Main Course · Dinner · Indian ·

Hyderabadi Haleem with Wheat and Spices

Name: Hyderabadi Haleem with Wheat and Spices
Prep time: 100 min
Cook time: 300 min
Total time: 400 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 1 kg boneless lamb or chicken, cut into chunks; 1 cup yogurt, whisked; 2 tablespoons ginger-garlic paste; 2 teaspoons red chili powder; 1 teaspoon turmeric powder; Salt, to taste; 1 cup cracked wheat (dalia), soaked for 3 hours; 1/2 cup chana dal, soaked for 3 hours; 1/2 cup toor dal, soaked for 3 hours; 1/2 cup masoor dal, soaked for 3 hours; 1/2 cup yellow moong dal, soaked for 3 hours; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 6 cloves; 1 cinnamon stick; 6 green cardamom pods; 2 star anise; 1 teaspoon black peppercorns; 1 cup fried onions; 1/2 cup fresh coriander leaves, finely chopped; 1/2 cup fresh mint leaves, finely chopped; Lemon wedges, for serving

Hyderabadi Haleem is a decadent, slow-cooked dish featuring tender meat, cracked wheat, lentils, and a medley of aromatic spices, perfect for a hearty meal.

4.3(387 reviews)

·By Ethan Brooks·August 6, 2025

Hyderabadi Haleem with Wheat and Spices — Main Course served and photographed from above

Prep

1 h 40 min

Cook

5 h

Difficulty

Advanced

Serves

Ingredients

Servings

For the Meat and Marinade

For the Wheat Mixture

For the Spice Blend

For Garnishing

Nutrition

Per serving

Calories: 472 kcal
Protein: 46 g
Carbs: 42.3 g
Fat: 14.7 g
Fiber: 8 g

Whole recipe

Total

Calories: 2834 kcal
Protein: 276.2 g
Carbs: 254 g
Fat: 88.2 g
Fiber: 47.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 kg boneless lamb or chicken cut into chunks	1430	210	0	60	0
1 cup yogurt whisked	150	8	12	8	0
2 tablespoons ginger-garlic paste	40	1	8	0	0
2 teaspoons red chili powder	12	0.5	3	0.5	2
1 teaspoon turmeric powder	8	0.3	1.4	0.2	1
Salt to taste	0	0	0	0	0
1 cup cracked wheat (dalia) soaked for 3 hours	320	12	67	2	10
1/2 cup chana dal soaked for 3 hours	180	9	29	3	8
1/2 cup toor dal soaked for 3 hours	180	9	30	1	6
1/2 cup masoor dal soaked for 3 hours	160	12	27	0.5	5
1/2 cup yellow moong dal soaked for 3 hours	150	12	27	0.5	5
2 teaspoons cumin seeds	16	0.8	2.7	0.9	1
2 teaspoons coriander seeds	16	0.8	2.7	0.9	1
6 cloves	6	0.1	1.3	0.3	0.7
1 cinnamon stick	6	0.1	2	0.1	1
6 green cardamom pods	18	0.6	4	0.4	1.5
2 star anise	10	0.1	2	0.5	1
1 teaspoon black peppercorns	6	0.3	1.5	0.2	0.7
1 cup fried onions	120	1	13	7	2
1/2 cup fresh coriander leaves finely chopped	2	0.2	0.4	0.1	0.2
1/2 cup fresh mint leaves finely chopped	4	0.4	0.8	0.1	0.5
Lemon wedges for serving	4	0.1	1.2	0	0.3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meat

1
Combine Marinade
In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, and salt.
2
Add Meat
Add the meat to the mixture and coat well.
3
Chill
Cover and refrigerate for at least 2 hours or overnight for best results.

Preparing the Wheat Mixture

1
Drain Grains and Dals
Drain the soaked cracked wheat and all the dals.
2
Start Cooking
In a heavy-bottomed pot, add the drained wheat and dals with 6 cups of water.
3
Simmer
Cook on low heat until soft and mushy, about 1-1.5 hours. Stir occasionally to prevent sticking.
Tip: Ensure even stirring throughout to avoid sticking. Use a potato masher to break down the cooked mixture for a smoother texture.

How to Make Hyderabadi Haleem with Wheat and Spices

Total time: 6 h 40 min · Yields 6 servings

1
Cooking the Meat
Heat oil in a large pot, add the marinated meat and cook until browned.
2
Blending Spices
Dry roast the spice blend ingredients and grind to a fine powder.
3
Combining and Simmering
Add the cooked wheat mixture to the meat, along with the spice powder and 4 cups of water. Simmer for 2-3 hours on low heat, stirring often.