📝 About This Recipe
Haleem is a legendary South Asian delicacy, traceably linked to the Arabian dish 'Harees', that has been perfected over centuries in the royal kitchens of Hyderabad. This rich, savory porridge is a labor of love, blending tender meat, wholesome grains, and a complex array of spices into a unique, silk-like consistency. It is a nutritional powerhouse that offers a symphony of smoky, spicy, and earthy flavors, traditionally enjoyed during the holy month of Ramadan but beloved year-round.
🥗 Ingredients
Grains and Lentils
- 1 cup Broken Wheat (Dalia) (soaked for at least 2 hours)
- 1/4 cup Barley (soaked)
- 2 tablespoons Chana Dal (Bengal Gram) (soaked)
- 1 tablespoon Moong Dal (Yellow Lentils) (soaked)
- 1 tablespoon Masoor Dal (Red Lentils) (soaked)
The Meat Base
- 1 kg Mutton or Lamb (boneless, cut into small cubes; use some bone-in pieces for extra flavor)
- 2 tablespoons Ginger-Garlic Paste (freshly ground)
- 1/2 cup Yogurt (whisked)
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chili Powder (adjust to heat preference)
- 1 tablespoon Garam Masala Powder (high quality or homemade)
Aromatics and Fats
- 1 cup Ghee (Clarified Butter) (essential for authentic flavor)
- 3 large Onions (thinly sliced for frying)
- 4-6 pieces Green Chilies (slit lengthwise)
- 1 set Whole Spices (4 cloves, 4 green cardamoms, 1 inch cinnamon stick, 1 tsp shahi jeera)
For Garnish
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Mint (chopped)
- 1 inch Ginger (julienned)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
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1
In a large bowl, wash and soak the broken wheat, barley, and all lentils together for at least 2-4 hours to soften them.
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2
Heat 1/2 cup of ghee in a heavy-bottomed pot or pressure cooker. Fry the sliced onions until they are a deep golden brown (Birista). Remove half for garnish and leave the rest in the pot.
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3
Add the whole spices (cloves, cardamom, cinnamon, shahi jeera) to the remaining ghee and onions. Once they crackle, add the meat and ginger-garlic paste.
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4
Sauté the meat on high heat for 5-7 minutes until it changes color. Add turmeric, red chili powder, salt, and yogurt. Mix well and cook until the oil separates.
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5
Add 4 cups of water and pressure cook the meat for 30-40 minutes (or slow cook for 2 hours) until the meat is falling-apart tender. If using bones, remove them now and shred the meat completely.
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6
In a separate pot, boil the soaked grains and lentils in 5 cups of water with a pinch of salt until they are very soft and mushy.
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7
Using a blender or a traditional wooden masher (ghootna), blend the cooked grains into a coarse paste. Do not make it too smooth; some texture is desirable.
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8
Combine the shredded meat and its gravy with the blended grain mixture in a large, heavy-bottomed pot (a 'Deg' or Dutch oven is perfect).
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9
This is the crucial 'Ghootna' stage: Use a heavy wooden masher to vigorously stir and mash the meat and grain mixture together over low heat.
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10
Slowly add the remaining ghee, green chilies, and garam masala while mashing. This process should take 30-45 minutes to achieve the signature 'elastic' and stringy consistency.
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11
If the mixture becomes too thick, add a cup of hot water to adjust the consistency. It should be a thick, pourable porridge.
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12
Taste and adjust salt. Let it simmer on the lowest heat (Dum) for another 15-20 minutes to allow the flavors to meld perfectly.
💡 Chef's Tips
The secret to authentic Haleem is the 'Ghootna' or mashing process; the more you mash, the better the texture. Always use meat with a little fat as it contributes to the richness and smooth mouthfeel. If you are short on time, a hand immersion blender can be used, but pulse it briefly to avoid turning it into a baby-food puree. Freshly homemade Garam Masala makes a world of difference compared to store-bought versions. Be generous with the ghee; it acts as a preservative and provides the classic glossy finish.
🍽️ Serving Suggestions
Serve piping hot in deep bowls topped with a spoonful of hot ghee. Garnish generously with the reserved fried onions, fresh mint, cilantro, and ginger juliennes. Always provide fresh lemon wedges on the side; the acidity cuts through the richness beautifully. Pair with warm, buttery Naan or Sheermal (sweet leavened bread) for a complete meal. A side of crisp sliced cucumbers and radishes provides a refreshing crunch against the soft porridge.