Haleem Recipe Hyderabadi, with mutton - Yummy Indian Kitchen (2024)

Haleem Recipe Hyderabadi style is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day.

It is hard to find the best haleem recipe, but I am trying my best to share an almost perfect recipe to try at home. The recipe here is along with a video below.

Other mutton or non-vegetarian recipes on the blog are mutton chops, mutton soup, mutton biryani, pakistani biryani, mutton liver fry, etc...

About Haleem

Haleem is like a stew or a porridge with a fantastic flavor or aroma of ghee/clarified butter and a very slight tangy taste due to the lemon extract added while eating.

Haleem can be made in various ways, such as using only vegetarian ingredients.

Nowadays, a healthy version of haleem is also available in restaurants for those who prefer to eat vegetarian cuisine.

In such cases, they use lentils, Rava, oats, and dry fruits to make this fantastic Ramadan special haleem.

Haleem has all the nutrition that one needs after fasting the whole day, and this recipe gives a person all he needs to get going after breaking the fast without causing any fatigue.

Hyderabad is not only famous for Hyderabadi biryani but is also quite popular for its special Haleem. Its popularity is spreading all across India.

After breaking the day-long fast, iftar is incomplete without haleem. It is a very healthy dish full of proteins and one of the best delicacies to eat during the month of Ramazan.

Haleem is an Arab dish but soon gained popularity in Hyderabad. Traditional haleem takes hours to make, whereas the mutton and dals take time to grind and pound to get the best taste.

Haleem can also be prepared at home and is a straightforward recipe if proper steps are followed.

Difficulty level

Haleem is prepared using mutton, whole spices, and dal mix, which are mashed well using a masher, or if we are making it at home, we can use a blender to mash the mutton and dals well.

This Hyderabadi special mutton haleem I shared today is an authentic haleem recipe made using mutton, but haleem can also be tried using chicken.

Haleem making at home does not require hours; it can be simplified in a pressure cooker and obtain a better taste.

Haleem is incomplete without pure ghee. Using pure ghee and fresh spicesgives the perfect taste for haleem.

In this post on the Hyderabadi haleem recipe, I have also used yogurt, and some prefer to add milk in place of the yogurt, and both give a great taste to the dish.

Let me share insights into making this delicious mutton haleem recipe from Hyderabad without much ado.

Step-by-step procedure

Step 1 (Cook the mutton)

• Firstly, add the mutton chunks, about 8 green chilies, and ginger garlic paste in a pressure cooker.

• Add whole spices such as cloves, cardamoms, cinnamon, and black peppercorns.

• Now add caraway seeds (shahi zeera).

• Now add salt as per taste, and add turmeric powder.

• Also, add little water(1 glass approx...), and mix well.

• Cook the mutton until it is tender.

Step 2 (Cook the dal mix)

• Take a pressure cooker into it, add daliya/ broken wheat, urad dal, toor dal, chana dal, and yellow moong dal.

• Add rice and salt as per taste.

• Add about 3 glasses of water.

• Pressure cook until the dals get soft.

Step 3 (Blending the mutton and dals)

• In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.

• Take the blended mutton out and in the same blender, add the cooked dals, blend into a fine paste, and keep aside.

Step 4 (Mix the cooked mutton and dals)

• 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.

• Put in some fresh coriander leaves, mint leaves, and green chilies, and mix well.

• Also, add black pepper, corn powder, and turmeric powder and mix well.

• Add beaten yogurt, mix and cook for 5 minutes on low flame.

• Add the blended paste of dals and mix without lumps.

• And also, add the blended paste of mutton into it.

• Mix it well and keep stirring until the mutton and dal paste get mixed well and evenly without lumps, and this requires little pressure to pound them well.

• 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. Do the plating and garnish with fried onions, coriander leaves, and lemon, and it's done...

Haleem is ready to serve.

Equipment

Generally, haleem is made in a large cooking pot, but when making a homemade haleem, use a pressure cooker to quickly cook the mutton.

If slow cooking the mutton is preferred, use a regular heavy bottom cooking vessel for cooking the mutton.

To blend and make a paste of the mutton and dal, either use a blender to blend everything or pound it using a pounding tool, as done in the traditional way of cooking haleem.

I am using a machine blender to quickly make the paste of mutton and cooked dal but using a hand blender or electric blender also works well.

If blending using a wooden pounding tool, it will be a lot of hard work and take a long time to paste the dal and mutton.

Therefore, it is up to each individual to decide how you want to make the paste; that is, use a machine blender, an electric hand blender, or a wooden tool to make a paste.

Storage

Storing haleem for a day or two in the refrigerator tastes good but reheat the haleem well on a stovetop or microwave before relishing it.

Generally, freshly cooked haleem, when it is hot, tastes best but can be stored at least for 2 days to enjoy its fresh taste.

Store tightly in an airtight container; this way, it can last up to 2 or 3 days.

Recipe

FAQ'S

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