The Secret of Making Authentic Hyderabadi Haleem Revealed
Haleem is one such dish that is craved not only in Hyderabad, but also in different places around the globe. It is a nutritious and delicious stew made of wheat, meat (mutton/chicken), pulses and spices. Though this dish is available in many restaurants throughout the year, it is during the month of Ramazan you will find many temporary Haleem stalls on the road side.
In the past, Haleem was served in royal families of Hyderabad, but as time passed, the dish gained huge popularity and today many people either order it from a restaurant or prepare it at home.
Though preparing Haleem at home is time taking, it is worth it, you will simply relish it. To help you out in preparing the dish at home, here is a step by step guide that will help you prepare the dish with ease.
- 1 kg boneless meat
- ½ – ¾ kg boneless chicken
- 250 gms wheat
- 3-4 tbsp fresh ginger garlic paste
- ½ cup urad dal
- ½ cup chana dal
- 250 gms curd
- 2 bunches of mint leaves
- 2 bunches of coriander leaves
- Handful of green chillies
- 1 tsp black pepper powder
- ¾ tsp garam masala powder – 1 small cinnamon stick, 3 cardamons and ¼ tsp shahjeera (caraway seeds)
- Salt as per taste
- 2-3 medium sized onions
- ½ litre oil
Ingredients for seasoning
- 1 bunch of mint leaves chopped
- 1 bunch of coriander leaves chopped
- 3-4 medium sized onions thinly sliced and fried
- 2-3 lemons cut in to quarters
- Thoroughly wash meat pieces and put it in a pressure cooker and add 2 cups of water, 1 tsp salt and 1 tbsp fresh ginger garlic paste. Mix it properly and pressure cook it for half an hour.
- Take another pressure cooker and put chicken pieces in to and add 2 cups of water, 1 tbsp ginger garlic paste and ¼ tsp turmeric powder. Pressure cook it for 15 mins.
- Once both mutton and chicken are pressure cooked, keep it aside.
- Now take a vessel and put wheat in it. To it add 2-3 glasses of water and salt, keep it for boiling until it gets tender (keep stirring frequently so that the wheat does not get stuck to the vessel).
- In a pressure cooker boil urad and chana dal together.
- Mash the cooked meat with a wooden churner (dal ghotni). Mash the meat till it shreds completely.
- In the same way, mash the cooked chicken.
- Mix the mashed mutton and chicken, and keep it aside.
- With the churner mash the boiled urad and chana dal until it becomes thick paste.
- Mash the boiled wheat with a churner. After mashing it add the mashed urad and chana dal to it. (Remember – mash wheat when it is hot, otherwise it may harden on cooling and it will become difficult for you to mash it)
- Take a vessel pour some oil in it and fry the chopped onions until golden brown. Add 1 tbsp ginger garlic paste and stir for 2-3 minutes. Then add curd. After few minutes, add chopped green chillies, mint and coriander leaves.
- Then add garam masala powder, black pepper powder and salt to it.
- Add mashed mutton and chicken, and stir it for at least 10 minutes until you smell the flavour. Then add the mixture of mashed wheat, urad and chana dal to it. Keep stirring it for some time. It is better to use a churner for mixing all the contents. Cook on medium heat for 20 to 25 minutes.
- Now the dish is cooked. Garnish Haleem with oil (oil in which thinly sliced onions were fried), fried onions, chopped mint and coriander leaves. Serve hot with lemon.
My taste buds are on a treat, what about yours!