What is unique about Haleem

An authentic Hyderabadi starter from the Houses of the Nizams, this recipe is a perfect infusion of flavoured spices enriched with tenderised meat and topped to perfection with fried onions, boiled egg and nuts. A must-try recipe to get the real flavour of Hyderabadi cuisine !!

Ingredients for Haleem


Broken Wheat (medium-coarse) – 250 gms

Boneless lamb Meat -750 gms, cut into small pieces

Onions-2-3 finely chopped, deep-fried in oil and separated into two batches

Yogurt -250 gms, beaten

Salt to taste

Turmeric – 1/2 teaspoon

Chilli Powder- 1 teaspoon

GingerGarlic Paste -2 tablespoon

Oil -1/2 cup

Clarified Butter(Ghee)-150 gms

Garam Masala powder- 2 teaspoon

Lemon Juice-3 tablespoons

Coriander Leaves- 1 cup, finely chopped

Mint Leaves-1 cup, finely chopped

Green chillies-4-6, cut into fine pieces

Whole Spices-

Bay Leaf-1 medium

Whole black peppercorns- 5-6 corns

Green Cardamom – 1-2 pods

Cinnamon-1 inch long



Method for cooking Haleem

We start this recipe by letting the broken wheat to soak in water for 1-2 hours .this will cause the wheat to swell as it soaks up the water

While the wheat is left to soak we can go onto preparing the meat for the Haleem

For this, take a large-sized pressure cooker and add the oil. Leave the oil to heat on medium flame and when heated flavor the oil with the above mentioned whole garam masalas.

To the garam masala add the ginger-garlic paste, turmeric, salt, chili powder,garam masala powder and mix well

Next, we add the beaten yogurt and  boneless meat pieces and let the  meat for up to 5-6 whistles

Once the meat from the pressure cooker cools down, empty it a large-sized mixer jar together with the broken wheat and grind this mixture well to get a fine paste

The next step involves cooking this ground wheat-meat mixture. For this, we take a heavy-bottomed vessel and add the clarified butter. After the ghee gets sufficiently heated  add the fried onions together with the ground paste

Add the freshly chopped coriander, mint leaves, and green chilies and mix well

Cook the mixture on medium flame and keep stirring this mixture continuously  until the oil floats on top

Garnish with fresh coriander leaves, fried onions, fried cashew nuts, and lemon juice and serve hot

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