Hyderabadi haleem

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Hyderabadi haleem
Hyderabadi mutton haleem garnished with cilantro, egg, fried onion, and lime
Alternative namesHyderabadi harees
Place of originIndia
Region or stateHyderabad, Telangana
Associated cuisineIndian
Created byOriginated from the Chaush (Hyderabadi Arabs)[1]
Main ingredientsPounded wheat, lentils, goat meat, ghee, dried fruit and saffron

Hyderabadi haleem (

Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams
(the former rulers of Hyderabad State). Local traditional spices helped a unique Hyderabadi haleem evolve, that became popular among the native Hyderabadis by the 20th century.

The preparation of haleem has been compared to that of

Geographical Indication status (GIS) by the Indian GIS registry office,[2] making it the first non-vegetarian dish in India to receive this status. In October 2022, Hyderabadi haleem won 'Most Popular GI' award in the food category, that was chosen through a voting system that was conducted by the Department for Promotion of Industry & Internal Trade (under the Ministry of Commerce and Industry).[3]

History

Haleem originated as an

Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan.[5][6] Sultan Saif Nawaz Jung Bahadur, an Arab chief from Mukalla, Hadhramaut, Yemen, who was among the seventh Nizam's court nobility, popularised it in Hyderabad.[1][7] Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem.[8][9]

Preparation

grains

Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln). One or two people are required to stir it continuously with wooden paddles throughout its preparation. For home-made Hyderabadi haleem, a Ghotni (a wooden hand masher) is used to stir it until it reaches a sticky-smooth consistency, similar to minced meat.[10][11]

Ingredients

Spices used in preparing Hyderabadi Haleem

The ingredients include meat (either

fig and almond. It is served hot topped with a ghee-based gravy, pieces of lime, chopped coriander, sliced boiled egg and fried onions as garnish.[5][12][13][14]

Variations

Different variants have been introduced catering to regional tastes and requirements. A meethi (sweet) variant of haleem is consumed as breakfast by the

eateries in Hyderabad.[16]

Nutrition

External image
image icon A slideshow of Hyderabadi haleem preparation images. Published on Flickr

Hyderabadi haleem is a high calorie dish which gives instant energy as it contains slow-digesting and fast-burning ingredients.

minerals, phosphorus and vitamins, was introduced in 2013.[20][21] The Greater Hyderabad Municipal Corporation (GHMC), a local civic body that monitors health and safety regulations in the city, has set up hygiene and quality standards to be followed by the eateries selling it.[22]

Popularity

Ghotni a wooden hand masher, used to muddle meat and wheat while cooking haleem until it becomes a thick paste.

Hyderabadi haleem is regarded as an international delicacy.

Iftaar, the evening meal following the day-long fast, observed by Muslims during the month of Ramadan.[25][26][27][28]

Places of interest

Pista House, Hotel Shadab, Paradise, Shah Ghouse Café, Cafe 555, Grill 9, Pariwar's Have More, Cafe Bahar, Chicha's, Peshawar, Sarvi and Grand Hotel are some of the many places to try Haleem in Hyderabad[29] [30]

In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem.

chefs are paid salaries of up to 100,000 (US$1,300) a month plus benefits,[35] As of 2011, during Ramadan there were 6,000 eateries throughout the city that sold haleem (70% of which are temporary until Ramadan ends),[36][37] and 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.[36]

GI registry office. It became the first meat product of India to receive a GI certification.[18][39] This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards laid down for it.[37][40]

See also

References

  1. ^ a b c Shahid, Sajjad (16 August 2011). "Biryani, Haleem & more on Hyderabad's menu". The Times of India. Archived from the original on 6 November 2012. Retrieved 18 August 2011.
  2. ^ "On the food trail in Hyderabad, where Ramzan is incomplete without haleem". 6 June 2018. Archived from the original on 12 June 2018. Retrieved 6 June 2018.
  3. ^ "Hyderabad Haleem wins 'Most Popular GI' food award". The Times of India. 18 October 2022.
  4. ^ "Ramadan, the month of unprecedented shopping in Hyderabad". Overseas Indian. Ministry of Overseas Indian Affairs, Government of India. October 2006. Archived from the original on 30 May 2013. Retrieved 10 July 2012.
  5. ^
    Rediff. Archived from the original
    on 20 August 2010. Retrieved 24 August 2010.
  6. ^ Dey, Pranesh (5 December 2004). "How the city succumbed to a new taste". The Times of India. Archived from the original on 23 September 2012. Retrieved 24 August 2011.
  7. ^ Nanisetti, Serish (10 June 2016). "How haleem conquered Hyderabadi hearts". The Hindu. Archived from the original on 7 November 2021. Retrieved 10 June 2016.
  8. from the original on 3 January 2014. Retrieved 19 September 2011.
  9. ^ "Hyderabad, where Ramadan is incomplete without haleem". The Times of India. Archived from the original on 6 June 2018. Retrieved 6 June 2018.
  10. ^ Vyas, Sheetal (12 September 2010). "Deccan delight". Sify. Archived from the original on 29 January 2014. Retrieved 25 August 2013.
  11. ^ "Hyderabadi Haleem to go global, outlets in US planned (Business Feature)". Business Standard. 29 July 2013. Archived from the original on 3 December 2013. Retrieved 25 August 2013.
  12. ^ a b "Haleem boosts sex life". The Times of India. 14 August 2011. Archived from the original on 24 September 2012. Retrieved 29 August 2010.
  13. ^ "Famous Hyderabadi Haleem dish gets patented". Gulf News. 3 September 2010. Archived from the original on 7 November 2021. Retrieved 3 June 2013.
  14. from the original on 20 March 2018.
  15. ^ "Barkas Street, a little Arabia in Hyderabad". thefreelibrary.com. Archived from the original on 25 October 2012. Retrieved 30 August 2011.
  16. ^ "Get ready for veg haleem". The Times of India. 26 October 2003. Archived from the original on 3 January 2017. Retrieved 29 August 2010.
  17. ^ a b "My love affair with the Haleem began during Ramzan". The Sunday Guardian. 17 June 2012. Archived from the original on 14 November 2013. Retrieved 17 June 2012.
  18. ^ a b "Hyderabad Haleem' gets Geographical Indication certification". Indian Council of Agricultural Research. 2010. Archived from the original on 18 June 2013. Retrieved 21 June 2012.
  19. ^ "The Hyderabad haleem is now a Rs 100-crore brand name". Deccan Herald. 18 June 2012. Archived from the original on 21 July 2012. Retrieved 18 June 2012.
  20. ^ Jayaram, P S (22 July 2013). "Hyderabadi haleem is now low-cholesterol". Khaleej Times. Archived from the original on 5 November 2013. Retrieved 7 August 2013.
  21. ^ Radhakrishna, G S (20 July 2013). "Meat of ostrich cousin low in fat". The Telegraph (India). Archived from the original on 5 November 2013. Retrieved 7 August 2013.
  22. ^ "Haleem on the radar". Post Noon. 10 July 2013. Archived from the original on 6 August 2013. Retrieved 7 August 2013.
  23. ^ Ciezadlo, Annia (30 January 2012). "Haute bedouin cuisine with Mezlai's Ali Ebdowa". The Daily Beast. Archived from the original on 30 May 2012. Retrieved 19 June 2012.
  24. from the original on 20 March 2018.
  25. ^ Saqaf, Syed Muthahar (21 September 2009). "'Nonbu Kanji,' a noble thing that paves way for communal harmony". The Hindu. Archived from the original on 8 November 2012. Retrieved 20 June 2012.
  26. ^ Alluri, Aparna (10 August 2012). "Hyderabad's Charm Found in Ramadan Delights". The New York Times. Archived from the original on 12 June 2013. Retrieved 3 June 2013.
  27. ^ "The history of haleem: How a bland iftar dish from Yemen got Indianised". Archived from the original on 28 July 2014.
  28. ^ "The haleem debate: Why some Indian Muslims are renaming the Ramzan delicacy 'daleem'". 3 June 2019. Archived from the original on 3 June 2019. Retrieved 3 June 2019.
  29. ^ "The best haleem joints of Hyderabad". Archived from the original on 1 August 2020. Retrieved 15 January 2020.
  30. ^ "9 Best Haleem Places in Hyderabad You Must Try". 25 March 2022.
  31. ^ "Hyderabadi haleem now a click away". Rediff. 14 September 2007. Archived from the original on 25 May 2013. Retrieved 28 May 2012.
  32. ^ Pathak, Sushmita (22 March 2023). "Breaking the Ramadan fast: In one city, a special stew with goat and rose petals". NPR. Retrieved 25 March 2023.
  33. ^ Nemana, Vivekananda (21 July 2014). "... How Haleem Got All Hot and Heavy in Hyderabad". Yahoo! News. Archived from the original on 12 August 2014. Retrieved 21 July 2014.
  34. MiD DAY
    . 8 August 2012. Retrieved 8 May 2013.
  35. ^ "Hyderabadi Haleem treat for Vijayawadians". The Siasat Daily. 2 August 2011. Archived from the original on 28 September 2011. Retrieved 24 August 2011.
  36. ^ a b "Taste and wealth". Business Standard. 20 August 2011. Archived from the original on 7 November 2021. Retrieved 19 June 2012.
  37. ^ a b Hyderabadi Haleem now close to being patented. 2 September 2010. Archived from the original on 4 December 2011. Retrieved 24 August 2010. {{cite book}}: |work= ignored (help)
  38. from the original on 3 January 2014.
  39. ^ "Geographical indications journal no:37" (PDF). Government of India. 4 January 2011: 9. Archived from the original (PDF) on 4 December 2011. Retrieved 18 June 2012. {{cite journal}}: Cite journal requires |journal= (help)
  40. ^ Hyderabadi haleem now officially an asset of AP. 2 October 2010. Archived from the original on 11 September 2010. Retrieved 24 August 2011. {{cite book}}: |work= ignored (help)

Further reading

External links