Haleem is not only tasty, but it is also high in nutrients. It is a traditional meat dish that is especially popular during Ramadan. During Ramadan, Muslims refrain from eating or drinking from sunrise until sunset. They eat Suhoor (a pre-dawn meal) then break their day-long fast in the evening with 'Iftaar.'
During Ramadan, Haleem is linked with Iftaar since it acts as an energy booster while also keeping you full for a lengthy period of time. Cooked using a variety of components such as wheat, barley, lentils, and meat, it is simply a delicacy you can never go wrong with.
Originally an Arabic meal prepared with meat, ghee, wheat, rice, and whole pulses, Hyderabadis claim their fondness for this celebratory treat to the Arabians who introduced it while the Nizams were in power. Mehbub Ali Khan, the sixth Nizam of the then-princely state of Hyderabad, introduced the Arabian dish to the royal menu.
Mir Osman Ali Khan, the seventh Nizam, included Haleem into traditional Hyderabadi cuisine. Then, under the rule of Mir Osman Ali Khan, Saif Nawaz Jung Bahadur, an Arab leader from Yemen and a courtier, promoted Haleem as an authentic flavour of the city. It eventually evolved into a Hyderabadi flavour, with a combination of local spices and ingredients that differed from the Arabian recipe.
With the passage of time, Hyderabadi Haleem evolved into a distinct delicacy of beef, lentils, and pounded wheat. Haleem is becoming as famous in the city as biryani. For years, it has been an important part of the culinary identity and cuisine culture of Hyderabadis, much like biryani. Because of its growing popularity, it was the first non-vegetarian food to be awarded Geographical Indication Status.
It is made with mutton, whole spices, and dals that are mashed nicely with a masher to give it a delicious flavour and consistency. It is inadequate without pure ghee. Calorie-dense and nutritional, texture and taste- the combination of these elements makes haleem a perfect ‘soul food'. However, it's a delicate balance: if it's overcooked, it turns into a gluey mess. Another point they make is that a good haleem should have a stretchable' characteristic, similar to mozzarella.
There have been recent releases of organic and diet variations of haleem, the latter of which many see as a farce because ghee is required in the preparation of the meal. Nothing, however, separates the old and new generations more than the introduction of fresh types of haleem. Chicken, fish, and lamb are still acceptable, but suggest vegetarian haleem and the old guard scoffs. While the purpose of the variety is to satiate and attract new consumers, even the toppings become a source of contention. Nothing, as the saying goes, can beat the classic traditional taste of haleem.'
The best places to eat slurping haleem is of course the hub of food- Purani Dilli. You can easily find Haleem Biryani in all the restaurants of Purani Dilli from local vendors to the famous Karims.