🇮🇳 Indian Cuisine

Haleem

Slow-cooked Wheat and Meat Porridge

Prep Time 5 hours
Servings 6
Difficulty hard
Calories 400 kcal

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.

Ingredients

Instructions

  1. 1 Soak wheat, barley, and lentils separately for 4 hours.
  2. 2 Pressure cook mutton with spices until falling off the bone. Shred the meat.
  3. 3 Cook soaked grains and lentils until very soft and mushy.
  4. 4 Combine meat and grain mixture. Cook on low heat, stirring and mashing for 1-2 hours until homogeneous.
  5. 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.