Haleem: A Culinary Journey to Hyderabad: It’s again, that month of the year, when you crave a hearty stew made of meat, lentils, and pounded wheat made into a thick paste. Yes, I’m mentioning the popular Hyderabadi dish which is a part of the city’s culture, Haleem.

Just like Hyderabadi Biriyani, haleem has also been considered one of the best dishes that you shouldn’t miss out on in Hyderabad. Even though this dish is mostly consumed in the month of Ramadan, it is a traditional cuisine at Hyderabadi weddings, celebrations, and other occasions. Haleem is originally an Arabic dish that was later introduced to the Hyderabad state by the Chaush people during the rule of Nizams.

An interesting fact 

In 2010, it was granted Geographical Indication status(GIS) by the Indian GIS registry office, in recognition of its cultural significance and popularity. The interesting fact is that haleem is the first non-vegetarian dish in India to receive this status.
It also won the ‘Most Popular GI’ award in the food category(2022).
History 

The dish is believed to have originated during the 7th century and has roots in the Arab world. Later introduced to Hyderabad, India, during the Mughal period likely through Iran and Afghanistan. Haleem became popular among the native Hyderabadis by the 20th century.
Evolution and popularization

The dish, evolved and became an integral part of Hyderabadi cuisine. With the addition of local touch and flavors, the Hyderabadi haleem became exceptionally popular.
An Arab chief from Yemen, Sultan Saif Nawaz Jung Bahadur (who was among the seventh Nizam’s court nobility), is said to be the one who popularized this dish in Hyderabad.

Ingredients used in Haleem

The tasty haleem includes meat(Goat, chicken, or beef), Milk, lentils, ginger&garlic paste, turmeric, red chilli, spices such as cumin seeds, caraway seeds, cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, kabab cheeni, and dry fruits.

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