Hyderabadi HaleemThe city of Hyderabad is known for its delectable haleem, which is available only during Ramadan. It is a mainstay during the Holy month of Ramadan. This traditional wheat porridge has its roots in Iran (Persia).
Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of people living in the Barkas area of Hyderabad.
The salted variety is popular during the month of Moharram and Ramadan. The high-calorie haleem is the perfect way to break the Ramadan fast. The ingredients are wheat, lentils, lamb, spices and ghee and sprinkled with lemon juice and/or spicy masala to adjust flavor to the taste of the eater.
A vegetarian derivative of haleem, dry fruits and vegetables are used, is also prepared during Ramadan.
Haleem is also a traditional starter at muslim weddings in Hyderabad, and also at muslim functions or parties.
* 1 kg: Mutton-boneless, cubed
* 1 kg: Cracked wheat-soaked in water for » one hour and drained
* 1 ½ cup: Yogurt
* 1 tbsp: Ginger-garlic paste
* 1 ¼ cup: Onions-chopped fine
* 1 tsp: Green chilli paste
* 2 tsp: Green coriander paste
* ¼ cup: Lemon juice
* 3-4: Black cardamoms-seeds only 3
* ½ tsp: Cinnamon-broken and powdered
* 1 tsp: Chilli powder
* 1/2cup: Oil
* 2 tsp: Salt
* Green chillies and mint leaves for garnishMethod
1. Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder,ginger-garlic paste and salt.
2. Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender.
3. Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
4. Add water to cover and cook, covered over low heat till tender.
5. Add the wheat paste and continue to cook another 15-20 minutes.
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