Authentic Hyderabadi Haleem

Ingredients

• 0.333 cup barley
• 0.333 cup broken wheat
• 0.25 cup urad dal
• 2 tbsp moong dal (Heaped)
• 6 cashews
• 6 almonds
• 1 tbsp chana dal
• 6 cups water (For boiling the grains, pulses, and nuts)
• 1 tsp salt (Add while boiling the grains and pulses)
• 500 g mutton with bones (Cut into large pieces so the meat shreds into long threads)
• 0.75 cup yoghurt
• 2 tbsp ginger-garlic paste
• salt (To taste, for the meat marinade)
• 0.75 tsp black pepper powder (The source text reads “3/4tb tsp”; interpreted as 3/4 tsp)
• 1 tsp red chilli powder
• 0.25 tsp turmeric powder (The source says “1/4th tsp”)
• 0.75 tsp garam masala powder
• 0.5 lemon juice (Juice of half a lemon)

Steps

1. 1

   Place the barley, broken wheat, urad dal, heaped moong dal, cashews, almonds, and chana dal in a bowl. Wash them thoroughly until the water runs clear.

2. 2

   Soak the washed grains, pulses, and nuts for 1 hour.

3. 3

   After soaking, boil the mixture with 6 cups of water. Add 1 teaspoon of salt while it is boiling, and continue until everything is soft.

4. 4

   Allow the boiled mixture to cool, then grind it into a paste. Set the paste aside.

5. 5

   Place 500 g bone-in mutton in a bowl. Use large pieces so the meat will shred into long threads and produce the intended haleem consistency when mashed later, rather than breaking into small chunks.

6. 6

   Add the yoghurt, ginger-garlic paste, salt to taste, black pepper powder, red chilli powder, turmeric powder, garam masala powder, and juice of half a lemon to the mutton.

7. 7

   Mix the mutton and marinade thoroughly so the pieces are evenly coated.

8. 8

   Marinate the meat for a few hours, ideally.

Notes

The supplied description states that the recipe continues in a pinned comment, but that continuation is not available here. The excerpt therefore does not provide the meat-cooking method, how the meat is combined with the grain paste, final mashing, garnishes, or serving instructions. The stated marination time is “a few hours ideally,” with no more precise duration given.

Nutrition per serving

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