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Hyderabadi Haleem

Updated: Apr 22, 2022

Eid Mubarak everyone!!

Yield: 6 Servings


  • 2 lbs Lamb

  • 1 cup Cracked Wheat

  • 1/2 cup Red moong dal

  • 1/2 cup Yellow moong dal

  • 1/2 cup Chana dal

  • 2 tbsp Cloves

  • 4 1" Cinnamon Stick

  • 2 tsp Ginger Garlic paste

  • 2 tbsp Red Chili powder

  • 1 tsp Black pepper powder

  • 1/2 tsp Garam masala powder

  • Salt as needed

  • 1/4 cup Lemon juice

  • 2 tbsp Ghee

  • 2 tbsp Cooking Oil

For Garnishing

  • 1/4 cup Chopped Mint leaves

  • 1/4 cup Chopped Coriander leaves

  • 1/2 cup Fried onions

  • 1/4 cup Fried cashews

  • Lemon wedges


  • In a medium bowl, combine cracked wheat, chana dal, yellow moong dal and red moong dal. Rinse a few times and soak them in water overnight.

  • Heat oil in a pressure cooker, add cloves, cinnamon stick and ginger garlic paste. Fry for a minute.

  • Now add the lamb along with red chili powder, salt and garam masala powder. Cook for 5 minutes.

  • Add two cups of water, mix well and close the lid. Pressure cook for at least 8-10 whistles.

  • Once the pressure is released, let the lamb cool down, remove the bones, shred the meat and keep the lamb stock aside.

  • Take another pressure cooker, add soaked dal, cloves, cinnamon stick, salt to taste, along with 3 glasses of water and pressure cook until the dal turns soft.

  • In a blender, add the cooked dals and blend into a fine paste. Keep it aside.

  • Take a heavy bottomed cooking pot, add the dal paste along with shredded lamb. Mix well.

  • Add the lamb stock, black pepper powder, ghee, lemon juice and salt if required. Mix well.

  • Cook on medium flame by mashing it continuously using a masher for at least 30 minutes. You can add little water if the mixture turns thick.

  • Adjust the seasoning at this point, give it a good mix and switch off the flame. haleem is ready to serve.

  • Serve haleem in bowls, in each bowl garnish with fried onions, mint leaves, coriander leaves, cashew nuts and lemon wedges.

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