Haleem. Indian Street Food of Hyderabad - Making HALEEM, SPICY Brain Curry + The BEST Street Food in India. Haleem probably is the only dish for which I prefer the Hyderabadi version over the Kolkata version. Rich, thick, mushy, well-blended, Haleem is one of its kind for sure!

Haleem Haleem - Even if we have tried the most fascinating and delicious foods from around the globe, we still come back to our authentic cl. Hyderabad is a multicultural melting pot, quite unlike any other Indian city. We at Shoelace Films being from Hyderabad celebrate this great diversity and its embodiment… Haleem. You can cook Haleem using 20 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Haleem

It's of red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon.
It's of mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night.
Prepare of wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker.
Prepare of onion(medium sized) thinly sliced after cutting halfway, fried in shallow pain with enough oil to cover them well, till brown and crispy.
Prepare of take onion out from oil spread on kitchen towel, to prevent them from being soggy.
Prepare of use 3/4th of onions for frying meat, rest for topping.
You need of ginger paste.
It's of garlic paste.
Prepare of cumin seed powder.
Prepare of corriander seed powder.
You need of red chilli powder.
You need of turmeric powder.
You need of salt to taste.
Prepare of garam masala powder(alternatively use 6 cloves,12black pepper corns,2 cinnamon sticks,1 nutmeg,crushed finely to a powder).
Prepare of tomatoes medium sized finely chopped.
Prepare of oil for frying meat, use the left over from fried onion as mentioned above.
You need of fresh corriander leaves chopped for topping.
You need of green chillies finely sliced for topping.
Prepare of lemons cut halfway for squeezing on top.
It's of fresh ginger thinly cut in long strips for topping.

Costume and Wardrobe Department. + Add or change photo on IMDbPro ». Haleem (Hyderabadi Haleem in this case) is the epitome of a slow, fire cooked meat & Lentil dish that is very high on Cooking Haleem takes practiced, experienced hands and is an increasingly lost art. Hyderabadi Haleem Recipe is an authentic and traditional Ramadan special delicacy served as an evening meal during iftar after fasting for the whole day. Stream Tracks and Playlists from haleem abu haltam on your desktop or mobile device.

Haleem step by step

red meat(beef or mutton) boneless, cook in 5 litres of water in a large pot with 8 cloves garlic,1 inch piece chopped ginger, salt to taste , i use 2 teaspoon,till tender and half the broth is left, take out the meat and set the broth aside for later use.
mixed lentils ( 500 gms gram lentil skinned and split,250 grams black lentil skinned and split,125 gms green lentil skinned and split) soaked over night and then boiled in a large pot with 5 litres water including the meat stock,till very soft and excess water dried, alternatively use pressure cooker and follow the instructions of the manufacturer, blend the lentils in blender to make a smooth paste, in the original recipe you have to use a hand masher to mash lentils well when soft and still on heat but too time consuming, the trick is not to over blend so that chunks of lentil remain and the paste is NOT very slimy and smooth.
wheat(soaked overnight and then cooked with 2-3litres of water till soft and water dried, blend similarly as the lentils , alternatively use pressure cooker.
heat the oil in a large non stick pot,add garlic and ginger paste till golden, add 3/4 th of the fried onions,all the dry spices including the salt to taste,I use 1 tablespoon,continuously stirring for 5 min, add the tomatoes,fry till tomatoes are soft, add the cooked boneless meat(chopped in a chopper)cook for 10 min while stirring and sprinkling water to prevent sticking and over browning, till oil separates and a nice curry is formed.
add the lentil and wheat paste n batches and vigourously stirring, cook for 30 to 45 min stirring at intervals till a nice slow dropping consistency is achieved.
water can be added at intervals if the mixture is too thick.
don't forget to use cooking hand gloves and apron as the mixture bubbles up while cooking.
serve hot with 1/4 th of the fried onions, fresh corriander, ginger and lemon.
equally good on its own or with baked flat bread(naan).
enjoy your meal.

Read all news including political news, current affairs and news headlines online on Haleem today. Abdel Haleem was born in Egypt, and learned the Qur'an by heart from childhood. Educated at al-Azhar, Cairo, and Cambridge Universities, he has taught Arabic and Islamic Studies at Cambridge. Have a wholesome meal with this haleem recipe. Yes, we are hinting at the popular Middle Eastern dish, haleem.