Hyderabadi haleem

Hyderabadi Haleem is a type of Haleem that originated in the city of Hyderabad, India. It is a stew 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 by the Chaush people during the rule of the Nizams (the former monarchs of Hyderabad State).

History

Hyderabadi Haleem was introduced to the Indian city of Hyderabad during the Mughal Empire. It was popularized by the Hyderabadi Muslims and has become an integral part of Hyderabadi cuisine. The dish is associated with the Muslim month of Ramadan and is consumed before dawn (suhoor) or after sunset (iftar).

Preparation

The preparation of Hyderabadi Haleem involves cooking the ingredients on a low flame for up to twelve hours, which results in a paste-like consistency. The dish is garnished with lemon juice, coriander and fried onions. It is served with naan or rice.

Cultural Significance

Hyderabadi Haleem has gained popularity not only in Hyderabad but also in other parts of India and abroad. It has become a traditional dish during the Muslim holy month of Ramadan. In 2010, Hyderabadi Haleem was granted Geographical Indication status by the Indian government, making it the first non-vegetarian dish in India to receive this status.

See Also

• Hyderabadi Cuisine
• Indian Cuisine
• Ramadan

This article is a stub related to cuisine. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

Hyderabadi_haleem

• 

  Dalls and grains used in Hyderabadi haleem

• 

  Garam masala used for making Hyderabadi haleem

• 

  Gotni used in the preparation of Hyderabadi haleem