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{{Short description|Type of haleem popular in the Indian city Hyderabad}}
{{Use dmy dates|date=October 2020}}
{{Infobox food
| name = Hyderabadi haleem
| image = Hyderabadi Mutton Haleem.jpg
| image_size = 250px
| caption = Hyderabadi Mutton Haleem garnished with Cilantro, Egg, Fried Onion, and Lime.
| alternate_name = Hyderabadi Harees
| country = [[India]]
| region = [[Hyderabad]], [[Telangana]]
| creator = Originated from the [[Chaush|Chaush (Hyderabadi Arabs)]]<ref name="times_Aug"/>
| course =
| served =
| main_ingredient = Pounded wheat, [[lentil]]s, [[goat meat]], [[ghee]], [[mars soil]] [[dried fruit]] and [[saffron]]
| variations =
| calories =
| other =
}}
{{Indian cuisine}}
'''Hyderabadi haleem''' ({{IPAc-en|ˈ|h|aɪ|d|ər|ə|b|a:|d|i:|_|h|ə|ˈ|l|iː|m}}) is a type of [[haleem]] popular in the [[India]]n city of [[Hyderabad, India|Hyderabad]].<ref>{{cite web|url=http://www.sunday-guardian.com/artbeat/the-history-of-haleem-how-a-bland-iftar-dish-from-yemen-got-indianised|title=The history of haleem: How a bland iftar dish from Yemen got Indianised|url-status=live|archive-url=https://web.archive.org/web/20140728223450/http://www.sunday-guardian.com/artbeat/the-history-of-haleem-how-a-bland-iftar-dish-from-yemen-got-indianised|archive-date=28 July 2014}}</ref><ref>{{cite web|url=https://scroll.in/magazine/925615/why-are-some-indian-muslims-renaming-ramzan-favourite-haleem-as-daleem|title=The haleem debate: Why some Indian Muslims are renaming the Ramzan delicacy 'daleem'|access-date=3 June 2019|archive-date=3 June 2019|archive-url=https://web.archive.org/web/20190603092431/https://scroll.in/magazine/925615/why-are-some-indian-muslims-renaming-ramzan-favourite-haleem-as-daleem|url-status=live}}</ref> Haleem is a [[stew]] composed of meat, lentils and pounded wheat made into a thick paste. It is originally an [[Arabic cuisine|Arabic dish]] and was introduced to the [[Hyderabad State]] by the [[Chaush]] people during the rule of the [[Nizam of Hyderabad|Nizams]] (the former rulers of Hyderabad State). Local traditional spices helped a unique Hyderabadi haleem evolve,<ref>{{cite web|url=https://timesofindia.indiatimes.com/city/hyderabad/hyderabad-where-ramadan-is-incomplete-without-haleem/articleshow/64462691.cms|title=Hyderabad, where Ramadan is incomplete without haleem|website=[[The Times of India]]|access-date=6 June 2018|archive-date=6 June 2018|archive-url=https://web.archive.org/web/20180606125237/https://timesofindia.indiatimes.com/city/hyderabad/hyderabad-where-ramadan-is-incomplete-without-haleem/articleshow/64462691.cms|url-status=live}}</ref> which became popular among the native Hyderabadis by the 19th century.

The preparation of haleem has been compared to that of [[Hyderabadi biryani]]. 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 [[calorie]]s. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010 it was granted [[Geographical Indication Registry (India)|Geographical Indication status]] (GIS) by the Indian GIS registry office,<ref>{{cite web|url=https://www.thenewsminute.com/article/food-trail-hyderabad-where-ramzan-incomplete-without-haleem-82575|title=On the food trail in Hyderabad, where Ramzan is incomplete without haleem|date=6 June 2018|access-date=6 June 2018|archive-date=12 June 2018|archive-url=https://web.archive.org/web/20180612142122/https://www.thenewsminute.com/article/food-trail-hyderabad-where-ramzan-incomplete-without-haleem-82575|url-status=live}}</ref> making it the first non-vegetarian dish in India to receive this status.

==History==
{{Main|Haleem}}
Haleem originated as an [[Arabic Cuisine|Arabic dish]]<ref name="times_Aug">{{cite news|title=Biryani, Haleem & more on Hyderabad's menu|url=http://articles.timesofindia.indiatimes.com/2011-08-16/hyderabad/29891989_1_hyderabadi-cuisine-biryani-and-haleem-hyderabadi-dishes|archive-url=https://web.archive.org/web/20121106044030/http://articles.timesofindia.indiatimes.com/2011-08-16/hyderabad/29891989_1_hyderabadi-cuisine-biryani-and-haleem-hyderabadi-dishes|url-status=dead|archive-date=6 November 2012|last=Shahid | first= Sajjad| newspaper=[[The Times of India]]|date=16 August 2011|access-date=18 August 2011}}</ref><ref name="Ramadan in Hyd">{{cite web|title=Ramadan, the month of unprecedented shopping in Hyderabad|url=http://www.overseasindian.in/2006/oct/news/21fes3.shtml|work=Overseas Indian|publisher=[[Ministry of Overseas Indian Affairs]], Government of India|date=October 2006|access-date=10 July 2012|url-status=dead|archive-url=https://web.archive.org/web/20130530184249/http://www.overseasindian.in/2006/oct/news/21fes3.shtml|archive-date=30 May 2013}}</ref> with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the [[Chaush|Arab diaspora]] during the rule of the sixth Nizam, [[Mahbub Ali Khan, Asaf Jah VI|Mahbub Ali Khan]], and later became an integral part of [[Hyderabadi cuisine]] during the rule of the [[Nizam of Hyderabad|seventh Nizam]], [[Mir Osman Ali Khan]].<ref name="news.rediff.com">{{cite news|title=In Hyderabad this Ramzan? Try the Haleem|url=http://news.rediff.com/slide-show/2010/aug/18/slide-show-1-in-hyderabad-this-ramzan-dont-miss-the-haleem.htm|last=Siddique|first=Mohammed|work=[[Rediff]]|date=18 August 2010|access-date=24 August 2010|url-status=dead|archive-url=https://web.archive.org/web/20100820233222/http://news.rediff.com/slide-show/2010/aug/18/slide-show-1-in-hyderabad-this-ramzan-dont-miss-the-haleem.htm|archive-date=20 August 2010}}</ref><ref name="TOI1">{{cite news|title=How the city succumbed to a new taste|url=http://articles.timesofindia.indiatimes.com/2004-12-05/hyderabad/27172154_1_haleem-pista-house-hyderabadi|archive-url=https://web.archive.org/web/20120923131303/http://articles.timesofindia.indiatimes.com/2004-12-05/hyderabad/27172154_1_haleem-pista-house-hyderabadi|url-status=dead|archive-date=23 September 2012|last=Dey | first= Pranesh|date=5 December 2004|newspaper=[[The Times of India]]|access-date=24 August 2011}}</ref> 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.<ref name="times_Aug"/><ref name="Haleem orign in Hyd">{{cite news|title=How haleem conquered Hyderabadi hearts|url=http://www.thehindu.com/news/cities/Hyderabad/how-haleem-conquered-hyderabadi-hearts/article8712289.ece|last=Nanisetti|first=Serish|newspaper=[[The Hindu]]|date=10 June 2016|access-date=10 June 2016|archive-date=7 November 2021|archive-url=https://web.archive.org/web/20211107005354/https://www.thehindu.com/news/cities/Hyderabad/How-haleem-conquered-Hyderabadi-hearts/article14414543.ece|url-status=live}}</ref> Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem.<ref name="Karen1">{{cite book|title=Locating home: India's Hyderabadis abroad|url=https://books.google.com/books?id=HQCvgavbQjgC|year=2007|page=14|isbn=978-0-8047-5442-2|publisher=stanford university press|author=Karen Isaksen Leonard|access-date=19 September 2011|url-status=live|archive-url=https://web.archive.org/web/20140103132911/http://books.google.com/books?id=HQCvgavbQjgC|archive-date=3 January 2014}}</ref>

== Officially introduced in Hyderabad ==
Hyderabadi haleem was officially introduced in Madina Hotel by Aga Hussain Zabeth, the founder of the hotel in 1956.<ref name="Madina hotel">{{cite web|url=https://m.timesofindia.com/city/hyderabad/Madina-Hotel-owner-felicitated-for-bringing-haleem-to-city/amp_articleshow/9449101.cms|title=Madina Hotel owner felicitated for bringing haleem to city|date=2 August 2011|newspaper=The Times of India|access-date=21 October 2018|archive-date=9 December 2018|archive-url=https://web.archive.org/web/20181209121406/https://m.timesofindia.com/city/hyderabad/Madina-Hotel-owner-felicitated-for-bringing-haleem-to-city/amp_articleshow/9449101.cms|url-status=live}}</ref>

The hotel which opened in 1947 in the [[Waqf]] property named [[Madina, Hyderabad|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.<ref name="Introduction">{{cite web|url=https://www.deccanchronicle.com/amp/nation/current-affairs/170518/hyderabad-new-madina-opens-no-resemblance-to-the-past.html|title=Hyderabad new Madina hotel opens no resemblance to the past|date=17 May 2018|newspaper=Deccan Chronicle|access-date=21 October 2018|archive-date=31 May 2019|archive-url=https://web.archive.org/web/20190531175210/https://www.deccanchronicle.com/amp/nation/current-affairs/170518/hyderabad-new-madina-opens-no-resemblance-to-the-past.html|url-status=live}}</ref> After renovation of Madina hotel it was inaugurated by the last Nizam, [[Mir Osman Ali Khan]] in 1956.<ref name="Inauguration">{{cite news|url=https://www.thehindu.com/todays-paper/tp-national/tp-andhrapradesh/how-haleem-caught-peoples-fancy-over-the-years/article3783389.ece/amp/|title=Hyderabadi haleem over the years|date=17 August 2012|newspaper=The Hindu|last1=Panjatan|first1=Majaz|access-date=21 October 2018|archive-date=7 November 2021|archive-url=https://web.archive.org/web/20211107005354/https://www.thehindu.com/todays-paper/tp-national/tp-andhrapradesh/how-haleem-caught-peoples-fancy-over-the-years/article3783389.ece|url-status=live}}</ref>

==Preparation==
[[File:Haleem Dalls and Grains.JPG|thumb|left|250px|Mixed wheat, [[dal]] and other [[Food grain|grain]]s]]
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]]). One or two people are required to stir it continuously with wooden paddles throughout its preparation. For home-made Hyderabadi haleem, a ''Ghotni'' (a wooden hand masher) is used to stir it until it reaches a sticky-smooth consistency, similar to [[ground beef|minced meat]].<ref name="sify">{{cite web|title=Deccan delight|url=http://www.sify.com/finance/deccan-delight-news--features-kjmau0bdjhi.html|last=Vyas|first=Sheetal|publisher=[[Sify]]|date=12 September 2010|access-date=25 August 2013|url-status=dead|archive-url=https://web.archive.org/web/20140129063559/http://www.sify.com/finance/deccan-delight-news--features-kjmau0bdjhi.html|archive-date=29 January 2014}}</ref><ref name="BS">{{cite news|title=Hyderabadi Haleem to go global, outlets in US planned (Business Feature)|url=http://www.business-standard.com/article/news-ians/hyderabadi-haleem-to-go-global-outlets-in-us-planned-business-feature-113072900306_1.html|newspaper=[[Business Standard]]|date=29 July 2013|access-date=25 August 2013|url-status=live|archive-url=https://web.archive.org/web/20131203004651/http://www.business-standard.com/article/news-ians/hyderabadi-haleem-to-go-global-outlets-in-us-planned-business-feature-113072900306_1.html|archive-date=3 December 2013}}</ref>

===Ingredients===
[[File:Garam masala used for making Biryani and Hyderabadi Haleem.jpg|thumb|250px|Spices used in preparing Hyderabadi Haleem]]
The ingredients include meat (either [[goat meat]], beef or chicken); pounded wheat; [[ghee]]—(milk fat [[kitchen rendering|rendered]] from [[butter]], also called clarified butter); milk; [[lentils]]; ginger and garlic paste; [[turmeric]]; red [[chili pepper]] spices such as [[cumin seed]]s, [[caraway seeds]] (''shah zeera''), [[cinnamon]], [[cardamom]], [[cloves]], [[black pepper]], [[saffron]], [[jaggery]], [[natural gum]], [[allspice]] (''kabab cheeni''); and [[Dried Fruits|dry fruits]] such as [[pistachio]], [[cashew]], [[Common fig|fig]] and [[almond]]. It is served hot topped with a ghee-based [[gravy]], pieces of [[Lime (fruit)|lime]], chopped [[coriander]], [[boiled egg|sliced boiled egg]] and [[fried onion]]s as [[garnish (food)|garnish]].<ref name="news.rediff.com"/><ref name="TOI09">{{cite news|title=Haleem boosts sex life|url=http://articles.timesofindia.indiatimes.com/2011-08-14/diet/29886168_1_pista-house-haleem-makers-dry-fruits|archive-url=https://web.archive.org/web/20120924124621/http://articles.timesofindia.indiatimes.com/2011-08-14/diet/29886168_1_pista-house-haleem-makers-dry-fruits|url-status=dead|archive-date=24 September 2012|date=14 August 2011|newspaper=[[The Times of India]]|access-date=29 August 2010}}</ref><ref name="GN">{{cite news|title=Famous Hyderabadi Haleem dish gets patented|url=http://gulfnews.com/news/world/india/famous-hyderabadi-haleem-dish-gets-patented-1.676777|newspaper=Gulf News|date=3 September 2010|access-date=3 June 2013|archive-date=7 November 2021|archive-url=https://web.archive.org/web/20211107005353/https://gulfnews.com/world/asia/india/famous-hyderabadi-haleem-dish-gets-patented-1.676777|url-status=live}}</ref><ref name="Bilkees Latif">{{cite book|title=The Essential Andhra Cookbook with Hyderabadi Specialities|year=1999|pages=95–97|isbn=978-0-14-027184-3|publisher=Penguin Books (India)|last=Latif|first=Bilkees I.|url=https://books.google.com/books?id=Uw1sLbaBsKwC|url-status=live|archive-url=https://web.archive.org/web/20180320171357/https://books.google.com/books?id=Uw1sLbaBsKwC&dq|archive-date=20 March 2018}}</ref>

===Variations===
Different variants have been introduced catering to regional taste and requirements. A ''meethi'' (sweet) variant of haleem is consumed as breakfast by the [[Chaush|Arab diaspora]] in [[Barkas, Hyderabad|Barkas]] neighbourhood of the city.<ref "name=thefreelibrary.com">{{cite web|title=Barkas Street, a little Arabia in Hyderabad|url=http://www.thefreelibrary.com/Barkas+Street,+a+little+Arabia+in+Hyderabad.-a0222620128|work=thefreelibrary.com|access-date=30 August 2011|url-status=live|archive-url=https://web.archive.org/web/20121025001500/http://www.thefreelibrary.com/Barkas+Street,+a+little+Arabia+in+Hyderabad.-a0222620128|archive-date=25 October 2012}}</ref> The chicken variant is less popular, even though it is lower priced. A vegetarian version of haleem, in which [[dry fruit]]s and vegetables are substituted for goat meat, is available at some [[eateries]] in Hyderabad.<ref name="TOI2">{{cite news|title=Get ready for veg haleem|url=http://timesofindia.indiatimes.com/city/hyderabad/Get-ready-for-veg-haleem/articleshow/251677.cms|newspaper=The Times of India|date=26 October 2003|access-date=29 August 2010|url-status=live|archive-url=https://web.archive.org/web/20170103200255/http://timesofindia.indiatimes.com/city/hyderabad/Get-ready-for-veg-haleem/articleshow/251677.cms|archive-date=3 January 2017}}</ref>

==Nutrition==
{{external media
| align = left
| width = 210px
| image1 = [https://www.flickr.com/photos/pritheworld/sets/72157631116124996/show/ A slideshow of Hyderabadi haleem preparation images]. Published on [[Flickr]]}}
Hyderabadi haleem is a high calorie dish which gives instant energy as it contains slow-digesting and fast-burning ingredients.<ref name="Sunday-Guradian" /><ref name="ICAR"/> It also contains dry fruits rich in [[anti-oxidants]].<ref name="TOI09"/><ref name="Deccan_Herald">{{cite news|title=The Hyderabad haleem is now a Rs 100-crore brand name|url=http://www.deccanherald.com/content/183586/hyderabad-haleem-now-rs100-crore.html|newspaper=[[Deccan Herald]]|date=18 June 2012|access-date=18 June 2012|url-status=live|archive-url=https://web.archive.org/web/20120721162616/http://www.deccanherald.com/content/183586/hyderabad-haleem-now-rs100-crore.html|archive-date=21 July 2012}}</ref> The meat and dry fruits make it a high protein food. A new low-cholesterol variety by using [[emu]] meat, rich in [[Dietary mineral|minerals]], phosphorus and vitamins, was introduced in 2013.<ref name="KT">{{cite news|title=Hyderabadi haleem is now low-cholesterol|url=http://www.khaleejtimes.com/displayarticle.asp?xfile=data/international/2013/July/international_July565.xml&section=international&col=|newspaper=[[Khaleej Times]]|last=Jayaram|first=P S|date=22 July 2013|access-date=7 August 2013|url-status=live|archive-url=https://web.archive.org/web/20131105230804/http://www.khaleejtimes.com/displayarticle.asp?xfile=data%2Finternational%2F2013%2FJuly%2Finternational_July565.xml&section=international&col=|archive-date=5 November 2013}}</ref><ref name="TI">{{cite news|title=Meat of ostrich cousin low in fat|url=http://www.telegraphindia.com/1130720/jsp/nation/story_17137796.jsp|newspaper=The Telegraph (India)|last=Radhakrishna|first=G S|date=20 July 2013|access-date=7 August 2013|url-status=live|archive-url=https://web.archive.org/web/20131105014735/http://www.telegraphindia.com/1130720/jsp/nation/story_17137796.jsp|archive-date=5 November 2013}}</ref> The [[Greater Hyderabad Municipal Corporation]] (GHMC), a local civic body that monitors health and safety regulations in the city, has set up hygiene and quality standards to be followed by the eateries selling it.<ref>{{cite news|title=Haleem on the radar|url=http://postnoon.com/2013/07/10/haleem-on-the-radar/134625|archive-url=https://archive.today/20130806235924/http://postnoon.com/2013/07/10/haleem-on-the-radar/134625|url-status=dead|archive-date=6 August 2013|newspaper=Post Noon|date=10 July 2013|access-date=7 August 2013}}</ref>

==Popularity==
[[File:Gotni.JPG|thumb|right|''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.<ref name="thedailybeast">{{cite news|title=Haute bedouin cuisine with Mezlai's Ali Ebdowa|url=http://www.thedailybeast.com/newsweek/2012/01/29/haute-bedouin-cuisine-with-mezlai-s-ali-ebdowa.html|last=Ciezadlo|first=Annia|newspaper=[[The Daily Beast]]|date=30 January 2012|access-date=19 June 2012|url-status=dead|archive-url=https://web.archive.org/web/20120530090914/http://www.thedailybeast.com/newsweek/2012/01/29/haute-bedouin-cuisine-with-mezlai-s-ali-ebdowa.html|archive-date=30 May 2012}}</ref><ref name="Alan Davidson">{{cite book|title=Food in Motion: The Migration of Foodstuffs and Cookery Techniques|year=1981|page=77|isbn=978-0-907325-07-9|publisher=Oxford Symposium|last=Davidson|first=Alan|url=https://books.google.com/books?id=zcNdB_sl2JkC|url-status=live|archive-url=https://web.archive.org/web/20180320171357/https://books.google.com/books?id=zcNdB_sl2JkC&dq=|archive-date=20 March 2018}}</ref> In Hyderabad, the dish is often consumed at celebratory events such as weddings.<ref name="Sunday-Guradian">{{cite news|title=My love affair with the Haleem began during Ramzan|url=http://www.sunday-guardian.com/g20columnists/my-love-affair-with-the-haleem-began-during-ramzan|newspaper=[[The Sunday Guardian]]|date=17 June 2012|access-date=17 June 2012|url-status=live|archive-url=https://web.archive.org/web/20131114014822/http://www.sunday-guardian.com/g20columnists/my-love-affair-with-the-haleem-began-during-ramzan|archive-date=14 November 2013}}</ref> It is consumed especially during [[Iftaar]], the evening meal following the day-long fast, observed by Muslims during the month of [[Ramadan]].<ref name="saqaf">{{cite news|title='Nonbu Kanji,' a noble thing that paves way for communal harmony|url=http://www.hindu.com/2009/09/21/stories/2009092150900200.htm|last=Saqaf|first=Syed Muthahar|newspaper=[[The Hindu]]|date=21 September 2009|access-date=20 June 2012|url-status=dead|archive-url=https://web.archive.org/web/20121108151829/http://www.hindu.com/2009/09/21/stories/2009092150900200.htm|archive-date=8 November 2012}}</ref><ref name="Aparna">{{cite news|title=Hyderabad's Charm Found in Ramadan Delights|url=http://india.blogs.nytimes.com/2012/08/10/hyderabads-charm-found-in-ramadan-delights/|last=Alluri|first=Aparna|newspaper=[[The New York Times]]|date=10 August 2012|access-date=3 June 2013|url-status=dead|archive-url=https://web.archive.org/web/20130612072459/http://india.blogs.nytimes.com/2012/08/10/hyderabads-charm-found-in-ramadan-delights/|archive-date=12 June 2013}}</ref>

=== Places to try Haleem ===
[[Paradise Food Court (Secunderabad)|Paradise]],(east Anand bagh) [[Shah Ghouse Café]], Cafe 555, Pista House, Grill 9, Parivar, Bahar Cafe, Chicha's, Peshawar, Sarvi ,Grand Hotel, Prince Bahar Cafe, Delite Kitchen (Kompally) are some of the places to try Haleem in Hyderabad<ref>{{Cite web |url=https://telanganatoday.com/the-best-haleem-joints-of-hyderabad |title=Archived copy |access-date=15 January 2020 |archive-date=1 August 2020 |archive-url=https://web.archive.org/web/20200801192331/https://telanganatoday.com/the-best-haleem-joints-of-hyderabad |url-status=live }}</ref>

In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem.<ref name="Rediff-1 and TheHindu1">{{cite news|title=Hyderabadi haleem now a click away|url=http://www.rediff.com/money/2007/sep/14hal.htm|work=Rediff|date=14 September 2007|access-date=28 May 2012|url-status=live|archive-url=https://web.archive.org/web/20130525051501/http://www.rediff.com/money/2007/sep/14hal.htm|archive-date=25 May 2013}}
*{{cite book|title=Get a taste of Hyderabadi haleem|url=http://ibnlive.in.com/news/get-a-taste-of-hyderabadi-haleem/23930-8-1.html|last=Jatania|first=Prachi|publisher=[[IBN Live]]|date=13 October 2006|access-date=24 August 2011|url-status=dead|archive-url=https://web.archive.org/web/20100730024747/http://ibnlive.in.com/news/get-a-taste-of-hyderabadi-haleem/23930-8-1.html|archive-date=30 July 2010}}
*{{cite news|title=Haleem days are here again|url=http://www.hindu.com/2006/09/26/stories/2006092622720400.htm|date=26 September 2006|access-date=21 May 2012|url-status=dead|archive-url=https://web.archive.org/web/20121110134640/http://www.hindu.com/2006/09/26/stories/2006092622720400.htm|newspaper=[[The Hindu]]|archive-date=10 November 2012}}</ref> During the 2014 Ramadan season, {{INR}} 5 billion worth of Hyderabadi haleem was sold in the city,<ref name="news.yahoo">{{cite news|title=... How Haleem Got All Hot and Heavy in Hyderabad|url=https://in.news.yahoo.com/how-haleem-got-all-hot-and-heavy-in-hyderabad-070558070.html|work=[[Yahoo! News]]|last=Nemana|first=Vivekananda|date=21 July 2014|access-date=21 July 2014|url-status=live|archive-url=https://web.archive.org/web/20140812172944/https://in.news.yahoo.com/how-haleem-got-all-hot-and-heavy-in-hyderabad-070558070.html|archive-date=12 August 2014}}</ref> and an additional 25,000 people were employed in the preparation and sale of haleem.<ref name="Midday">{{cite news|title=Mumbaiites get Haleem-ed|url=http://www.mid-day.com/lifestyle/2012/aug/080812-Mumbai-guide-Mumbaiites-get-Haleem-ed.htm|newspaper=[[MiD DAY]]|date=8 August 2012|access-date=8 May 2013}}</ref> The connoisseur [[chefs]] are paid salaries of up to {{INRConvert|100000}} a month plus benefits,<ref "name=siasat">{{cite news|title=Hyderabadi Haleem treat for Vijayawadians|url=http://www.siasat.com/english/news/hyderabadi-haleem-treat-vijayawadians|newspaper=[[The Siasat Daily]]|date=2 August 2011|access-date=24 August 2011|url-status=live|archive-url=https://web.archive.org/web/20110928050912/http://www.siasat.com/english/news/hyderabadi-haleem-treat-vijayawadians|archive-date=28 September 2011}}</ref> As of 2011, during Ramadan there were 6,000 eateries throughout the city that sold haleem (70% of which are temporary until Ramadan ends),<ref name="Business_Standard"/><ref name="ndtv.com">{{cite book|title=Hyderabadi Haleem now close to being patented|url=http://www.ndtv.com/article/cities/hyderabadi-haleem-now-close-to-being-patented-49064.html|work=[[NDTV]]|date=2 September 2010|access-date=24 August 2010|url-status=live|archive-url=https://web.archive.org/web/20111204151143/http://www.ndtv.com/article/cities/hyderabadi-haleem-now-close-to-being-patented-49064.html|archive-date=4 December 2011}}</ref> and 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.<ref name="Business_Standard">{{cite news|title=Taste and wealth|url=http://www.business-standard.com/india/news/tastewealth/446381/|newspaper=[[Business Standard]]|date=20 August 2011|access-date=19 June 2012|archive-date=7 November 2021|archive-url=https://web.archive.org/web/20211107005409/https://www.business-standard.com/article/beyond-business/taste-and-wealth-111082000025_1.html|url-status=live}}</ref>

[[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]].<ref name="Sanjeev Kapoor">{{cite book|title=Royal Hyderabadi Cooking|year=2008|page=3|isbn=978-81-7991-373-4|publisher=Popular Prakashan|last=Kapoor|first=Sanjeev|author-link=Sanjeev Kapoor|url=https://books.google.com/books?id=pFivPqq7FbIC|url-status=live|archive-url=https://web.archive.org/web/20140103131756/http://books.google.com/books?id=pFivPqq7FbIC|archive-date=3 January 2014}}</ref> In 2010 Hyderabadi haleem was awarded Geographical Indication status by the Indian [[Geographical Indication Registry (India)|GI registry office]]. It became the first meat product of India to receive a GI certification.<ref name="ICAR">{{cite web|title=Hyderabad Haleem' gets Geographical Indication certification|url=http://www.icar.org.in/node/1985|work=[[Indian Council of Agricultural Research]]|year=2010|access-date=21 June 2012|url-status=live|archive-url=https://web.archive.org/web/20130618191105/http://www.icar.org.in/node/1985|archive-date=18 June 2013}}</ref><ref name="GIJ">{{cite journal|title=Geographical indications journal no:37|url=http://ipindia.nic.in/girindia/journal/Journal_37.pdf|publisher=[[Government of India]]|page=9|date=4 January 2011|access-date=18 June 2012|url-status=dead|archive-url=https://web.archive.org/web/20111204221832/http://ipindia.nic.in/girindia/journal/Journal_37.pdf|archive-date=4 December 2011}}</ref> This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards laid down for it.<ref name="ndtv.com"/><ref name="CNN-IBN1 and livemint.com">{{cite book|title=Hyderabadi haleem now officially an asset of AP|url=http://ibnlive.in.com/news/hyderabadi-haleem-now-officially-an-asset-of-ap/130420-3.html|work=IBN Live|date=2 October 2010|access-date=24 August 2011|url-status=dead|archive-url=https://web.archive.org/web/20100911012239/http://ibnlive.in.com/news/hyderabadi-haleem-now-officially-an-asset-of-ap/130420-3.html|archive-date=11 September 2010}}
*{{cite news|title=Culture:The original 'slow food' staple: A GI tag for the iconic Hyderabadi dish is reason to raise a toast|url=http://www.livemint.com/2010/09/10214526/The-original-8216slow-food.html?h=B|newspaper=[[Mint (newspaper)|Mint]] and [[The Wall Street Journal]]|date=10 September 2010|access-date=24 August 2011|archive-date=28 June 2021|archive-url=https://web.archive.org/web/20210628083442/https://www.livemint.com/2010/09/10214526/the-original-8216slow-food.html|url-status=live}}</ref>

==See also==
* [[List of stews]]

==References==
{{reflist|30em}}

==Further reading==
{{Refbegin}}
* {{cite book
| last = Pratibha Karan
| year = 1998
| title = A Princely Legacy: Hyderabadi Cuisine
| publisher = Harper Collins Publishers
|location=India
|url=https://books.google.com/books?id=MDugAAAACAAJ
| isbn = 978-81-7223-318-1
}}
* {{cite book
| last = Asema Moosavi
| year = 1995
| title = Elegant East Indian and Hyderabadi Cuisine
| publisher = Deccan Snacks & Foods
| location = Hyderabad
| url = https://books.google.com/books?id=eG1QAQAACAAJ
| isbn = 0-9699523-0-9
}}
* {{cite book
| last = Bilkees Latif
| year = 1999
| title = The Essential Andhra Cookbook with Hyderabadi Specialties
| publisher = Penguin Books
| location = United Kingdom
| url = https://books.google.com/books?id=whdHAAAAYAAJ
| isbn = 978-0-14-027184-3
}}
{{Refend}}

==External links==
{{commons category|Hyderabadi Haleem}}
{{Cookbook}}
*[http://timesofindia.indiatimes.com/topic/Hyderabadi-haleem/videos// Videos about cooking Hyderabdi haleem]
*[https://archive.today/20130806235901/http://aptdc.gov.in/blog/celebrating-the-cuisine-of-hyderabad-through-haleem/ An article published by state Tourism department]

{{Indian Dishes}}

{{good article}}

{{Hyderabad topics}}

{{DEFAULTSORT:Hyderabadi haleem}}
[[Category:Hyderabadi cuisine]]
[[Category:Muhajir cuisine]]
[[Category:Mughlai cuisine]]
[[Category:Geographical indications in Telangana]]

Hyderabadi haleem - Revision history

CleanupBot II at 00:43, 14 August 2023