Hyderabadi Mutton
Haleem Recipe: Ramadan is near and everyone is busy in its preparation and
haleem is its main meal. Everyone loves mutton Haleem and looks for its recipe.
So today I’m sharing the best and easy steps for Hyderabadi mutton haleem
recipe. Enjoy this tasty and spicy Mutton Haleem and Wish you all a very Happy
Ramadan!!!
Category
|
Mutton
|
Cuisine
|
Hyderabadi
|
Preparation Time
|
40 mins
|
Cooking Time
|
2 hours
|
Servings
|
4
|
Ingredients Required for Hyderabadi Mutton Haleem Recipe
·
Mutton 1 kg
·
Broken Wheat/ Wheat Porridge 200 gms
·
Ginger-Garlic paste 4 tsp
·
Urad daal 1
cup
·
Chana daal 1
cup
·
Red Chilli powder 1 tsp
·
Turmeric powder ½
tsp
·
Curd 1
to 1 ½ cup
·
Onion 2
cups, Finely sliced
·
Cardamom 2-3
pieces
·
Small cinnamon sticks 2
·
Cloves 4
·
Coriander powder 1
tsp
·
Garam Masala powder ¼ tsp
·
Cumin seeds powder ¼ tsp
·
Black Pepper corns ½ tsp
·
Ghee 1
tbsp
·
Fresh coriander leaves ½ cup
·
Fresh mint leaves ½ cup
·
Green chillies 4
·
Tomato 1,
finely chopped
·
Cashew nuts ½
cup
·
Salt to taste
·
Oil as per the quantity
How to Prepare Hyderabadi Mutton Haleem Recipe?
·
Clean, wash and rinse mutton thoroughly
·
Soak broken wheat, urad and chana daal in water
for 4 hrs. Make sure water should be double the quantity of dal and wheat
mixture
·
Take a pressure cooker, pour 4 tsp oil, add one
cup of chopped sliced onions and fry till they turn golden brown
·
Now add cardamom, cinnamon and clove pieces to
the fried onions and fry them for two minutes
·
Next add mutton pieces in to the cooker.
Add turmeric powder, red chilli powder and one cup of water, stir well and
close the lid of the cooker
·
Leave it on a full flame for 15min or 5
whistles!
·
Once the pressure goes off open the lid and
neatly separate the meat from bones using a table knife and fork
·
Keep the separated meat pieces in cooker; add
one tsp salt, one tsp coriander powder, ¼ tsp Garam masala and jeera powder, 4
green chillies, half cup coriander leaves, 5-6 mint leaves and chopped tomato,
curd and a cup of water. Mix the contents well and close the lid of the cooker
and pressure-cook for 20 minutes on high flame
·
Meanwhile take another aluminum container and add
soaked broken wheat, urad and chana dal mixture in it
·
Pour 2 glasses of water
·
Add the separated bones to the dal and wheat
mixture. Add ¼ tsp turmeric powder, ½ tsp salt and cook for 20 min and keep
stirring every minute to get good texture of haleem
·
Once cooked for 20 min, put off the flame and mash
the mixture for five minutes with wooden churner
·
Now add cooked mutton to the dal mixture
container. Turn on the stove and cook the mixture in the container on low flame
for one hour while stirring for every 3min
·
If the mixture became a thick paste and is
turned to a golden color, put off the flame. Do not overcook
·
Add a table spoon of ghee in a small container
and fry the black pepper corns and mix it with the haleem which turned to golden
color
·
Use fried onions and cashew nuts as topping and
also garnish the haleem with coriander leaves
·
That’s all. Your tasty Hyderabadi haleem is
ready. Serve hot with sliced lemons
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