Hyderabadi Haleem is a rich, silky stew made with tender meat, wheat, lentils, aromatic spices, and herbs. This easier recipe creates the signature reshedar (finely shredded meat) texture that's especially popular during Ramadan but delicious any time of year.
0 Soak the grains: Soak haleem wheat overnight. If using cracked wheat, soak for [timer minutes=30]30 minutes[/timer]. Soak the lentils for [timer minutes=30]30 minutes[/timer], then drain.
1 Fry the onions: Heat the oil in a wide, deep pan over medium heat. Fry the onions in batches until deep golden brown and crisp, taking care not to overcrowd the pan. Drain on paper towels and reserve. (See note for easy haleem below).
2 Cook the meat: Heat 1 tablespoon of the frying oil in a large heavy-bottomed pot. Add the meat and brown on all sides. Stir in the ginger and garlic and cook until fragrant, about [timer minutes=2]2 minutes[/timer].
3 Add the yogurt and cook for about [timer minutes=5]5 minutes[/timer], stirring frequently. Stir in half of the fried onions, 3 teaspoons garam masala, coriander, cumin, chili powder, turmeric, black pepper, salt, and green chilies. Cook for [timer minutes=1]1 to 2 minutes[/timer] until fragrant.
4 Pour in 3 cups of the water or stock and bring to a boil. Reduce the heat, cover, and simmer for [timer minutes=60]1 to 2 hours[/timer], stirring occasionally, until the meat is fork-tender.
5 Cook the grains: While the meat cooks, combine the wheat, barley, lentils, and 5 cups water or stock in another large pot. Bring to a boil, reduce the heat, and simmer until the grains and lentils are completely soft and beginning to fall apart, about [timer minutes=60]1 hour[/timer].
6 Remove and discard the bones. Shred the meat very finely using two forks, a potato masher, or a meat pounder to achieve the traditional reshedar (shredded) texture. Return the shredded meat to the cooking liquid.
7 Blend the cooked wheat and lentil mixture until completely smooth and creamy using an immersion blender or countertop blender.
8 Combine the shredded meat and its cooking liquid with the blended wheat-lentil mixture. Stir in the cilantro and mint. Bring to a gentle boil, then reduce the heat and simmer for [timer minutes=30]30 minutes[/timer], stirring occasionally. Add the remaining 1 teaspoon garam masala during the last [timer minutes=10]10 minutes[/timer]. Add additional hot water or stock as needed to maintain a thick, creamy consistency. Tip: The finished haleem should slowly fall from the spoon in thick ribbons. You should see fine strands of shredded meat throughout, but no visible pieces of wheat or lentils.
9 Drizzle with ghee and garnish with fried onions, chopped cilantro, chopped mint, and toasted cashews, if using. Serve hot with lemon wedges on the side.
