The Fascinating Process of Making Haleem - A Ramadan Tradition

TLDRHaleem, a popular dish consumed during Ramadan, is made by Pista House in Hyderabad. This hearty stew is prepared by cooking goat, chilies, spices, and wheat flour for hours. The mixture is then mashed and flavored with spices, resulting in a rich and creamy delicacy.

Key insights

🍲Haleem is a high-protein and calorically rich dish consumed by Muslims in Hyderabad during Ramadan.

👨‍🍳Pista House, a popular chain, specializes in making haleem in large quantities.

🔪The process involves chopping vegetables, boiling goat meat, adding spices, and mashing the mixture.

⌛️Making haleem requires several hours of cooking and stirring to achieve the perfect consistency and flavor.

🚚Pista House delivers haleem to their locations in thermal containers for customers to enjoy.

Q&A

Who originally introduced haleem to India?

Arab merchants are believed to have introduced haleem to India under the name harees during the 17th century.

Is haleem only consumed by Muslims during Ramadan?

While haleem is traditionally cooked during Ramadan, many locals who are not Muslims also enjoy this delicious dish.

What are the key ingredients in haleem?

Haleem is made with goat meat, chilies, spices, wheat flour, and lentil paste.

How long does it take to cook haleem?

The process of cooking haleem takes around 5 to 6 hours, including boiling, mashing, and adding spices.

Where can I buy haleem?

Pista House is known for making delicious haleem and has multiple locations where you can buy it.

Timestamped Summary

00:00During the month of Ramadan, Pista House in Hyderabad runs its kitchen 24 hours a day to make haleem.

00:34Haleem is a high-protein and calorically rich dish consumed by Muslims in Hyderabad during Ramadan.

01:04Pista House specializes in making haleem in large quantities and has a central kitchen where the process takes place.

02:01The cooking process involves boiling goat meat, adding vegetables and spices, and simmering for several hours.

02:46Sealed pots of haleem are steamed to absorb the flavors, and then they are mashed to achieve the desired consistency.

04:19Large bags of ghee are added to the haleem mixture and workers use sledgehammers to smash it.

04:56Lentil paste is added to the haleem and it is further mashed to reach a smoother consistency.

05:38The final haleem is topped with boiled ghee and packed into thermal containers for delivery.