Hyderabadi Haleem
Hyderabadi Haleem is a type of stew popular in the Middle East and India. Particularly in Hyderabad, India, it is a traditional dish prepared during the holy month of Ramadan.
Ingredients - Serves 6
- Mint leaves - 1 bunch, finely chopped
- Coriander leaves - 1 bunch, finely chopped
- Turmeric powder - 1/2 teaspoon
- Garam masala powder - 1 teaspoon
- Salt - To taste
- Lemon - 1
- Green chillies - 4
- Onions - 2, finely sliced
- Ghee - 1/2 cup
- Ginger garlic paste - 2 tablespoons
- Boneless mutton - 500 grams
- Wheat - 1 cup
Let's Get Started
- Soak the wheat overnight.
- Cook the wheat in a pressure cooker with 4 cups of water and a pinch of salt for 4-5 whistles.
- In a separate pan, heat ghee and add the sliced onions. Fry until they turn golden brown.
- Add the ginger garlic paste, green chillies, and mutton to the pan. Cook until the mutton is tender.
- Add the cooked wheat to the mutton mixture and mix well.
- Add garam masala powder, turmeric powder, salt, coriander leaves, and mint leaves. Cook for another 15-20 minutes.
- Garnish with lemon juice and serve hot.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 450
- Fat: 15g
- Carbs: 50g
- Protein: 25g
- Sodium: 1500mg
- Sugar: 5g
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