Hyderabadi Haleem with Wheat and Spices

Name: Hyderabadi Haleem with Wheat and Spices
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 kg boneless lamb or chicken; 1 cup yogurt; 2 tablespoons ginger-garlic paste; 2 teaspoons red chili powder; 1 teaspoon turmeric powder; Salt; 1 cup cracked wheat (dalia); 1/2 cup chana dal; 1/2 cup toor dal; 1/2 cup masoor dal; 1/2 cup yellow moong dal; 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; 1/2 cup fresh mint leaves; Lemon wedges

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

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

For the Wheat Mixture

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

For the Spice Blend

2 teaspoons cumin seeds

2 teaspoons coriander seeds

6 cloves

1 cinnamon stick

6 green cardamom pods

2 star anise

1 teaspoon black peppercorns

For Garnishing

1 cup fried onions

1/2 cup fresh coriander leaves

finely chopped

1/2 cup fresh mint leaves

finely chopped

Lemon wedges

for serving

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.

Timing: 15 min. Heat: Medium-high.

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.

Timing: 2-3 h. Heat: Low.

Plating & Serving