Eid Special Hyderabadi Haleem Recipe, Chef Nitish Chandra Phani
Image Credit: Image courtesy: The Tamara Kodai

If there is one dish that captures the spirit of Ramadan and Eid Ul-Fitr apart from Sheer Korma, it is definitely the Haleem. A filling, nutritious and delicious dish packed with meat, lentils, grains and mild spices, Haleem is said to have originated in the Middle East. The Arabic diaspora brought this stunning dish along to India, and in Hyderabad, Haleem found its true home. The dish was reportedly introduced during the reign of the sixth Hyderabadi Nizam, Mahbub Ali Khan, and became a true symbol of Hyderabadi cuisine during the rule of his successor, Mir Osman Ali Khan. 

Given the heritage and significance of this dish, is it possible that Eid be celebrated without a bowl of heartwarming and delicious Hyderabad Haleem? Of course not. Chef Nitish Chandra Phani, the Executive Chef at The Tamara Kodai, has the perfect recipe for Hyderabad Haleem for you to try this Eid. Packed with flavours straight from the heart of Hyderabad, this recipe is as authentic as it gets. Check out the recipe and give it a try.

 Image used for representative purpose. Image courtesy: Pinterest/Namrata Kapoor


500 g mutton keema 

50 g ginger paste 

50 g garlic paste 

50 g broken cashew nuts, fried 

50 g urad dal 

5 g red chilli powder 

120 g curd 

3 g black peppercorns 

60 g ghee 

5 g mint 

30 g yellow moong dal 

90 g broken wheat or dalia 

60 g chana dal 

30 g toor dal 

3 g turmeric powder 

150 g onions, chopped 

5 g garam masala powder 

2 cinnamon sticks 

5 g fresh coriander leaves 

2 nos green chillies 

Salt, to taste 

60 ml refined oil 

8 cups water 

20 g fried onions, for garnish 

Lemon wedges, for garnish 


1. Wash and soak the broken wheat or dalia for half an hour.  

2. Add the mutton keema (should be well-trimmed) to a pressure cooker with about 1 cup water and put it over medium flame for 15 to 20 minutes.  

3. Sauté the chop onion until golden brown and set aside.  

4. To the mutton keema, add 60 g of ginger and garlic paste, half a tsp of salt, red chilli powder, half of garam masala powder and a pinch of turmeric powder.  

5. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Keep it aside.  

6. Boil the broken wheat along with urad dal, chana dal, toor dal, and yellow moong daal with remaining ginger-garlic paste, turmeric powder, one green chilli, and peppercorns in 4 cups of water until it is cooked completely, and the water is absorbed. Blend this mix for a few seconds.  

7. Heat the oil in another thick-bottomed pan, add whole spices including cinnamon stick, cooked mutton keema, remaining green chillies, fresh coriander, and sauté for 2-3 minutes.  

8. Add curd and cook for another 10-15 minutes. Add three cups of water and bring to a boil.  

9. To this, add the blended dalia and dal mixture and mix well while adding a little ghee.  

10. Let it simmer and cook slowly for at least half an hour.  

11. Serve hot garnished with fried onions, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.