|Place of origin||India|
|Region or state||Hyderabad|
|Creator(s)||Hyderabadi Arab People|
|Main ingredient(s)||Pounded wheat, lentils, goat meat|
|This article is part of the series|
Hyderabadi haleem (//) is a type of haleem), a stew composed of meat, lentil and pounded wheat made into a thick paste. The food originated as an Arabic dish and was introduced to the Hyderabad state of the Indian subcontinent by the Arab diaspora during the Nizam's rule. Regional traditional spices were blended with the Arabic original dish to make the unique Hyderabadi haleem that became a popular food among native residents by the early 19th-century.
As in the case with Hyderabadi biryani, the preparation of haleem in Hyderabad has become an art form. 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 provides instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010 Hyderabadi haleem was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to be listed as GIS.
Haleem originated as an Arabic dish, made with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the Nizam of Hyderabad's rule, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. Saif Nawaz Jung Bahadur, an Arab chief from Hadhramaut, Yemen, who was among the Nizam's court nobility, popularized Haleem in Hyderabad. Over a period of time, local influence brought modifications and changes to the original recipe and taste which made Hyderabadi haleem distinct from other types of haleem.
Traditionally, 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 men stir it continuously with wooden paddles throughout its preparation, until it reaches a sticky-smooth consistency, similar to mashed mince. It is usually seasoned with deep fried onions, cashew nuts and a slice of lemon. It is served fresh and hot, sprinkled with crispy fried onion and lemon juice.
The ingredients include meat; (either goat meat, beef or chicken), pounded wheat, ghee, milk, lentils, ginger and garlic paste, turmeric, spices; (cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, allspice (kabab cheeni) and dry fruits; (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.
|A slidshow of Hyderabadi Haleem prepration images. Published on Flickr|
A variation of the dish made of goat meat is popular, and different variants had been introduced based on the regional taste and requirements. A meethi (sweet) variant of haleem is consumed as breakfast at Arab diaspora homes in the Barkas, Hyderabad. A chicken variant of haleem is less popular, even though it is lower priced than the goat meat version. A vegetarian version of haleem, in which dry fruits and vegetables are substituted for goat meat, is available at some eateries in Hyderabad.
Hyderabadi haleem is regarded as an international delicacy. In Hyderabad, the dish is often consumed at celebratory events such as weddings. Rich in calories, haleem provides a quick energy rush. It is consumed especially in Iftaar, the evening meal following the day-long fast during the month of Ramadan of the Islamic calendar.
In Hyderabad and its neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem. During Ramadan season the manpower of 25,000 people are employed in the production of Hyderabadi Haleem, and the chefs are paid high salaries, up to 100000 (US$1,800) a month plus benefits. In the year 2011, during Ramadan there were 6,000 eateries throughout the city (70% of which are temporary until Ramadan ends) sold above 1 billion worth of haleem, an increase of 15% compared to 2010 sales. As of 2011 in Ramadan season, 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.
In 2010 Hyderabadi haleem was awarded Geographical Indication status by the Indian GI registry office at Chennai, India. It became a first meat product of India to receive a GI certification. Hyderabadi haleem's GI tag means that a dish cannot be sold as Hyderabadi haleem unless it meets the standards laid down for Hyderabadi haleem.
Hyderabadi haleem is a high calorie and nutritious dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. It also contains protein and it has anti-aging ingredients, such as dry fruits which are rich in anti-oxidants.
See also 
|Wikibooks Cookbook has a recipe/module on|
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.
- Sanjeev Kapoor (2009). Royal Hyderabadi Cooking. India: Popular Prakashan. ISBN 978-81-7991-373-4.
- "Biryani, Haleem & more on Hyderabad's menu". Times of India. 16 August 2011. Retrieved 18 August 2011.
- Sanjeev Kapoor (2008). Royal Hyderabadi Cooking. Popular Prakashan pvt ltd. p. 3. ISBN 978-81-7991-373-4. Retrieved 19 September 2011.
- "Get a taste of Hyderabadi haleem". IBN Live. 13 October 2006. Retrieved 24 August 2011.
- "Ramadan, the month of unprecedented shopping in Hyderabad". Ministry of Overseas Indian Affairs. 2011. Retrieved 10 July 2012.
- "In Hyderabad this Ramzan? Try the Haleem". Rediff. 18 August 2010. Retrieved 24 August 2010.
- "How the city succumbed to a new taste". Times of India. 5 December 2004. Retrieved 24 August 2011.
- Karen Isaksen Leonard (2007). Locating home: India's Hyderabadis abroad. stanford university press. p. 14. ISBN 978-0-8047-5442-2. Retrieved 19 september 2011.
- Neelam Batra (2011). AARP 1,000 Indian Recipes. John Wiley & Sons. p. Hyderabad Mashed Lamb and Cracked Wheat Haleem Gosht. ISBN 978-1-118-24560-6. Retrieved 9 May 2012.
- "Fast And Feast". Afternoon Dispatch and Courier. 19 August 2011. Retrieved 30 August 2010.
- "Haleem boosts sex life". Times of India. 14 August 2011. Retrieved 29 August 2010.
- "Barkas Street, a little Arabia in Hyderabad". thefreelibrary.com. Retrieved 30 August 2011.
- "Get ready for veg haleem". Times of India. 26 October 2003. Retrieved 29 August 2010.
- "Haute bedouin cuisine with Mezlai's Ali Ebdowa". The Daily Beast. 30 January 2012. Retrieved 19 June 2012.
- "My love affair with the Haleem began during Ramzan". The Sunday-Guardian. 17 June 2012. Retrieved 17 June 2012.
- Saqaf, Syed Muthahar (21 September 2009). "‘Nonbu Kanji,’ a noble thing that paves way for communal harmony". The Hindu. Retrieved 20 June 2012.
- "Hyderabadi haleem now a click away". Rediff. 14 September 2007. Retrieved 28 May 2012.
- "Mumbaiites get Haleem-ed". MiD DAY. 8 August 2012. Retrieved 8 May 2013.
- "Hyderabadi Haleem treat for Vijayawadians". The Siasat Daily. 2 August 2011. Retrieved 24 August 2011.
- "Taste and wealth". Business Standard. 20 August 2011. Retrieved 19 June 2012.
- "Hyderabadi Haleem now close to being patented". NDTV. 2 September 2010. Retrieved 24 August 2010.
- Geographical indications journal no:37 (PDF). Government of India. 4 January 2011. p. 9. Retrieved 18 June 2012.
- "Hyderabad Haleem’ gets Geographical Indication certification". Indian Council of Agricultural Research. 2010. Retrieved 21 June 2012.
- "Hyderabadi haleem now officially an asset of AP". IBN Live. 2 October 2010. Retrieved 24 August 2011.
- "Culture:The original 'slow food' staple: A GI tag for the iconic Hyderabadi dish is reason to raise a toast". Mint (newspaper) and The Wall Street Journal. 10 September 2010. Retrieved 24 August 2011.
- "The Hyderabad haleem is now a Rs 100-crore brand name". Deccan Herald. 18 June 2012. Retrieved 18 June 2012.
- Haleem recipe
- Popular in other cities, Times of India
- Times of India: Haleem popular among all
- Videos about cooking Hyderabdi haleem
- Medical properties of Hyderabadi haleem