{"id":7832,"date":"2018-05-26T09:29:04","date_gmt":"2018-05-26T09:29:04","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=7832"},"modified":"2018-05-26T09:29:04","modified_gmt":"2018-05-26T09:29:04","slug":"hyderabadi-haleem","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2018\/05\/26\/hyderabadi-haleem\/","title":{"rendered":"Hyderabadi Haleem"},"content":{"rendered":"

Let\u2019s make this Ramadan more special by preparing this recipe of the most delectable \u201cThe Royal Hyderabadi Haleem\u201d.<\/strong><\/p>\n

It is a sticky stew of meat, broken wheat, barley, lentils and full of the choicest fragrant and flavourful humble spices and clarified butter. To top it, the crunchy golden brown onions make it a completely divine and comforting dish.<\/strong><\/p>\n

\u00a0\"\"<\/a>\"\"<\/a><\/strong>\"\"<\/a><\/strong><\/p>\n

Preparation Time: 08 hours including soaking of Broken Wheat, Barley and Dals.<\/strong><\/p>\n

Cooking Time: 02 hours or more<\/strong><\/p>\n

Serves: 4 to 6<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Mutton, boneless- 450 gm.<\/p>\n

Clarified Butter (Ghee) – 03 tbsp.<\/p>\n

Mutton Stock \u2013 1 \u00bd cups + 03 cups\/ or more as required<\/p>\n

Broken wheat- 01 cup<\/p>\n

Urad Dal, (Split black gram skinless)- 1\/4th<\/sup> \u00a0cup<\/p>\n

Chana Dal (Split Bengal Gram)- 1\/4th<\/sup> \u00a0cup<\/p>\n

Barley- 1\/4th<\/sup> cup<\/p>\n

Golden brown Onion- 1\/4th<\/sup> cup<\/p>\n

Ginger paste- \u00bd tsp. + \u00bd tsp<\/p>\n

Garlic paste- \u00bd tsp + \u00bd tsp.<\/p>\n

Green chillies, chopped- 02 nos.<\/p>\n

Yogurt whisked- 01 cup<\/p>\n

Freshly ground peppercorn- \u00bd \u00a0tsp.<\/p>\n

Turmeric- \u00bd tsp. +\u00bc th<\/sup> tsp.<\/p>\n

Coriander powder- \u00bd tsp.<\/p>\n

Ground cumin- 1\/4th<\/sup> tsp.<\/p>\n

Caraway seeds- 1\/4th<\/sup> tsp.<\/p>\n

Red Chilli powder- \u00bd tsp + \u00bc th<\/sup> tsp.<\/p>\n

Saffron strands broiled -1\/4th<\/sup> gm.<\/p>\n

Mint leaves, chopped- 1\/4th<\/sup> tbsp.<\/p>\n

Fresh coriander leaves, chopped- \u00bd tbsp.<\/p>\n

Whole Spices:<\/strong><\/p>\n

Cinnamon stick- \u00bd inch<\/p>\n

Cloves- 03 nos.<\/p>\n

Cardamom- 02 nos.<\/p>\n

Black peppercorns- 04 nos.<\/p>\n

For the Spinkling:<\/strong><\/p>\n

Garam masala powder- \u00bd tsp.<\/p>\n

For the Garnishing:<\/strong><\/p>\n

Spiced Ghee<\/u><\/strong><\/p>\n

Clarified Butter 1\/4th<\/sup> tbsp.<\/p>\n

Red chilli powder- \u00bd tsp<\/p>\n

Other Garnishes<\/strong><\/p>\n

Golden Brown Onion- 1\/2 cup<\/p>\n

Fried Cashew nuts- 02 tsp. (Optional)<\/p>\n

Fresh Coriander leaves, chopped- 1\/4th<\/sup> tbsp..<\/p>\n

Ginger juliennes- 1\/4th<\/sup> tbsp.<\/p>\n

Red chilles, chopped- 01 no<\/p>\n

Lemon- 01 no.<\/p>\n

Method:<\/strong><\/p>\n

Soak overnight, the dals and barley separately in water.<\/p>\n

Soak the broken wheat for 02 hours.<\/p>\n

To the mutton, add golden brown onion, \u00bd tsp each of ginger and garlic paste, salt, red chilli powder, garam masala powder, turmeric , coriander powder , ground cumin and caraway seeds. Pressure cook the mix \u00a0with 1 \u00bd cups \/ or more of mutton stock for 10 minutes\u00a0 and simmer for another 20 minutes. Shred it with the back of the spoon or fork and set aside. (You may blend it with a hand blender to a coarse paste)<\/p>\n

Boil the cracked wheat along with barley, urad and chana dal with ginger, garlic paste, turmeric, green chillies and freshly ground pepper corns in 08 cups of water until it is cooked completely and the water is absorbed. Blend this mixture till it forms a smooth paste. Set aside.<\/p>\n

Heat the clarified butter in a heavy bottomed non-stick pan, add whole spices, the shredded mutton, remaining green chillies, half a cup fresh coriander, mint leaves and saut\u00e9 for a 02 minutes. Add whisked Yogurt and saut\u00e9 for another 15 minutes. Add three cups of mutton stock and bring it to a boil.<\/p>\n

To this, add the blended wheat , barley and dals and mix well. Add a little clarified butter. Add saffron. Add salt to taste.<\/p>\n

Simmer for at least an hour.<\/p>\n

In a small non-stick pan put\u00a0the ghee and turn on low heat. Add 1\/2 tsp. red chilli powder and turn off heat. Keep separately for garnish.<\/p>\n

Serve very hot sprinkled with garam masala powder ,garnished with the prepared spiced ghee, golden brown onion, chopped coriander leaves, ginger juliennes, chopped red chillies and lemon slices \/ wedges.<\/p>\n

Chef Tips:<\/strong><\/p>\n

It is usually made in huge quantities in bhattis (cauldrons) and cooked on slow fire over firewood for 10-12 hours.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Let\u2019s make this Ramadan more special by preparing this recipe of the most delectable \u201cThe Royal Hyderabadi Haleem\u201d.<\/strong><\/p>\n","protected":false},"author":1,"featured_media":7833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[130,64,102,129,131],"tags":[],"class_list":["post-7832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eid-al-fitr","category-festive","category-non-vegetarian","category-ramadan-eid","category-ramzan-eid"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2018\/05\/HALEEM1.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-22k","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=7832"}],"version-history":[{"count":1,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7832\/revisions"}],"predecessor-version":[{"id":7837,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7832\/revisions\/7837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/7833"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=7832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=7832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=7832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}