Hyderabadi haleem

HaleemHyderabad Haleem
Hyderabadi haleem (undefined; ) is a type of haleem popular in the Indian city of Hyderabad.wikipedia
83 Related Articles

Hyderabadi cuisine

HyderabadiHyderabadi restaurantsHyderabad
It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan.
Biryani (Turkish) and Haleem (Arabic) for instance is prepared all over India, but the Hyderabadi variety is ultimately from the Hyderabadi Biryani and Hyderabadi Haleem.

Chaush (India)

Chaush
It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State).
Among the best known cultural contributions of the Chaush to India are Marfa music and dance, and Hyderabadi haleem, both which are culturally important to the Hyderabadi Muslim people, and seen at almost all wedding ceremonies.

Arab cuisine

ArabArabicArabic cuisine
It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State).
Other dishes widely known in Yemen include aseed, fahsa, thareed, samak mafi, mandi, fattah, shakshouka, shafut, bint al-sahn, kabsa, jachnun, nasi kebuli, harees and Hyderabadi haleem.

Haleem

Hyderabad Haleem
Hyderabadi haleem (undefined; ) is a type of haleem popular in the Indian city of Hyderabad.

Madina, Hyderabad

Madina CircleMadinaMadina Building
The hotel which opened in 1947 in the Waqf property named Madina Building at Pathargatti which the rent from it was used to serve Haj pilgrims, Madina hotel is one of the oldest restaurant in the Hyderabad.
They are very popular for their Hyderabadi Haleem which is served during the Holy month of Ramzan.

Hyderabadi biryani

biryaniHyderabadi biriyaniHyderabad biryani
The preparation of haleem has been compared to that of Hyderabadi biryani. 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.

Hyderabad

Hyderabad, IndiaHyderabad, TelanganaHyderabadi
Hyderabadi haleem (undefined; ) is a type of haleem popular in the Indian city of Hyderabad.
Painting, handicraft, jewellery, litrature, dialect, clothing and cuisine (which includes biryani and haleem) and is prominent still today.

Iftar

Iftaarbreaking of fastIftar meal
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.
In Hyderabad and nearby areas, people often break their fast with Haleem because it has a rich taste and is quite filling.

Indian cuisine

IndianIndiaIndian restaurant
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.
Hyderabadi cuisine includes popular delicacies such as Biryani, Haleem, Baghara baingan and Kheema, while Hyderabadi day to day dishes see some commonalities with Telanganite Telugu food, with its use of tamarind, rice, and lentils, along with meat.

India

IndianRepublic of IndiaIND
Hyderabadi haleem (undefined; ) is a type of haleem popular in the Indian city of Hyderabad.

Stew

stewedstewingbeef stew
Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste.

Hyderabad State

HyderabadHyderabad DeccanState of Hyderabad
It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State).

Nizam of Hyderabad

NizamNizamsNizams of Hyderabad
It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State).

Hors d'oeuvre

appetizerhors d'œuvrehors d'oeuvres
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.

Ramadan

RamadhanRamzanRamazan
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.

Calorie

calorieskcalkilocalorie
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.

Indian Patent Office

Geographical Indication RegistryGeographical Indication Registry (GIR)Controller General of Patents, Designs and Trade Marks
In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to receive this status.

Mahboob Ali Khan

Mahbub Ali Khan, Asaf Jah VIMir Mahbub Ali KhanAsaf Jah VI
It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan.

Mir Osman Ali Khan

Osman Ali KhanOsman Ali Khan, Asaf Jah VIIAsaf Jah VII
It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan.

Mukalla

Al MukallaMakullaMukalla City District
Sultan Saif Nawaz Jung Bahadur, an Arab chief from Mukalla, Hadhramaut, Yemen, who was among the seventh Nizam's court nobility, popularised it in Hyderabad.

Hadhramaut

HadramautHadramawtHadhramawt
Sultan Saif Nawaz Jung Bahadur, an Arab chief from Mukalla, Hadhramaut, Yemen, who was among the seventh Nizam's court nobility, popularised it in Hyderabad.

Waqf

awqafWakfvakıf
The hotel which opened in 1947 in the Waqf property named Madina Building at Pathargatti which the rent from it was used to serve Haj pilgrims, Madina hotel is one of the oldest restaurant in the Hyderabad.

Firewood

fuelwoodfuel woodfire wood
Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln).

Cauldron

cauldronscaldroncaldero
Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln).

Kiln

kilnsfiredbrick kiln
Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln).