A rich, slow-cooked stew of wheat, barley, lentils, and shredded meat, pounded to a thick paste-like consistency. Particularly popular in Hyderabad during Ramadan.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Soak wheat, barley, and lentils separately for 4 hours.
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2
Pressure cook mutton with spices until falling off the bone. Shred the meat.
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3
Cook soaked grains and lentils until very soft and mushy.
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4
Combine meat and grain mixture. Cook on low heat, stirring and mashing for 1-2 hours until homogeneous.
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5
Serve topped with fried onions, ghee, mint, ginger, lemon, and green chilies.
Did You Know?
During Ramadan, Hyderabad produces an estimated 50,000 kg of haleem daily. Hyderabadi haleem received a GI tag in 2010.
Chef's Notes
Equipment Tips
- heavy pot
- pressure cooker
The Story Behind Haleem
Haleem descended from the Arabic dish harees and was adapted in Hyderabad with Indian spices and lentils during the Nizam era.
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