What else can I make with these ingredients?
This recipe may contain allergens
Beyti Sarma
Medium 55 min~610 kcal 9/10
🍛
Hyderabad Haleem
Mutton, cracked wheat, lentils, barley, ghee, and spices slow-cook into a silky festive haleem.
Hard⏱️ 11 hr 40 min📖 1 min readServes 8~620 kcal🇮🇳 Indian🌍 Full translation
40 min prep 180 min cook 480 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 11 h 40 min- Prep40 min
- Resting/Marinating8 h
- Cooking3 h
Ingredients
8 servings
Quick:
- 800 gr Diced lamb
- 1.5 su bardağı(~300 ml) Pearled wheat
- 0.5 su bardağı(~100 ml) Barley
- 0.5 su bardağı(~100 ml) Red lentils
- 0.5 su bardağı(~100 ml) Yellow lentils
- 3 adet Onions
- 5 yemek kaşığı(~75 ml) Ghee
- 2 yemek kaşığı(~30 ml) Garlic ginger paste
- 1 su bardağı(~200 ml) Yogurt
- 2 çay kaşığı(~10 ml) Garam masala
- 1 çay kaşığı(~5 ml) Turmeric
- 1 çay kaşığı(~5 ml) Red chili powder
- 2 tatlı kaşığı(~20 ml) Salt
- 1 adet Lemon
- 0.3 demet Cilantro leaves
What else can I make with these ingredients?
Instructions
- 1
Soak the pearled wheat, barley, red lentils, and yellow lentils for 8 hours.
8 hr480:00 - 2
Drain the grains and legumes and cook them with 6 cups of water for 90 minutes until soft.
1 hr 30 min90:00 - 3
Finely slice the onions and fry them in ghee for 10 minutes, then reserve half.
10 min10:00 - 4
Add the lamb, garlic ginger paste, yogurt, turmeric, chili powder, garam masala, and salt.
- 5
Cook the meat over low heat for 75 minutes until tender.
1 hr 15 min75:00 - 6
Add the cooked grains to the meat pot and stir for 20 minutes, mashing constantly.
20 min20:00 - 7
When the haleem is thick and fibrous, rest it for 10 minutes.
10 min10:00 - 8
Serve with fried onions, cilantro leaves, lemon, and a little ghee.
💡 Tip: Beating the meat and grains together for a long time creates haleem's smooth, fibrous texture.
🍽️ Serving suggestion: Serve hot with fried onions, lemon wedges, fresh cilantro, and a little ghee.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin B12
- Fiber
Nutrition (per serving)
⚠️ Estimated, 67% match~620
kcal calories
34
g protein
54
g carbs
28
g fat
Protein 23%Carbs 36%Fat 41%
GI 28 · Low GIGL 15 · Medium GL
3.6g
Sugar
11.5g
Fiber
1255.2mg
Sodium
10.9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
10/10Very filling, for a really hungry day
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Hyderabad Haleem make?
This recipe serves 8.How long does Hyderabad Haleem take?
Prep 40 minutes, cooking 180 minutes, including 480 minutes of passive resting; 700 minutes in total.Is Hyderabad Haleem difficult?
This recipe is rated hard.How many calories does Hyderabad Haleem have?
Approximately 620 kcal per serving. Protein: 34g, carbs: 54g, fat: 28g.Which allergens does Hyderabad Haleem contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.Which cuisine does Hyderabad Haleem belong to?
This recipe belongs to Indian cuisine.How many ingredients does Hyderabad Haleem need?
This recipe needs 15 ingredients.Is Hyderabad Haleem filling?
Satiety bar per serving is 10/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.
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