Haleem is a stew composed of meat, hyderabadi, and pounded wheat made into a thick paste. The preparation of haleem has been compared to that of Hyderabadi biryani. Haleem originated as an Arabic dish with meat and pounded wheat as the chief ingredients. One or two people are required to stir it continuously with wooden paddles throughout its preparation.
Different variants have been introduced catering to regional tastes and requirements. Arab diaspora in Barkas neighbourhood of the city. The chicken variant is less popular, even though it is lower priced. Hyderabadi haleem is a high calorie dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. It also contains dry fruits rich in anti-oxidants. Ghotni a wooden hand masher, used to muddle meat and wheat while cooking haleem until it becomes a thick paste. Hyderabadi haleem is regarded as an international delicacy.
In Hyderabad, the dish is often consumed at celebratory events such as weddings. In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem. 5 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. Sanjeev Kapoor, an entrepreneur of Indian cuisine, mentions in his book Royal Hyderabadi Cooking that the preparation of haleem in Hyderabad has become an art form, much like the Hyderabadi biryani.
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The Essential Andhra Cookbook with Hyderabadi Specialities. Barkas Street, a little Arabia in Hyderabad”. My love affair with the Haleem began during Ramzan”. Hyderabad Haleem’ gets Geographical Indication certification”. The Hyderabad haleem is now a Rs 100-crore brand name”. Meat of ostrich cousin low in fat”. Haute bedouin cuisine with Mezlai’s Ali Ebdowa”.