August 30, 2007


Apart from its signature dish biryani, the other Hyderabadi delicacy that I experienced was haleem. This thick and succulent concoction is widely available during the Muslim holy month of Ramadan. The meat and wheat treat is available everywhere from upscale restaurants to the local mosque at this time of the year. ARNABride candidates are free to practice cooking haleem at home, with the aid of this recipe provided by NDTVCooks:

250 gm mutton/lamb
1 cup wheat-soaked overnight, drained, pounded & husked
1 tsp chili powder 1/2 tsp turmeric 1 tbsp channa dal- soaked for 1/2 hour
1 tbsp moong dal-soaked for 1/2 hour
1 tbsp masoor dal-soaked for 1/2 hour
1 tsp coriander powder
2 onions-sliced and fried crisp
4 tbsp ghee
2 tsp ginger-garlic paste
salt to taste

Take a heavy-bottomed vessel and heat 8 cups of water in it. When the
water starts boiling put in the drained dal, wheat and mutton along with
the ginger garlic paste, coriander powder, turmeric, red chili powder and

Cook over slow fire till the mutton is tender then mash the mutton.

To this mixture add the crushed fried onion. Heat the ghee and pour it
over the Haleem.

Sprinkle lemon-juice before serving - serve hot.