A rich and luscious slow-cooked stew made from mutton, lentils, and broken wheat. This authentic Hyderabadi delicacy is known for its smooth, paste-like consistency and aromatic flavors, perfect for festive occasions.
Prep60 min
Cook180 min
Soak360 min
Servings6
Serving size: 1 serving
736cal
48gprotein
61gcarbs
Ingredients
750 g Mutton (bone-in, cut into pieces)
1 cup Broken Wheat (dalia or cracked wheat)
0.5 cup Chana Dal
2 tbsp Urad Dal (skinless)
2 tbsp Moong Dal (yellow lentils)
2 tbsp Masoor Dal (red lentils)
800 g Onion (about 4 large, thinly sliced for birista)
Melt-in-mouth, aromatic Vegan Hyderabadi Haleem – a protein-packed, soul-satisfying treat for your palate.
This hyderabadi dish is perfect for lunch. With 735.97 calories and 47.82g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
3 tbsp Ginger Garlic Paste
0.5 cup Curd (whisked)
1 tsp Turmeric Powder
2 tsp Red Chili Powder (adjust to taste)
1.5 tsp Garam Masala
5 pcs Green Chili (slit lengthwise)
1 pcs Cinnamon Stick (2-inch piece)
4 pcs Green Cardamom
4 pcs Cloves
1 tsp Black Peppercorns
1 tsp Shahi Jeera
0.5 cup Mint Leaves (chopped, plus more for garnish)
0.5 cup Coriander Leaves (chopped, plus more for garnish)
2.5 tsp Salt (or to taste)
7 cup Water (for cooking)
2 pcs Lemon (cut into wedges for serving)
Instructions
1
Soak Grains and Lentils
Thoroughly wash the broken wheat and all the dals (chana, urad, moong, masoor) under running water.
Place them in a large bowl and cover with ample water. Let them soak for a minimum of 6 hours, or preferably overnight.
2
Prepare Fried Onions (Birista)
Heat 2 cups of oil in a deep, heavy-bottomed pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally. This will take about 15-20 minutes.
Once the onions are evenly golden brown and crisp, immediately remove them with a slotted spoon onto a plate lined with paper towels to drain excess oil.
Set the birista aside. Carefully reserve about 1/4 cup of the flavorful onion-infused oil for later use.
3
Pressure Cook the Mutton
In a large pressure cooker, heat 1/4 cup of ghee over medium heat.
Add the whole spices: cinnamon stick, green cardamoms, cloves, black peppercorns, and shahi jeera. Sauté for 30-40 seconds until they release their aroma.
Add the mutton pieces and sauté for 5-7 minutes until browned on all sides.
Stir in the ginger-garlic paste, turmeric powder, red chili powder, and 1.5 tsp of salt. Cook for another 2 minutes.
Add the whisked curd and cook for 5 minutes, stirring continuously until the oil begins to separate.
Pour in 3 cups of water, mix well, and secure the pressure cooker lid.
Cook on medium heat for 10-12 whistles, or approximately 45 minutes, until the mutton is exceptionally tender and falling off the bone.
4
Pressure Cook the Grains and Lentils
Drain the water from the soaked wheat and dal mixture.
Transfer the mixture to another pressure cooker. Add 4 cups of fresh water, the remaining 1 tsp of salt, and a pinch of turmeric powder.
Secure the lid and pressure cook on medium heat for 6-7 whistles, or about 25-30 minutes, until the mixture is completely soft and mushy.
5
Combine and Blend (Ghotai)
Once the pressure has released naturally from the mutton cooker, open the lid. Remove and discard the bones, then shred the meat using a fork or your hands.
Pour the cooked wheat-lentil mixture into the cooker with the shredded mutton. Mix thoroughly.
Using a hand blender or a traditional wooden masher (ghotni), blend the mixture in short bursts. The goal is a coarse, sticky, porridge-like consistency, not a smooth puree. This crucial step, known as 'ghotai', can take 10-15 minutes.
6
Final Slow Cooking (Dum)
Place the pot with the blended haleem mixture on the lowest possible heat.
Stir in the garam masala, half of the prepared birista (crushed), chopped mint leaves, chopped coriander leaves, and slit green chilies.
Add the remaining 1/4 cup of ghee and the reserved 1/4 cup of onion-infused oil. Mix everything together until well combined.
Cover the pot and let it slow cook for 60-90 minutes. Stir every 10 minutes to prevent it from sticking to the bottom. The haleem will thicken, and the flavors will meld beautifully.
7
Serve
When the haleem has reached your desired consistency and you see a layer of oil (tari) on top, it's ready.
Ladle the hot haleem into serving bowls.
Garnish generously with the remaining crispy birista, a drizzle of ghee, fresh mint and coriander leaves, and serve with lemon wedges on the side.