Photograph of the finished Hyderabadi haleem

India · Cháo lúa mì thịt cừu Haleem

Hyderabadi haleem

3 hr Hands-on time + 2 hr 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 600 g
  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 200 g
  • Photograph of Lentils Lentils 60 g
  • Photograph of Peeled mung beans Peeled mung beans 60 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 120 g
  • Photograph of Onion Onion 2
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Ghee Ghee 80 g
  • Photograph of Mint leaves Mint leaves 12 g
  • Photograph of Crispy fried shallots Crispy fried shallots 32 g
  • Photograph of Lime Lime 1.2
  • Photograph of Salt Salt 12 g

Method

  1. 1 Soak the broken wheat and beans for 2 hours, then simmer in water for 1 hour until tender.
  2. 2 Marinate the lamb with yogurt, ginger, garlic, chili powder, and garam masala for 30 minutes.
  3. 3 Sauté the onions with ghee until browned, add the meat and stir-fry until cooked through, then simmer for 1 hour until the meat falls apart.
  4. 4 Mix the meat with the wheat mixture and then pound it with a mortar and pestle for 15 minutes until it forms a smooth, creamy paste.
  5. 5 Simmer for another 20 minutes, drizzle with ghee, sprinkle with fried onions and mint, and squeeze lemon juice over it when serving.

With an appliance

  • Pressure cooker 2 hr 10 min

    Replace step 1: simmer wheat and beans under high pressure for 22 minutes, then release pressure naturally for 15 minutes; replace the meat simmering in step 3 with 22 minutes of high pressure and 12 minutes of natural release. Keep steps 4 and 5 unchanged to ensure the mixture is blended and thickened.

Start cooking