Hyderabadi haleem

{{Short description|Type of haleem popular in the Indian city Hyderabad}}

{{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

| associated_cuisine = Indian

| creator = Originated from the Chaush (Hyderabadi Arabs)

| course =

| served =

| main_ingredient = Pounded wheat, lentils, goat meat, ghee, dried fruit and saffron

| variations =

| calories =

| other =

}}

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 Indian city of Hyderabad. Haleem is a stew composed of meat, lentils, and pounded wheat made into a thick paste. 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). Local traditional spices helped a unique Hyderabadi haleem evolve, that became popular among the native Hyderabadis by the 20th 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 is high in calories. In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office,{{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}} making it the first non-vegetarian dish in India to receive this status. In October 2022, Hyderabadi haleem won 'Most Popular GI' award in the food category, that was chosen through a voting system that was conducted by the Department for Promotion of Industry & Internal Trade (under the Ministry of Commerce and Industry).{{cite news|url=https://timesofindia.indiatimes.com/city/hyderabad/hyderabad-haleem-wins-most-popular-gi-food-award/articleshow/94928227.cms|title=Hyderabad Haleem wins 'Most Popular GI' food award|website=The Times of India |date=18 October 2022 }}

History

Haleem originated as an Arabic dish{{cite news|title=Biryani, Haleem & more on Hyderabad's menu|url=https://timesofindia.indiatimes.com/city/hyderabad/Biryani-Haleem-more-on-Hyderabads-menu/articleshow/9617160.cms|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=live|archive-date=6 November 2012|last=Shahid | first= Sajjad| newspaper=The Times of India|date=16 August 2011|access-date=18 August 2011}}{{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}} with meat and pounded wheat as the chief ingredients. 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.{{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}}{{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}} 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.{{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}} Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem.{{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}}{{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}}

Preparation

File:Haleem Dalls and Grains.JPG and other grains]]

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 minced meat.{{cite web|title=Deccan delight|url=http://www.sify.com/finance/deccan-delight-news--features-kjmau0bdjhi.html|last=Vyas|first=Sheetal|website=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}}{{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}}

=Ingredients=

File:Garam masala used for making Biryani and Hyderabadi Haleem.jpg

The ingredients include meat (either goat meat, beef or chicken); pounded wheat; ghee—(milk fat rendered from butter, also called clarified butter); milk; lentils; ginger and garlic paste; turmeric; red chili pepper spices such as cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, allspice (kabab cheeni); and dry fruits such as pistachio, cashew, fig and almond. It is served hot topped with a ghee-based gravy, pieces of lime, chopped coriander, sliced boiled egg and fried onions as garnish.{{cite news|title=Haleem boosts sex life|url=https://timesofindia.indiatimes.com/life-style/health-fitness/diet/Haleem-boosts-sex-life/articleshow/9600366.cms|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=live|archive-date=24 September 2012|date=14 August 2011|newspaper=The Times of India|access-date=29 August 2010}}{{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}}{{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}}

=Variations=

Different variants have been introduced catering to regional tastes and requirements. A meethi (sweet) variant of haleem is consumed as breakfast by the Arab diaspora in Barkas neighbourhood of the city.{{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}} The chicken variant is less popular, even though it is lower priced. A vegetarian version of haleem, in which dry fruits and vegetables are substituted for goat meat, is available at some eateries in Hyderabad.{{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}}

Nutrition

{{external media

| float = 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. It also contains dry fruits rich in anti-oxidants.{{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}} The meat and dry fruits make it a high protein food. A new low-cholesterol variety by using emu meat, rich in minerals, phosphorus and vitamins, was introduced in 2013.{{cite news|title=Hyderabadi haleem is now low-cholesterol|url=http://www.khaleejtimes.com/displayarticle.asp?xfile=data/international/2013/July/international_July565.xml§ion=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§ion=international&col=|archive-date=5 November 2013}}{{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=dead|archive-url=https://web.archive.org/web/20131105014735/http://www.telegraphindia.com/1130720/jsp/nation/story_17137796.jsp|archive-date=5 November 2013}} 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.{{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}}

Popularity

File:Gotni.JPG

Hyderabadi haleem is regarded as an international delicacy.{{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}}{{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}} In Hyderabad, the dish is often consumed at celebratory events such as weddings.{{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}} It is consumed especially during Iftaar, the evening meal following the day-long fast, observed by Muslims during the month of Ramadan.{{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}}{{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}}{{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}}{{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'|date=3 June 2019 |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}}

= Places of interest =

Pista House, Hotel Shadab, Paradise, Shah Ghouse Café, Cafe 555, Grill 9, Pariwar's Have More, Cafe Bahar, Chicha's, Peshawar, Sarvi and Grand Hotel are some of the many places to try Haleem in Hyderabad{{Cite web |url=https://telanganatoday.com/the-best-haleem-joints-of-hyderabad |title=The best haleem joints of Hyderabad |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 }}

{{cite web|url=https://comparestudio.com/9-best-haleem-places-in-hyderabad-you-must-try|title=9 Best Haleem Places in Hyderabad You Must Try|date=25 March 2022 }}

In Hyderabad and neighbouring areas, the month of Ramadan is synonymous with Hyderabadi haleem.{{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}}{{cite news |last1=Pathak |first1=Sushmita |title=Breaking the Ramadan fast: In one city, a special stew with goat and rose petals |url=https://www.npr.org/sections/goatsandsoda/2022/04/29/1094891439/ramadan-haleem-hyderabad-india-food |access-date=25 March 2023 |work=NPR |date=March 22, 2023}} During the 2014 Ramadan season, {{INR}} 5 billion worth of Hyderabadi haleem was sold in the city,{{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}} and an additional 25,000 people were employed in the preparation and sale of haleem.{{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}} The connoisseur chefs are paid salaries of up to {{INRConvert|100000}} a month plus benefits,{{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}} As of 2011, during Ramadan there were 6,000 eateries throughout the city that sold haleem (70% of which are temporary until Ramadan ends),{{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}} and 28% of Hyderabadi haleem produced in the city was exported to 50 countries throughout the world.{{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}}

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.{{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}} In 2010 Hyderabadi haleem was awarded Geographical Indication status by the Indian GI registry office. It became the first meat product of India to receive a GI certification.{{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}}{{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}} This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards laid down for it.{{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 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}}

References

External links

[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]

Category:Indian meat dishes

Category:Telangana cuisine

Category:Hyderabadi cuisine

Category:Muhajir cuisine

Category:Mughlai cuisine

Category:Meat stews