How to Make Hyderabadi Haleem

Hyderabadi Haleem is a rich, slow-cooked dish made with wheat, lentils, and meat, flavored with aromatic spices. It is traditionally enjoyed during Ramadan but is loved all year round.

Mar 14, 2025 - 10:48 Updated: Mar 14, 2025 - 10:53
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How to Make Hyderabadi Haleem
Hyderabadi Haleem
Prep Time 60 min
Cook Time 180 min
Serving 8
Difficulty Intermediate

Ingredients

  • 1 kg boneless mutton/beef/chicken (cut into small pieces)
  • 2 tablespoons ghee
  • 2 large onions (sliced)
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon black pepper powder
  • 3-4 green chilies (chopped)
  • 1 cup yogurt
  • Salt to taste
  • 6 cups water
  • 1 cup wheat grains (soaked overnight)
  • ½ cup chana dal (split Bengal gram)
  • ¼ cup masoor dal (red lentils)
  • ¼ cup moong dal (yellow lentils)
  • ¼ cup toor dal (pigeon peas)
  • ¼ cup rice
  • 2 tablespoons fried onions
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon lemon juice
  • 2 tablespoons ghee
  • 10-12 cashew nuts (optional)

Directions

 

Step 1: Cooking the Meat

1. Heat ghee in a deep pot and fry the sliced **onions** until golden brown.  

2. Add ginger-garlic paste and sauté until the raw smell disappears.  

3. Add the meat and cook on medium heat for 5-7 minutes.  

4. Mix in the red chili powder, turmeric, coriander powder, black pepper, and garam masala. Stir well.  

5. Add green chilies, yogurt, and salt. Cook for another 10 minutes until the meat absorbs the flavors.  

6. Pour in water and cook until the meat is tender (about 1.5-2 hours). If using a pressure cooker, cook for 7-8 whistles.  

Step 2: Cooking the Grains & Lentils

1. In a separate pot, add wheat grains, lentils, and rice with enough water.  

2. Cook until the grains become soft and mushy (takes around 1.5 hours). You can also pressure cook for 6-7 whistles.  

3. Once cooked, blend the mixture using a hand blender until it becomes a thick paste.  

Step 3: Combining Everything

1. Shred the cooked meat using a spoon or blend it lightly.  

2. Mix the meat mixture with the blended lentils and grains in a large pot.  

3. Stir continuously on low heat for 1-2 hours until the mixture thickens and develops a smooth consistency.  

4. Add ghee and keep stirring to enhance the flavor and texture. 

Step 4: Garnishing & Serving 

1. In a small pan, heat ghee and fry cashew nuts (optional).  

2. Pour it over the haleem and mix well.  

3. Garnish with fried onions, coriander, mint leaves, and lemon juice.

4. Serve hot with naan, roti, or as a standalone dish.