August 7, 2013

Hyderabadi Haleem (Mutton) - Ramzan Special

This is a famous Hyderabadi dish called "Haleem" which is usually prepared during the holy month of Ramzan. Haleem originated in Iran and Afghanistan area, and brought to India during the Moghul empire.

It is available mostly in the month of Ramadan and can also be found at some restaurant. During the last few years, Hyderabadi haleem has been in high demand among VIPs. It is a complete meal dish.

  • 1 kg Mutton-boneless, cubed
  • 1 kg Cracked Wheat-soaked in Water for » one hour and drained
  • 1 ½ cup Yogurt
  • 1 tbsp Ginger-Garlic paste
  • 1 ¼ cup Onions-chopped fine
  • 1 tsp Green chilli paste
  • 2 tsp Green Coriander paste
  • ¼ cup Lemon juice
  • 3-4 Black Cardamoms-seeds only 3
  • ½ tsp Cinnamon-broken and powdered
  • 1 tsp Chilli powder
  • 1/2 cup Oil
  • 2 tsp Salt
  • Green chillies 
  • Fried Onions for Garnish
  • Fried Kaaju for Garnish
  • Mint leaves for Garnish

Preparation Method:
  • Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.
  • Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender.
  • Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
  • Add water to cover and cook, covered over low heat till tender.
  • Add the wheat paste and continue to cook another 15-20 minutes. 
  • Take it one bowl/plate and Garnish with fried kaaju, corrinder leaves, fried onions and mint leaves
  • Now Hyderabadi Haleem is ready to serve..