A rich and savory slow-cooked porridge made from mutton, lentils, and pounded wheat. This Hyderabadi delicacy is known for its unique, sticky texture and is garnished with fried onions, mint, and a squeeze of lime.
Crispy, golden-brown fried onions, known as Birista, are an essential garnish in Indian cuisine. Perfect for adding a sweet, savory crunch to biryanis, pulaos, curries, and haleem, this recipe guarantees perfectly caramelized, non-greasy results every time.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
This hyderabadi dish is perfect for lunch. With 1319.4299999999998 calories and 43.08g of protein per serving, it's a nutritious choice for your meal plan.
57gfat
0.5 cup curd (whisked)
5 pcs green chili (slit)
1 tsp turmeric powder
2 tsp red chili powder
1 tsp coriander powder
1.5 tsp garam masala
1 tsp black peppercorns (coarsely crushed)
2.5 tsp salt (adjust to taste)
2 inch cinnamon stick
4 pcs green cardamom
4 pcs cloves
1 pcs bay leaf
2 cup oil for frying (for fried onions (birista))
0.25 cup mint leaves (chopped, for garnish)
0.25 cup coriander leaves (chopped, for garnish)
2 pcs lemon (cut into wedges, for serving)
Instructions
1
Soak the Grains and Lentils
Wash the broken wheat, chana dal, urad dal, moong dal, masoor dal, and rice thoroughly.
Soak them all together in ample water for at least 6 hours or overnight.
2
Cook the Mutton
Heat 1/4 cup of ghee in a large pressure cooker over medium heat.
Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
Add one sliced onion and fry until it turns golden brown, about 6-7 minutes.
Add the ginger garlic paste and sauté for another minute until the raw smell disappears.
Add the mutton pieces and sear on high heat for 4-5 minutes until browned.
Lower the heat, add the whisked curd, red chili powder, coriander powder, 1/2 tsp turmeric powder, and 1.5 tsp salt. Cook for 5-7 minutes until the oil separates from the masala.
Add 4 cups of water, mix well, and secure the lid. Pressure cook for 8-10 whistles on medium heat, or until the mutton is extremely tender and falling off the bone (about 45 minutes).
3
Cook the Grains and Lentils
While the mutton cooks, drain the soaked grain and lentil mixture.
In a separate pressure cooker, add the drained mixture, 1/2 tsp turmeric powder, 1 tsp salt, and 6 cups of water.
Pressure cook for 6-7 whistles on medium heat until the mixture is completely soft and mushy, about 25-30 minutes.
4
Prepare the Birista (Fried Onions)
Heat 2 cups of oil in a deep pan or kadai.
Add the remaining 2 thinly sliced onions and fry on medium-high heat, stirring occasionally, until they are deep golden brown and crispy. This can take 12-15 minutes.
Remove the onions with a slotted spoon and drain them on a paper towel. Set aside.
5
Combine and Blend
Once the mutton is cooked, let the pressure release naturally. Open the cooker, remove the mutton pieces, and discard the bones and whole spices.
Shred the mutton finely using your hands or a fork. Return the shredded mutton to the gravy in the cooker.
Let the pressure release from the grain cooker. Open and use an immersion blender or a wooden masher (ghotna) to blend the grain mixture into a coarse, thick paste.
Pour the mutton and its gravy into the pot with the grain paste. Mix everything together very well.
6
Slow Cook the Haleem (Ghotna)
Place the large pot on low heat. Cook the Haleem for at least 60-90 minutes, stirring continuously with a strong wooden spoon or masher.
Mash the mixture against the sides of the pot as you stir. This process, called 'ghotna', is crucial for developing the classic sticky and stretchy texture.
Add the garam masala, crushed black pepper, and slit green chilies. Mix well and continue to cook.
If the Haleem becomes too thick, add a little hot water to adjust the consistency.
Taste and adjust salt if needed.
7
Serve
Once the Haleem has reached a thick, porridge-like consistency, turn off the heat.
To serve, ladle the hot Haleem into bowls.
Drizzle with the remaining hot ghee. Garnish generously with the prepared birista, chopped mint leaves, and coriander leaves.
Serve immediately with lemon wedges on the side.
102cal
1gprotein
10gcarbs
7gfat
Ingredients
800 g Red Onion (about 4 large onions, thinly sliced)
2 cup Vegetable Oil (for deep frying, or any neutral high-smoke point oil)
1 tbsp Corn Starch (optional, for extra crispiness)
0.25 tsp Salt (for sprinkling after frying)
Instructions
1
Prepare the Onions
Peel the onions, cut them in half from root to stem, and slice them very thinly and uniformly. A mandoline slicer is highly recommended for best results.
Separate the onion slices with your fingers and place them in a large bowl.
If using, sprinkle the corn starch over the onions and toss well to coat them lightly. This helps absorb excess moisture and makes them crispier.
2
Heat the Oil
Pour the oil into a heavy-bottomed kadai or deep pan. Heat over a medium-high flame.
To check if the oil is ready, drop a single slice of onion into it. If it sizzles immediately and floats to the top, the oil is at the right temperature (around 160°C or 320°F).
3
Fry the Onions in Batches
Carefully add about one-third of the sliced onions to the hot oil. Do not overcrowd the pan, as this will lower the oil's temperature and result in soggy, oily onions.
Fry for 15-20 minutes, stirring occasionally with a slotted spoon to ensure they cook evenly.
The onions will first soften, then turn a pale color, and finally start to turn golden brown at the edges.
Be very vigilant during the last few minutes, as they can burn quickly. Remove them from the oil when they are a light, even golden brown.
4
Drain and Cool
Using a slotted spoon, quickly remove the fried onions from the pan, letting the excess oil drip off.
Spread them in a single layer on a wire rack placed over a baking sheet or on a plate lined with paper towels.
Sprinkle with salt immediately while they are still hot.
Let the onions cool completely. They will become perfectly crisp as they cool down.
5
Store
Once completely cool and crisp, store the fried onions in an airtight container.
They can be kept at room temperature for up to 2 weeks or in the refrigerator for over a month.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tang, or a pinch more sugar to balance the flavors.
Serve immediately with snacks like samosas, pakoras, or as a spread. Store leftovers in an airtight glass container in the refrigerator.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
