Eid 2026: How to make classic Hyderabadi Haleem at home for the celebration

Hyderabadi Haleem is a classic, rich, slow-cooked dish made with meat (mutton), wheat, lentils, and spices, known for its creamy, paste-like texture and deep flavour. And no Eid is complete without the richness of this delight, which is cooked for hours on slow heat, called dum, where meat, grains, and lentils are pounded or blended into a smooth paste and flavoured with ghee, spices, and herbs. It is high in protein and energy, and is best served with sheermal or khamiri roti. Take a look at the recipe.

1 cup cracked wheat, ½ cup lentil, ¼ cup pearl barley, 1½ cups oil, 3 onion, 1 kg lamb, 1½ tbsp ginger, 1½ tbsp garlic, 1 cup yogurt, 4 tsp garam masala, 1 tsp chili powder, 1 tsp turmeric, 1 tsp ground black pepper, 1 tsp coriander, ½ tsp cumin, 1½ tsp salt, 2 green chilies, 1 liter lamb stock, 2 tbsp coriander leaves, and 2 tbsp ghee

First of all, soak cracked wheat in water overnight and soak the lentils for 30 minutes.

Heat oil in a wide deep frying pan and fry sliced onions and set them aside.

In a cooking pot, heat oil and saute the meat for 10 minutes.

Now, add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.

Next add half the fried onions, garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.

Now, add two cups of stock and bring it to a boil. Cover and simmer for 1 to 2 hours until meat is well done.

In the meantime, cook wheat, barley, and lentils with 4 cups of water until cooked well.

Separate the bones from meat and discard and blend well using a blender. Also, blend the cooked lentils.

In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, coriander and bring it to a boil. Add garam masala and simmer for 10 minutes.

Drizzle ghee on top and garnish with some fried onions, chopped coriander and serve with lemon wedges on the side.

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