Ingredient appreciation — what makes Haleem special

What sets Haleem apart is the handling of dried apricots. In lesser versions this is treated as a background note. Here it's central and the rich with slow-cooked depth result shows it. I've started buying it to cook with at home after this experience.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. The a Karachi biryani house atmosphere was right for this kind of food. I had chai as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Haleem is the place to start.