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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.
For 6 servings
Soak Grains and Lentils
Prepare Fried Onions (Birista)
Pressure Cook the Mutton
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.
This hyderabadi recipe takes 240 minutes to prepare and yields 6 servings. At 736.65 calories per serving with 47.82g of protein, it's a advanced recipe perfect for dinner or lunch.
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Pressure Cook the Grains and Lentils
Combine and Blend (Ghotai)
Final Slow Cooking (Dum)
Serve
Replace mutton with bone-in chicken. Reduce the pressure cooking time for the chicken to about 20-25 minutes (4-5 whistles).
Omit the mutton and increase the quantity of lentils and add barley. You can also add vegetables like bottle gourd or raw banana, cooked and mashed into the mixture.
Sauté the mutton and spices in the Instant Pot on 'Sauté' mode. Pressure cook on high for 35 minutes. Separately cook the grains, then combine and blend. Use the 'Slow Cook' function for the final step.
The combination of mutton and a variety of lentils provides a high-quality protein punch, essential for muscle repair, growth, and overall body function.
Complex carbohydrates from broken wheat and healthy fats from ghee offer a slow and sustained release of energy, making Haleem a deeply satisfying and energy-boosting meal.
With whole wheat and multiple lentils, this dish is an excellent source of dietary fiber, which promotes healthy digestion, aids in satiety, and supports gut health.
Haleem is packed with essential minerals like iron and zinc from the mutton, and magnesium and potassium from the lentils, supporting various vital bodily functions.
The ideal texture of Hyderabadi Haleem is thick, sticky, and porridge-like, with visible fibers from the shredded meat. It should not be a completely smooth, uniform puree.
Haleem is a highly nutritious and balanced meal, rich in protein, complex carbohydrates, and fiber. However, it is also high in calories and fat due to the generous use of ghee and oil. It's best enjoyed in moderation as part of a balanced diet.
A 1.5 cup serving of Hyderabadi Haleem contains approximately 650-750 calories, depending on the amount of ghee and oil used and the fat content of the mutton.
The characteristic sticky and stretchy texture, known as 'lais', comes from the slow cooking process and the vigorous mashing or blending ('ghotai'). If your haleem isn't sticky, it likely needs more blending to break down the meat and grains further, or more time on slow cook to meld together.
Yes, you can use boneless mutton for convenience. However, using bone-in mutton is highly recommended as the bones and marrow add a significant amount of flavor and richness to the final dish.
Leftover Haleem can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes very well for up to 3 months. Thaw completely before reheating gently on the stovetop.
This recipe goes great with these complete meals
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