Hyderabadi haleem is a distinct variant of Haleem originating in Hyderabad in South India. It is a popular dish during the Muslim festival of Ramadan. This traditional wheat porridge has its roots in Arabia, similar to harees. But this derivative of haleem is different from the rest, with a nice smooth paste of all ingredients well mixed.
In Hyderabad, haleem is the traditional starter at Muslim weddings, and is also commonly eaten at celebrations and other special occasions.
It is a type of stew made from pounded wheat and mutton (or beef). It is in the form of thick paste. It is the mainstay during the Holy month of Ramzan. It is a tradition to break the daily fast (roza) at Iftar with a plateful of haleem.
The ingredients include mutton, cracked wheat, lentils, ginger & garlic paste, turmeric and spices. It is served hot topped with ghee based gravy and lime pieces, coriander and fried onions as garnish.
The chicken variety of haleem is less popular, but is cheaper than the beef/lamb version. There is also a fish variant now.
A vegetarian derivative of haleem, in which dry fruits and vegetables are substituted for the meat, is also prepared during Ramzan, and can be found at some eateries in Hyderabad.
It is slow cooked for at least 10 hours in the bhatti (a cauldron covered with brick & mud kiln) and two men, usually, hit with large wooden sticks all through out the preparation, until it gets to a sticky-smooth consistency, similar to mashed mince.
The cooking of haleem in Hyderabad is mastered to an art form.
Even today meethi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of Hyderabad. The salted variety is popularly seen during the month of Moharram and Ramzan. The high-calorie haleem is the perfect way to break the Ramzan fast.
Ingredients:
200gms Wheat (whole)
300gms Boneless mutton
20gms Fresh green chillies
2" piece Ginger
6-8 flakes Garlic
100gms Cooking oil
3 medium Onions (sliced)
2 medium Lime
1/2tsp Turmeric powder (Haldi)
2tsp Garam Masala
- Salt to taste
Method: De-bran the wheat, wash and soak for 2 hours.
Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.
In a Pan heat oil, add the finely sliced onions, fry till brown, add the spices.
Add the ground paste and keep stirring occasionally. On slow flame, till the mixture leaves the sides of the pan. Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish.
No comments:
Post a Comment