Haleem Recipe Hyderabadi

Prep time : 20 mins

Cook time : 60 mins

Total time : 60 mins

Author :Vahchef

Main Ingredient : Lamb

(59 ratings)

0 reviews so far

Servings : 6 persons

Published date : November 21, 2016

Ingredients used in Haleem Recipe Hyderabadi

Method:

• Wheat to Lamb ratio 1:1 ( One pound of lamb requires one glass of wheat(250ml glass size)).
• Add 3 glasses of water, a little salt to one glass of wheat and boil it in the cooker for 15-20min( maybe 4-5 whistles).
• Lamb marination(1 pound) 1 cup curd, juice of half lime 2 spoons of ginger/garlic paste 1.5 spoons of salt coriander and pudina leaves green chilies.
• Make garam masala (3 cardamoms, 4 cloves, a pinch of jeera, 1-inch cinnamon stick), little coarse and add to marination.
• Add little oil to the pressure cooker, transfer this marinated mixture and boil it for 4-5 whistles.
• After boiling allow them to cool. Finely grind the wheat in the grinder.
• For grinding, instead of water use mutton gravy. Also fine grind 50-60% of lamb(use gravy for grinding instead of water) and mash remaining 50% with hand.
• Mix both lamb & wheat paste and add little ghee to the mixture.
• Heat it in an oven for 45 minutes at 350 Farenhiet so that lamb flavors will mix well with wheat. Haleem is ready..
• Serve it with fried onions, lemon, cilantro leaves... Some will add lentil also but it will kill the Hyderabadi haleem taste.