Ramadan Special: Try Hyderabadi Haleem Recipe at Home

Hyderabadi Haleem mutton recipe is a very tasty recipe and the perfect dish for Ramadan.
Image credit: Craftlog
Image credit: Craftlog

Hyderabadi Haleem mutton recipe is a very tasty recipe and the perfect dish for Ramadan. It can also be made for family dinner. It is made by adding wheat, urad dal, curd, ghee and cashew nuts.

Total time: 1h 10min

Servings: 10

Ingredients:

1 kg Mutton

2 tablespoons ginger paste

1 cup urad dal

1 teaspoon red chili powder

2 cups yogurt

1/2 cup cashew nuts

1/2 teaspoon black pepper

1/2 cup ghee

1/2 cup peppermint

3 cups crushed wheat or oatmeal

2 teaspoon garlic paste

1 cup gram lentils

1/4 teaspoon turmeric powder

1 cup onion

1 teaspoon garam masala powder

1-inch cinnamon stick

1 cup coriander leaves

6 green chillies

For garnishing:

2 lemon slices

How to make Hyderabadi Haleem recipe:

Image credit: Yummy Indian Kitchen
Image credit: Yummy Indian Kitchen

 Step 1:

Wash coarse wheat or oatmeal and soak it for half an hour. Remove excess fat from mutton (boneless).

 Step 2:

Add 1/2 half teaspoon ginger-garlic paste, half teaspoon salt, chili powder, half teaspoon garam masala powder and a pinch of salt to the mutton.

 Step 3:

Cook this mixture in a cooker for 8-10 minutes (until 4 whistles come), then leave it on the gas for 15-20 minutes on low flame. Finely slice and keep aside.

 Step 4:

Boil wheat with urad and gram dal, add ginger-garlic paste, turmeric, 2-3 green chilies and black pepper to it in 8 to 10 cups of water.

 Step 5:

When the water boils and all the water dries, blend the mixture for a few seconds.

 Step 6:

Heat oil in another vessel, add spices, mutton, remaining green chilli, half a cup of fresh coriander and stir it for 2 to 3 minutes.

 Step 7:

Add yogurt and stir for 10-15 minutes. Add three cups of water and let it boil.

 Step 8:

Add the blended wheat to it, mix well and add a little ghee. Let it cook on low flame for half an hour.

 Step 9:

Serve hot and garnish with fried onions, cashews, lemon wedges and coriander.

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