By Rajlakshmi
December 15, 2025
Hyderabadi haleem is an iconic dish that holds a special place in the city’s culinary culture. It is a savoury porridge of wheat, meat, lentils and spices, usually served during Ramadan. The slow-cooked recipe is also a perfect way to slip into the winter nights and keep your heart and soul warm.
500 grams of boneless meat 200 grams of broken wheat or daliya 100 grams of chana dal 50 grams of split yellow moong dal 1 cup of chopped onions 2 tablespoons of ghee 2 tablespoons of ginger-garlic paste 2 tablespoons of red chilli powder 1 tablespoon of turmeric powder 1 tablespoon of cumin powder 1 tablespoon of coriander powder
Freshly chopped coriander leaves Fried onions Lemon wedges Salt to taste
Soak the broken wheat, lentils, and split yellow moong dal in water for 30 minutes.
In a large pot, add soaked ingredients, boneless meat, chopped onions, ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
Add water. Bring the mixture to a boil. Reduce the heat and let it simmer.
Once the meat is tender and the lentils are soft, mash the mixture until it reaches a smooth, porridge-like consistency.
In a separate pan, heat ghee. Sauté the finely chopped onions until golden brown. Pour the sautéed onions over the haleem. Mix well.
Serve the haleem hot, garnished with coriander leaves, fried onions, and a squeeze of lemon juice.