Homemade Hyderabadi Haleem

Recipe by
Total Time:
1-2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 150 g - lamb
  • 25 g - red lentil
  • 25 g - broken wheat
  • 25 g - channa dal
  • 25 g - urad dal, washed
  • 25 g - arhar dal
  • 30 g - ginger garlic paste ( 6 tsp )
  • 2 tsp - red chilli powder
  • 50 ml - pure ghee ( or 1 tbsp - oil )
  • 5 g - turmeric powder
  • 30 ml - curd
  • 10 g - green cardamom
  • 50 g - onion
  • 15 g - almond
  • 15 g - chironji ( optional )
  • 15 g - khus khus ( poppy seeds )
  • 15 g - green chilli
  • 1 tbsp - cooking oil ( In a pan, heat oil and fry 2 sliced onions until brown color )
  • 5 g - salt ( or to taste )

How to Make Homemade Hyderabadi Haleem

  • Wash lentils. Add turmeric powder, ginger garlic paste ( 2 tsp ) and boil until soft ( 1 cup lentils + 3 cups water and pressure cooking time 30 minutes ).
  • Wash broken wheat and soak for 45 minutes. Cook along with lentils.
  • Roast almonds, chironji, khus khus and grind to a smooth paste. Add to lentils.
  • Saute meat with oil, ginger garlic paste ( 2 tsp ), red chilli powder and curd.
  • Cook, till it is tender. Cool and shred into thin threads.
  • In a wide pan, heat ghee or oil. Add sliced onions and saute till brown.
  • Add ginger garlic paste ( 2 tsp ) and cook further.
  • Add lentil paste, shredded lamb and cook it on slow flame for 30 minutes, till the oil floats on top.
  • Add ginger juliennes, browned onion and slit green chillies as garnish. Serve hot with any Indian bread of your choice.
  • Recipe Courtesy: Niya's World

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