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Hyderabadi Mutton Haleem

Sangeeta Basak
60 minutes
Prep Time
225 minutes
Cook Time
8 People
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ABOUT Hyderabadi Mutton Haleem RECIPE

Haleem is a traditional Ramdan dish which is very famous in hyderabad. Its a protein rich Slow cooked stew which is made of mutton, lentils, wheat etc.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Andhra Pradesh
  • Simmering
  • Blending
  • Boiling
  • Main Dish
  • Egg Free

Ingredients Serving: 8

  1. Required Grains,
  2. Broken Wheat(Dalia)- 180 gram
  3. Basmati Rice(Any aromatic rice)- 30 gram
  4. Split Moong Dal(Yellow Lentils)- 30 gram
  5. Split Urad Dal- 30 gram
  6. Split Masoor Dal(Red Lentils)- 30 gram
  7. Split Chana Dal- 30 gram
  8. Whole spices,
  9. Cinnamon stick- 1 piece
  10. Bay leaves- 2 pieces
  11. Green cardamoms- 6 pods
  12. Cloves- 6 pieces
  13. Black peppercorn- 15 pieces
  14. All spice/Tailed pepper (kebab chini)- 1 teaspoon
  15. Caraway seeds(Shahi Jeera)- 1 teaspoon
  16. Other Ingredients,
  17. Mutton(with bone)- 500 gram
  18. Beaten yogurt- 1 cup
  19. Salt to taste
  20. Oil(Leftover from brown onion)- 1/6 cup
  21. Sliced onion- 1 large
  22. Ginger garlic paste- 2 tablespoon
  23. Green chilli paste- 1 tablespoon
  24. Turmeric powder- 1 pinch(optional)
  25. Brown onion(Beresta)- 1/3 cup + 1/2 cup
  26. Meat stock- 1.5 cup
  27. Dried rose petals- 1/4 cup
  28. Coriander leaves(chopped)- 1/3 cup
  29. Mint leaves(chopped)- 5-6 pieces
  30. Milk-1 cup
  31. Shahi Garam Masala- 1 tablespoon
  32. Ghee- 1/3 cup
  33. For Serving,
  34. Ghee- 1 tablespoon
  35. Ginger Julienne- 50 gram
  36. Green chilli slit- 4-5 pieces
  37. Beresta/Brown Onion
  38. Chopped Coriander leaves
  39. Chopped mint leaves
  40. Few roasted/fried cashews
  41. Lemon/ Lime piece (1-2 per serving)


  1. Soak the grains in water.
  2. Take all grains in a large bowl. Rinse them well with water.
  3. Pour enough water to soak the grain and cover it. Leave it for 8 hours.
  4. Marinate Mutton,
  5. Take washed mutton in a bowl. Add beaten yogurt.
  6. Season with salt and marinate the mutton well.Lennon
  7. Keep it in fridge for 4 hours.
  8. Cooking Haleem,
  9. Take a deep wok. Heat oil and then add all whole spices one by one.Here I am using leftover oil from beresta as it gives a very nice flavour.
  10. Now allow it to fry until nice aroma comes out.
  11. Add sliced onion and fry until its get golden brown.
  12. Season with salt.
  13. Add ginger garlic paste. Saute until its raw flavour is gone.
  14. Put green chilli paste and saute.
  15. Now add pinch of turmeric powder. Give a good stir.
  16. Then add the marinated mutton.
  17. Mix with the cooked spices.
  18. Cook for 10 minutes in medium to high heat.
  19. Then add 1/3 cup brown onion and mix it.
  20. Cover and cook for 10 minutes in medium heat.
  21. Once open, you can see that oil is started to coming out that means spices are cooked properly .
  22. Now its time to add meat stock.
  23. Then cover & cook the mutton on medium flame for 40 minutes.
  24. After that add soaked grains and stir well.
  25. Add salt to taste and mix it.
  26. Cover and allow to cook for 1 hour.
  27. Meanwhile, you have to check in a periodic interval, then stir and add hot water as required.
  28. After 1 hour mutton is fully cooked. Its time to take out the mutton from wok then keep aside to cool.
  29. Add dried rose petals and mix it.
  30. Cover & allow to cook for another 1 hour in low heat. In between stir and add hot water while required (when get dried).
  31. After that add chopped coriander leaves and mint leaves.
  32. Turn of the flame and allow to cool down.
  33. Meanwhile separate the bones from meat.
  34. Then shred the meat and keep aside.
  35. once the cooked grains get cool blended in a blender for few seconds in few batch (try to take out bay leaves and cinnamon stick).
  36. Now take the blended grains into the wok again and add shredded meat.
  37. Add 1/2 Cup brown onion.
  38. Cook in medium heat for 30 minutes. During this time stir continuously with a wooden spoon (strong). Please don't stop keep patience. It will give your haleem a perfect texture.
  39. After that and Shahi garam masala followed by ghee.
  40. Then in same way cook for 10 minutes in low heat.
  41. Now you can see your smooth silky and slimy haleem is ready.
  42. Serving method,
  43. Heat up ghee (for serving) in a different pan.
  44. Add ginger Julienne and Green Chilli slit. Saute it for a minute at high heat. Turn off the heat and keep aside for serving.
  45. Now take haleem in a serving bowl.
  46. Add brown onion (beresta) on top.
  47. Garnish with coriander leaves, mint leaves and fried cashews.
  48. Serve with lime pieces, fried ginger and Green Chilli.

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Ruchi Gaur
Ruchi Gaur   Jun-19-2018


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