Hyderabadi Mutton Daleem | How to make Hyderabadi Mutton Daleem

By Zeenath Amaanullah  |  15th Sep 2016  |  
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  • Hyderabadi Mutton Daleem, How to make Hyderabadi Mutton Daleem
Hyderabadi Mutton Daleemby Zeenath Amaanullah
  • Prep Time

    8

    Hours
  • Cook Time

    40

    mins
  • Serves

    6

    People

43

0





About Hyderabadi Mutton Daleem Recipe

A must have fantastic dish made on every special occasion, weddings, family gatherings, festivals and get togethers. Power packed food of every Hyderabadi during Ramadan

Hyderabadi Mutton Daleem is a popular aromatic and delicious dish. You can try making this amazing Hyderabadi Mutton Daleem in your kitchen. This recipe requires 480 minutes for preparation and 30 minutes to cook. The Hyderabadi Mutton Daleem by Zeenath Amaanullah has detailed steps with pictures so you can easily learn how to cook Hyderabadi Mutton Daleem at home without any difficulty. Hyderabadi Mutton Daleem is enjoyed by everyone and can be served on special occasions. The flavours of the Hyderabadi Mutton Daleem would satiate your taste buds. You must try making Hyderabadi Mutton Daleem this weekend. Share your Hyderabadi Mutton Daleem cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Zeenath Amaanullah for inputs. In case you have any queries for Hyderabadi Mutton Daleem you can comment on the recipe page to connect with the Zeenath Amaanullah. You can also rate the Hyderabadi Mutton Daleem and give feedback.

Hyderabadi Mutton Daleem

Ingredients to make Hyderabadi Mutton Daleem

  • mutton bone in 1 kg.
  • Broken wheat about 500gm soaked overnight
  • chilli powder 2 to 3 tbsp
  • Green chillies about 5 to 6
  • ghee 1 cup
  • yoghurt 250gm
  • GARAM masala 1 TBSP
  • Whole masalas like cinnamon sticks 5, cardamom pods 5 and black pepper corns 12
  • coriander and mint leaves chopped about a cup
  • Fried onions about 3 large
  • cashewnuts and almonds soaked in water and made into a paste about half a cup
  • Bengal gram, white lentils, yellow gram and red lentils all soaked about 2 tbsp each overnight
  • salt to taste
  • ginger garlic paste fresh 2 tbsp

How to make Hyderabadi Mutton Daleem

  1. Pressure cook the mutton, broken wheat and the dal together with the masalas except the whole masalas and the nuts.
  2. Once done, separate the bones from the mutton or add them as it is.
  3. Next important step is to mash the cooked broken wheat with a masher or you can even just blend it in your blender adding some extra water if required.
  4. Mashing it well is preferred over blending. Back home it is always done using a traditional masher called 'ghotni'
  5. Heat the ghee in a non stick cooking pot.
  6. Transfer the mashed broken wheat and mutton mix to the pot and add the yoghurt whole masalas fried onions and the cashew almond paste
  7. Let it simmer on low flame.
  8. Garnish with coriander and mint, fried onions and fried green chillies and lemon wedges.

My Tip:

Always use bone in chicken or mutton for this. It is more tastier. Also pressure cook the wheat mutton and the dals with minimum water possible and on medium flame so that it doesn't get burnt.

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