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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.
For 6 servings
Soak the Grains and Lentils
Cook the Mutton

Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.

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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.
This hyderabadi recipe takes 210 minutes to prepare and yields 6 servings. At 854.68 calories per serving with 33.07g of protein, it's a advanced recipe perfect for lunch or dinner.
Cook the Grains and Lentils
Prepare the Birista (Fried Onions)
Combine and Blend
Slow Cook the Haleem (Ghotna)
Serve
Use a pressure cooker for all cooking stages and an immersion blender for mashing to significantly reduce the time. Use pre-made fried onions (birista) to save time.
Add 1/4 cup of barley along with the wheat and increase the quantity of chana dal for a protein boost.
Replace mutton with a mix of hearty vegetables like raw jackfruit, potatoes, and mushrooms. Cook them separately until tender before combining with the grains.