Haleem (Hyderabadi savoury porridge)
This signature dish of Hyderabad is especially popular during Ramadan.
- prepare
- cook
- 6-8 servings
- Moderate
Chef Mohammad Khaja Mohiuddin, an Indian, Hyderabad-born chef at Christchurch-based Indian Paradise, is passionate about preserving traditional Ramadan dishes like haleem.
In Hyderabad, Ramadan feels incomplete without haleem, he says. The slow-cooked dish is made with wheat, lentils, premium cuts of meat, and aromatic spices. The mixture is cooked for many hours until it reaches a smooth, paste-like consistency. Although a bit heavy, it provides strength and energy after a long day of fasting.
There are variations beloved across the Middle East, including harees in the Arab world or Persian halim.
At Indian Paradise, they prepare haleem only during Ramadan, because it is a special seasonal dish.
Ingredients
- 2kg lamb leg, with bone, big chunks
- 1 cup broken wheat (dalia)
- 2 Tbsp chana dal
- 2 Tbsp toor dal
- 200g white whole urad dal
- 2 large onions, thinly sliced
- 2 Tbsp ginger-garlic paste
- 3–4 green chilies, slit
- 1 tsp turmeric powder
- 2 tsp black pepper powder
- 1 Tbsp dry rose petals
- 1 tsp garam masala
- 4–5 whole cloves
- 4 green cardamoms
- 1 small cinnamon stick
- 10 whole spices (whole)
- Salt to taste
- ½ cup thick yoghurt
- ¼ cup fresh coriander, chopped
- ¼ cup mint leaves, chopped
- Juice of 2 lemons
- For garnish: Fried onions, chopped mint and coriander, lemon wedges, 2 tbsp ghee
Instructions
- Wash and soak broken wheat and all lentils together overnight.
- In a large heavy pot, heat oil or ghee.
- Add whole spices, cloves, cardamom, cinnamon, bay leaf in a muslin cloth pack. Add sliced onions and fry until golden brown. Add ginger-garlic paste and green chilies; sauté until fragrant.
- Add lamb, turmeric, black pepper powder, garam masala, and salt.
- Add yoghurt and cook for 40 to 60 minutes.
- Add enough water to cover and cook until meat is tender enough to be shredded (about 90 minutes).
- In a separate pot, cook soaked wheat and lentils with water until completely soft and mushy. Mash or blend lightly for a smooth texture.
- Remove bones from the cooked meat. Lightly pound or blend the meat mixture.
- Add the wheat-lentil mixture into the meat pot. Cook on low heat, stirring continuously to prevent sticking. Add chopped herbs. Slow cook for 45 minutes until thick, smooth, and creamy.
- Finally, stir in ghee and lemon juice and adjust salt and spices to your liking. The haleem should have a stretchy, porridge-like consistency.
- Serve hot with a garnish of fried onions, fresh mint, boiled egg, coriander, and a squeeze of lemon.
