Hyderabadi Haleem

Ingredients:

For the Haleem:

• 500 grams mutton or chicken (with bones preferred for better flavor)
• 1/2 cup wheat (soaked overnight)
• 1/4 cup barley (soaked overnight)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup toor dal (pigeon peas)
• 1/4 cup masoor dal (red lentils)
• 1 large onion, thinly sliced
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon cloves
• 1 bay leaf
• 2 tablespoons lemon juice
• Salt, to taste
• 4-5 tablespoons ghee (clarified butter)
• 4 cups water (adjust as needed)

For the Garnish:

• 2-3 tablespoons ghee (clarified butter)
• 1 onion, thinly sliced and fried until golden brown (for garnish)
• Fresh coriander leaves, chopped
• Fried cashews and almonds (optional)
• 1 tablespoon lemon juice (for serving)
• 1 teaspoon ginger, julienned (for garnish)

Instructions:

1. Prepare the Meat:

• In a large pot, add the mutton or chicken, ginger-garlic paste, green chilies, red chili powder, turmeric powder, and salt. Add about 4 cups of water and cook the meat until it is tender and the flavors have melded together. This can take around 1-1.5 hours on medium heat for mutton, or 30-40 minutes for chicken. You can use a pressure cooker to speed up the process.
• Once the meat is cooked, remove it from the pot and set it aside. Let the broth simmer, and keep it aside for later use.

2. Cook the Wheat and Lentils:

• In a separate large pot, add the soaked wheat, barley, and all the lentils (chana dal, toor dal, and masoor dal). Add enough water to cover the grains and cook them on low heat until everything becomes soft and mushy. Stir occasionally to prevent sticking. This should take about 30-45 minutes.
• Once the grains and lentils are cooked, blend them into a smooth paste using a hand blender or a food processor. You can also use a traditional stone grinder for a more authentic texture.

3. Grind the Meat:

• Once the meat has cooled down, shred it or blend it into a smooth paste. You can use a food processor or mortar and pestle to do this.

4. Prepare the Haleem Base:

• In a large cooking pot or pressure cooker, heat 2 tablespoons of ghee. Add the sliced onion and sauté until golden brown. Set aside a few onions for garnishing.
• Add the ground meat and sauté it for about 5-7 minutes until the ghee and spices are well incorporated with the meat.
• Add the blended wheat, barley, and lentil paste into the pot and mix well. Add enough meat stock (broth from step 1) to achieve the desired consistency. You want the haleem to be thick but creamy. Add lemon juice, garam masala, cumin powder, coriander powder, cinnamon powder, cardamom powder, and cloves. Stir everything together and let it simmer on low heat for about 1 hour, stirring occasionally.

5. Simmer the Haleem:

• Add more water if needed to adjust the consistency. The haleem should have a porridge-like consistency, smooth and creamy.
• Add 2 tablespoons of ghee and stir in to enrich the flavor of the dish. Let the haleem cook on low heat, stirring every 10 minutes to ensure it doesn’t stick to the bottom.

6. Final Taste and Adjustments:

• Taste the haleem and adjust the seasoning if needed. You can add more salt, lemon juice, or spices as per your preference.

7. Serve the Haleem:

• Once the haleem has cooked and reached the desired creamy consistency, transfer it to a serving dish.
• Garnish with fried onions, chopped coriander leaves, fried cashews and almonds (optional), and julienned ginger.
• Serve with extra lemon wedges on the side.

Tips:

• Slow Cooking: The key to a perfect Haleem is slow cooking, which helps all the ingredients blend together and form a creamy consistency.
• Ghee: Don’t skip the ghee, as it adds flavor and richness to the haleem.
• Meat Choice: You can use either mutton, beef, or chicken, but mutton is traditionally used for Haleem.
• Meat Stock: If you want a more flavorful haleem, ensure you use a rich stock made from slow-cooked meat.

Variations:

• Chicken Haleem: Use chicken instead of mutton for a lighter version.
• Vegan Haleem: Use plant-based proteins like soy or tofu in place of meat and skip the ghee to make a vegan version.
• Vegetable Haleem: For a vegetarian version, replace the meat with mixed vegetables like carrots, peas, and potatoes.

Serving Suggestions:

• Haleem is often served with naan, paratha, or sheermal (a slightly sweet, saffron-flavored bread).
• You can also enjoy it with lemon wedges, fried chilies, and roti for a complete meal.

Hyderabadi Haleem is a mouthwatering, hearty dish that is perfect for special occasions or festive meals. Its rich flavors and smooth texture make it a comforting choice, and it is sure to satisfy your cravings for something savory and delicious!