Haleem recipe traces its origins from a popular Central Asian stew. The dish is today popular in the Middle East, Indian subcontinent, and Muslim community. The Haleem ingredients vary from region to region, and common ones include – wheat or barley, meat or lentils. The mutton Haleem is simmered for 7-8 hours and then stirred vigorously or beaten using a pestle-like stick. As a result, Haleem has a paste-like consistency and blends many flavours, spices, meats, and wheat to attain a wholesome, nutritious meal.
The traditional Haleem dish is made by soaking wheat, barley, and gram lentils, while Korma – a spicy gravy is made simultaneously until the meat becomes tender. Haleem is then blended to retain the right aroma and consistency. For garnishing, fried onions, ginger, and sliced green chillies are used. Apart from this, the homemade Haleem dish can also be garnished using lemon wedges and chat masala.
The Hyderabadi Haleem is popular worldwide and is widely cooked in Hyderabad, Telangana, Aurangabad, Maharashtra, etc. The mutton Haleem is believed to have been brought to the nation by the Mughal empire.
Try this easy-to-cow yet yummy Haleem recipe when you feel like having something different instead of regular non-vegetarian fare or treating guests to a sumptuous dinner.
Cuisine and Course
The main course, non-vegetarian dish
Mutton – 2 Kgs
Broken wheat or Dalia – 2 cup
Ginger paste – 2 teaspoon
Garlic paste – 2 teaspoon
Urad dal – 5 tablespoon
Chana dal – 5 tablespoon
Red chilli powder – 1 teaspoon
Turmeric powder- ¼ teaspoon
Yoghurt – 2 cups
Onion – 1 cup
Cashew – ½ cup
Garam masala powder – 1 teaspoon
Peppercorns – ½ teaspoon
Cinnamon stick – 1 inch
Ghee – 1 cup
Coriander leaves – 1 cup
Mint – ½ cup
Green chilli – 6
Water as per requirement
Toor dal – 3 tablespoon
Yellow moong dal – 3 tablespoon
Salt to taste
Haleem preparation is a slow and steady process that helps retain the smooth and rich flavours of the traditional Haleem recipe enjoyed by the royals of the region. The chicken Haleem ingredients are easy to cook and offer a perfect balance of taste and flavours. It also comes loaded with protein and complex carbs, making it an ideal dish for your good health. The delicious Haleem and mouth-watering texture make it excellent for special occasions, buffets, and parties. You can also try the veg Haleem recipe and substitute meats with a generous amount of vegetables.
Preparation of Haleem can be time-consuming and challenging to make at home. So, here is the easy Haleem recipe you can follow:
- Soak broken wheat for 30 minutes. Trim mutton of excess fat.
- Add mutton to the pressure cooker with one cup of water. Put over medium flame. Fry onions till golden brown and set aside.
- Add ½ tbsp ginger and garlic paste along with salt, garam masala, red chilli powder, and a pinch of turmeric powder. Pressure cook for 10 minutes. Simmer for another 15 minutes.
- Boil the broken wheat and urad dal, chana dal, toor, and yellow moong dal with a tablespoon of ginger garlic paste and other ingredients. Put 8 cups of water and ensure that the same is absorbed. Blend the mix.
- Heat oil in another container and add whole spices including cinnamon stick, cooked lamb, chillies, coriander leaves and saute for 3 minutes.
- Add curd and again saute for 15 minutes. Add three cups of water and boil.
- To this mix, add blended Dalia and dal mix. Use a little ghee to blend it all.
- Simmer and cook slowly for half an hour.
- Serve hot garnished with fried onion, lemon wedges, coriander, etc.
If you do not like mutton or are in a hurry, opt for the chicken Haleem recipe. The cooking time of this is relatively less than that of the traditional Hyderabadi Haleem recipe.
Use Handi to slow cook the same over a low flame. Add rice to the dish, and all ingredients will bind nicely together.
Haleem recipe has been a significant dish for the Muslim community and their celebrations. Follow the mutton Haleem or the veg Haleem recipe, which has become popular for its exciting flavours.