Hyderabadi Haleem


  • Wash and soak the cracked wheat for half an hour. Trim the mutton of any excess fat.
  • To the mutton, add 1/2 tbsp of ginger garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mix for 8-10 min (or until 4 whistles) and simmer for another 15-20 min. Shred and keep aside.
  • Boil the cracked wheat along with urad and chana dal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and pepper corns in 8-10 cups of water until its cooked completely and the water is absorbed. Blend this mix for a few seconds.
  • Heat the oil in another container, add whole spices, cooked and shredded lamb,remaining green chillies, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10- 15 minutes. Add three cups of water and bring to a boil.
  • To this, add the blended wheat and mix well, adding a little ghee as you go. Let it simmer and cook slowly for atleast half an hour.
  • Serve hot, garnished with fried onions, cashew nuts and fresh coriander.


1 kg Boneless lamb
3 cups Cracked wheat
4 tsp Ginger-garlic paste
1 cup Urad daal and
chana daal
1 tsp Red chilli powder
1/4 tsp Turmeric powder
2 cups Curd
1 cup Crisp fried onions
1/2 cup Cashew nuts
1 tsp Garam masala powder
1/2 tsp Black pepper corns
1″ Cinnamon stick
2-3 Cloves
2-3 Cardamom
1/2 cup Ghee
1 cup Fresh coriander leaves
1/4 cup Fresh mint
5-6 Green chillies

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