Hyderabadi Haleem with Wheat and Spices
A Rich and Aromatic Indian Delight
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.
- 5 h
- 6
- Advanced
Ingredients
For the Meat and Marinade
For the Wheat Mixture
For the Spice Blend
For Garnishing
Preparation
Marinating the Meat
Combine Marinade
In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, and salt.
Add Meat
Add the meat to the mixture and coat well.
Chill
Cover and refrigerate for at least 2 hours or overnight for best results.
Preparing the Wheat Mixture
Drain Grains and Dals
Drain the soaked cracked wheat and all the dals.
Start Cooking
In a heavy-bottomed pot, add the drained wheat and dals with 6 cups of water.
Simmer
Cook on low heat until soft and mushy, about 1-1.5 hours. Stir occasionally to prevent sticking.
Ensure even stirring throughout to avoid sticking. Use a potato masher to break down the cooked mixture for a smoother texture.
Cooking Process
Cooking the Meat
Heat oil in a large pot, add the marinated meat and cook until browned.
Blending Spices
Dry roast the spice blend ingredients and grind to a fine powder.
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.
Plating & Serving
Hyderabadi Haleem with Wheat and Spices
Hyderabadi Haleem with Wheat and Spices
Serve
Serve the Haleem hot in bowls, garnished lavishly with fried onions, fresh coriander, mint leaves, and a squeeze of lemon.