I have always been a tad undecided about haleem. I love it and I love it not. There are times when it is a glutenous, mushy, goop, which is most of the times in commercial outlets and I swear myself of it. And there are times when it is a creamy, spicy, bowl in which luxury and comfort reside in harmony. Those time a haleem is sheer bliss. Rare but bliss!
Recently, we had an extremely good bowl of haleem in Soda Bottle Openerwala in Khan Market. It was a part of their special Hyderabadi special pop-up and it was one of the best bowls of haleem I have ever dug into. Om, who admittedly is quite vehemently averse to and dismissive of haleem, from Old Delhi to Hyderabad, had to take notice of this one. It was the first time he liked haleem, in his words!
What accompanied the treat was a great conversation with Mohit Balachandran on what makes a good haleem. Meat is to pulses/grain ratio, cooking time, cuts of meat – everything has a critical role to play in making of a good haleem.
The conversation inspired me to make haleem this Ramzan. So, today when it was an out of turn holiday for me and Om decided to work from home, spending the time making haleem seemed like a perfect way to spend the morning. The house slowly filled with the aroma of fried onions, browning meat and fresh roasted spices. Hours slowly slipped by and at the other side of a three and half hours labour of love stood a perfectly creamy, fragrant and comforting bowl of haleem. Om admitted that he fell in love with haleem again!
