Hyderabadi Haleem is a slow-cooked dish made with meat, lentils and broken wheat that cook for several hours until everything blends into a soft and smooth mix. The flavours deepen as it cooks because the heat stays low and steady. The dish becomes rich and filling, and it is usually made in bigger batches for family meals or special days.
Hyderabadi Haleem is prepared by cooking meat with lentils and broken wheat until the mixture turns completely soft. The dish needs time, so the heat stays low and the pot stays covered for long stretches. When the ingredients cook together slowly, the meat breaks down into fibres and mixes with the lentils, which gives Haleem its smooth texture. The spices go in early so they cook along with everything and release flavour gently.
The meat is usually marinated with ginger-garlic paste, chilli powder and a few whole spices so it becomes tender when cooked. Broken wheat soaks for some time before cooking because it needs moisture to soften well. Lentils like chana dal and masoor dal give body to the mixture, and all of these ingredients come together in one pot for the long simmering stage. Stirring this mixture takes effort because it becomes thick, but this is what gives haleem its unique consistency.
A good haleem is made by mashing or stirring the pot regularly during the slow cookin
Read MoreWash the broken wheat and soak it for at least one hour so it softens before cooking. Wash the lentils and keep them ready because they go in along with the wheat.
Clean the mutton and mix it with ginger-garlic paste, chilli powder, turmeric and salt. Let it rest for a short time so the spices settle into the meat. This helps the mutton soften faster when cooked.
Heat oil and ghee in a deep pot and add cinnamon, cardamom and cloves. Add the marinated mutton and cook for a few minutes until it changes colour. This step helps the mutton release its flavour into the pot.
Add the soaked wheat, lentils and green chillies to the pot. Add enough water to cover everything and stir gently so nothing sticks to the bottom. Allow the mixture to come to a slow boil.
Lower the heat and cover the pot. Let it cook slowly for a long time while stirring occasionally so the wheat and lentils do not settle. The mixture becomes thicker as it cooks and the mutton starts breaking down.
Continue cooking until the mutton softens completely. Use a wooden spoon to mash the mixture gently so the meat fibres blend well with the lentils. Add a little water if the haleem becomes too thick.
Add garam masala and mix again. Let it simmer a little more so the spices blend evenly. Adjust salt if needed.
Top with fried onions, mint leaves and some lemon juice before serving. A spoon of ghee on top also gives a richer taste.
It may need more cooking time because the wheat and dal soften slowly. You can mash it more or cook it a little longer to reach the right texture.
Yes, chicken works, but the flavour becomes lighter because chicken cooks faster. Mutton gives the rich and deep taste that is common in traditional haleem.
The heat might have been too high or the pot too thin. Slow heat and a heavy-base pot prevent burning during long cooking.
You can reduce it, but ghee gives the smooth mouthfeel and aroma that haleem is known for. Even a small spoon on top makes a difference.
Haleem thickens as it cooks and also when it cools. Add warm water slowly and mix well until you get the texture you want.
Yes, it reheats well because the flavour deepens over time. Just add a little water while reheating so it does not feel too dense.
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