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People visit Hyderabad to get a closer look at the culture, taste the regional food (especially biryani), buy handloom pieces, and visit monuments to turn over pages of history. While you are hopping lanes, exploring street foods, and indulging in local delicacies, don’t forget to taste haleem, especially if you are a meat lover. The slow-cooked dish prepared with mutton, lentils, wheat, and aromatics is not only a medley for taste buds but also known for its nourishing properties. It is specially prepared during Ramadan as it graces the Iftar spreads, but you can savour it throughout the year.
It is believed that the dish has travelled to India through the Middle East, where a version of it originated. It is believed to be an Arab delicacy, known as Harees, dating back to the 10th century when it was prepared using meat and wheat. With Arab traders and soldiers, it travelled to the Indian Subcontinent and made its way to the Deccan Plateau in the 19th century when Nizams ruled the r
Read MoreSoak haleem in water for 30 minutes and soak lentils in a separate bowl.
Heat oil in a pan and saute slices of onions until they crisp up and turn golden brown. Take them out on a tissue to drain the excess oil.
Heat more oil and cook the meat in it with garlic and salt. When the meat starts turning brown, add yoghurt.
After 7-8 minutes, add garam masala, coriander powder, turmeric powder, green chillies, cumin powder, salt, and pepper. Stir for a couple of minutes and wait for the oil to surface.
Add a couple of cups of water to the pan and bring it to a boil. Turn down the heat and cook the ingredients for 1-2 hours with a lid on.
While the meat is simmering, cook barley, lentils, and wheat in four cups of water or stock. Once it comes to a boil, turn off the heat, and simmer the ingredients for an hour.
When the meat is cooked, you will be able to remove the bones. Shred the meat and pound it nicely to turn it into a paste.
Add the meat paste to the sauce again and combine it with the lentil mixture. Blitz the ingredients with a hand blender and cook to prepare a homogenised blend.
Sprinkle coriander leaves and garam masala. Finish it off with a dollop of ghee, remaining fried onions, toasted cashews, and chopped mint.
Lentils, meat, aromatics, grains, and spices make Hyderabadi Haleem. Its velvety texture makes it a crowd pleaser.
Haleem is usually spicy. It is a dominant note, but spices and aromatics create a medley of flavours.
It’s a high-calorie dish cooked for 6-8 hours in a heavy-bottom pan. It has a high amount of protein.
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