Haleem is a cherished dish, especially during Ramadan, known for its rich, velvety texture and deep flavors. Here’s an authentic Hyderabadi Mutton Haleem recipe inspired by traditional methods: 

Ingredients:
• 1 kg mutton (preferably boneless, cut into medium pieces)
• 1 cup broken wheat (dalia)
• ¼ cup chana dal (split Bengal gram)
• ¼ cup toor dal (split pigeon peas)
• ¼ cup masoor dal (split red lentils)
• ¼ cup moong dal (split green gram)
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 4-5 green chilies, slit 
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• Whole spices: 4-5 cloves, 2-3 cardamom pods, 2-inch cinnamon stick, 2 bay leaves
• Salt to taste
• ½ cup fresh coriander leaves, chopped
• ½ cup fresh mint leaves, chopped
• Juice of 2 lemons
• Ghee (clarified butter) as needed
• Fried onions (for garnish)
• Lemon wedges (for serving)

Instructions:
1. Preparation:
• Rinse all the lentils and broken wheat thoroughly. Soak them together in water for at least 2 hours.
2. Cooking the Meat:
• In a large heavy-bottomed pot, heat 2-3 tablespoons of ghee. Add whole spices (cloves, cardamom, cinnamon, bay leaves) and sauté until aromatic.
• Add sliced onions and sauté until golden brown. Reserve some fried onions for garnishing.
• Stir in ginger-garlic paste and green chilies; cook until the raw smell disappears.
• Add mutton pieces and cook on high heat until they turn brown on all sides.
• Season with turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
3. Combining Lentils and Meat:
• Drain the soaked lentils and broken wheat; add them to the mutton mixture. Stir to combine.
• Pour in enough water to cover the mixture (approximately 8-10 cups). Bring to a boil, then reduce the heat to low.
• Cover and let it simmer for 2-3 hours, stirring occasionally to prevent sticking, until both the meat and lentils are tender and the mixture thickens.
4. Blending the Haleem:
• Once cooked, use a hand masher or an immersion blender to blend the mixture to a smooth, porridge-like consistency.
• If the haleem appears too thick, add hot water to adjust the consistency as desired.
5. Final Tempering:
• In a separate pan, heat 2 tablespoons of ghee. Add garam masala powder, chopped coriander, and mint leaves. Sauté for a minute.
• Pour this tempering over the haleem and mix well.
• Stir in the lemon juice to enhance the flavors.
6. Serving:
• Serve the haleem hot, garnished with reserved fried onions.
• Accompany with lemon wedges on the side for an extra zing.

Tips:
• For an authentic taste, cook the haleem on low heat, allowing it to simmer slowly, which helps in developing deep flavors.
• Using a mix of lentils adds a rich texture and nutritional value to the dish.
• Adjust the spice levels according to your preference.

Enjoy this traditional Hyderabadi Mutton Haleem, perfect for special occasions and festive seasons! Experience the rich, velvety texture and mouthwatering taste of Hyderabadi Mutton Haleem – a royal delicacy made with slow-cooked mutton, lentils, wheat, and aromatic spices. Traditionally prepared during Ramadan, this dish is packed with protein, nutrients, and deep flavors that make it an absolute favorite for Iftar! Watch as I take you through the authentic step-by-step process to make this legendary dish at home.

🍲 What makes Hyderabadi Haleem Special?
✅ Slow-cooked to perfection for rich, creamy texture
✅ Loaded with protein from tender mutton & lentils
✅ A perfect balance of spice, aroma, and tradition
✅ Must-have for Ramadan & Eid celebrations

💡 Pro Tips:
✔️ Use bone-in mutton for maximum flavor
✔️ Slow-cook for at least 4-6 hours for that authentic texture
✔️ Garnish with fried onions, lemon juice, and fresh coriander

Try this traditional Hyderabadi Haleem at home and enjoy a taste of Hyderabad’s culinary heritage!

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