Hyderabadi Mutton Haleem
Hyderabadi mutton haleem is a Ramadan dish of slow-cooked mutton, broken wheat, lentils, ghee, fried onions and haleem masala.
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9 hrtotal
5 hr hands-on4 hr hands-off
Prep 2 hr · Cook 3 hr
- Serves
- 2
- Difficulty
- Hard
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Broken wheat and lentils soak for at least 4 hours, then the cooked meat and grains need slow mashing to become thick and elastic.
Method
In a pressure cooker, put the soaked broken wheat and lentils with enough water. Cook for 5-6 whistles until the grains are very soft, then mash or grind to a smooth paste and set aside.
In a large, heavy-bottomed pot, bring the ghee to working temperature. Add the ginger-garlic paste and the green chilli paste. Sauté effectively for 2 minutes to release aromatics.
2 min
Add the mutton pieces. Do a hard sear on high heat for 10 minutes until the protein undergoes a distinct color change.
10 min
Mix in the turmeric, customized Haleem masala powder, half of the fried onions (Birista), whisked curd, chopped mint, and coriander. Mix thoroughly.
Add plenty of water and salt. Cover and braise on low heat for 1.5 to 2 hours until the meat is fall-apart tender.
1 hr 30 min–2 hr
Remove the pot from the heat. Using a traditional wooden masher (ghotni), mash the meat until it shreds into the gravy. Avoid using a blender for this step.
Pour the reserved wheat-lentil paste into the mashed meat suspension. Return the vessel to a low flame.
Begin the 'Ghotna' phase. Vigorously stir and mash the amalgamation continuously for 30-40 minutes over low heat. The mixture will progressively adopt an extremely sticky, heavy, and elastic flavor.
30–40 min
Stir in the rose water. Conclude with a final, generous dollop of hot ghee puted on the surface.
Garnish generously with the remaining fried onions, fresh mint leaves, and ginger juliennes. Serve at very hot with a sharp squeeze of fresh lemon.
How to tell it's done
The haleem should be thick, glossy and spoonable, with fine meat strands and grains mashed into one cohesive porridge.
Getting it right
Tip
Mash by hand with a ghotni or sturdy masher after the meat is tender. A blender can make the haleem pasty instead of pleasantly stringy.
What to serve it with
Serve haleem hot for iftar with fried onions, mint, ginger juliennes, lemon wedges and an extra spoon of ghee.
Common mistakes
- The haleem tastes gritty or separates.
- Soak the wheat and lentils well, cook them until very soft, and mash slowly over low heat until the mixture holds together.
Storing and reheating
Refrigerate haleem in a covered container for up to 3 days, or freeze portions for up to 2 months. Reheat with a splash of water and stir often.
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