Harees or Haleem is inseparable with the image of Charminar and the holy month of Ramadan. Every year in Ramadan, stalls selling this delicacy spring up in every nook and cranny of Hyderabad and Hyderabadis enjoy it religiously throughout the month and also on special occasions, weddings and ‘functions’.
Traditionally made with wheat and cooked for long hours and blended with meat using a ‘ghota‘, a large wooden spoon, haleem is an elaborate affair and is typically made in large batches.
This recipe reminds me of the early days after my wedding. It was Ramadan and the ongoing tradition with my in-laws is to have home-made haleem almost every day. Thankfully, my mother in law devised this quick version which is just as mouthwatering and satisfies the cravings. This was one of the first dishes I cooked so many times in my new home.