Summary of "Ramadan Spl Hyderabadi Haleem | रमदान स्पेशल हैदराबादी हलीम की रेसिपी Kunal Kapur Recipe | Mutton"

Ramadan Special Hyderabadi Haleem (Mutton)

Presenter: Chef Kunal Kapur Channel: India’s Royal Taste

Ingredients

Meat:
- Boneless mutton (preferably ham)
- Tube bones (for marrow flavor)
Grains and Pulses:
- Taliya (broken wheat) – main grain, highest quantity
- Barley
- Moong dal
- Lentils
- Chana dal
- Urad dal (washed)
Nuts:
- Almonds
- Cashews
Spices & Flavorings:
- Salt
- Black pepper powder
- Ginger-garlic paste
- Hamdard Khalis turmeric powder
- Hamdard Khalis red chili powder
- Hamdard Khalis Haleem Masala (special potli masala with fennel, black pepper, cloves, cinnamon, etc.) – recommended for authentic flavor and ease
- Hamdard Khalis small cardamom
- Cinnamon stick
- Kebab sugar (optional whole spice)
- Whole black pepper
- Cloves
- Shahi cumin seeds
Others:
- Curd (yogurt)
- Desi ghee (preferred for cooking; oil can be used as substitute)
- Finely chopped onion
- Green chillies
- Fresh mint and coriander leaves with stalks (roughly chopped)
Water (for soaking and cooking)

Equipment

Pressure cooker (for cooking meat and grains)
Grinder or mixer (to grind soaked grains)
Churner or hand masher (to pound and mash cooked meat and grains)
Cooking pan (for final cooking and garnishing)

Preparation & Method

Soak Grains and Pulses Thoroughly wash all grains, pulses, almonds, and cashews to remove excess starch and dirt. Soak in water for at least 1 hour (can be done in advance).
Marinate Meat Use boneless mutton with some tube bones for marrow flavor. Add salt, black pepper powder, ginger-garlic paste, turmeric powder, red chili powder, Hamdard Khalis Haleem Masala, and curd. Massage and mix well; let it marinate.
Cook Grains Boil soaked grains with water until tender and soft but not mushy (to be ground later). Turn off heat and cool completely before grinding.
Fry Spices and Onions Heat desi ghee in a pan. Add whole spices: small cardamom, cinnamon, kebab sugar, whole black pepper, cloves, and cumin seeds. Add finely chopped onions and green chillies. Fry onions until slightly brown but not fully browned.
Cook Marinated Meat Add marinated mutton to the pan with fried onions and spices. Fry on high flame for at least 15 minutes without reducing heat to develop flavor. Add roughly chopped mint and coriander leaves with stalks. Add water to cover and pressure cook until meat is extremely tender and fibers separate (meat should melt easily).
Grind Grains Grind the cooled cooked grains finely or slightly coarse as preferred, adding water if needed to adjust consistency.
Combine and Pound Remove bones from cooked meat. Using a churner or hand masher, pound the cooked meat and ground grains together until fibers are well dispersed and the mixture becomes a smooth, thick porridge-like consistency.
Final Cooking Cook the pounded mixture on medium heat for 10-15 minutes, stirring continuously until thick and velvety. The oil/fat that floats on top is reserved for garnish.

Chef Tips & Notes

Use Hamdard Khalis Haleem Masala for authentic Hyderabadi flavor and convenience; it contains a perfect blend of traditional spices.
Desi ghee is preferred for richer taste, but oil can be substituted.
Fry meat on high flame for better flavor development; do not brown completely.
Adding tube bones enhances richness through marrow.
The dish is traditionally slow-cooked over wood fire for hours, but pressure cooker is a practical home alternative.
The texture should be soft with meat fibers separated and well integrated into the grain mixture.
The final dish is thick, velvety, and aromatic, typical of Hyderabadi Haleem.
The floating oil after cooking is used as garnish to enhance flavor.