Mutton Haleem Recipe at Home 2021 | Ramzan Special Recipe – Haleem is a Rich mutton stew that is popular in the Middle East and Asia. As common as it is in India, Particularly in Hyderabad. Mutton Haleem is one of its kind rich, thick, mushy, and well blended.
It is very much a surprise to know that Haleem actually is from Persian roots, but it is eaten in most of the other parts of the world, but most commonly by Muslims. Especially in the holy month of Ramadan.
You can find Haleem in many other parts of the country in India, and many other variations of Haleem. But when it comes to Hyderabad, no one actually beat the taste of Hyderabadi Mutton Haleem or Chicken Haleem.
It’s not only about Hyderabadi Haleem, but it’s about Hyderabadi dum Biryani also its actually that famous all across the country in India.
Coming to the price, Mutton Haleem Price in Hyderabad is up to 150 to 200 rs.
For a single portion. which can fulfill your hunger.
Today’s Mutton Haleem Recipe post will help you, How to prepare Mutton Haleem at Home in 2021. As all of you guys are aware of the increase in coronavirus Pandemic in India.
So, it is better to avoid eating outside to be healthy but not to crave the food you love. So this post will help you how to make Mutton Haleem.
History of Haleem
A famous Iftaar Delicacy, Haleem is the origin as an Arabic dish cook with meat and pound wheat as the main Mutton Haleem ingredients.
It is First introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan.
later it became an integral part of Hyderabadi Cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan.
Sultan Saif Nawaz Bahadur, an Arab chief from Mukalla, Hadhramaut, Yemen, who is among the seventh Nizam’s court nobility, popularized it in Hyderabad.
An additional local flavor to the original recipe resulted in a taste distinct from other types of Mutton Haleem.
In India, Hyderabad is most famous for Haleem as it is a wholesome meal cook with wheat, rice, lentils, and meat.
It is thick and rich loaded with ghee. Haleem is a Ramzan Special Dish and favored dish of Muslims after breaking the fast.
I must tell you that Ramzan Special Mutton Haleem Recipe, people from other religions also equally love it.
Haleem probably after Biryani is the most preferable and loved Mughlai Delicacy. Mutton haleem Recipe is one of the special recipes among Ramadan Recipes 2021.
Some of the Famous joints selling Ramzan Special food Haleem in Hyderabad are Pista House, Hotel Shadab, Shah Ghouse, Paradise. These are the bigger food joints, apart from these there are many more small joints which are really tasty.
How to make Mutton Haleem Recipe at Home 2021:
Coming to the recipe of Mutton Haleem, it calls for loads and loads of ghee apart from lentils, wheat, and meat.
Every 100 gms of Haleem contains 157 calories.
If you are worried about Mutton Haleem calories you can skip the ghee completely or can make a fewer calories version.
To get the exact taste, consistency, thoroughly follow this Mutton Haleem Recipe Step by Step.
How to make Mutton Haleem Recipe at Home 2021 | Ramzan Special Recipe.
Haleem is a Rich mutton stew that is popular in the Middle East and Asia. As common as it is in India, Particularly in Hyderabad. Mutton Haleem is one of its kind rich, thick, mushy, and well blended.
Mutton Haleem Ingredients.
Pulses or Lentils.
How to make Mutton Haleem Recipe step by step.
- Take mutton and trim if any excess fat and thoroughly wash and clean the mutton.
- Slice the onions and slit green chilies and keep them aside.
- Heat ghee in a thick bottomed pressure cooker and add cinnamon stick, black cardamom, green cardamom, clove, kebab chini, nutmeg flower, and temper.
- Now add sliced onions to the tempered spices and sauté until translucent.
- Add ginger garlic paste and cook it till it releases oils from the side of the mixture.
- Add mutton chunks and mix every thing well.
- Now add salt to taste and slit green chilis according to your palate.
- Add 2 – 3 cups of warm water, cover the lid and pressure cook for 7 -8 whistles.
- Open the lid of the pressure cooker once the pressure goes off naturally.
- Separate all the bones from the mutton and mash the mutton slightly using a spatula.
- Slice onions into thin slices and deep fry them in oil until they turn brown and keep them aside.
- Fry the cashew nuts using the same oil until they turn golden brown.
- Dry roast the rose petals and keep them aside.
- Heat ghee in a pot and add cinnamon stick, black cardamom, green cardamom, clove, kebab chini, nutmeg flower and sauté until aromatic.
- Now add all the pulses which includes wheat, rice and lentils until they turn aromatic.
- Off the flame and leave the lentils to cool down completely.
- Take the lentils mixture along with dry roasted rose petals, 1/3rd of the fried onions, and cashew nuts into a grinding jar and grind them into a coarse-like mixture.
- Pressure cook the mixture by adding 8 cups of water and 1/2 teaspoon salt, cook it on a low flame for 20 -30 mins.
- Off the flame and wait till the pressure releases naturally and open the cooker.
- Now transfer the mashed mutton into the lentils mixture and cook it on a low flame for 2 hours.
- You can add little more water in between to get the Haleem to the right consistency.
- Check for seasoning and add if required and stir it occasionally for every 10 mins to avoid sticking to the bottom.
- Once done finish it with adding little more ghee and cook for few more mins.
- Now take the Hyderabadi Mutton Haleem into the serving bowls and top each bowl with 1 tablespoon of Mutton stock, 1/2 teaspoon of ghee, fried onions & cashew nuts, lemon wedge, and sprinkle some fresh mint on the top.
- Hyderabadi Special Mutton Haleem is ready to serve.
- You can serve the hot Mutton Haleem straight or you can also serve it with any desired roti.
- I personally love to eat Haleem with Rumali Roti or chapati, I love it.
Cooking the lentils and frying onions.
Finish cooking Haleem.
- Cooking Haleem in a slow cooking process, there are more chances of getting your desired texture and taste to the Mutton Haleem.
- You can use the dried rose petals available in the market, but I prefer to use the fresh ones to get the maximum taste. Because using fresh ingredients will result in an amazing taste.
- You can refrigerate the leftover haleem, it can be stored for 7 days.
Serving Size 200 g
- Amount Per Serving
- Calories 703
- % Daily Value *
- Total Fat 43g67%
- Saturated Fat 18.9g95%
- Cholesterol 189mg63%
- Sodium 476mg20%
- Potassium 48.8mg2%
- Total Carbohydrate 28.7g10%
- Sugars 3.8g
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.