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A rich, slow-cooked porridge of tender mutton, lentils, and wheat, pounded to a smooth, sticky consistency. This Hyderabadi specialty is a hearty, aromatic dish, perfect for festive occasions and traditionally enjoyed during Ramadan.
For 6 servings
Soak Grains and Lentils
Cook the Mutton
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A rich, slow-cooked porridge of tender mutton, lentils, and wheat, pounded to a smooth, sticky consistency. This Hyderabadi specialty is a hearty, aromatic dish, perfect for festive occasions and traditionally enjoyed during Ramadan.
This hyderabadi recipe takes 300 minutes to prepare and yields 6 servings. At 574.88 calories per serving with 42.96g of protein, it's a advanced recipe perfect for dinner or lunch.
Cook the Grains Mixture
Combine and Slow Cook (Ghotai)
Prepare the Garnish (Birista)
Serve
Replace mutton with chicken (use bone-in pieces) for a Chicken Haleem. Reduce the pressure cooking time for the chicken to about 20-25 minutes.
Create a Vegetarian Haleem by omitting the mutton and adding a mix of vegetables like bottle gourd, carrots, and potatoes. Increase the quantity of lentils to compensate for the texture.
For a more decadent version, soak a handful of cashews and almonds, grind them into a fine paste, and add it to the grain mixture before the final slow-cooking stage.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Mutton and a variety of lentils provide a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The combination of whole wheat and various dals offers a high dose of dietary fiber. This aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
As a calorie-dense dish with complex carbohydrates from grains, Haleem provides sustained energy, making it an excellent meal for breaking a fast or for post-workout recovery.
This dish contains important minerals like iron from mutton, and magnesium and potassium from lentils, which are vital for healthy blood, nerve function, and maintaining electrolyte balance.
A 1.5 cup serving of Hyderabadi Mutton Haleem contains approximately 650-750 calories, depending on the amount of ghee used and the fat content of the mutton. It is a calorie-dense and highly nutritious dish.
Haleem is a well-balanced meal, rich in protein, complex carbohydrates, and fiber. However, it is also high in calories and fat due to the use of mutton and ghee. It's considered very nourishing but is best enjoyed in moderation as part of a balanced diet.
The 'ghotai' is the traditional process of vigorously mashing and stirring the cooked meat and grain mixture with a wooden masher (ghotni). This crucial step breaks down the meat fibers and emulsifies them with the porridge, creating the unique, sticky, and stretchy texture that is the hallmark of authentic haleem.
Yes, you can make it without a pressure cooker, but it will take significantly longer. You will need to slow-cook the mutton and the grains separately in heavy-bottomed pots for 2-3 hours each, or until they are completely tender and falling apart.
Leftover Haleem can be stored in an airtight container in the refrigerator for up to 3-4 days. It thickens considerably when chilled. To reheat, add a splash of hot water or milk and stir well over low heat until it reaches the desired consistency.