Hyderabadi Haleem

1. 1
   prep · ~8 min

   Soak the wheat, lentils, and rice.

   Wash the broken wheat, toor dal, chana dal, moong dal, masoor dal, urad dal, and rice well. Soak them together in enough water for 8 hours or overnight.

   TIPA long soak helps the grains and lentils break down into the smooth, pasty texture haleem is known for.
2. 2
   fry · ~20 min

   Fry the onions until golden.

   1.Heat oil for frying in a deep pan over medium heat.

   2.Add the sliced onion in batches.

   3.Fry until deep golden and crisp, 8 to 10 minutes per batch.

   4.Drain and set aside. Reserve a small handful for garnish.

   TIPDo not darken the onions too much or they will taste bitter in the finished haleem.
3. 3
   saute · ~17 min

   Build the mutton masala base.

   1.Heat ghee in a pressure cooker over medium heat.

   2.Add cumin seeds, black peppercorns, cloves, green cardamom, cinnamon, and bay leaf.

   3.Add ginger-garlic paste and slit green chili; cook for 1 minute.

   4.Add mutton and cook for 5 to 6 minutes until the meat loses its raw color.

   5.Add yogurt, red chili powder, turmeric powder, coriander powder, salt, and half of the fried onion.

   6.Mix well and cook until the masala looks glossy, 4 to 5 minutes.
4. 4
   pressure cook · ~40 min

   Cook the mutton until tender.

   Add 3 cups water to the cooker, lock the lid, and pressure cook the mutton on medium heat for 35 to 40 minutes, until very tender and easy to shred.

   TIPThe meat should be soft enough to mash with a spoon. Tough meat will not give haleem its signature texture.
5. 5
   pressure cook · ~25 min

   Cook the soaked grains and lentils.

   Drain the soaked broken wheat, lentils, and rice. Add them to a second cooker with 2 cups water and cook for 20 to 25 minutes until completely soft and mushy.

6. 6
   mix · ~12 min

   Mash the meat and grains.

   1.Open the mutton cooker and remove the whole spices if easy to spot.

   2.Shred or pound the cooked mutton in the pot until the meat fibers break apart.

   3.Open the grain and lentil cooker and mash the mixture until smooth.

   4.Add the mashed grain mixture to the mutton pot and mix well.

   TIPA hand masher or sturdy whisk helps create the thick, stretchy texture without needing a blender.
7. 7
   simmer · ~45 min

   Slow cook the haleem until thick.

   1.Add the remaining 2 cups water if needed to loosen the mixture.

   2.Cook over low heat, stirring often so it does not stick.

   3.Mash and stir for 35 to 45 minutes until the haleem turns thick, smooth, and slightly stretchy.

   4.Stir in garam masala near the end.

   TIPKeep the heat low and stir the bottom well. Haleem catches quickly once it starts thickening.
8. 8
   garnish · ~2 min

   Finish with herbs, fried onion, and lemon.

   Top the haleem with the reserved fried onion, mint, coriander leaves, and lemon juice just before serving.

9. 9
   serve

   Serve the haleem hot.

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