Hyderabadi haleem

Haleem originated as an Arabic dish[1][6] 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.[7][8] 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][9] Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem.[10]

Hyderabadi haleem was officially introduced in Madina Hotel by Aga Hussain Zabeth, the Iranian founder of the hotel in 1956.[11]

The hotel which opened in 1947 in the Waqf property named Madina Building at Pathargatti which the rent from it was used to serve Haj pilgrims, Madina hotel is one of the oldest restaurant in the Hyderabad.[12] After renovation of Madina hotel it was inaugurated by the last Nizam, Mir Osman Ali Khan in 1956.[13]

Mixed wheat, dal and other 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.[14][15]

Ingredients

Spices used in preparing Hyderabadi Haleem

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.[7][16][17][18]

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.[21][22] It also contains dry fruits rich in anti-oxidants.[16][23] 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.[24][25] 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.[26]

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.[27][28] In Hyderabad, the dish is often consumed at celebratory events such as weddings.[21] It is consumed especially during Iftaar, the evening meal following the day-long fast, observed by Muslims during the month of Ramadan.[29][30]

• List of stews

Wikimedia Commons has media related to Hyderabadi Haleem.

Wikibooks Cookbook has a recipe/module on Hyderabadi haleem

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