Make your Bakrid 2025 feast unforgettable with a rich and hearty dish that truly captures the spirit of Eid—Hyderabadi Haleem. Crafted with precision and packed with layers of flavor, this traditional recipe by Chef Kunal Kapur will be the star of your festive spread. With the festival being celebrated from the evening of June 6 to June 7, there’s no better time to bring this iconic dish to your table.
Ingredients
For grains and dals:
- ½ cup broken wheat (daliya)
- 2 tbsp barley
- 1 tbsp chana dal
- 1 tbsp skinless urad dal
- 1 tbsp moong dal
- 1 tbsp masoor dal
- 5–6 almonds
- 5–6 cashew nuts
- 1 litre water
For marinating mutton:
- ½ kg boneless mutton
- 250 g mutton bones
- Salt to taste
- 1 tsp turmeric powder
- 1¼ tsp red chilli powder
- 1 tsp garam masala
- 1 tsp black pepper powder
- 2 tbsp ginger-garlic paste
- ¾ cup curd
For cooking:
- 5 tbsp ghee
- 2 cinnamon sticks
- 8–10 cardamoms
- 7–8 cloves
- 10–12 peppercorns
- 8–10 allspice
- 2 tsp caraway seeds (shahi jeera)
- ½ cup sliced onions
- 2–3 slit green chillies
- A handful each of mint and coriander leaves
- Salt to taste
- 1 litre water
For garnish:
- Fried onions
- Fried cashew nuts
- Fresh mint and coriander leaves
- Leftover ghee for final drizzle
Method
Start by washing all grains and dals thoroughly and soaking them in 1 litre water for at least one hour. Boil the soaked mixture until fully soft and mashable. Cook on low heat and add more water if required. Once thick and soft, cool the mix and grind into a smooth paste. Set aside.
Marinate the boneless mutton and bones with turmeric, chilli powder, garam masala, pepper, ginger-garlic paste, curd, and salt. Let the mixture rest for at least 30 minutes.
In a pressure cooker, heat ghee and add whole spices—cinnamon, cardamom, cloves, peppercorns, allspice, and caraway seeds. Add onions and sauté until golden. Add the marinated meat and cook on high heat for 15–20 minutes to enhance the flavour. Mix in mint and coriander leaves. Pour in 1 litre water, pressure cook until the first whistle, then simmer on low for about an hour.
Allow natural pressure release. Skim off and retain some ghee floating on top. Remove the bones, transfer the meat and strain the curry over it. Shred the meat with a fork or use a wooden masher.
Mix the shredded meat with the ground grain-lentil paste. Cook on low flame while mashing for 10 minutes until ghee starts appearing on the edges. Adjust salt and add the reserved ghee for extra flavour. The final consistency should be soft and smooth, easily falling from the spoon.
Garnish with crispy fried onions, fried cashew nuts, fresh mint, and coriander leaves. Drizzle the remaining ghee on top for a luxurious finish.
This traditional Hyderabadi Haleem is rich in heritage and flavour—a perfect centrepiece for your Bakrid 2025 meal.
