Dish

Hyderabadi haleem

Hyderabadi haleem is a rich and hearty dish that is perfect for a cold winter day. The dish is made by slow-cooking meat, usually lamb or beef, with a variety of lentils and spices. The result is a thick and creamy stew that is packed with flavor. The dish is typically served with a side of naan bread or rice. It is a great dish for those who are looking for a filling and satisfying meal.

Asian cuisine› Indian cuisine

Porridge

Origins and history

Hyderabadi haleem has its roots in the Mughal Empire, which ruled over India from the 16th to the 19th century. The dish was originally created as a way to feed the poor during the month of Ramadan, when Muslims fast during the day. Today, it is a popular dish that is enjoyed by people of all backgrounds.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of haleem, with different regions of India and Pakistan having their own unique take on the dish. Some variations include the addition of vegetables, such as carrots and potatoes, while others use different types of lentils.

Presentation and garnishing

Hyderabadi haleem is traditionally served in a bowl, with a dollop of ghee (clarified butter) on top. It is often garnished with fried onions, chopped cilantro, and a squeeze of lime juice. The dish is meant to be eaten with your hands, so make sure to have plenty of napkins on hand!

Tips & Tricks

To make the dish even more flavorful, try adding a spoonful of yogurt or sour cream on top before serving.

Side-dishes

Naan bread, rice

Drink pairings

Lassi, chai tea

Delicious Hyderabadi haleem recipes

Basque-inspired Haleem

Basque-infused Haleem: A Fusion of Flavors