This is an old revision of this page, as edited by Randhirreddy (talk | contribs) at 15:31, 5 October 2007 (Article about distinctive Hyderbadi Haleem, just like Hyderabadi Biryani.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 15:31, 5 October 2007 by Randhirreddy (talk | contribs) (Article about distinctive Hyderbadi Haleem, just like Hyderabadi Biryani.)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)Hyderabadi Haleem of Hyderabad is known for its distinct Haleem. It is a mainstay during the Holy month of Ramzan. Haleem for is a tradition for breaking fast (roza) with a plateful.
This traditional wheat porridge has its roots in Arabia, similar to harees.
The cooking of Haleem in Hyderabad is mastered to a fine art form. The cooks follow the instructions to the minutest of details and get all the proportions of the ingredients right. It is cooked for at least 10 hours in the bhatti (an oven made with mud).
It is different from other Haleem, in that, it is a thick paste and the meat is so thoroughly cooked that it blends with the lentils, Mutton and spices well.
Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of the old city. But the salted variety is popularly seen during the month of Moharram and Ramzan. The high-calorie haleem is the perfect way to break the ramzan fast. (it contains wheat, various lentils, meat, and pure ghee)
A vegetarian derivative of haleem, wherein meat is substituted with dry fruits and vegetables, is also prepared during Ramzan, and can be found at some eateries in Hyderabad.
In Hyderabad, Haleem is the traditional starter at muslim weddings and is also most relished in muslim functions or occasion.