Hyderabadi Haleem

Name: Hyderabadi Haleem
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Cuisine: Deccani (Hyderabadi)
Ingredients: 750 g bone-in goat/mutton; 300 g cracked/broken wheat (dalia); 200 g barley + mixed lentils (chana, masoor, moong); 1 cup birista; ginger-garlic, garam masala, chili; 150 g ghee; 200 ml milk; mint, coriander, lemon, fried cashew, sliced egg

A Ramadan icon: goat, wheat, barley, and lentils slow-cooked for hours and pounded to a velvety, mortar-smooth paste, finished with ghee, fried onion, herbs, and lemon. The dish around which Hyderabad's Ramzan revolves.

4 hr 30 min · Serves 8 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Garnish

mint, coriander, lemon, fried cashew, sliced egg

Method

Start cooking mode

Time: Prep 30 min · Cook 240 min · 270 min total
Difficulty: hard

1
Cook spiced meat until falling off the bone; separately cook wheat, barley, and lentils until collapsing.
120 min
2
Combine and pound/blend continuously over low heat — traditionally with a wooden ghotni — until smooth and the meat fully shredded into the grain. The long pounding IS the dish.
100 min
3
Mount with ghee and milk until glossy; top with birista, herbs, cashew, lemon, egg.
20 min