dinner · everyday
Hyderabadi haleem
Ramadan and Eid specialty: meat slow-cooked with wheat and lentils, beaten into a silky porridge and topped with fried onions and ghee.
- Time
- 300min
- Steps
- 5
Ingredients
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Allergens
Contains milk, wheat and tree nuts.
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Shopping list
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Equipment
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Method
-
1
Cook meat with yogurt, ginger-garlic, spices, half the fried onions and water until very tender and well past 63°C (145°F).
-
2
Separately cook wheat and dals with water and salt until mushy.
-
3
Shred the meat and combine with the grains; blend or beat vigorously with a wooden masher until stringy and smooth.
-
4
Simmer on low 30–60 minutes, stirring, adding water as needed.
-
5
Serve with hot ghee, fried onions, mint, cilantro, lime and cashews.
