Hyderabadi Haleem is a rich, slow-cooked stew originating from Hyderabad, India. It’s made from a blend of wheat, lentils, and meat (usually lamb or chicken) simmered together for hours until they amalgamate into a thick, creamy texture. A medley of spices like turmeric, chili, and garam masala infuse the dish, creating a flavorful, hearty meal. Garnished with fried onions, fresh coriander, and a splash of lemon juice, it’s often enjoyed with naan or on its own as a fulfilling comfort food, especially during Ramadan or celebratory occasions.
Here’s a detailed recipe for making Hyderabadi Haleem:
Ingredients:
For the Haleem:
- 1 cup broken wheat (dalia)
- 1/2 cup whole wheat
- 1/2 cup barley
- 1/2 cup masoor dal (red lentils)
- 1/2 cup chana dal (split chickpeas)
- 1/2 cup urad dal (black gram lentils)
- 500g boneless meat (chicken, lamb, or beef), cut into small pieces
- 2 onions, finely sliced
- 4-5 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1/2 cup cooking oil or ghee
- Water, as needed
- Chopped coriander leaves, fried onions, lemon wedges for garnish
For Spice Bag (Potli Masala):
- 1 cinnamon stick
- 4-5 green cardamom pods
- 4-5 cloves
- 1 teaspoon black peppercorns
- 2-3 bay leaves
- 1 teaspoon cumin seeds
Instructions:
- Clean and wash the broken wheat, whole wheat, barley, masoor dal, chana dal, and urad dal. Soak them in water for a few hours or overnight.
- In a cheesecloth or muslin cloth, make a spice bag (potli masala) by tying together the cinnamon stick, green cardamom pods, cloves, black peppercorns, bay leaves, and cumin seeds.
- In a large, heavy-bottomed pan or pressure cooker, heat oil or ghee. Add sliced onions and sauté until golden brown.
- Add the chopped green chilies, ginger-garlic paste, and meat pieces. Cook until the meat changes color and gets slightly browned.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
- Drain the soaked grains and lentils and add them to the pan along with the spice bag. Mix everything together.
- Add enough water to cover the ingredients (approximately 8-10 cups). Bring it to a boil.
- If using a pressure cooker, cook for about 6-8 whistles or until the grains and meat are tender. If using a regular pot, cover and simmer on low heat for 3-4 hours, stirring occasionally until the mixture thickens and the grains and meat are completely cooked and blended together. Add more water if needed to maintain the desired consistency.
- Once cooked, remove the spice bag and using a hand blender or a masher, blend the mixture to a smooth consistency.
- Adjust seasoning if necessary. Serve hot, garnished with chopped coriander leaves, fried onions, and a squeeze of lemon juice.
Hyderabadi Haleem is often served with naan bread, roti, or as is. It’s a dish that requires patience but results in a delicious and comforting meal.
