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.