HYDERABADI MUTTON HALEEM RECIPE
A yummy and absolutely fantastic Hyderabadi Mutton Haleem Recipe. It is a stew composed of meat, lentil and pounded wheat made into a thick paste.
Provided by Fareeha
Categories Main Dish
Time 2h15m
Number Of Ingredients 22
Steps:
- Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
- Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
- Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
- Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it's cooked completely and the water is almost absorbed by the wheat.
- After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
- Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
- Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
- Fry the onions or caramelize them in the remaining oil.
- Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.
Nutrition Facts : Calories 505 kcal, Carbohydrate 38.7 g, Protein 23.3 g, Fat 28.6 g, SaturatedFat 8 g, Cholesterol 69 mg, Sodium 597 mg, Fiber 4 g, Sugar 5.6 g, ServingSize 1 serving
HYDERABADI HALEEM RECIPE: HOW TO MAKE HYDERABADI HALEEM RECIPE AT HOME | HOMEMADE HYDERABADI HALEEM RECIPE - TIMES FOOD
Lose yourself in Hyderabadi cuisine with this Hyderabadi Haleem Recipe. Try this flavourful mutton haleem recipe today!If you are looking for an easy and quick haleem recipe to try at home, this one will take you straight to the streets of Hyderabad. Smooth, rich and full of flavours, this Hyderabadi Haleem recipe is a perfect balance of taste and health. Loaded with protein and complex carbs, this mutton haleem recipe is perfect for people of all ages. The best part about this easy recipe haleem recipe is that you can have your dish ready in just an hour. The delicious taste and mouthwatering texture of haleem make it apt to be served to your guests. This meaty dish is popular because of its Geographical Indication System (GIS) status, as Haleem is the first non-vegetarian dish in India to be listed as GIS.Many people assume that Hyderabad is only famous for its biryani. However, Haleem is another speciality for which people crave a lot. Some people even say that the Iftaar feast is incomplete without Hyderabadi Haleem. To prepare this haleem recipe, all you need is boneless mutton, yoghurt, broken wheat or Dalia, cashews, urad and chana dal along with tomato, onion and a melange of spices. The traditional way of cooking involves several hours i.e., it is prepared using the slow-cooking method. You can also consider this delicacy as a one-pot meal as it has everything that you need. Ideal for family dinners, you can also enjoy this mouth-watering haleem recipe on occasions like buffet and potluck. Don't wait more and try this Hyderabadi haleem recipe at home and enjoy it with your loved ones. (Recipe: Afsha Beg)
Provided by TNN
Categories Lunch
Time 1h10m
Yield 10
Number Of Ingredients 23
Steps:
- To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton to a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.
- To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.
- Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8 cups of water until its cooked completely and the water is absorbed. Blend this mix for a few seconds.
- Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.
- To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.
Nutrition Facts : ServingSize 1 bowl, Calories 987 cal
HYDERABADI HALEEM| MUTTON HALEEM| HALEEM RECIPE
A famous Iftar delicacy, Haleem has its origin in the Middle East as well as in the Indian subcontinent. Hyderabadi Haleem is a wholesome meal prepared with Wheat, Rice (or at times Barley), lentils and meat.
Provided by Debjani Chatterjee
Categories Mutton
Time 3h15m
Number Of Ingredients 30
Steps:
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/05/Making-Hyderabadi-Haleem-part-2.jpg"][/url]
- Cut Onion into thin slices.
- Wash Mutton thoroughly.
- Take 1 Tbsp. of Ghee in a PRessure cooker and heat it properly.
- Temper the Ghee Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
- Add sliced onion and fry till those turn translucent.
- Now add ginger and garlic paste and cook till oil leaves from the side of the mixture.
- Add Mutton chunks and mix thoroughly.
- Add 1/2 Tsp. of salt and slit Green Chilies.
- Now add 2 Cups of Hot water and cover the cooker with the lid with the weight on.
- Cook on low flame until 7 whistles come out from the Pressure cooker.
- Open the Cooker once the pressure drops completely.
- Separate the bones from the mutton and mash the mutton slightly using a spatula.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/05/Making-Hyderabadi-Haleem-part-1.jpg"][/url]
- Cut the onion into thin slices.
- Heat the oil in a Pan and deep fry the onions and keep aside. Use the same oil and fry the Cashew nuts till those turn browning in color.
- Dry roast the Rose petals and keep those aside.
- Take 1 tsp. ghee in a pan and heat it.
- Temper the Ghee with Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
- Add all the pulses (Wheat, Rice, and lentils) until those emits a nutty aroma.
- Switch off the flame and leave the pulses until cooled down completely.
- Take the mixture along with roasted rose petals and 1/3 of the fried onion and1/3 of the fried Cashew nut and grind into a coarse mixture.
- Take the mixture along with 8 Cups of water and 1/2 Tsp. of salt in a pressure cooker and cook on low flame with the weight on for 20 minutes.
- Switch the flame off and wait till the pressure drops to open the Cooker.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/05/Making-Hyderabadi-Haleem-part-3.jpg"][/url]
- Now Transfer the mashed mutton to the cooker containing Lentil mixture and cook on low flame for 2 hours.
- You may add little water in between.
- Adjust the salt if required.
- Stir in every 10 minutes.
- Once done, add rest of the Ghee and cook for 5 more minutes.
- Top Hyderabadi Haleem with Fried Onion, Fried Cashew Nuts, and Lemon Juice and serve hot.
Nutrition Facts : ServingSize 200g, Calories 703 calories, Sugar 3.8g, Sodium 476mg, Fat 43.7g, SaturatedFat 18.9g, Carbohydrate 28.7g, Fiber 6.3g, Protein 48.8g, Cholesterol 189mg
HALEEM RECIPE HYDERABADI, MUTTON HALEEM RECIPE
Authentic and traditional Hyderabadi haleem recipe made using mutton chunks and broken wheat mixed is a healthy iftar meal during the month of Ramadan.
Provided by Asiya
Categories Main
Time 2h30m
Number Of Ingredients 33
Steps:
- Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.
- Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds(shahi zeera), black pepper corns.
- Add salt as per taste, add turmeric powder.
- Add little water(1 glass approx...), mix well and cook the mutton until it is tender.
- Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.
- Add about 3 glasses of water and pressure cook until the dals get soft.
- In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.
- In the same blender, add the cooked dals and blend into a fine paste and keep aside.
- In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.
- Add ginger garlic paste and saute well.
- Add fresh coriander leaves, mint leaves, green chillies, mix well.
- Add black pepper corn powder, turmeric powder and mix well.
- Add beaten yogurt, mix and cook for 5 minutes on low flame.
- Add the blended paste of dals and also the blended paste of mutton into it.
- Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.
- Add the mutton stock and mix well.
- Add pure ghee all over and mix.
- Cover the lid and cook it for about 15 minutes on low flame.
- Remove the lid and give a mix.
- Switch off the flame.
- Haleem is ready to serve.
- Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.
- Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.
- Enjoy the delicious Ramadan special mutton haleem.
Nutrition Facts : Calories 1141 kcal, Carbohydrate 11 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Sodium 305 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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- Soak broken wheat, urad and chana daal in water for 4 hrs. Make sure water is double of the quantity of dal and wheat mixture.
- Take a pressure cooker, pour 4 tsp oil, add one cup of chopped sliced onions and fry till they turn golden brown.
- Now add Ginger Garlic paste, cardamom, cinnamon and clove pieces to the fried onions and fry them for two minutes.
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