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Hyderabads iconic slow-cooked wheat and mutton porridge - tender shredded meat blended with lentils and wheat, cooked for hours until silky smooth.
Ingredients
Instructions
-
1
Pressure cook mutton with ginger-garlic paste, haleem masala, salt and water for 8 whistles. Shred meat, discard bones.
40 min -
2
Cook soaked wheat and lentils together in mutton stock until completely soft - minimum 1 hour on low heat.
60 min -
3
Combine shredded mutton with wheat-dal mixture. Vigorously stir until mixture becomes smooth and stringy.
💡 Tip: The more you stir, the more silky it becomes.20 min -
4
Cook on low heat for another hour, stirring every 10 minutes. Add ghee throughout.
60 min -
5
Serve topped with fried onions, julienned ginger, fresh mint, green chilli and lemon juice.