Nasheet's Hyderabadi Haleem (H)

Hyderabadi Haleem is a staple food for big family celebrations and the festival of Ramadan. Typically eaten for breakfast before sunrise as it’s so filling and, thanks to the nutrients it’s jam packed with, it’s super efficient at slowly releasing energy throughout the day.

The beauty of Nasheet’s Haleem is that she’s taken the time to expertly mash the unique blend of halal meat, lentils and dry fruits - no blender here, just authentic handmade prep - before slow cooking it all for several hours. Plus Nasheet’s comes with a special mix of buttered cashews, fresh coriander & caramelised onions to sprinkle on top.

For Nasheet’s family Haleem is the king of the Iftar table at Ramadan parties “we'd make it in a massive pot with family members taking turns to mash. My grandmother would summon us kids for taste checks, asking if the spice level was okay and getting the traditional thumbs up before we ran back to play. Happy children eagerly waiting for the sun to set so we could come in for our bowls of piping hot delicious Haleem.”

See article on Celebrating Ramadan With FoodSt Cook Nasheet

Cooked with ❤ by Nasheet

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Double Serve
  
  Preparation:
  Step 1 - Defrost overnight in your fridge
  Step 2 - Heat in your microwave for about 3mins

  (our foil containers are microwavable!)
  
  🌶  This meal has a spice rating of 'mild'
  🍞 Perfect served with naan bread, get yours here
  👍 The meat used in this meal is halal
  
  💡 To delight your guests, garnish this meal with fried onions, dry fruits, mint and coriander leaves.
  
  Ingredients: Broken wheat, Barley, Urad Dal, Chana Dal, Moong Dal, Masoor Dal, Almonds, Cashews, Mutton, Yoghurt, Salt, Turmeric powder, Red chilli powder, Black pepper powder, Ginger garlic paste, Garam masala, Lemon Juice, Beef stock, Clarified butter, Caraway seeds, Cardamom, Tailed pepper, Cloves, Black peppercorn,  Cinnamon stick, Onion, Coriander and mint leaves, Green chilies, Salt
  
  Contains: Gluten, Almonds, Cashews, Milk

• Hi I'm Nasheet,

  My cooking is a tribute to the connection with my grandmother and fond memories of watching her grind her own spices old school with a long stone rolling pin. My meals are also heavily inspired by time spent travelling around the Middle East while I lived in Dubai.

   

  Discover Nasheet's other meals

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