Meal Prep · Indian
Mutton Haleem
A rich, hearty, and slow-cooked stew of tender mutton, pounded wheat, and lentils, a true Hyderabadi delicacy.
Ingredients
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Step-by-step- Soak wheat berries overnight and lentils for at least 4 hours. Drain them before use.
- In a large pressure cooker, heat 2 tbsp ghee/oil. Add sliced onions and fry until golden brown. Remove half for garnish and set aside.
- Add ginger-garlic paste to the remaining onions and sauté for 1 minute. Add mutton pieces and brown them well for 5-7 minutes.
- Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2 minutes. Add chopped tomatoes and cook until they soften and oil separates.
- Add 1 cup of water, cover the pressure cooker, and cook for 8-10 whistles (about 25-30 minutes) until mutton is very tender. Let the pressure release naturally.
- While mutton cooks, in another pot, combine the soaked wheat berries and lentils with 4-5 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until the grains and lentils are very soft and mushy. You can also pressure cook them for 5-6 whistles.
- Once mutton is cooked, shred it finely using two forks or a hand blender. If using a hand blender, be careful not to make it a paste; aim for a shredded texture.
- Add the cooked and mashed wheat-lentil mixture to the shredded mutton. Mix well. If the mixture is too thick, add some hot water to adjust consistency.
- Return the pot to low heat. Add green chilies, chopped mint, chopped coriander, and garam masala. Cook, stirring frequently, for another 30-45 minutes, mashing occasionally with a wooden spoon or a hand masher until the haleem achieves a smooth, paste-like consistency with visible strands of mutton.
- Stir in lemon juice. Taste and adjust salt if needed. Serve hot, garnished generously with fried onions, fresh mint/coriander, green chilies, lemon wedges, and a final drizzle of ghee.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 28 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Haleem in an airtight container. It tends to thicken, so you might need to add a splash of water or broth when reheating.
Freezer Up to 3 months
Portion cooled Haleem into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, heat over low flame, stirring constantly, adding a little water to reach desired consistency. For microwave, heat in short intervals, stirring in between.
Chef’s Corner
- For authentic Hyderabadi Haleem, a hand masher (ghotni) is traditionally used to achieve the silky, stringy texture. Don’t over-blend with an electric blender.
- Soaking the wheat and lentils is crucial for tender results and faster cooking. Overnight soaking is ideal for wheat.
- Don’t skimp on the final slow cooking and mashing after combining all ingredients; this is key to developing Haleem’s unique texture and flavor.
- Serve with traditional accompaniments like fried onions (birista), fresh mint, coriander, green chilies, and a generous squeeze of lemon.
