Hyderabadi haleem

Hyderabadi haleem

Hyderabadi haleem
Origin
Place of origin India
Region or state Hyderabad
Creator(s) Hyderabadi Arab People[1]
Dish details
Main ingredient(s) Pounded wheat
Lentils
Mutton
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Hyderabadi haleem (Urdu: حيدرآبادی حلیم) is a type of meat stew of Hyderabad, India.[2] The high-calorie haleem is a popular dish prepared during the Muslim month of Ramadan, since it is regarded as an ideal food to break the Ramadan fast.[3] The preparation of haleem in Hyderabad is mastered to an art form, like the popular Hyderabadi biryani.[4]

Hyderabadi haleem is a type of stew made from pounded wheat and mutton made into a thick paste and served fresh and hot, sprinkled over with crispy fried onion and lemon juice.[5] In Hyderabad, it is the mainstay during Ramadan and it became a tradition to break the daily fast (roza) at Iftar with a plateful of haleem. It is the traditional starter at Hyderabadi Muslim weddings, celebrations and other special occasions. It is estimated that during Ramadan, Hyderabad eateries sell 1 billion worth of haleem.[6]

Contents

History

Main article: Haleem

Originally an Arabic dish,[1] made of meat, pounded wheat, spices and ghee, it was introduced by the Arab diaspora to Hyderabad during the Mughal period[6] and it became an integral part of Hyderabad's cuisine.[7] Haleem was popularized in Hyderabad by Saif Nawaz Jung Bahadur, an Arab chief from the Yemen who was among the Nizam of Hyderabad's court nobility.[1] Over a period of time, local influence brought in modifications and changes in the original recipe and taste, to make Hyderabadi haleem distinct from other types of haleem.[8]

Ingredients

The ingredients include mutton, pounded wheat, ghee, milk, lentils, ginger & 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.[9][10]

Preparation

Hyderabadi haleem chefs are paid high salaries, up to 100,000 plus benefits.[11]

Traditionally, haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with brick & mud kiln). One or two men mix it thoroughly with wooden paddles throughout its preparation, until it reaches a sticky-smooth consistency, similar to mashed mince.[12]

Before eating, it is usually seasoned with deep fried onions, cashew nuts and a slice of lemon.

Variants of Hyderabadi haleem

A meethi (sweet) variant of haleem is served for breakfast at Arab homes in the Barkas area of Hyderabad.[13][14]

A chicken variant of haleem is less popular, even though it is lower priced than the mutton version. A vegetarian derivative of haleem, in which dry fruits and vegetables are substituted for mutton, is available at some eateries in Hyderabad.[15]

Geographical Indication status

In September, 2010, Hyderabadi haleem was awarded the Geographical Indication status by the Indian GI registry office at Chennai, India.[6][16][17] Hyderabadi haleem's, GI tag means that no other city can make or market the dish, unless meet with the standards of Hyderabadi haleem.[18]

Health factor

Hyderabadi haleem is a nutritious, healthy dish which gives instant energy,[19] containing abundant proteins[20] as well as carbohydrates, fiber, potassium and magnesium.[21]

Books

External links

See also

References

  1. ^ a b c "Biryani, Haleem & more on Hyderabad's menu". The Times of India. 16 August 2011. http://timesofindia.indiatimes.com/city/hyderabad/Biryani-Haleem-more-on-Hyderabads-menu/articleshow/9617160.cms. Retrieved 18 August 2011. 
  2. ^ "Hyderabad haleem casts its Web". economictimes.indiatimes.com. September 28, 2007. http://economictimes.indiatimes.com/News/News_By_Industry/Cons_Products/Food/Hyderabad_haleem_casts_its_Web/rssarticleshow/2408226.cms. Retrieved 24 August 2011. 
  3. ^ "Get a taste of Hyderabadi haleem". ibnlive.in.com. October 13, 2006. http://ibnlive.in.com/news/get-a-taste-of-hyderabadi-haleem/23930-8-1.html. Retrieved 24 August 2011. 
  4. ^ "Famous Hyderabadi Haleem set to get GI tag". thaindian.com. September 02, 2010. http://www.thaindian.com/newsportal/business/famous-hyderabadi-haleem-set-to-get-gi-tag_100421996.html. Retrieved 24 August 2011. 
  5. ^ "Fast And Feast". afternoondc.in. August 19, 2011. http://www.afternoondc.in/48-hrs/fast-and-feast/article_32802. Retrieved 30 August 2010. 
  6. ^ a b c "Hyderabadi Haleem now close to being patented". ndtv.com. September 02, 2010. http://www.ndtv.com/article/cities/hyderabadi-haleem-now-close-to-being-patented-49064.html. Retrieved 24 August 2010. 
  7. ^ "How the city succumbed to a new taste". The Times of India. December 5, 2004. http://articles.timesofindia.indiatimes.com/2004-12-05/hyderabad/27172154_1_haleem-pista-house-hyderabadi. Retrieved 24 August 2011. 
  8. ^ Karen Isaksen Leonard (2007). Locating home: India's Hyderabadis abroad. stanford university press. p. 14. ISBN 9780804754422. http://books.google.com/books?id=HQCvgavbQjgC. Retrieved 19 september 2011. 
  9. ^ "In Hyderabad this Ramzan? Try the Haleem". news.rediff.com. August 18, 2010. http://news.rediff.com/slide-show/2010/aug/18/slide-show-1-in-hyderabad-this-ramzan-dont-miss-the-haleem.htm. Retrieved 24 August 2010. 
  10. ^ "Haleem boosts sex life". timesofindia.indiatimes.com. August 14, 2011. http://articles.timesofindia.indiatimes.com/2011-08-14/diet/29886168_1_pista-house-haleem-makers-dry-fruits. Retrieved 29 August 2010. 
  11. ^ "Hyderabadi Haleem treat for Vijayawadians". siasat.com. 2 August 2011. http://www.siasat.com/english/news/hyderabadi-haleem-treat-vijayawadians. Retrieved 24 August 2011. 
  12. ^ Sanjeev Kapoor (2008). Royal Hyderabadi Cooking. popular prakashan pvt ltd. p. 3. ISBN 97888179913734. http://books.google.com/books?id=pFivPqq7FbIC. Retrieved 19 september 2011. 
  13. ^ "Barkas: Yemen in Hyderabad". hydjournal.com. 11 July 2010. http://www.hydjournal.com/viewnews.php?id=387. Retrieved 30 August 2011. 
  14. ^ "Barkas Street, a little Arabia in Hyderabad". thefreelibrary.com. http://www.thefreelibrary.com/Barkas+Street,+a+little+Arabia+in+Hyderabad.-a0222620128. Retrieved 30 August 2011. 
  15. ^ "Get ready for veg haleem". timesofindia.indiatimes.com. October 26, 2003. http://articles.timesofindia.indiatimes.com/2003-10-26/hyderabad/27191639_1_haleem-pista-house-mohammed-abdul-majeed. Retrieved 29 August 2010. 
  16. ^ "Hyderabadi haleem now officially an asset of AP". ibnlive.in.com. October 02, 2010. http://ibnlive.in.com/news/hyderabadi-haleem-now-officially-an-asset-of-ap/130420-3.html. Retrieved 24 August 2011. 
  17. ^ "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. September 10, 2010. http://www.livemint.com/2010/09/10214526/The-original-8216slow-food.html?h=B. Retrieved 24 August 2011. 
  18. ^ "Haleem a specialty of Hyderabad during Ramadan". theindianmuslims.com. 20 July 2011. http://theindianmuslims.com/index.php?option=com_content&view=article&id=119:haleem&catid=51:muslimcuisine. Retrieved 24 August 2011. 
  19. ^ "Foods, Recipes and Eating Habits for Diabetics". tudiabetes.org. August 29, 2011. http://www.tudiabetes.org/forum/topics/try-haleem-and-biryani-this-time-of-the-year. Retrieved 30 August 2011. 
  20. ^ "Haleem is the secret of Sachin's energy!". bharatwaves.com. October 04, 2010. http://www.bharatwaves.com/news/Haleem-is-the-secret-of-Sachins-energy!-9230.html. Retrieved 30 August 2011. 
  21. ^ "Fasting and Health: Ramadan Fasting - Key to a good Health". ezsoftech.com. http://www.ezsoftech.com/ramadan/ramadan13.asp. Retrieved 30 August 2011.