Haleem- Dish (Ramadan special)

Hello everyone,
Ramadan season started and it's time for non-veg lovers like me to celebrate it with yummy HALEEM😋😋😋
AND THIS IS THE PIC OF MY FIRST HALEEM IN THIS SEASON.

I would like to tell few things about HYDERABADI HALEEM one of the best Haleems in the world from my place❤️.
Hyderabadi haleem is a type of haleem popular in the Indian city Hyderabad.Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad State). Local traditional spices helped a unique Hyderabadi haleem evolve, which became popular among the native Hyderabadis by the 19th century.
The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d'oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it provides instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010 it was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to receive this status.
Preparation of Haleem is also quite interesting...and here are few things about it.
PREPARATION :
Traditionally, Hyderabadi haleem is cooked on a low flame of firewood for up to 12 hours in a bhatti (a cauldron covered with a brick and mud kiln). One or two people are required to stir it continuously with wooden paddles throughout its preparation. For home-made Hyderabadi haleem, a Ghotni (a wooden hand masher) is used to stir it until it reaches a sticky-smooth consistency, similar to minced meat.
INGREDIENTS
The ingredients include meat (either goat meat, beef or chicken); pounded wheat; ghee—(milk fat rendered from butter, also called clarified butter); milk; lentils; ginger and garlic paste; turmeric; spices such as cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, saffron, jaggery, natural gum, allspice (kabab cheeni); and dry fruits such as pistachio, cashew, fig and almond. It is served hot topped with a ghee-based gravy, pieces of lime, chopped coriander, sliced boiled egg and fried onions as garnish.

  HERE IS HOW WELL GARNISHED HALEEM LOOKS

Source : Wikipedia https://en.m.wikipedia.org/wiki/Hyderabadi_haleem
Thanks for reading .Have a nice day.Yours @sonuuday .