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All you want to know about Hyderabadi Haleem

Hyderabadi Haleem is a special quality haleem made in Hyderabad. It is actually an Arabic food by origin which was passed on to Hyderabad by the Chaush during the reign of the Nizams in the 17th century. Subsequently addition of traditional spices to the original recipe evolved it into what we now know as Hyderabadi Haleem which is distinct in many ways from other haleem types.



Hyderabadi Haleem is often served as a popular starter at weddings as well as other social occasions. But it is more specifically consumed during the Ramzan months as it is very high in calories and gives instant energy to the fasting people. Thus it has become almost synonymous with Ramzan. Conventionally Hyderabadi Haleem is prepared on a low blaze kiln for more ten to twelve hours in a large cauldron. One to two persons are constantly engaged for stirring the items with the help of wooden paddles all through the time.

The dish is made using the meat of goat or buffalo; chicken is also used sometimes. Recently emu meat is introduced as a new variant because of its low cholesterol content and presence of a number of vitamins and minerals.  Other ingredients include pounded wheat, milk, lentis, ghee and the paste of ginger and garlic. The main spices used are caraway seeds, cumin seeds, cinnamon, cloves, saffron, cardamom and black pepper. Additionally dry fruits like cashew, almond, fig, pistachio are also added. It is typically served with lime pieces, chopped coriander and slices of boiled egg. Fried onions are spreadover for garnishing purposes.

Hyderabadi Haleem is endowed with considerable nutritional value and contains first burning and slow digesting ingredients. More over the dry fruits work as powerful anti-oxidants. It is interesting to know that Hyderabadi Haleem is the first non-veg. item from India to get the Geographical Indication status from the GIS authority as recognition of its cultural heritage and enormous popularity.

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Few interesting things about Hyderabadi Haleem you perhaps didn’t know

Hyderabadi Haleem made it appearance for the first time in the regal kitchens of the famous Nizam, the early monarch of Hyderabad ruling in the 19th centuries. And it was passed to India through the cooks from West Asia. Today in Hyderabad, haleem making has turned out to be an industry involving countless outlets scattered all over the city.



Hyderabadi Haleem

Although this popular dish is prepared largely during the Ramzan months some eminent hotels in Hyderabad city such as Taj Krishna and Taj Falaknuma prepare it also on various special occasions in addition to Ramzan. This flavorsome dish has become a popular hors d’oeuvre or starter to be served in weddings and other social occasions and celebrations.

To recognize the cultural significance as well as the extreme popularity of this food it was bestowed with the Geographical Indication Status by the GIS authority. Notably it is the first non-veg. Indian dish to receive this special honour.  Hyderabadi Haleem is imported to different foreign countries such as America, West Asia, Australia as well as several European countries.

It takes an amazingly longer time to prepare an authentic Hyderabadi Haleem and it is at least 10 hours if not more. That is why the process begins as early as 4 am in the morning. The various materials of Haleem are stirred on a continuous basis with the help of large paddles to achieve the desired gooey texture.

Hyderabadi Haleem is typically cooked in a kiln constructed with mud and brick during Ramzan and the structure is also dismantled after the season is over. And it is generally prepared using the meat of goat or sheep however some cheaper hotels also prepare it from buffalo meat.

Some best places for testing Hyderabadi Haleem include Haleem 365, Hyderabad House, Café 555, Hotel Shadab, Pista House, Shah Ghouse Café and Restaurant, Paradise Food Court, Four Seasons etc. Some of them are so popular that the traffic conditions outside these places became horrible during Ramzan.

 

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What makes Hyderabadi Biryani so special?

Hyderabadi Biryani is certainly one of the most scrumptious and irresistible dishes not only to the Indians but also to the people of many other countries as well. Despite being a South Asian dish by origin its popularity transcends all geographic barriers and cherished by every food lovers irrespective of cast, creed or nationality. Naturally the question arises what makes this Hyderabadi Biryani so special and popular among a vast population across so many countries. There are several other types of biryanis available to the food lovers apart from the Hyderabadi Biryani. Still the craze for the Hyderabadi Biryani is matchless when compared with other form of biriyanis.



Hyderabadi Biryani

Yes, there are definite reasons behind its mass popularity.

The uniqueness of the way in which Hyderabadi Biryani is prepared is the prime reason. Nowhere in India is biryani cooked the way it is made in Hyderabad. For example in most other biryanis rice and meat are cooked separately and mixed together in the subsequent stages of preparation. But that is not the case with Hyderabadi biryani. Here both the things are cooked together. This very cooking method is called “kutchi” (meaning raw) biryani style where raw meat is cooked in a “handi” (a large earthen pot) together with raw rice with the addition of a small amount of water. And along with this, various expensive and exotic spices are admixed at the same time. These assorted spices also play a decisive role in producing a biryani which is supreme both in taste and in aroma.

Moreover it requires adequate time and meticulous planning to prepare an authentic Hyderabadi biryani and it is not at all the job of any Tom Dick or Harry. As a matter of fact the cooks or the chefs who prepare it possess experience of years after which they are allowed to cook Hyderabadi biryani in a reputed hotel or restaurant. And all these make this biryani so famous and lovable to countless food lovers.

 

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Mutton Haleem With Bones or Without Bones ?

mutton haleem

There is always a debate about Mutton Haleem regarding bones in it. Should it be served with bones or without bones ? Haleem 365 will help you understand the whole haleem process and why it is important to have bones in your mutton haleem.



First thing to understand: If there are no bones in mutton haleem, the chances are high that it can be a beef haleem. So a true hyderabadi will automatically become skeptical, if there are no bones in mutton haleem. It can be safely assumed. If there are no bones, then it cannot be a mutton haleem. And the bones should be in limited number and shouldn’t hinder the experience of eating the delicious haleem.

Second thing is bones add the real taste to mutton haleem. Shorba from bones gives the real taste and energy to the haleem. If you are expecting haleem without bones, then it cannot be healthy and may not carry the desired health benefits.

It is very good to chew the bones and grasp the whole shorba out of them. It is both healthy and delicious. Remember, if you are having chicken haleem, then please do not chew the bones. Chicken bones are not tasty and healthy as of mutton. And if you are a vegetarian, you don’t need to indulge in this bone war, just enjoy vegetable haleem.

Haleem 365  has bones in Haleem lightly fried to make it easy for you to chew and remove any kind of odour in them. We follow setup by step precautions at each level to maintain taste and hygiene. When you eat our Haleem, you will for sure enjoy the bones in it. And you can confidently consume it as we source and cook haleem in hygienic conditions

How To Differentiate Mutton Haleem

There are many temporary outlets who serve Haleem during Ramazan and claim to be Mutton Haleem. But sometimes it can be beef haleem in the name of Mutton Haleem. These are some of the steps to judge:

  1. The price of Mutton Haleem is above Rs. 130/- for 300 ml or 250 grams.
  2. There are always bones in Mutton Haleem and the bones size is small.
  3. Mutton Haleem is provided only by well known or large scale restaurants.

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Best Haleem in Hyderabad 2017

mutton haleem

2017 is special. Haleem 365 is brining you the best haleem in hyderabad 2017. Our haleem is cooked in hygienic conditions with A1 quality ingredients. Most of the outlets follow unhygienic conditions to cook, where as haleem 365 uses distilled water, branded oils and fresh ingredients. We use fresh mutton which is neatly processed and checked piece wise to remove unnecessary materials from the meat.



If you are a haleem lover, there is good news for you. We don’t just provide haleem during Ramazan but also through out the year. We see haleem as a healthy diet which helps you being energetic because of meat and pulses. It is not acidic and eases digestion.

You can now own a Haleem 365 franchisee anywhere in India. We provide total support in setting up and management of the restaurant. It is very easy, like sitting in the home and manage at very reasonable investments starting from 10 Lakhs