Secret Hyderabadi Pista House Haleem Recipe World Famous Reshedaar Mutton Haleem Recipe At Home

Ingredients

• 100 grams Broken Wheat (Rava) (also called cracked wheat, fine grade)
• 4 tablespoons Basmati Rice (any brand, rinsed)
• 2 tablespoons Chana Dal
• 2 tablespoons Toor Dal
• 2 tablespoons Urad Dal (also called black gram)
• 25 pieces Almonds (soaked with grains)
• 2 tablespoons Garlic Paste (optional, can skip)
• 100 ml Oil (neutral oil, e.g., vegetable)
• 100 grams Ghee (unsalted, cut into cubes)
• 2 medium Onions (150‑200 g total, sliced)
• 5 tablespoons Ginger‑Garlic‑Coriander Paste (freshly blended)
• 1 kilogram Mutton (bone‑in, with fat) (cut into large pieces)
• 2 teaspoons Salt
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Black Pepper Powder
• 0.5 teaspoon Garam Masala Powder (Hyderabadi blend)
• 1 teaspoon Cumin Seeds (crushed)
• 1 large Lemon Juice (freshly squeezed)
• 4 pieces Green Chilies (slit lengthwise)
• 1 handful Fresh Coriander Leaves (plus extra for garnish)
• 1 handful Fresh Mint Leaves (plus extra for garnish)
• 2 cups Water (for meat)
• 3 cups Water (for lentils & wheat)
• 1 cup Milk (full‑fat for richness)
• 1 teaspoon Cardamom Powder (or 4‑5 crushed green cardamom pods)
• 1 handful Dried Rose Petals (optional, for garnish and aroma)
• 1 teaspoon Kabab Sugar (or regular granulated sugar)
• 4 pieces Cinnamon Sticks
• 5 pieces Cloves
• 0.5 teaspoon Shahi Jeera (Black Cumin)
• 5 tablespoons Ghee (for finishing) (melted)
• 2 medium Fried Onions (thinly sliced and fried until crisp)
• 1 handful Fried Cashews (optional garnish)
• 1 large Lemon Wedges (for serving)

Instructions

1. Soak Grains and Lentils

   Place broken wheat, basmati rice, chana dal, toor dal, urad dal, almonds and optional garlic paste in a large bowl. Rinse well and cover with enough water to submerge. Let soak for at least 1 hour.

   Time: PT1H15M

2. Sauté Onions and Aromatics

   In a pressure cooker heat 100 ml oil and 100 g ghee over medium‑high heat. Add sliced onions and fry until they turn a soft pink, about 5‑7 minutes. Add 5 tbsp ginger‑garlic‑coriander paste and fry another 2 minutes.

   Time: PT10M

   Temperature: Medium‑high

3. Brown the Mutton

   Add the 1 kg bone‑in mutton pieces to the cooker. Sprinkle salt, turmeric, red chili powder, black pepper, garam masala, cumin, and the juice of one lemon. Add the slit green chilies, a handful of fresh coriander and mint leaves. Fry on high flame until the meat changes colour, about 8‑10 minutes.

   Time: PT10M

   Temperature: High

4. Pressure Cook the Meat

   Pour 2 cups of water into the cooker, stir, close the lid and bring to full pressure. Once the first whistle sounds, reduce flame to low and cook for 30 minutes. After cooking, turn off heat and let pressure release naturally.

   Time: PT30M

   Temperature: High then low

5. Separate Meat and Tari

   Open the cooker, remove the meat pieces onto a plate and set aside to cool slightly. Strain the remaining liquid (tari) and keep it in a bowl.

   Time: PT5M

6. Cook the Grain‑Lentil Mix

   In a clean pressure cooker add the soaked wheat, rice, dals and almonds. Add 3 cups of fresh water, close the lid and bring to pressure. After the first whistle, lower the flame and cook for 15 minutes. Release pressure and check that everything is fully softened.

   Time: PT15M

   Temperature: High then low

7. Mash Meat and Grains Together

   Transfer the cooked grain‑lentil mixture to a large, heavy‑bottomed pot. Add the shredded meat pieces. Using a wooden spoon or masher, blend until a uniform, thick paste forms. Let the mixture cool slightly, then transfer to a blender jar and puree to a fine consistency.

   Time: PT15M

8. Incorporate Reserved Tari and Milk

   Return the pureed mixture to the pot. Stir in the reserved tari and 1 cup of milk. Mix well and continue to mash on low heat for 5 minutes.

   Time: PT5M

   Temperature: Low

9. Add Final Flavorings

   Stir in lemon juice, 1 tsp garam masala, 1 tsp cardamom powder (or crushed pods), dried rose petals, kabab sugar, 4‑5 cloves, 4‑5 small cinnamon sticks, ½ tsp shahi jeera, chopped coriander, mint, and salt to taste. Cook on medium heat, stirring constantly, for 10‑12 minutes until the haleem becomes glossy and elastic.

   Time: PT12M

   Temperature: Medium

10. Finish with Ghee and Garnish

    Add 5 tbsp melted ghee and stir vigorously for another 2 minutes. Transfer the haleem to a serving dish, drizzle the saved fried‑onion oil (tari) over the top, then garnish with fried onions, fried cashews, fresh coriander, mint leaves, lemon wedges and optional sliced green chilies.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Broken Wheat (Rava): Coarse semolina
• Instead of Basmati Rice: Long grain rice
• Instead of Chana Dal: Split chickpeas
• Instead of Toor Dal: Pigeon peas
• Instead of Urad Dal: Split black lentils
• Instead of Almonds: Cashews
• Instead of Garlic Paste: Minced garlic
• Instead of Oil: Canola oil
• Instead of Ghee: Clarified butter
• Instead of Ginger‑Garlic‑Coriander Paste: Ginger‑garlic paste
• Instead of Mutton (bone‑in, with fat): Lamb shoulder
• Instead of Salt: Sea salt
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Black Pepper Powder: White pepper
• Instead of Garam Masala Powder: Curry powder
• Instead of Cumin Seeds (crushed): Ground cumin
• Instead of Lemon Juice: Citric acid (1 tsp)
• Instead of Green Chilies: Jalapeño
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Milk: Cream (reduce amount)
• Instead of Cardamom Powder: Ground cardamom
• Instead of Dried Rose Petals: Edible rose water (few drops)
• Instead of Kabab Sugar: Granulated sugar
• Instead of Cinnamon Sticks: Ground cinnamon (¼ tsp)
• Instead of Cloves: Ground cloves (¼ tsp)
• Instead of Shahi Jeera (Black Cumin): Regular cumin
• Instead of Ghee (for finishing): Butter
• Instead of Fried Cashews: Fried almonds

Equipment Needed

• Large Bowl
• Pressure Cooker (2‑liter or larger)
• Large Heavy‑Bottomed Pot or Vessel
• Hand Blender or Stand Mixer with Paddle
• Wooden Spoon or Heavy Masher
• Frying Pan (optional)
• Measuring Cups and Spoons
• Stove

Critical Steps — Do Not Skip

• Soak all grains, lentils and almonds for at least 1 hour.
• Pressure‑cook the bone‑in mutton until it is tender but still shreddable.
• Blend the cooked grains and meat into a smooth, fine paste.
• Incorporate the reserved meat broth (tari) and milk to achieve the right consistency.
• Finish with a generous amount of ghee and the fried‑onion oil for authentic flavor.

Chef Tips from the Video

• Use bone‑in mutton with marrow for authentic richness.
• Soaking the grains overnight yields an even smoother texture.
• A hand blender gives the best silky mouthfeel; avoid over‑processing which can make the haleem gummy.
• Finish with a drizzle of the fried‑onion oil (tari) just before serving for that signature glossy look.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 1 month. Thaw overnight in refrigerator before reheating.

Room temperature: Not recommended; haleem should be kept refrigerated after cooling.

Make-Ahead Tips

• Cook the meat and the grain‑lentil mix a day ahead; store each component separately and combine when ready to serve.
• The pureed base can be refrigerated for 24 hours; reheat gently and add fresh ghee before serving.

Frequently Asked Questions