Recipe StoryHyderabadi Haleem
Hyderabadi Haleem of Hyderabad
, India, is a very popular delicacy. If Hyderabadi Biryani is the meal of a die-hard Hyderabadi, haleem is relished in this part of the world during the Holy month of Ramadan. This traditional wheat porridge has its roots in Arabia, similar to harees. Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of the twin cities. But the salted variety is popularly seen during the month of Moharram and Ramadan. The high-calorie haleem is the perfect way to break the ramzan fast. (it contains wheat, various lentils, meat, and pure ghee) Owing to its popularity in Hyderabad, a vegetarian version of haleem, wherein meat is substituted with dry fruits and vegetables, is available mostly in the month of Ramadan and can also be found at some eateries in Hyderabad. In Hyderabad (Deccan), Haleem is the tradional starter in the wedding menu, and is the most relished delicacy on the menu in any functions or occasion.
Ingredients
2 lbs Boneless pieces of Lamb
3 cups Cracked wheat
4tbsp Ginger-Garlic paste
1 cup Mixed lentils [urad daal,chana daal]
1tbsp Red Chilli powder
1/2 tsp Turmeric powder
1 n 1/2 cup Yougurt
1 cup Golden n Crisp fried onions [ the readymade brands available in the market can be used,if you want to save time]
1/2 cup Cashew nuts
1 tsp Garam Masala powder[1 tsp shahi zeera,2-3 cardamom,2-3 cloves and 1" cinnamon stick...blend into a fine powder]
1/2 tsp Black Pepper corns
Whole spices- 1" cinnamon stick, 2-3 cloves,2-3 cardamom
1/2 cup Ghee
Fresh Herbs- 1 cup fresh coriander, 1/4 cup fresh mint and 5-6 green chillies
Salt to taste
1/2 cup oil.
How to make Hyderabadi Haleem
1.First wash and soak the cracked wheat for atleast 1/2 hour.Then wash and clean the lamb thoroughly,trimming off any excess fat. 2.Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric 3.Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.After it cools down...shred n keep aside. 4.Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups of water until its cooked completely and the water is almost absorbed by the wheat. 5. Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside. 6.Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min. 7. Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top. 8.Add 3 cups of water and bring it to a boil. 9.Add the cooked Wheat and mix well...adding a little bit of Ghee at a time.Do Check the salt and add if needed. 10. Let it simmer for atleast 1/2 hour...keep stirring in between. Serve hot Garnished with fried onions, cashew nuts and fresh Coriander. It can also be enjoyed with FRESH NAAN.
Ingredients
2 lbs Boneless pieces of Lamb
3 cups Cracked wheat
4tbsp Ginger-Garlic paste
1 cup Mixed lentils [urad daal,chana daal]
1tbsp Red Chilli powder
1/2 tsp Turmeric powder
1 n 1/2 cup Yougurt
1 cup Golden n Crisp fried onions [ the readymade brands available in the market can be used,if you want to save time]
1/2 cup Cashew nuts
1 tsp Garam Masala powder[1 tsp shahi zeera,2-3 cardamom,2-3 cloves and 1" cinnamon stick...blend into a fine powder]
1/2 tsp Black Pepper corns
Whole spices- 1" cinnamon stick, 2-3 cloves,2-3 cardamom
1/2 cup Ghee
Fresh Herbs- 1 cup fresh coriander, 1/4 cup fresh mint and 5-6 green chillies
Salt to taste
1/2 cup oil.
How to make Hyderabadi Haleem
1.First wash and soak the cracked wheat for atleast 1/2 hour.Then wash and clean the lamb thoroughly,trimming off any excess fat. 2.Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric 3.Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.After it cools down...shred n keep aside. 4.Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups of water until its cooked completely and the water is almost absorbed by the wheat. 5. Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside. 6.Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min. 7. Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top. 8.Add 3 cups of water and bring it to a boil. 9.Add the cooked Wheat and mix well...adding a little bit of Ghee at a time.Do Check the salt and add if needed. 10. Let it simmer for atleast 1/2 hour...keep stirring in between. Serve hot Garnished with fried onions, cashew nuts and fresh Coriander. It can also be enjoyed with FRESH NAAN.
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