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Hyderabadi Mutton Haleem

Apr-16-2018
Bethica Das
180 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Mutton Haleem RECIPE

This is a very popular Hyderabadi dish during the holy month of Ramadan. It can be prepared with either mutton or chicken. It is quite a rich dish with loads of dry fruits and ghee, but it is equally nutritious as it contains various types of lentils and oats (traditionally wheat is used). This delicacy is served with a dash of lime, fried onions, chopped coriander-mint leaves and dry fruits.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Hyderabadi
  • Roasting
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. 2 cups boiled mutton, shredded
  2. 2 tbsp. masoor dal (red lentil)
  3. 2 tbsp. chana dal (Bengal gram lentil)
  4. 2 tbsp. moong dal (Split green gram lentil)
  5. 2 tbsp. tuvar dal (pigeon pea lentil)
  6. 2-3 tbsp. oats
  7. handful of almonds and cashews, chopped
  8. 3 tbsp. ghee / oil
  9. 2 bay leaves
  10. 1" cinnamon stick
  11. 2-3 green cardamoms
  12. 4-5 cloves
  13. 1/2 tsp. peppercorns ( I used red peppercorns)
  14. 2-3 onions, sliced
  15. 1 tbsp. ginger-garlic paste
  16. 2-3 green chilies
  17. handful of coriander leaves
  18. handful of mint leaves
  19. salt to taste
  20. 1/2 tsp. turmeric powder
  21. 1 tsp. garam masala powder
  22. 2-3 tbsp. dry rose petals (opt)
  23. lime juice as required
  24. 2 tbsp. fried onions
  25. few dry fruits (almonds, cashews, etc.) to garnish
  26. chopped coriander & mint leaves to garnish
  27. lime wedges to garnish

Instructions

  1. Dry roast the lentils, almonds and the oats for 2 minutes or till you get a nice aroma coming through. Soak in sufficient water for 3-4 hours.
  2. Heat ghee / oil in a pan and temper with cinnamon, cardamoms, cloves, peppercorns and cumin seeds. Saute for a few seconds.
  3. Add the onion and fry till light brown.
  4. Now add the ginger-garlic paste,
  5. green chilies and all the dry spices. Fry for a minute.
  6. Add the drained lentils,
  7. mutton,
  8. rose petals, coriander leaves, mint leaves
  9. and 4 cups water. Pressure cook for 20-25 minutes on a low flame after the first whistle.
  10. After the pressure is released, simmer further on a low flame. Keep mashing while it is simmering.
  11. Garnish with coriander leaves, mint leaves, fried onions, dry fruits and lime wedges.

Reviews (1)  

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Reema Garg
Apr-22-2018
Reema Garg   Apr-22-2018

Such an amazing recipe.

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