Hyderabadi Mutton haleem is a high-protein recipe which is made of meat, 5 types of Indian dals and wheat rava which gives instant energy. Homemade mutton haleem recipe for 25 people and the speciality of haleem is that we cannot identify the flavour while eating, which is mashed like a paste. Traditionally cooked during Ramadan to break the fast since it is highly filling and easy to digest. The step-by-step procedure with a detailed video recipe.
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Originating an Arabic dish called Harees, Haleem Comes to Hyderabad during the Mughal period and becomes a part of the Hyderabad cuisine. Hyderabadi haleem was awarded an Indian Geographical Indication which becomes the first meat product of India to receive a Geographical Indication.
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Haleem is a kind of meat stew prepared particularly in Hyderabad during the month of Ramadan which is on 23 March 2023. It is an ahead possible and freezer friendly. This is paired with a small green salad making a really nourishing meal. Pressure cooking dals and mutton. Mash and serve with toppings.
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Tips for a perfect mutton haleem recipe:
Meat: If you take with mutton bones, discard the bones and shred the meat. Can use chicken and beef. Cook until the mutton becomes soft. Pinch a piece of mutton and check whether it breaks or not.
Lentils: Can use wheat, and barley, I preferred wheat rava for a quick haleem. The 5 Indian dals are urad dal, chana dal, moong dal, masoor dal and toor dal.
Curd: Use beaten curd for a smooth texture.
Mashing meat and dal: Mashing is an important step for a tasty haleem. The best way is to use a masher, not a blender.
Frying nuts and onions: Fry until the nuts turn golden and the onions turn golden and crisp.
Toppings: Top with ghee, fried nuts and onions.
Garnish: garnish with lemon wedges, fresh coriander and milk leaves.
Servings: Serve haleem at any time as a meal or often as a side dish at Iftar. Often flatbreads are served as a side. Can be refrigerated for 3-4 days or more. Reheat, add water adjust the consistency and serve with toppings.
Mutton haleem recipe video:
Mutton haleem recipe card:
Hyderabadi Mutton haleem is a high-protein recipe which is made of meat, 5 types of Indian dals and wheat rava which gives instant energy. Homemade mutton haleem recipe for 25 people.
- Wheat rava(wheat) – 1/2 cup
- Chana dal – 1/3 cup
- Masoor dal – 2 tablespoons
- Moong dal – 2 tablespoons
- Urad dal – 2 tablespoons
- Split pigeon peas(toor dal) – 2 tablespoons
- Basmati rice – 2 tablespoons
- Turmeric – 3 pinches
- water – 4 glasses
- salt – 1/2 teaspoon
- Ghee – 1/4 cup
- Oil – 3 tablespoons
- Onion slices – 1 cup
- Green chillies – 6
- Ginger and garlic paste – 2 tablespoons
- Mutton pieces – 250 g(boneless)
- Cumin powder(jeera) – 1/2 teaspoon
- Coriander powder(dhaniya) – 1/2 teaspoon
- Garam masala – 1 tablespoon
- Turmeric – 3 pinches
- Red chilli powder – 1/2 teaspoon
- Beaten curd – 4 teaspoons
- Mint leaves – 1 cup
- Coriander leaves – 1 cup
- Water – 3 glasses
- Ghee – 1/4 cup
- Ghee – 1/4 cup
- Cashew nuts(kaju) – 1/2 cup
- Almonds(badam) – 1/2 cup
- Onion slices – 1 cup
- Lemon wedges – 4
- Fresh coriander leaves – 1 handful
- Fresh mint leaves – a handful
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Take a bowl and add 1/2 cup of wheat rava or wheat.
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Add 1/3 cup of chana dal and 2 tablespoons of masoor dal.
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Add 2 tablespoons of moong dal and 2 tablespoons of urad dal.
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Add 2 tablespoons of Split pigeon peas(toor dal) and 2 tablespoons of basmati rice.
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Rinse 2-3 times under running water.
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Cover and soak for at least 2 hours.
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Rinse the water and add the soaked dal to the pressure cooker.
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Add 3 pinches of turmeric and pour 4 glasses of water and mix.
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Cover the lid and pressure cook for 5 whistles.
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Carefully open the lid and mash until it gets a smooth texture.
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Add 1/2 teaspoon of salt mix well and set aside.
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Heat a pressure cooker and add 1/4 of ghee and 3 tablespoons of oil.
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Add a cup of onion slices, and 6 green chillies fry for 30 seconds.
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Add 2 tablespoons of ginger and garlic paste.
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Fry until the raw smell disappears.
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Add 250 g of boneless mutton pieces(prefer big pieces).
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Fry for a minute or two.
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Add 1/2 teaspoon of cumin powder and 1/2 teaspoon of coriander powder.
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Add a tablespoon of garam masala powder and 3 pinches of turmeric.
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Add 1/2 teaspoon of red chilli powder and fry for a minute.
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Add 4 teaspoons of beaten curd and mix well.
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Add a cup of mint leaves and a cup of coriander leaves and mix well.
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Add the required salt and mix well.
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Pour 3 glasses of water and mix well.
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Cover and pressure cook for 6 whistles.
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Cook until the mutton becomes soft.
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Pinch a piece of mutton and check whether it breaks or not.
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Mash cooked mutton pieces until it mixes in water.
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Pour the mutton mixture into a wide pan.
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Add mashed dal and start mashing together.
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Mash for 15 minutes until it turns to a smooth texture.
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Add 1/4 cup of ghee and mas for 10 minutes more.
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Haleem should be not runny or too thick.
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When it comes to glue paste then it is a perfect consistency.
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Switch off the fire and set it aside.
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When haleem cools a little bit then it will become thick.
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Heat a pan over medium flame and add 1/4 cup of ghee.
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Add 1/2 cup of cashew nuts and 1/2 cup of almonds.
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Fry until they turn golden and set aside.
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Add a cup of onion slices and fry.
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Fry until it turns golden and crisp.
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Switch off the fire and set it aside.
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Take the haleem into a serving bowl.
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Top with fried onions, cashew nuts and almonds.
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Garnish with lemon wedges, fresh coriander and mint leaves.
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Serve hot mutton haleem this Ramadan iftar.
-
Serve haleem at any time as a meal or often as a side dish at iftar.
-
Often flatbreads are served as a side.
-
Can be refrigerated for 3-4 days or more.
-
Reheat, add water adjust the consistency and serve with toppings.
- If you take with mutton bones, discard the bones and shred the meat.
- Can use chicken and beef.
- Cook until the mutton becomes soft.
- Pinch a piece of mutton and check whether it breaks or not.
- Can use wheat, and barley, I preferred wheat rava for a quick haleem.
- Use beaten curd for a smooth texture.
- Mashing is an important step for a tasty haleem.
- The best way is to use a masher, not a blender.
- Fry until the nuts turn golden and the onions turn golden and crisp.
- Serve haleem at any time as a meal or often as a side dish at Iftar.
- Often flatbreads are served as a side.
- Can be refrigerated for 3-4 days or more.
- Reheat, add water adjust the consistency and serve with toppings.
Step-by-step procedure for mutton haleem recipe:
Soaking dals:
Take a bowl and add 1/2 cup of wheat rava or wheat.
I preferred wheat rava for a quick haleem.
Add 1/3 cup of chana dal and 2 tablespoons of masoor dal.
Add 2 tablespoons of moong dal and 2 tablespoons of urad dal.
Add 2 tablespoons of Split pigeon peas(toor dal) and 2 tablespoons of basmati rice.
Can also add barley.
Rinse 2-3 times under running water.
Cover and soak for at least 2 hours.
Pressure cooking dal:
Rinse the water and add the soaked dal to the pressure cooker.
Add 3 pinches of turmeric and pour 4 glasses of water and mix.
Cover the lid and pressure cook for 5 whistles.
Carefully open the lid and mash until it gets a smooth texture.
Add 1/2 teaspoon of salt mix well and set aside.
Pressure cooking mutton:
Heat a pressure cooker and add 1/4 of ghee and 3 tablespoons of oil.
Add a cup of onion slices, and 6 green chillies fry for 30 seconds.
Add 2 tablespoons of ginger and garlic paste.
Fry until the raw smell disappears.
Add 250 g of boneless mutton pieces(prefer big pieces).
Fry for a minute or two.
Add 1/2 teaspoon of cumin powder and 1/2 teaspoon of coriander powder.
Add a tablespoon of garam masala powder and 3 pinches of turmeric.
Add 1/2 teaspoon of red chilli powder and fry for a minute.
Add 4 teaspoons of beaten curd and mix well.
Add a cup of mint leaves and a cup of coriander leaves and mix well.
Add the required salt and mix well.
Pour 3 glasses of water and mix well.
If you take mutton with bones pressure cook and separate bones and then mash it.
Cover and pressure cook for 6 whistles.
Cook until the mutton becomes soft.
Pinch a piece of mutton and check whether it breaks or not.
Mash cooked mutton pieces until it mixes in water.
Mashing mutton and dal:
Pour the mutton mixture into a wide pan.
Add mashed dal and start mashing together.
Mashing is an important step for a tasty haleem.
Mash for 15 minutes until it turns to a smooth texture.
Add 1/4 cup of ghee and mas for 10 minutes more.
Haleem should be not runny or too thick.
When it comes to glue paste then it is a perfect consistency.
Switch off the fire and set it aside.
When haleem cools a little bit then it will become thick.
Frying onions and nuts:
Heat a pan over medium flame and add 1/4 cup of ghee.
Add 1/2 cup of cashew nuts and 1/2 cup of almonds.
Fry until they turn golden and set aside.
Add a cup of onion slices and fry.
Fry until it turns golden and crisp.
Switch off the fire and set it aside.
Serving haleem:
Take the haleem into a serving bowl.
Top with fried onions, cashew nuts and almonds.
Garnish with lemon wedges, fresh coriander and mint leaves.
Serve hot mutton haleem this Ramadan iftar.
Serve haleem at any time as a meal or often as a side dish at iftar.
Often flatbreads are served as a side.
Can be refrigerated for 3-4 days or more.
Reheat, add water adjust the consistency and serve with toppings.
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