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Hyderabadi Haleem (Ground Meat and Wheat)

Source and licence

"Hyderabadi Haleem (Ground Meat and Wheat)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Hyderabadi_Haleem_(Ground_Meat_and_Wheat), revision 4509873), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Hyderabadi_Haleem_(Ground_Meat_and_Wheat)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4509873

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by a place in its title: hyderabadi (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. De-bran the wheat, wash, and soak for 2 hours.
  2. Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.
  3. Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
  4. In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices.
  5. Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.
  6. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.