Hyderabadi haleem

Hyderabadi haleem (Urdu: حيدر آبادی حلیم ) is a distinct variant of haleem originating in Hyderabad in South India. It is a popular dish during the Muslim festival of Ramadan.

It is a type of stew made from pounded wheat and mutton (or beef). It is in the form of thick paste.

It is the mainstay during the Holy month of Ramzan. The day-long fast end with the moulvi’s recital of the azaan. Haleem is a tradition for breaking fast (roza) at Iftar, with a plateful of this divinely delectable delicacy.

Ingredients

The ingredients include mutton, cracked wheat, lentils, ginger & garlic paste, turmeric and spices. It is served hot with ghee based gravy put on top, lime pieces, coriander and fried onions as garnish.

The cooks follow the recipe to the last detail, and get all the proportions of the ingredients right.

The chicken variety of haleem is less popular, but is cheaper than the authentic one. There is also a fish variant now.

A vegetarian derivative of haleem, where the meat is substituted with dry fruits and vegetables, is also prepared during Ramzan, and can be found at some eateriesin Hyderabad.

Preparation

It is slow cooked for at least 10 hours in the bhatti (a cauldron covered with brick & mud kiln) and two men, usually, hit with large wooden sticks all through out the preparation, until it gets to a sticky-smooth consistency, similar to mashed mince.

The cooking of haleem in Hyderabad is mastered to an art form.

Even today meethi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of Hyderabad. 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)

History

"Main Article": Haleem

This traditional wheat porridge has its roots in Arabia, similar to "harees". But this derivative of haleem is different from the rest, with a nice smooth paste of all ingredients well mixed.

In Hyderabad, haleem is the traditional starter at Muslim weddings, and is also most relished in Muslim functions or occasion.

ee also

* Khichra

Further reading

* "A Princely Legacy, Hyderabadi Cuisine" By Pratibha Karan ISBN-10: 8172233183, ISBN-13: 978-8172233181 [http://www.amazon.com/dp/8172233183]
* "Elegant East Indian and Hyderabadi Cuisine" By Asema Moosavi, Moosavi, Asema ISBN 0969952309
* "The Essential Andhra Cookbook with Hyderabadi & Telengna Specialities" by Bilkees I Latif

External links

* [http://www.hyderabad.co.uk/cuisine.htm Haleem recipe]
* [http://timesofindia.indiatimes.com/Hyderabad/Celebration_time_for_food_lovers/articleshow/2439729.cms 2007 Haleem contest - Times of India]
* [http://www.hinduonnet.com/thehindu/mp/2002/11/14/stories/2002111400950300.htm The Hindu]