Wednesday, July 9, 2014

Hyderabadi Haleem is a delicacy prepared especially during the Holy month of Ramadan. It also prepared during special occasions. The main ingredients in the preparation of Haleem are Wheatberry and Meat. Haleem has evolved from the Arabic Harees.

After trying several recipes, this is the keeper.

Here is the recipe..

Serves 2-3

Ingredients :
Wheatberry (Harees) - 125 gms (Preferably use cracked wheat)
Mutton - 250 gms, Boneless (Substitute with meat with bone)
Ginger garlic Paste - 1/2 Tablespoon
Yogurt - 3/4 cups
Red Chilli Powder - 1/4 Tablespoon, use more or less
Turmeric Powder - a pinch
Garam Masala (All Spice) - 1/4 Teaspoon
Peppercorns - 6
Salt to taste
Cloves - 2
Cardamom - 2
Cinnamon - 1 stick
Green Chilli - 2, use more or less
Oil - 3 Tablespoons
Ghee (Clarified Butter) - 3 Tablespoons, Use more or less
Coriander Leaves - 4 Tablespoons, finely chopped
Mint Leaves - 1 Tablespoon, finely chopped
Onion - 2, medium finely sliced and fried till golden
Water as required

Method :
1. Wash and soak the cracked wheat in sufficient water overnight or for 8 hours.
2. Wash and clean the mutton and remove all the excess fat.
3. Add the mutton to a pressure cooker. Add some water, 1/4 Tablespoon Ginger garlic paste, salt, 1/2 Teaspoon red chilli powder and turmeric powder.
4. Place the lid and whistle on the pressure cooker when the water starts boiling. Pressure cook on high heat for 3 whistles. Lower the heat and continue to cook for 20 minutes.
5. Switch off flame and let the pressure completely release on its own.
6. Remove the mutton pieces and discard the bones if using mutton with bone.
7. Using a fork or your fingers shred the mutton pieces. Do not grind it. Keep it aside.
8. In a cooking vessel add the soaked wheat, 1/4 Tablespoon Ginger garlic paste, a pinch of turmeric powder, peppercorns, 1 green chilli and 3 cups of water.
9. Cook on medium low heat till most of the water has been soaked up by the wheat and it turns mushy. Add more water and cook if required. Dot not completely dry it up.
10. Allow it cool down and grind it coarsely using a blender. I used an immersion hand blender. Keep it aside.
11. In a cooking vessel heat oil.
12. Add cloves, cardamom and cinnamon and fry for a minute.
13. Add the other green chilli and 2 Tablespoons of chopped coriander leaves and mint leaves. Fry for a minute.
14. Add the shredded mutton along with any of the reserved gravy and mix well. Cook for 3 minutes.
15. Add yogurt and mix well. Cook for 15 minutes. A thin layer of oil will start to appear on top.
16. Add one cup of water and bring to a boil.
17. Add the ground wheat and mix well.
18. Add ghee 1/4 Tablespoon at a time and mix well. After about 5 minutes add 1/4 Tablespoon of ghee and continue to do so till all the ghee has been used up.
19. Simmer for about 30 minutes with regular stirring.
20. Adjust salt to taste.
21. Serve hot. Garnish with fried onion and coriander leaves.

Enjoy Hyderabadi Haleem

Recipe adapted from








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