Mutton Hyderabadi Haleem with Egg, Lime, and Fried Onions
Mutton Hyderabadi Haleem with Egg, Lime, and Fried Onions is a rich, slow-cooked savory porridge famous in Hyderabad, India — especially during Ramadan.Here’s what makes it special:Mutton: The main protein, simmered for hours until it’s tender and blends seamlessly into the dish.Wheat, lentils, and spices: Cooked together into a smooth, hearty paste full of deep, aromatic flavors (usually with ghee, fried onions, cinnamon, cardamom, and cloves).Toppings:Boiled or fried egg adds extra richness and protein.Lime wedges give a fresh, tangy contrast to the meaty stew.Fried onions (birista) add a sweet-crisp texture and aroma.It’s not just a meal — it’s an event food, often eaten to break the fast, served hot in generous portions.
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.
As an Amazon Associate, we may earn commissions from qualifying purchases.
Ingredients
For the Haleem base
- 1 lb Mutton (bone-in pieces)
- ½ cup Broken wheat (dalia)
- 2 tbsp Chana dal
- 2 tbsp Toor dal
- 2 tbsp Moong dal
- 2 tbsp Masoor dal
- 2 tbsp Ginger-garlic paste
- 2 large Onions finely sliced
- 2 Green chilies slit
- 2 tbsp Yogurt
- 3 tbsp Ghee (plus extra for topping)
- Salt to taste
- Water as needed
Spices
- ½ tsp Turmeric
- 1 tsp Red chili powder
- ½ tsp Garam masala
- ½ tsp Black pepper powder
- 2 cardamoms
- 2 cloves
- 1 inch cinnamon stick
- 1 bay leaf
For garnish
- 2 Boiled eggs halved or sliced
- ¼ cup Fried onions (birista)
- 1 handful Fresh coriander and mint leaves, chopped
- Lime wedges to serve
Instructions
- Soak and cook grains Wash broken wheat and all dals together. Soak for 1 hour. Pressure cook with 3 cups water, a pinch of salt, turmeric, and a dash of oil until very soft (about 6–7 whistles). Once cooled, blend or mash into a thick, smooth paste. Set aside.
- Cook the mutton Heat 2 tbsp ghee in a heavy pot. Add whole spices and let them sizzle. Add sliced onions and sauté till golden brown. Stir in ginger-garlic paste and green chilies; cook for a minute. Add mutton, salt, red chili powder, and yogurt. Brown the meat for 8–10 minutes. Add about 2 cups water, cover, and cook until the meat is tender and falling off the bone (pressure cook for 3–4 whistles or simmer 1 hour). Shred mutton pieces and discard the bones.
- Combine and slow-cook In the same pot, mix the shredded mutton and cooked grain mixture. Add pepper and garam masala. Stir continuously on low flame for 20–30 minutes — the texture should be thick, creamy, and smooth. Add water or stock if it gets too thick. Finish with a generous spoon of ghee for shine and richness.
- Garnish and serve Serve hot in bowls, topped with: Boiled egg halves Crispy fried onions Chopped mint and coriander A squeeze of fresh lime juice
Haleem tastes even better the next day — its flavors deepen as it rests. Serve it with lemon wedges, chopped green chilies, and a side of naan or paratha if you like.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 583kcal (29%)Carbohydrates: 47g (16%)Protein: 37g (74%)Fat: 27g (42%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 194mg (65%)Sodium: 443mg (19%)Potassium: 581mg (17%)Fiber: 9g (38%)Sugar: 9g (10%)Vitamin A: 375IU (8%)Vitamin C: 9mg (11%)Calcium: 113mg (11%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Promotions Kitchenware
Map RecipeDiscover more from MenuCulture
Subscribe to get the latest posts sent to your email.