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HYDERABADI HALEEM

24 Jul

haleem1

Hyderabadi haleem  is a type of haleem popular in the Indian city Hyderabad. Haleem is a stew composed of meat, lentil and pounded wheat made into a thick paste. Originally an Arabic dish, it was introduced to the Hyderabad State by the Arab diaspora during the Nizam’s rule. Local traditional spices helped form a unique Hyderabadi haleem that became popular among the native residents by the 19th-century.

As with Hyderabadi biryani, the preparation of haleem in Hyderabad has become an art form.[2] 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.

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 observed by Muslims during the month of Ramadan.

In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem. During the 2012 Ramadan season, INR1.2 billion worth of Hyderabadi haleem was sold in the city and an additional 25,000 people were employed in the preparation and sale of haleem. The connoisseur chefs are paid salaries of up to INR100,000 (US$1,700) a month plus benefits, As of 2011, during Ramadan there were 6,000 eateries throughout the city that sold haleem (70% of which are temporary until Ramadan ends), and 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.- wikipedia

Ingredients

  • 500 grms good quality  boneless meat
  • 1 & 1/2 cup cracked wheat
  • handful / 2 tsp of chanadal
  • handful /2 tsp of maash ki daal
  • handful of yellow moong daal
  • 2 tsp ginger garlic paste
  •  4 green chilies
  •  10 black pepper corns
  • 1 cup yohurt
  • 1/2 tsp turmeric
  • 3 medium onions
  • 1 tsp chironji
  • 1 teaspoon zafran
  • 1 teaspoon jeera and shahijeera
  • 1 teaspoon kebab chini
  • 1 cinnamon stick,
  • 2-3 cloves,
  • 2-3 cardamom
  • 1/2 cup ghee / olive oil
  • 1 bunch coriander leaves,
  •  1 bunch fresh mint leaves
  • Salt to taste

For the garnish

  • cashewnuts
  • lemon wedges
  • fried onions
  • mint or coriander leaves

image

Method:-

-Wash and soak the cracked wheat and the dals/ lentils separetly for at least two hours. Then wash and clean the mutton thoroughly. Do not trim away any excess fat. Fry the onions or caralamize them and keep on an absorbent paper.

– Mix the mutton with ginger-garlic paste, ½ tsp salt, yogurt and turmeric powder.

-Pressure cook the mutton on high flame for 8-10 minutes and then simmer for another 15-20 minutes. After it cools down, shred and keep aside.

– Boil the cracked wheat along with urad, moong and chana dal. Add ginger-garlic paste,  turmeric powder,  green chillies, half the mint and coriander leaves, half of the fried onions, black pepper corns,cloves,cinnamon,cardamom, kabob chini,chironji in 8-10 cups of water until it’s cooked completely and the water is almost absorbed by the wheat.

– After its cooled a bit, Put this wheat in a blender and puree it in batches. Remove and keep aside.

– Heat the ghee/oil in another container adding all the  shredded meat,  saute for a 2-3 min.

–  Add the cooked wheat and mix well. keep mixing now and then ,so that the mixture doesn’t stick to the pan. Add zafraan. Do check the salt and spice and add if needed.

– Let it simmer for half an hour. Keep stirring in between. Serve hot with garnishing of fried onions, cashew nuts and freshly chopped coriander and lemon wedges.

haleem

you may also like HYDERABADI CHIKEN BIRYANI , CHICKEN KEBABS , NARGISI KOFTA , MUTTON PULAV

Some points i came across on the net about haleem, you may want to know, though we can’t say ,how true they are  :-

Haleem, the mouth-watering Hyderabadi dish, specially prepared during Ramzan, has several medicinal properties that improve semen production and stimulate ovulation.Studies by city Unani physicians and researchers show that haleem and its variant harees increase sperm count and promote sperm health and motility in men and assist in better ovulation in women.- times of india

The special ingredients that go into the preparation of haleem and harees stimulate blood circulation to vital body organs thereby reducing sexual dysfunc tion and the problem of low sperm count.- sulekha

Since it is very rich in spices,proteins,minerals,carbohydrates and essential fatty acids-Haleem is not only being consumed,by the Arab Sultans,for it’s rich aromatic taste but also for it’s amazing aphrodisiac qualities.- amazing true life stories

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… 

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