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Hyderabadi Mutton Daleem

Hyderabadi Mutton Daleem

Cooking Time

Preparation Time : 480

Cook Time : 40

Total Time : 520


Serves 6

  • mutton bone 1 kgs

  • Broken wheat about soaked overnight 500 gms

  • Chilli powder 2-3 tbsp

  • Green chillies about 5-6 nos

  • Ghee 1 cups

  • Garam Masala 1 tbsp

  • Yoghurt 250 gms

  • Whole masalas like cinnamon sticks, cardamom pods, black pepper corns 5 nos

  • Coriander and mint leaves chopped 1/2 cups

  • Fried onions about 3 nos

  • Cashewnuts and almonds soaked in water and made into a paste about 1/2 cups

  • Bengal gram, white lentils, yellow gram and red lentils all soaked about 2 tbsp

  • Salt 2 tbsp

  • Ginger garlic paste fresh 2 tbsp

  • Turmeric 1 tsp


  • 01

    Pressure cook the mutton, broken wheat and the dal together with the masalas except the whole masalas and the nuts.

  • 02

    Once done, separate the bones from the mutton or add them as it is.

  • 03

    Next important step is to mash the cooked broken wheat with a masher or you can even just blend it in your blender adding some extra water if required.

  • 04

    Mashing it well is preferred over blending. Back home it is always done using a traditional masher called 'ghotni'

  • 05

    Heat the ghee in a non stick cooking pot.

  • 06

    Transfer the mashed broken wheat and mutton mix to the pot and add the yoghurt whole masalas fried onions and the cashew almond paste

  • 07

    Let it simmer on low flame.

  • 08

    Garnish with coriander and mint, fried onions and fried green chillies and lemon wedges.

  • 09

    A must have fantastic dish made on every special occasion, weddings, family gatherings, festivals and get togethers. Power packed food of every Hyderabadi during Ramadan.



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