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Hyderabadi Haleem is a slow cooked, rich, and velvety stew that combines meat, lentils, and wheat into something truly unique. Its roots run deep in the city of Hyderabad, where it’s celebrated during the holy month of Ramadan and other festive occasions.
The process of making Haleem is a labour of love, one that transforms simple ingredients into a deeply flavourful dish, both hearty and nourishing.
What Is Hyderabadi Haleem?
Hyderabadi Haleem is a traditional meat and lentil stew, slow-cooked to achieve a rich, almost porridge like consistency. It’s typically made with meat, often mutton or beef that’s simmered for hours with cracked wheat, lentils, and an array of fragrant spices.
The long cooking process allows the flavours to meld and the ingredients to break down, resulting in a smooth, creamy texture. Haleem is known for its stick-to-your-ribs heartiness, making it a favourite during Ramadan when it’s served to break the fast at Iftar.
Unlike many stews, where the ingredients remain distinct, Haleem is all about blending and slow cooking, where the meat, grains, and pulses meld into one harmonious dish.
Topped with crispy fried onions, fresh coriander, and a squeeze of lemon, each bowl of Haleem is a complete meal, deeply satisfying and bursting with flavours.
Ingredients and Taste
The beauty of Hyderabadi Haleem lies in its simplicity and the patience required to extract the depth of flavours from every ingredient. The core ingredients include mutton or beef, cracked wheat, various lentils (like chana dal or urad dal), and a mix of spices such as cinnamon, cloves, cardamom, and black pepper.
Ghee (clarified butter) is often used to enhance the richness of the dish, giving it a luxurious mouthfeel.
The flavours profile is complex yet balanced. The meat is tender and juicy, practically melting into the stew, while the wheat and lentils create a creamy base. The blend of spices adds warmth and depth, with each spoonful offering notes of earthy cumin, sweet cinnamon, and the slight heat of black pepper.
Garnishes like fried onions, lemon juice, and fresh herbs bring a bright contrast to the rich, savoury stew. The texture is silky and smooth, with a slight chew from the meat and grains, making every bite a delightful mix of flavours and sensations.
A Taste of History
Hyderabadi Haleem has a history as rich as its taste. The dish has its origins in the Middle East, with a version of it known as “Harees” being brought to India during the Mughal era. In Hyderabad, local spices, flavours, and cooking techniques transformed it into the Haleem we know today.
It became especially popular during the reign of the Nizams, the rulers of Hyderabad, who had a great appreciation for intricate, slow cooked dishes.
Haleem gained prominence as a Ramadan specialty, thanks to its nourishing qualities, perfect for restoring energy after a day of fasting. Over the centuries, it has grown beyond its original religious significance, becoming a dish enjoyed by people of all backgrounds.
In Hyderabad, Haleem is sold throughout the city during Ramadan, with vendors competing to create the most flavourful and silky versions.
Hyderabadi Haleem Recipe
Serves: 4 people
Ingredients:
- 500g boneless lamb or chicken, cut into small pieces
- 1 cup cracked wheat (dalia)
- ¼ cup chana dal (split Bengal gram)
- ¼ cup urad dal (split black gram)
- ¼ cup masoor dal (split red lentils)
- 2 large onions, finely sliced
- 2 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 4-5 green chilies, chopped
- ½ cup yogurt
- 4 tbsp ghee or oil
- 1-liter chicken or lamb stock
- Fresh coriander leaves, chopped
- Fried onions for garnish
- Lemon wedges for serving
- Salt to taste
Directions
Rinse and soak the cracked wheat and all lentils (chana, urad, and masoor) in separate bowls for 30 minutes. Meanwhile, prepare the stock by boiling the lamb or chicken bones (if available) with a pinch of salt and a few spices for an hour. Strain and set the stock aside.
In a heavy bottomed pot, heat 2 tablespoons of ghee. Add cumin seeds and peppercorns, sauté for 30 seconds until fragrant. Add sliced onions and cook until golden brown. Reserve a handful of fried onions for garnish later.
Add the ginger-garlic paste to the pot and sauté for 2-3 minutes until the raw smell disappears. Now add the lamb or chicken pieces and brown them on all sides, stirring occasionally for about 10 minutes.
Add turmeric, red chili powder, coriander powder, and garam masala to the meat. Stir to coat the meat evenly with the spices. Add yogurt and chopped green chilies, cooking for another 5 minutes to infuse the flavors.
Drain the soaked lentils and cracked wheat. Add them to the pot along with the stock. Stir well and bring the mixture to a boil. Reduce heat to low, cover, and cook for 1 to 1.5 hours, stirring occasionally to prevent sticking.
Once the meat and grains are tender, use a wooden spoon or a masher to break down the mixture into a creamy consistency. If needed, add more stock or water to maintain the desired consistency.
In a separate pan, heat the remaining ghee and add garam masala and fried onions. Pour this tempering over the haleem, mixing gently to enhance the aroma and richness.
Serve the haleem hot, garnished with fresh coriander leaves, fried onions, and a squeeze of lemon. Accompany it with naan or paratha, and enjoy the traditional flavors of Hyderabadi haleem.
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