The Hyderabad haleem is now a Rs100-crore brand name

JBS Umanadh in Hyderabad, Deccan Herald, Thursday 25 July 2013

After the mouth-watering Hyderabadi Biryani, haleem, a meat stew laced with best quality herbs, is poised to become popular with the dish gaining acceptance among different sections of the society.

Haleem is cooked and served during the holy month of Ramzan. Haleem is made from pounded whole wheat and a choice of meat such as mutton or chicken. The thick paste is served fresh and hot with crispy fried onions and a sprinkle of lemon juice. It is the mainstay for the fasting (roza) Muslims during the Holy month. A couple of restaurants serve it throughout the year.

It is a tradition to break the daily fast at Iftar with a plateful of haleem. In Hyderabad, haleem is also served as a starter at Muslim weddings, celebrations and other special occasions. A few restaurants and Irani hotels also serve haleem throughout the year.

Generally the preparations begin during the day and end around dusk to coincide with the evening prayers. An expert keeps a close watch on the preparation as the dish needs continuous stirring. Haleem is cooked on a low flame of firewood for 12 hours in a brick and mud klin. One or two men mix it thoroughly with large wooden sticks throughout its preparation, until it gets to a sticky-smooth consistency. (మరింత…)