Hyderabadi haleem () is a type of haleem popular in the

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...

n city of

Hyderabad Hyderabad ( ; , ) is the capital and largest city of the Indian state of Telangana and the ''de jure'' capital of Andhra Pradesh. It occupies on the Deccan Plateau along the banks of the Musi River, in the northern part of Southern Indi ...

. Haleem is a

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

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 Hyderabad State () was a princely state located in the south-central Deccan region of India with its capital at the city of Hyderabad. It is now divided into the present-day state of Telangana, the Kalyana-Karnataka region of Karnataka, and ...

by the

Chaush The Chaush or Chaus are MuslimMediaeval Deccan History, eds Kulkarni, M A Naeem and de Souza, Popular Prakashan, Bombay, 1996, pg 63, https://books.google.com/books?id=O_WNqSH4ByQC&lpg=PA52&pg=PA63#v=onepage&q&f=false community of Hadhrami Arab ...

people during the rule of the

Nizams The Nizams were the rulers of Hyderabad from the 18th through the 20th century. Nizam of Hyderabad (Niẓām ul-Mulk, also known as Asaf Jah) was the title of the monarch of the Hyderabad State ( divided between the state of Telangana, Mar ...

(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 Hyderabadi biryani (also known as Hyderabadi dum biryani) is a style of biryani from Hyderabad, India made with basmati rice and meat (mostly mutton). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi an ...

. Though Hyderabadi haleem is the traditional

hors d'oeuvre An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...

at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of

Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...

during

Iftar Iftar ( ar, translit=Iftar Ramadan, إفطار رمضان), also known as (from , , 'breakfast'), (), is the evening meal with which Muslims end their daily Ramadan fast at sunset. They break their fast at the time of the call to prayer ...

(the evening meal that breaks the day-long fast) as it provides instant energy and is high in

calorie The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of o ...

s. This has made the dish synonymous with Ramadan. 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 A Ministry of Trade and Industry, Ministry of Commerce, Ministry of Commerce and Industry or variations is a ministry that is concerned with a nation's trade, industry and commerce. Notable examples are: List *Algeria: Ministry of Industry and ...

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 Arab diaspora (also known as MENA diaspora, as a short version for the Middle East and North Africa diaspora) refers to descendants of the Arab emigrants who, voluntarily or as refugees, emigrated from their native lands to non-Arab countries ...

during the rule of the sixth Nizam,

Mahbub Ali Khan Mahbub Ali Khan ( bn, মাহবুব আলী খান; 3 November 1934 – 6 August 1984) was a Bangladesh Navy rear admiral and the Chief of Naval Staff from 1979 till his death in 1984. He is known for his heroic actions done for hi ...

, and later became an integral part of

Hyderabadi cuisine Hyderabadi cuisine (native: ''Hyderabadi Ghizaayat''), also known as Deccani cuisine, is the native cooking style of the Hyderabad, Telangana, India. The ''haute cuisine'' of Hyderabad began to develop after the foundation of the Bahmani Sultan ...

during the rule of the

seventh Nizam Mir Osman Ali Khan, Asaf Jah VII (5 or 6 April 1886 — 24 February 1967), was the last Nizam (ruler) of the Princely State of Hyderabad, the largest princely state in British India. He ascended the throne on 29 August 1911, at the age of ...

Mir Osman Ali Khan Mir Osman Ali Khan, Asaf Jah VII (5 or 6 April 1886 — 24 February 1967), was the last Nizam (ruler) of the Princely State of Hyderabad, the largest princely state in British India. He ascended the throne on 29 August 1911, at the age o ...

. Sultan Saif Nawaz Jung Bahadur, an Arab chief from

Mukalla Mukalla ( ar, ٱلْمُكَلَّا, ') is a seaport and the capital city of Yemen's largest governorate, Hadhramaut. The city is in the southern part of the Arabian Peninsula on the Gulf of Aden, on the shores of the Arabian Sea, about east of ...

Hadhramaut Hadhramaut ( ar, حَضْرَمَوْتُ \ حَضْرَمُوتُ, Ḥaḍramawt / Ḥaḍramūt; Hadramautic: 𐩢𐩳𐩧𐩣𐩩, ''Ḥḍrmt'') is a region in South Arabia, comprising eastern Yemen, parts of western Oman and southern Saud ...

, 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 Firewood is any wooden material that is gathered and used for fuel. Generally, firewood is not highly processed and is in some sort of recognizable log or branch form, compared to other forms of wood fuel like pellets or chips. Firewood ca ...

for up to 12 hours in a ''bhatti'' (a

cauldron A cauldron (or caldron) is a large pot ( kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and ...

covered with a brick and mud

kiln A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay int ...

). 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

Garam masala used for making Biryani and Hyderabadi Haleem

The ingredients include meat (either

goat meat Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...

, beef or chicken); pounded wheat;

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

—(milk fat rendered from

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...

, also called clarified butter); milk;

lentils The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest produ ...

; ginger and garlic paste;

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

; red

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

spices such as

cumin seed Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

caraway seeds Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...

(''shah zeera''),

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and ...

natural gum Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. They are mostly botanical gums, found in the woody elements of plants or in seed coatings. Human ...

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...

(''kabab cheeni''); and dry fruits such as

pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other spe ...

cashew The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus ''Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cul ...

fig The fig is the edible fruit of ''Ficus carica'', a species of small tree in the flowering plant family Moraceae. Native to the Mediterranean and western Asia, it has been cultivated since ancient times and is now widely grown throughout the world ...

and

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genu ...

. It is served hot topped with a ghee-based

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...

, pieces of lime, chopped

coriander Coriander (;

, sliced boiled egg and

fried onion Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, Garnish (food), garnish, or vegetable accompaniment to various recipes. Sautéed onions Common fried onions are cooked ...

s 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

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 A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appear ...

in Hyderabad.

Nutrition

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 In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid chemical compound with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.John P. Rafferty, ed ...

, phosphorus and vitamins, was introduced in 2013. The

Greater Hyderabad Municipal Corporation The Greater Hyderabad Municipal Corporation, commonly known as the GHMC is the civic body that oversees Hyderabad, the capital and largest city of the Indian state of Telangana. It is the local government for the cities of Hyderabad and Secund ...

(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

Places of interest

Paradise In religion, paradise is a place of exceptional happiness and delight. Paradisiacal notions are often laden with pastoral imagery, and may be cosmogonical or eschatological or both, often compared to the miseries of human civilization: in para ...

,(east Anand bagh) Shah Ghouse Café, Cafe 555, Pista House, Grill 9, Parivar, Bahar Cafe, Chicha's, Peshawar, Sarvi ,Grand Hotel, Prince Bahar Cafe, Delite Kitchen (Kompally) are some of the 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 A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...

are paid salaries of up to 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 {{Infobox chef , name = Sanjeev Kapoor , image = Sanjeev Kapoor in 2016.jpg , image_size = , caption = Sanjeev Kapoor in 2016 , birth_date = {{Birth date and age, df=yes, 1964, 4, 10 , birth_place = Amb ...

, an entrepreneur of

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, her ...

, mentions in his book ''Royal Hyderabadi Cooking'' that the preparation of haleem in Hyderabad has become an art form, much like the

. 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. *

References

External links

Videos about cooking Hyderabdi haleemAn article published by state Tourism department
{{DEFAULTSORT:Hyderabadi haleem Indian cuisine Telangana cuisine Hyderabadi cuisine Muhajir cuisine Mughlai cuisine Geographical indications in Telangana