Hyderabad haleem

Reicpe of the week


  • 500 grams cracked wheat grain, crushed and soaked in water for 1 ½ hours. • ½ cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained (optional) • 1 kg beef or lamb (bone/boneless)  • 2 onions (for garnish)  • 1 cup oil    •  1 tbsp red chili powder  • 1 tsp turmeric  •  2 tbsp ginger and garlic paste   •  1 tbsp garam masala  • 1 ½ cup yogurt  • 2 tbsp ghee  • Salt to taste   •  ½ tbsp black pepper corn  • 1 to 2 cinnamon sticks  • 3 to 4 cloves    • 2 to 3 cardamoms  • Seasoning and garnish  • Fresh coriander leaves and mint leaves  • 3 to 5 green chillies  finely chopped   • ¼ tbsp roasted almonds and cashew nuts  • Sliced lemon


  1. Clean and wash the beef / lamb meat. Add oil, ginger and garlic paste, red chili powder, turmeric powder and garam masala, mix well. Pressure cook the mixture for 3 to 4 whistles without adding too much of water, until the meat is tender.
  2. Once the mutton mixture is tender, add little water, lemon, green chili, yogurt.
  3. Leave it on low heat until a thin layer of oil appears on the bottom surface. Let it cool.
  4. Shred the tender meat with your fingers / fork and keep it aside.
  5. In a large base-heavy pan, add wheat grain, ginger and garlic paste, turmeric powder, salt, 2 to 3 green chillies, 3 to 4 black pepper corn and mixed lentils (optional). Bring to a boil and cook until tender and mushy.
  6. Add everything together and blend it in a blender. Blend it until it turns into a thick paste. Keep aside.
  7. In a large non-stick saucepan, add oil , black pepper corn, cinnamon stick, cardamom, cloves, stir for few seconds and add the meat mixture. Cook the mixture until soft.
  8. Add fried onions, coriander leaves and mint leaves. Cook for further 15 minutes.
  9. Pour the wheat grain paste and mix well. Stir for 30 minutes more on low heat.
  10. Serve garnished with green chillies, coriander, mint leaves, cashew nuts, fried onions, sliced lemon and boiled egg slices.

The author is an Executive Chef at Hyatt Regency Kathmandu who has 13 years of experience in culinary arts.