Hyderabadi Special Mutton Haleem2021-02-13
- Servings: 4
- Prep Time: 30m
- Cook Time: 2:00 h
- Ready In: 2:30 h
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This information is per serving.
Hyderabadi Haleem Recipe is an authentic and traditional Ramazan special delicacy served as an evening meal during iftar after fasting for the whole day.
- 1 Kg Mutton
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Ginger Garlic Paste
- 1 Tablespoon Garam Masala
- 2 Tablespoons Red Chili Powder
- 1 Teaspoon Turmeric Powder
- 2 Tablespoons Coriander Powder
- 2 Tablespoons Dry Rose Petals
- 1 Cup Fried Onions
- 1 Cup Mint
- 1 Cup Coriander Leaves
- 2 Tablespoons Oil
- 1 Cup Curd
- 1 Tablespoon Salt
- 1 Teaspoon Shah Jeera
- 10 Cloves
- 10 Cardamom
- 1 Teaspoons Pepper Powder
- 1 Tablespoon Masoor Dal
- 1 Tablespoon Urad Dal
- 1 Tablespoon Barely
- 1 Tablespoon Chana Dal
- 1 Tablespoon Moong Dal
- 1 Tablespoon Basmati Rice
- 1 Tablespoon Sesame Seeds
- 10 Chopped Almonds
- 10 Chopped Cashews
- 3/4 Cup Cracked Wheat
In a bowl, take 1 kg Mutton with bone.
Add 2 tablespoons lemon juice, 2 tablespoons ginger garlic paste, 1 tablespoon garam masala, 2 tablespoons red chili powder, 1 tablespoon turmeric powder, 2 tablespoons coriander powder, 2 tablespoons dry rose petals, 1 cup fried onions, 1 cup mint, 1 cup cilantro, 2 tablespoon oil, 1 cup curd, 1 tablespoon salt, add 1 tablespoon oil and marinate it for 1 hour.
Heat 2 tablespoons ghee in a cooker, and add 1 teaspoon shah Jeera, 10 cloves, 10 cardamoms, 3 cinnamon, 1 tablespoon peppers, and fry them for 1 minute.
Add marinated mutton and cook mutton for 5 minutes, mix well.
Add 1 cup of water and mix well.
Close the lid and cook up to 15 whistles. After 15 whistles, take out the lid cook the mutton until the gravy dries out.
Once the gravy dries out, please take out the bones, mash it with a masher and keep it aside.
Take 1 tablespoon Masoor dal, 1 tablespoon urad dal, 1 tablespoon barley, 1 tablespoon chana dal, 1 tablespoon moong dal, 1 tablespoon basmati rice, 1 tablespoon sesame seeds, 10 chopped almonds, 10 chopped cashews, 3/4 Cup cracked wheat, mix all the ingredients & grind them coarsely.
Heat a pan, add 2 tablespoons ghee, and fry the grounded lentils for 5 minutes.
Add 1.5 liters of water cook it until all the lentils are well done. It should look creamy textured.
Mash it with a masher and add mashed mutton, and mix it well.
Cook again for 15 minutes. Add fried onions, two tablespoons ghee, and turn off the stove.