Hyderabadi Mutton Haleem | Restaurant Style Haleem

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Haleem is a traditional Ramadan dish which is very famous in Hyderabad. Its a slow cooked stew which is made with meat, lentils, wheat. Traditionally it takes many hours to cook. Here I have shown the method where you can save some time without compromising any flavour & taste. Here is a recipe for the restaurant style Hyderabadi Haleem. Haleem is very popular dish in ramdan & Eid. So, now don't need to go to Hyderabad for authentic haleem. Now It can be cooked in your kitchen also.
Lets go the recipe.

Preparation Time : 1 hour

Cook Time       : 3 hours 45 minutes

Serves            : 6-8 people


Ingredients:

  • Grains(Lentils,Wheat & Rice)
    • Broken Wheat (Dalia)-180 gram
    • Basmati Rice (Any Aromatic Rice)- 30 gram
    • Split Moong Dal(Yellow Lentils)-30 gram
    • Split Urad Dal- 30 gram
    • Split Masoor dal(Red Lentils)-30 gram
    • Split Chana dal- 30 gram
  • Mutton(with bone)-500 gram
  • Beaten yogurt- 1 cup
  • Salt to taste
  • Oil- 1/6 cup
  • Whole Spices
    • Cinnamon stick- 1 piece
    • Bay leaves- 2 pieces
    • Green cardamoms- 6 pods
    • Cloves- 6 pieces
    • Black peppercorn- 15 pieces
    • All spice/Tailed Pepper(kabab chini)- 1 teaspoon
    • Caraway seeds(Shahi Jeera)- 1 teaspoon
  • Sliced onion- 1 large
  • Ginger garlic paste- 2 tablespoon
  • Green chilli paste- 1 tablespoon
  • Turmeric powder- 1 pinch(optional)
  • Brown onion(Beresta)- 1/3 cup + 1/2 cup
  • Meat stock- 1.5 cup
  • Dried rose petals- 1/4 cup
  • Coriander leaves(chopped)-1/3 cup 
  • Mint leaves(chopped)- 5-6 pieces
  • Milk- 1 cup
  • Shahi Garam Masala- 1 tablespoon
  • Ghee- 1/3 cup
  • For Serving,
    • Ghee- 1 tablespoon
    • Ginger julienne- 50 gram
    • Green chilli slit-4~5 pieces
    • Beresta/Brown Onion
    • Chopped Coriander  Leaves
    • Chopped Mint Leaves
    • Few Roasted / Fried Cashews
    • Lemon / Lime piece (1~2 Per serving)

How to Make:

  1. Soaking Grains 
    • Take all grains in a large bowl. Rinse them well with water. 
    • Pour enough water to soak the grain and cover it. Leave it for 8 hours.
  2. Marinate  Mutton 
    • Take washed mutton in a bowl. Add beaten yogurt.
    • Season with salt and marinate the mutton well. 
    • Keep it in fridge for 4 hours.
  3. Cooking Haleem
    • Take a deep wok. heat oil and then add all whole spices one by one.
    • Now allow it to fry until nice aroma comes out.
    • Add sliced onion and fry until its get golden brown.
    • Season with little salt.
    • Add ginger garlic paste. Saute until its raw flavour is gone.
    • Put green chilli paste and saute.
    • Now add pinch of turmeric powder. Give a good stir.
    • Then add the marinated mutton.
    • Mix with the cooked spices.
    • Cook for 10 minutes in medium to high heat.
    • Then add 1/3 cup brown onion and mix it.
    • Cover and cook for 10 minutes in medium heat.
    • Once open, you can see that oil is started to coming out that means spices are cooked properly.
    • Now its time to add liquid. So add meat stock.
    • Then cover & cook the mutton on medium flame for 40 minutes.
    • After that add soaked grains and stir well.
    • Add salt to taste and mix it.
    • Cover and allow to cook for 1 hour.
    • Meanwhile, You have to check in a periodic interval , then stir and add hot water as required.
    • After 1 hour Mutton is fully cooked. Its time to take out the mutton from wok and then keep aside to cool.
    •  Add dried rose petals and mix it.
    • Cover & allow to cook for another 1 hour in low heat. In between stir and add hot water while required(when get dried).
    • After that add chopped coriander leaves and mint leaves.
    • Turn of the flame and allow to cool down.
    • Meanwhile, Separate the bones from meat .
    • Then shred the meat and keep aside.
    • Once the cooked grains get cool, blend it in a blender for few seconds in few batch.(try to take out bay leaf  & cinnamon stick.
    • Now take the blended grains into the wok again and add shredded meat.
    • Pour milk and mix it properly.
    • Add 1/2 cup brown onion.
    • Cook in medium heat for 30 minutes. In this time stir continuously with a wooden spoon(Strong). Please don't stop. Keep patience. It will give your haleem a perfect texture. 
    • After that add Shahi garam masala followed by ghee.
    • Then in same way cook for 10 minutes in low heat.
    • Now you can see you smooth, silky & slimy haleem is ready.
  4. Serving Method,
    • Heat up the ghee(for serving) in a different pan.
    • Add ginger julienne and green chilli slit. Saute for a minute at high heat. Turn off the heat and keep aside for serving.
    • Now take haleem in a serving bowl.
    • Add brown onion(berests) on top.
    • Garnish with coriander leaves , mint leaves, fried cashews.
    • Serve with lime pieces and fried ginger and green chilli.

My Tip: 

  • Here I am using my leftover oil from beresta(brown onion) making. It gives a very nice aroma to my dish.
  • For this recipe , Please don't take boneless mutton as bone includes a very good flavour into your dish.
  • For this recipe , traditionally kabab chini/Tailed pepper(looks like black pepper with a tail) is used. But its not easily available in all places. So allspice is the perfect substitute of it. Its flavour is quiet similar to kabab chini. But obviously, kabab chini is the first preference if you get.
  • If you want you can add more ghee. For me, It is enough.
  • The texture of haleem should be Smooth & slimy. To make the perfect haleem you need patience and love for cooking. 

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