Authentic Deccani Haleem with Warm Tandoori Naan
Rich, slow-cooked Deccani Haleem melds tender mutton, wheat, lentils, and aromatic spices into a velvety, nourishing stew. Garnished with crispy fried onions, fresh mint, and lemon, it offers an unforgettable royal feast.
405min
Total Time
6
Servings
Deccani
Cuisine
Recipe
1
Wash and soak the broken wheat and all the mixed lentils together in plenty of water for at least 2 hours.
2
In a large heavy-bottomed pot, cook the soaked wheat and lentils with turmeric and salt until completely soft and mushy, then blend coarsely.
3
In a separate pressure cooker, heat half of the ghee and sauté half of the sliced onions until golden brown.
4
Add ginger-garlic paste and green chili paste, cooking until the raw aroma disappears.
5
Add the mutton pieces, red chili powder, and salt, searing well on high heat for 5 minutes.
6
Pour in yogurt and a cup of water, cover, and pressure cook until the mutton is exceptionally tender and falls apart easily.
7
Shred the cooked mutton completely using a wooden spoon or potato masher inside the pot.
8
Combine the cooked mutton mixture with the mashed wheat and lentil mixture in a large cauldron.
9
Simmer the combined mixture on very low heat, stirring continuously with a heavy wooden paddle (wooden 'ghotni') for 2 to 3 hours, adding remaining ghee gradually.
10
Stir in half of the garam masala and the saffron milk during the final stages of simmering until the texture becomes thick and rope-like.
11
Serve hot, generously garnished with crispy fried onions, fresh mint, chopped coriander, a squeeze of lemon, and warm Tandoori Naan on the side.
Ingredients
500g boneless mutton, cut into small pieces
1 cup broken wheat (daliya)
1/2 cup chana dal
1/4 cup masoor dal
1/4 cup moong dal
1/4 cup urad dal
1 cup ghee
3 large onions, thinly sliced and fried crisp
2 tablespoons ginger-garlic paste
1 tablespoon green chili paste
1 teaspoon turmeric powder
2 tablespoons red chili powder
2 tablespoons garam masala powder
1 cup plain yogurt
A generous pinch of saffron soaked in warm milk
Fresh mint leaves and chopped cilantro for garnish
Lemon wedges for serving
Salt to taste
Warm Tandoori Naan for serving
*This AI-generated recipe may contain inaccuracies.