Hyderabadi Haleem
An authentic non-vegetarian recipe from Telangana, India
Cook Time
180 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
500g Mutton (boneless)
150g Broken wheat (dalia)
50g Chana dal
30g Masoor dal (red lentils)
30g Moong dal
300g Onions
25g Ginger paste
25g Garlic paste
5piece Green chillies
30g Fresh mint leaves
30g Fresh coriander leaves
60ml Ghee
60ml Oil
4g Turmeric powder
10g Red chilli powder
8g Garam masala powder
1set Whole spices (bay leaf, cloves, cardamom, cinnamon)
30ml Lemon juice
60g Fried onions (birista)
12g Salt
20 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the broken wheat and all dals together in water for 2 hours. Drain and set aside.
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Marinate the mutton with ginger paste, garlic paste, turmeric, red chilli powder, half the garam masala, and salt for 1 hour.
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Heat oil and ghee together in a large heavy pot. Fry sliced onions until deep golden brown (birista). Remove half and set aside for garnish.
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Add whole spices to the remaining oil. Add the marinated mutton and sear on high heat for 5 minutes.
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Add green chillies, mint, and coriander. Cook for 5 minutes until the masala is fragrant.
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Add the soaked wheat and dals. Pour in 1.5 liters of water. Bring to a boil.
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Reduce heat to low, cover, and cook for 60–75 minutes, stirring every 15 minutes, until the wheat and meat are completely soft and beginning to break down.
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Using a wooden spoon or hand blender, vigorously stir and mash the mixture to break down the wheat and meat into a thick, porridge-like consistency. The meat should shred completely into the wheat.
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Add remaining garam masala, adjust salt, and cook uncovered for 15 more minutes, stirring constantly to prevent sticking, until the haleem reaches a thick, cohesive consistency.
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Serve in bowls topped with fried onions, fresh mint, coriander, a squeeze of lemon, and a drizzle of ghee.
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Chef's Tips
Constant stirring in the final stage is essential — haleem burns easily at the bottom.
The consistency should be thick and porridge-like, not watery; cook down until it holds its shape when scooped.
Hyderabadi haleem is traditionally made with mutton, not chicken — the slow-cooked mutton gives it its characteristic depth.
Haleem tastes significantly better the next day; make it ahead and reheat gently with a splash of water.
About This Dish
Hyderabadi Haleem is a traditional non-vegetarian dish from Telangana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Constant stirring in the final stage is essential — haleem burns easily at the bottom. - The consistency should be thick and porridge-like, not watery; cook down until it holds its shape when scooped. - Hyderabadi haleem is traditionally made with mutton, not chicken — the slow-cooked mutton gives it its characteristic depth. - Haleem tastes significantly better the next day; make it ahead and reheat gently with a splash of water.
Category
Non-Vegetarian
Cook Time
180 mins
Servings
4 servings
Difficulty
Hard