Pista House Hyderabadi Haleem Recipe
Sticky and creamy porridge unique to Hyderabad, India. Made with cooked lentils and grains which have been mashed with lots of meat.
The last time I visited Hyderabad was back in 2004 but I still remember the flavor and texture of the countless plates of Haleem (savory meat and wheat porridge) I had at the weddings there (that, marag and the kulcha 🤤🤤🤤) … I tried to recreate a similar recipe inspired by the one and only Pista House in Hyderabad 🙌🏼🙌🏼 and honestly I surprised myself! Trust me, there is nothing stopping you from having a proper bowl of Haleem now!
if it’s not chikat, is it even Hyderabadi?
Copycat Pista House Haleem
Ingredients
- 3 lbs of goat meat
- 2 thinly sliced onions
- 1/2 cup of oil
- 3 tablespoons of ghee
- 1 cup whole wheat finely ground
- 1 cup of barley finely ground
- 1/2 cup of urad dal
- 1/2 cup of Chana dal
- 1/2 cup toor dal
- 2 tablespoons of ground almonds
- 3 tablespoons of food-grade rose petals
- 3 tablespoons of rice
- 2 tablespoons of ginger garlic paste
- 1 can of table cream/ 1/2 cup of malai
- 1 bunch of cilantro
- 1 bunch of mint
- 2-6 green chilies
Haleem Masala: – 1 tablespoon caraway seeds (shah zeerah-1/2 tablespoon of cumin seeds (zeera)-1/2 tablespoon of black pepper (kaali mirch)-1/2 tablespoon of tailed pepper (kabob chini) -2 tsp of cloves (laung)-8 cardamom pods (elaichi)-2 small sticks of flat cinnamon (daal chini)
Instructions
- Fry onions in oil until golden brown, set aside and reserve oil.
- Add in water, meat, chilies, ginger garlic paste, and ground toasted spices and cook until meat is tender.
- Meanwhile, cook lentils in separate pot until tender
- Grind wheat and barley into a powder. Let that powder soak in water for at least 40 mins to an hour.
- Once meat is tender and bones have been removed, add in cilantro, mint, and rice to the broth. Cook for ten minutes or until rice is tender.
- Add in barley and wheat powder. Let that come to a boil and cook for another 30 mins. Add water if it’s too thick.
- Add in rose petals, ground almonds, and cooked dal a little at a time and start “ghoting” until the Haleem is sticky. Salt to taste.
- Add in oil, ghee and cream and continue to pound until Haleem is stringy.
- Garnish with fresh mint, cilantro, cashews, fried onions and ghee.