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Hyderabadi haleem

Hyderabadi mutton haleem garnished with cilantro, egg, fried onion, and lime
Alternative names	Hyderabadi harees
Place of origin	India
Region or state	Hyderabad, Telangana
Associated cuisine	Indian
Created by	Originated from the Chaush (Hyderabadi Arabs)
Main ingredients	Pounded wheat, lentils, goat meat, ghee, dried fruit and saffron
Media: Hyderabadi haleem

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Hyderabadi haleem (/ˈhaɪdərəbɑːdiː həˈliːm/) is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. It is originally an 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 Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d'oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it is high in calories. In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office, 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).

History

Haleem originated as an Arabic dish with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. 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. Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem.

Preparation

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.

Ingredients

The ingredients include meat (either goat meat, beef or chicken); pounded wheat; ghee—(milk fat rendered from butter, also called clarified butter); milk; lentils; ginger and garlic paste; turmeric; red chili pepper spices such as cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, allspice (kabab cheeni); and dry fruits such as pistachio, cashew, 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.

Variations

Different variants have been introduced catering to regional tastes and requirements. A meethi (sweet) variant of haleem is consumed as breakfast by the Arab diaspora in Barkas neighbourhood of the city. The chicken variant is less popular, even though it is lower priced. A vegetarian version of haleem, in which dry fruits and vegetables are substituted for goat meat, is available at some eateries in Hyderabad.

Nutrition

External image
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. It also contains dry fruits rich in anti-oxidants. The meat and dry fruits make it a high protein food. A new low-cholesterol variety by using emu meat, rich in minerals, phosphorus and vitamins, was introduced in 2013. 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.

Popularity

Hyderabadi haleem is regarded as an international delicacy. In Hyderabad, the dish is often consumed at celebratory events such as weddings. It is consumed especially during Iftaar, the evening meal following the day-long fast, observed by Muslims during the month of Ramadan.

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

In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem. During the 2014 Ramadan season, ₹ 5 billion worth of Hyderabadi haleem was sold in the city, and an additional 25,000 people were employed in the preparation and sale of haleem. The connoisseur chefs are paid salaries of up to ₹100,000 (US$1,200) a month plus benefits, As of 2011, during Ramadan there were 6,000 eateries throughout the city that sold haleem (70% of which are temporary until Ramadan ends), and 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.

Sanjeev Kapoor, an entrepreneur of Indian cuisine, mentions in his book Royal Hyderabadi Cooking that the preparation of haleem in Hyderabad has become an art form, much like the Hyderabadi biryani. In 2010 Hyderabadi haleem was awarded Geographical Indication status by the Indian GI registry office. It became the first meat product of India to receive a GI certification. This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards laid down for it.

See also

• List of stews
• Hyderabadi cuisine

References

1. ^ 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.
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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. ^ Siddique, Mohammed (18 August 2010). "In Hyderabad this Ramzan? Try the Haleem". Rediff. Archived from the original on 20 August 2010. Retrieved 24 August 2010.
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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. Karen Isaksen Leonard (2007). Locating home: India's Hyderabadis abroad. stanford university press. p. 14. ISBN 978-0-8047-5442-2. Archived from the original on 3 January 2014. Retrieved 19 September 2011.
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17. ^ "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. ^ "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.
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24. Davidson, Alan (1981). Food in Motion: The Migration of Foodstuffs and Cookery Techniques. Oxford Symposium. p. 77. ISBN 978-0-907325-07-9. Archived from the original on 20 March 2018.
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27. "The history of haleem: How a bland iftar dish from Yemen got Indianised". Archived from the original on 28 July 2014.
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    • Jatania, Prachi (13 October 2006). Get a taste of Hyderabadi haleem. IBN Live. Archived from the original on 30 July 2010. Retrieved 24 August 2011.
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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. "Mumbaiites get Haleem-ed". 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. ^ "Taste and wealth". Business Standard. 20 August 2011. Archived from the original on 7 November 2021. Retrieved 19 June 2012.
37. ^ 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. Kapoor, Sanjeev (2008). Royal Hyderabadi Cooking. Popular Prakashan. p. 3. ISBN 978-81-7991-373-4. Archived 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)
    • "Culture:The original 'slow food' staple: A GI tag for the iconic Hyderabadi dish is reason to raise a toast". Mint and The Wall Street Journal. 10 September 2010. Archived from the original on 28 June 2021. Retrieved 24 August 2011.

Further reading

• Pratibha Karan (1998). A Princely Legacy: Hyderabadi Cuisine. India: Harper Collins Publishers. ISBN 978-81-7223-318-1.
• Asema Moosavi (1995). Elegant East Indian and Hyderabadi Cuisine. Hyderabad: Deccan Snacks & Foods. ISBN 0-9699523-0-9.
• Bilkees Latif (1999). The Essential Andhra Cookbook with Hyderabadi Specialties. United Kingdom: Penguin Books. ISBN 978-0-14-027184-3.

External links

• Videos about cooking Hyderabdi haleem
• An article published by state Tourism department

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