Hyderabadi Mutton Haleem

Ingredients

• 0.333 cup barley
• 0.333 cup broken wheat
• 0.25 cup urad dal
• 2 tbsp moong dal (heaped)
• 1 tbsp chana dal
• 6 cashews
• 6 almonds
• 500 g mutton with bones (cut into large pieces)
• 0.75 cup yoghurt
• 2 tbsp ginger garlic paste
• salt (to taste)
• 0.75 tsp black pepper powder (for the meat)
• 1 tsp red chilli powder
• 0.25 tsp turmeric powder
• 0.75 tsp garam masala powder (for the meat)
• 0.5 lemon juice (juice of half a lemon)
• 6 tbsp ghee (for cooking; use with some oil)
• oil (some oil, for cooking)
• 1 tsp shahzeera
• 0.5 tsp black peppercorns
• 1 cinnamon stick
• 5 cloves
• 5 cardamom pods
• 1 onion (large, sliced)
• 5 green chillies
• 0.5 cup cilantro (for cooking)
• 0.5 cup mint (for cooking)
• 6 cup water
• 0.5 tsp black pepper powder (for finishing)
• 0.5 tsp garam masala powder (for finishing)
• 0.25 cup ghee (for finishing)
• cilantro (chopped, for finishing)
• mint (chopped, for finishing)

Steps

1. 1

   The supplied post does not provide the preparation or cooking method; it states that the method is in the pinned comment, which is not visible in the source.

2. 2

   The source describes the finished haleem as slow-cooked mutton and grains that are pounded until sticky, stretchy, fibrous, and cohesive, but it does not provide enough procedural detail to specify cooking temperatures, times, soaking, or the order of additions without reconstructing the recipe.

Notes

The ingredient list is complete, but the actual method is explicitly said to be in a pinned comment and is not included in the supplied source. Do not infer soaking, pressure-cooking, simmering duration, or the order of preparation from general haleem recipes. The video transcript mentions prolonged pounding with a ghota, but does not provide a home-scale method or timing.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• Ramadan
• iftar
• mutton
• slow-cooked
• high-protein