Thursday, February 12, 2015

Haleem - A Hyderabadi Delight

Girls Valentines Day Is approaching ,if you are thinking to surprise your dear one with some recipes, then I can give you an idea.The best best recipe that every guy is attracted to is hyderabadi famous  haleem recipe. I dont know whats with these guys and with lot of meat and infact creamy , mushy texture, but they go crazy about them , speaking from day today experience. It may because of their testosterone or they are from Mars or watever. Just not men but kids too love them because it looks like baby food , no effort needed to chew.
Girls will like it too but not compared to the amount men dig in.So enjoy the recipe, don't get intimidated by the ingredients it's so easy to make , less job and effort.All you have to do is set everything in pan which takes around 30 min only and just let it cook on slow flame preferably with dum for 2 to 3 hrs.Just like briyani.
Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during the Ramadan and Muharram months of the Muslim Hijri calendar, particularly among IraniansPakistanis and Indian Muslims.
In India, Haleem prepared in Hyderabad during the Ramadan month, is transported all over the world through a special courier service. Haleem is traditionally cooked in large, wood-fired cauldrons.[5]
Haleem is also very popular in Bangladesh, especially during the holy month of Ramadan, when it is a staple dish.
In Pakistan, Haleem is available all year round in most Pakistani restaurants around the world. Haleem is sold as a snack food in Pakistani bazaars throughout the year.
A traditional Haleem is made by firstly soaking wheat, barley and gram lentil overnight. A spicy meat gravy called Korma is prepared until the meat becomes tender. The wheat, barley and gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat (Beef or Mutton orChicken) gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure takes about 6 hours to be completed. However, Haleem preparation varies in different regions. The Iranian Haleem is made differently than Pakistani or Bangladeshi or Indian versions, and typically contains sugar, cinnamon, and turkey meat.


Beef / Lamb / Goat / chicken - 1/2 kg (I used Boneless)
Wheat  - 125 g
Barley  - 50 g
Channa dal - 50 g
Split moong dal - 50 g
Masoor Dal - 50 g
Rose Petals(fresh or dried ) -  ½ cup Or Rose Water - 1/8 cup
Ginger Garlic Paste 1 tsp each 
Turmeric pd - ¼ ts
Onions - 100 g Sliced
Salt  - to taste
Green chilly -  3 
Ghee  - 1/4 to 1/2 cup
Yogurt - 1/4 cup

Spices: (Separate and keep spices into two portions)

Cardamom - 2 g + 2g
Cinnamon Sticks - 2 sticks
Cloves - 2 g + 2g
PepperCorns - 2 g + 2 g
Cumin seeds -  1/2 tsp + 1/2 tsp
Shahi Jeera - 1/2 tsp + 1/2 tsp


1.Heat a pan and add 1 tbsp of ghee and add one batch of whole spice, add shahi jeera, cumin seeds, dry roast them and  then add channa dal, moong daal, masoor dal, barley, wheat, roast this and let it cool down then put them into the blender and add dry rose petals(if  you don't have leave it and add rose water or fresh rose petals while cooking meat) and blend this like a coarse to fine powder.

2.Heat ghee in a pressure cooker, add next half of the whole garam masala saute it and add chopped onions, salt, saute it and add ginger garlic paste,cook this till raw flavor is gone, add then green chilly , then add mutton, mix this and saute this for few minutes and add water to cover the meat(if adding fresh rose petals or rose water add it to the meat now) and put the lid on top of the pressure cooker,and 5 whistle out then cook this in a slow flame for 1 hour.

3.Let the pressure cooker release steam on its own then open lid and crush the meat with a masher and make it into to a paste .

4.In the mean time add powdered  mixture in a big pan and add triple the quantity of water and cook it in low flame be very careful with this it may stuck in the bottom and burn so keep stirring in the middle and let it  cook completely,then take a hand blender or masher and mash the mixture to a paste,Add extra ghee if needed.

5.Now add crushed meat and crushed lentils together and mix and add extra salt by doing a taste check.Cook this for few minutes then check the consistency, this will get thick as times go and for more thinner consistency you can add some water then cook it for few minutes.

serve this hot with topping it with lime juice and fried onions and some mint and coriander leaves as garnishes.
Usually in hyderabad they give it with a boiled egg.
So enjoy by your favourite way....

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