Adaab...Welcome to another issue of the Hyderabadi Cuisine. Its a festive season now, with the holy month of Ramzan just starting. The day of fast ends with dry fruits and tasty Haleem, a dish made of wheat and meat cooked overnight over slow flame. The cafe's and Hotels in the city are illuminated with lights and boards showing prices of haleem. Some Cafe's have tents and make shift kilns with full of haleem stewing away for the evening.
The delicious and mouth watering aroma of the haleem wafts around the city in the evenings.
Hindus and Muslims flock together to these joints and relish this famous dish. Infact it would not be wrong to say that people of all religions look forward for this festive occasion.
Preparation of Haleem is long and tedious process. The method includes cooking together of meat and whole wheat until soft and mushy and is finally seasoned with spices. We are including a simpler method of making Haleem for your convenience.
Haleem : Serves 10 persons
Shru Reddy is a graduate in Hotel Management and Catering Technology from Osmania University, presently working in Hyderabad.
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