Photograph of the finished Haleem

India · Haleem cừu giã chày kiểu Hyderabad

Haleem

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

What to get ready

  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Whole wheat Whole wheat 8.5 oz
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 2.8 oz
  • Photograph of Ghee Ghee ⅔ cup
  • Photograph of Crispy fried shallots Crispy fried shallots 2.8 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Mint leaves Mint leaves 0.7 oz
  • Photograph of Lime Lime 2
  • Photograph of Red chilli powder Red chilli powder 0.4 oz

Method

  1. 1 Soak whole wheat grains for 4 hours, then simmer with 900 ml of water for 1 hour and 30 minutes until the grains crack open.
  2. 2 Simmer the lamb separately with ginger and chili powder for 1 hour until the meat separates from the bone, then shred it along the grain.
  3. 3 Mix the wheat, the cooked chana dal, and the meat, then pound it with a wooden pestle for 25 minutes — it is this pounding step that transforms the haleem into a fine, fibrous mass; a grinder will only produce a paste.
  4. 4 Continue simmering for another 20 minutes, stirring constantly and adding ghee in batches until the mixture is smooth and glossy.
  5. 5 Serve with fried shallots, shredded ginger, mint, and squeezed lime.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace steps 1 and 2: simmer the wheat for 40 minutes and the lamb for 30 minutes in a pressure cooker, releasing pressure naturally each time. Hand pounding is still necessary in step 3 because the pressure doesn't shred the meat.

Start cooking