Hyderabadi Haleem

🔥 Prep

• Rinse 750 g mutton, pat dry, and cut into medium‑sized bone‑in pieces.
• Rinse 150 g cracked wheat, 30 g chana dal, 30 g urad dal, 30 g masoor dal, and 30 g basmati rice; place each in a bowl and soak in warm water for 1 hour.
• Measure 80 g ghee and 40 ml vegetable oil; keep ready.
• Peel and thinly slice 3 pcs red onion (reserve half for later frying).
• Prepare 3 tbsp ginger‑garlic paste.
• Slit 5 pcs green chili lengthwise (or finely chop).
• Wash, shake dry, and roughly chop 30 g coriander leaves and 20 g mint leaves.
• Measure 2 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder, 1.5 tsp garam masala, 2 pcs cinnamon stick, 5 pcs green cardamom, 4 pcs cloves, 1 tsp black pepper, and 2 tsp salt.
• Roughly chop 30 g cashews for toasting.
• Measure 2 tbsp lime juice.
• Measure 1500 ml water for cooking.

🔥 Cook

• 1. Heat 80 ml ghee and 40 ml vegetable oil in a large heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the sliced red onions and sauté until golden brown, about 8‑10 minutes.
• 3. Add the mutton pieces, ginger‑garlic paste, turmeric, Kashmiri red chili powder, coriander powder, garam masala, cinnamon sticks, green cardamom, cloves, black pepper, and salt; stir to coat and cook for 5 minutes on medium heat.
• 4. Pour in 500 ml water, bring to a boil, then reduce to low heat, cover and simmer until the mutton is fall‑off‑the‑bone tender, approximately 45‑50 minutes.
• 5. Remove the mutton, debone and shred the meat; reserve the cooking broth.
• 6. Drain the soaked cracked wheat, dals, and rice; transfer to a pot, add 1 liter water, and cook over medium heat until completely soft and mashable, about 30‑35 minutes; drain excess water if needed.
• 7. Return the shredded mutton and its reserved broth to the pot with the cooked lentil‑wheat mixture; mix thoroughly.
• 8. Using a heavy wooden masher (ghotni) or immersion blender, pound and blend the mixture over low heat for 10‑12 minutes until a silky, stretchy, homogeneous porridge forms.
• 9. Stir in the remaining 2 tbsp ghee, chopped mint (20 g) and coriander leaves (30 g); simmer gently for 5 minutes on low heat, stirring continuously.
• 10. Finish with a garnish of crispy fried onions (from reserved onions), toasted cashews (30 g), fresh ginger juliennes, and a drizzle of 2 tbsp lime juice just before serving.

🔥 Serve

• Ladle the hot Hyderabadi Haleem into deep serving bowls.
• Garnish each bowl with extra fried onions, toasted cashews, fresh coriander, mint, ginger juliennes, and a wedge of lemon.
• Serve alongside warm naan, kulcha, or steamed basmati rice for a complete meal.