Haleem is a royal, slow-cooked delicacy that holds a special place during Ramadan, especially in Hyderabad. This thick, creamy dish is prepared by cooking meat, broken wheat, lentils, and spices for several hours until everything blends into a smooth, paste-like consistency. The beauty of Haleem lies in its texture—rich, velvety, and deeply flavorful. Traditionally cooked overnight in large pots and continuously stirred, this dish is both nourishing and festive. It is filling, high in protein, and perfect for Iftar after a long fast.
Ingredients
For Cooking the Meat
• Mutton (with bones) – 500 g (cleaned and washed)
• Ginger garlic paste – 2 tbsp
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Salt – as required
• Water – 3 cups
For Grains & Lentils
• Broken wheat (dalia) – 1 cup (soaked 1 hour)
• Chana dal – 2 tbsp
• Toor dal – 2 tbsp
• Moong dal – 2 tbsp
• Masoor dal – 2 tbsp
Whole Spices
• Bay leaf – 1
• Cinnamon – 1 small piece
• Cloves – 4
• Green cardamom – 3
• Black peppercorns – ½ tsp
For Masala & Flavor
• Onions – 3 large (thinly sliced)
• Green chillies – 2 (slit)
• Coriander powder – 1½ tsp
• Cumin powder – ½ tsp
• Garam masala – 1 tsp
• Mint leaves – 2 tbsp (chopped)
• Coriander leaves – 2 tbsp (chopped)
• Ghee – 3 tbsp
For Garnish
• Fried onions – ½ cup
• Fresh mint & coriander – 2 tbsp
• Lemon wedges – as needed
• Extra ghee – 1 tbsp (optional)
Preparation Method
Step 1: Cook the Mutton
Take a pressure cooker and add mutton, ginger garlic paste, turmeric, red chilli powder, salt, and water. Pressure cook for 5–6 whistles until the meat becomes very soft. Allow pressure to release naturally. Remove the mutton pieces, shred them finely using a fork, and keep aside. Do not discard the stock—this flavorful liquid will enhance the Haleem.
Step 2: Cook Wheat and Lentils
Wash and soak broken wheat for at least one hour. In a cooker, add soaked wheat along with chana dal, toor dal, moong dal, and masoor dal. Add enough water and pressure cook for 4–5 whistles until everything turns soft and mushy. Once cooked, use a hand blender or masher to blend into a smooth paste. The smoother the mixture, the better the texture of Haleem.
Step 3: Prepare the Masala Base
Heat ghee in a heavy-bottomed deep pan. Add sliced onions and fry on medium flame until golden brown. Remove half of the fried onions for garnish. In the same pan, add whole spices—bay leaf, cinnamon, cloves, cardamom, and peppercorns. Saute for a few seconds until aromatic. Add green chillies, coriander powder, cumin powder, and garam masala. Cook briefly without burning the spices.
Step 4: Combine Meat and Stock
Add shredded mutton to the pan and mix well with the masala. Pour the reserved mutton stock and cook for 5–7 minutes so the flavors combine beautifully.
Step 5: Add Wheat-Lentil Mixture
Now add the blended wheat-lentil mixture into the meat masala. Mix thoroughly and keep stirring on low flame for 25–30 minutes. This step is very important. Continuous stirring prevents sticking and helps achieve the authentic sticky, creamy texture. If the mixture becomes too thick, add hot water gradually.
Step 6: Final Touch
Add chopped mint leaves and coriander leaves. Adjust salt if needed. Drizzle a spoon of ghee on top and mix well. Cook for another 5 minutes on low flame.
Step 7: Garnish and Serve
Serve hot Haleem in bowls. Garnish with fried onions, fresh herbs, a squeeze of lemon juice, and a little melted ghee on top for extra richness.
Health Benefits
• Excellent source of protein from mutton and lentils
• Provides long-lasting energy due to wheat content
• Rich in iron and essential minerals
• Supports muscle strength and recovery
• Keeps you full for longer hours
Tips for Perfect Haleem
• Always use bone-in mutton for deeper flavor.
• Slow cooking enhances taste—do not rush the process.
• Stir continuously to avoid burning at the bottom.
• Blend properly for smooth consistency.
• For a lighter version, substitute mutton with chicken.
Hyderabadi Haleem is not just a dish; it is an emotion during Ramadan. The slow cooking process, aromatic spices, and rich texture make it truly special. With patience and proper stirring, you can recreate authentic restaurant-style Haleem at home and enjoy a comforting, festive meal with your family.