hyderabadi haleem

2013-08-10
Allrecipeshere

Hyderabadi Haleem Recipe

 

Preparation:

Haleem is cooked on a low flame for over 10 hours in the bhatti (a cauldron covered with brick & mud kiln) and two men, usually, mix it thoroughly with large wooden sticks through out its preparation, until it gets to a sticky-smooth consistency, similar to mashed mince.

Meethi (sweet) and khari (salted) haleem variants are served for breakfast at Arab homes in the Barkas area of Hyderabad. The salted variety is popularly seen during the months of Moharram and Ramadan. The high-calorie haleem is an ideal food to break the Ramadan fast.

Ingredients:

  • Boneless Meat cubes ½ kg
  • Cracked Wheat: 1 cup
  • Chana daal: 30 grams
  • Urad daal 60 grams
  • Thoor daal 25 grams
  • Curd : 1 cup
  • Ginger & garlic paste 1 teaspoon
  • Ghee : ½ cup
  • Lemon :1
  • Coriander leaves : ½ cup
  • Mint leaves : ½ cup
  • Pepper corns 1 spoon
  • Oil 2 tblsp
  • Chilli powder 1 spoon
  • Green chillis 3
  • Cloves 6
  • Cinnamon 1
  • Cardamoms 4
  • Turmeric powder ½ teaspoon
  • Salt to taste
  • Fried onions 1 tablespoon
  • Cashews 50 grams
  • Almonds 10 (optional)

Method:

1. Soak cracked wheat for 2 hours.drain in a pan boil cracked wheat with lots of water until the cracked wheat become tender and mushy.

2. Wash and soak the letils for 30 mints.
Cook the lentil in pressure cooker. and make it past with the help of grinder.

3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.

 

hyderabadi haleem
 
Haleem is cooked on a low flame for over 10 hours in the bhatti (a cauldron covered with brick & mud kiln) and two men, usually, mix it thoroughly with large wooden sticks through out its preparation, until it gets to a sticky-smooth consistency, similar to mashed mince. Meethi (sweet) and khari (salted) haleem variants are served for breakfast at Arab homes in the Barkas area of Hyderabad. The salted variety is popularly seen during the months of Moharram and Ramadan. The high-calorie haleem is an ideal food to break the Ramadan fast.
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Boneless Meat cubes ½ kg
  • Cracked Wheat: 1 cup
  • Chana daal: 30 grams
  • Urad daal 60 grams
  • Thoor daal 25 grams
  • Curd : 1 cup
  • Ginger & garlic paste 1 teaspoon
  • Ghee : ½ cup
  • Lemon :1
  • Coriander leaves : ½ cup
  • Mint leaves : ½ cup
  • Pepper corns 1 spoon
  • Oil 2 tblsp
  • Chilli powder 1 spoon
  • Green chillis 3
  • Cloves 6
  • Cinnamon 1
  • Cardamoms 4
  • Turmeric powder ½ teaspoon
  • Salt to taste
  • Fried onions 1 tablespoon
  • Cashews 50 grams
  • Almonds 10 (optional)
Instructions
  1. Soak cracked wheat for 2 hours.drain in a pan boil cracked wheat with lots of water until the cracked wheat become tender and mushy.
  2. Wash and soak the letils for 30 mints.
  3. Cook the lentil in pressure cooker. and make it past with the help of grinder.
  4. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.
  5. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.Now haleem almost ready, fellow the final importent step:
  6. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.
Recipe Type: , Ingredients:

Comment (1)

  1. posted by Saahil on June 28, 2016

    वाओ शेफ नीस हलीम सो टेस्ट

      Reply

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