Hyderabadi Mutton Haleem

Haleem – this is usually made during the festive period of Ramzan and is a very healthy and delicious dish prominent among the people of Hyderabad. Its prepared and available only for a limited period in shops because of the pain staking process involved in preparing it. Let’s see how to prepare this dish at our own kitchen.

Ingredients:

  1.     Mutton – 1/2 kg (Boneless only)
  2.     Onion – 3 medium size
  3.     Oil – 200 grams
  4.     Ghee – 2 tablespoon
  5.     Water – 1.5 litre for boiling mutton
  6.     Water – 2 litre for boiling daal
  7.     Salt for daal – 1 tablespoon
  8.     Chilli powder – 1/2 tablespoon
  9.     Cumin powder – 1/2 tablespoon
  10.     Salt for mutton – 1/2 tablespoon
  11.     Coriander powder – 1 tablespoon
  12.     Turmeric powder – 1/4 tablespoon
  13.     Garam masala powder – 1/4 tablespoon

Dal Varieties

  1.     Thoor daal – 50 grams
  2.     Bengal gram – 50 grams
  3.     Masoor dal – 50 grams
  4.     Urad dal – 50 grams
  5.     Green gram (paasi parupu) – 50 grams
  6.     Wheat – 50 grams
  7.     Basmati rice – 50 grams

Things to be done before we start cooking

  • Take the below mentioned dal varieties – soak them in water for at least 8 hours before cooking.
    • Wheat – 50 grams
    • Thoor daal – 50 grams
    • Basmati rice – 50 grams
    • Bengal gram – 50 grams
    • Masoor dal – 50 grams
    • Urad dal – 50 grams
    • Green gram (paasi parupu) – 50 grams
  • Peel the skin of 3 medium sized onions – chop them into thin slices.
  • Grind together – 100 grams of ginger and 100 grams of garlic – to obtain a paste.
  • Wash the mutton pieces with water and let the water dry off.

Steps to Prepare

Note: We would need two 5-litre cookers for preparing this dish.

(1)   Place a small bottom pan on the big burner – Turn on the flame – let it be in HIGH mode.

(2)   Pour Oil – 200 grams – Let the oil get hot. Once the oil is hot, put the chopped onions into it (of the chopped onions, take just half of it).

Let the onions get fried till they turn dark brown in colour – they should be crispy now. Turn off the flame. Transfer the fried onions into a bowl. Keep it aside.

(3)   Place a 5-litre cooker on the big burner. Put the 7 varieties of dal that we soaked in water for 8 hours into the cooker.

(4)   Add the below to the cooker with dal inside it –

  • Water – 2 litres
  • Salt – 1.5 tablespoon
  • Bay leaf – 1

Close the cooker – let the flame be in high – once 1 whistle blows, turn the flame to LOW mode.

Let the dal cook in low flame for another 60 minutes (1 hour).

(5)   Place another 5-litre cooker on the small burner with HIGH flame mode – then add the below –

  • Onion – 1.5 onions (the other half of chopped onions, the first half was used in step 2)
  • Bay leaf – 1
  • Cinnamon – 3
  • Clove – 4
  • Oil – 50 ml (pour from the oil that was used to fry onions in earlier step)

Stir the contents till onions turn into glossy look. Then let’s add the below –

  • Coriander leaves – few
  • Green chilli – 2
  • Mint leaves – few
  • Mutton (boneless) – 0.5 KG
  • Ginger-garlic paste – 2 tablespoons

(6)   Stir the contents well for about 10 seconds. Now, let’s start adding the below mentioned masalas –

  • Chilli powder – 1 tablespoon
  • Cumin powder – 1/2 tablespoon
  • Coriander powder – 1.5 tablespoon
  • Garam masala – 0.5 tablespoon
  • Turmeric powder – 0.5 tablespoon
  • Salt – 0.5 tablespoon
  • Water – 1.5 litres
  • Ghee – 2 tablespoons

Close the cooker with its lid – place the weight. Let the flame be in HIGH mode till cooker gives out 1 whistle.

Then, turn the flame to LOW mode.

The mutton should get cooked in low flame mode for another 1 hour and 30 minutes.

 (7)   Please note the timings – open the cooker with dal in 1 hour time. Open the cooker with mutton in 1.5 hours.

(8)   Now, lets start mashing the boiled mutton pieces. Use a masher (metal or wooden masher) and start crushing the mutton pieces inside cooker itself.

(9)   Take a wide mouth vessel. Pour the dal and mutton from their respective cookers into the wide mouth vessel.

Stir for some time so that dal and mashed mutton pieces mix well.

That’s all guys – our ‘Haleem” is ready.

 

How To Serve

  • Please serve the Haleem when it’s still hot – don’t let it cool down as it may get hardened.
  • Take Haleem in a flat bowl. Sprinkle the fried and crispier onions (obtained in step 2) all over the Haleem.
  • If needed, squeeze a little of lemon juice to taste.
  • We can take 1 green chilli to bite – for additional taste and spiciness.

Watch the YouTube video here -

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