilies, half of the chopped mint and cilantro, and salt. Add the whisked yogurt and cook for another 5 minutes until the oil starts to separate.
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6
Add 4 cups of water. If using a pressure cooker, cook for about 20-25 minutes until the meat is falling-apart tender. If using a pot, cover and simmer for 90 minutes.
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7
In a separate pot, boil the soaked grains and lentils in 6 cups of water with a pinch of salt until they are completely mushy. Drain any excess water.
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8
Once the meat is cooked, remove the bones (if any) and shred the meat thoroughly using a heavy wooden masher (ghootni) or the back of a large spoon. Do not use a blender; the texture should be fibrous, not a paste.
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9
Combine the shredded meat and its gravy with the cooked grains and lentils in a large, heavy-bottomed pot.
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10
Now comes the 'Ghootna' (mashing) phase. Use a heavy wooden masher to vigorously blend the meat and grains over low heat. Add the remaining ghee and garam masala during this process.
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11
Continue mashing and stirring for at least 30-45 minutes. The goal is to achieve a 'stretchable' consistency where the meat and grains have fused into a smooth, elastic texture.
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12
If the mixture becomes too thick, add a little hot water to adjust the consistency. It should be a thick, flowing porridge.
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13
Taste and adjust salt. Stir in the remaining fresh herbs and let it simmer on very low heat (dum) for the final 10 minutes.
💡 Chef's Tips
The secret to authentic Haleem is the 'Ghootna'—constant mashing—which develops the gluten in the wheat and the 'resha' (fibers) in the meat. Always use high-quality ghee; it provides the signature silkiness and prevents the grains from becoming sticky. If you are short on time, you can pulse the cooked grains in a blender for 2 seconds, but never blend the meat, or you will lose the essential texture. For the best flavor, use mutton with a little fat, as it contributes to the richness of the final stew.
🍽️ Serving Suggestions
Serve piping hot in deep bowls, topped with a generous swirl of hot ghee. Layer the top with crispy fried onions (birista), chopped mint, and toasted cashews for crunch. Always provide fresh lemon wedges on the side; the acidity cuts through the richness beautifully. Pair with hot, fluffy Sheermal or Naan to scoop up the savory goodness. A side of sliced ginger juliennes and fresh green chilies allows guests to customize their spice level.