Study of different types of risks regarding haleem business.

1. Risk Management In Haleem Business
Submitted By-
Sudarshan Kumar Patel (1320)
Shishir Kumar (1318)
Shailly Chaudhary (1317)
Nikhil Pratap Singh (1312)
Rana Vikrant Singh (1315)

2. INTRODUCTION
• Haleem is popular in the Middle East, Central Asia, and the South Asia.
• Original name was Harisah /Haris. Later on, the people of Hyderabad
modified it to suit their palate thus creating modern Haleem.
• The dish varies from region to region, it always
includes wheat, barley, lentils and meat.
• It is originally an Arabic dish and was introduced to the Hyderabad State by
the Arab diaspora during the rule of the Nizams .
• Local traditional spices helped in evolving a unique Hyderabadi haleem that
became popular among the natives by the 19th-century.

3. • Hyderabadi haleem has cultural significance and popularity.
• It 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.
• It provides instant energy and is high in calories.
• In 2010, it was granted Geographical Indication (GI) status by the Indian
GIS registry office, making it the first non-vegetarian dish in India to get
this status.
• GI gives opportunity to earn premium price.
• Increasing Demand throughout the country.
• Export to other countries
• Lower income groups engaged in Haleem business and earn satisfactory
income
SCOPE

4. KEY PLAYERS IN HALEEM INDUSTRY:
• Pista House
• Shah Ghouse
• Paradise
• Hyderabad House
• Sarvi
• Bawarchi
• New Astoria
• Kholani’s
• Aadaab
• Shadab

5. PREPARATION OF HALEEM
• Haleem Ingredients:-
• This recipe is for ½ kg good quality meat
• Daals
• • 50g wheat soaked for about 30mins to 1 hour
• • 25g chana dal soaked for about 30mins to 1 hour
• • 25g red masoor dal soaked for about 30mins to 1 hour
• • 25 g white mash dal soaked for about 30mins to 1 hour
• • 25 g yellow moong dal soaked for about 30mins to 1 hour
• • 2tsp haldi

6. Contd..
• Haleem Quorma
• • ¼ cup cooking oil
• • 1 medium sized onion chopped
• • 3 medium sized tomatoes chopped
• • 3 green chillies slit in half
• • ½ bunch dhanya
• • 4 tbsp ginger garlic paste
• • 2tbsp red chilli powder
• • 1tsp garam masala powder
• • 1 tsp haldi
• • Salt as required
• • Water as required

7. METHOD OF HALEEM PREPARATION
 Drain the daals and put then in a pan of water together with 2tsp of
haldi. Leave to boil.
 In a separate pan, put oil along with the onion and mix well. Brown this
slightly, be careful as the brown onion affects the colour of the salan.
When it has slightly browned add ginger garlic paste and the meat. When
the water of the meat dries add the tomatoes and the green chillies. Then
add red chilli powder and haldi, mix well then add salt, garam masala and
about ¼ cup water and leave to cook for a few minutes.
 When the water has dried, add 2 cups more of water and leave to cook.
 Mash the dal to blend it .Do not add water to the daal and cook. Separate
the meat from the gravy in another dish and remove the meat from the
bone and shred when a little cool. Reduce the quorma gravy further.
 Add shredded botis to the daal mixture and add a little of the reduced
gravy, and blend it further for about 15 minutes add the rest of the gravy
till it is resha resha and blend well until the look of the haleem is achieved
and meat is shredded.

8. SUPPLY CHAIN OF HALEEM
PROCUREMENT OF ANIMALS/MEAT PROCUREMENT OF OTHER INGREDIENTS
PREPARATION OF HALEEM
DISTRIBUTAION TO RETAIL OUTLETS CONSUMERS
EXPORT TO OTHER COUNTRIES
CONSUMERS

9. Cont….
• The supply chain of Haleem can be primarily
divided in four components-
• 1. Procurement
• 2. Transportation/ Logistics
• 3. Preparation
• 4. Marketing/ Sales

10. VISIT TO DIFFERENT OUTLETS:-
• Hyderabad House
• Owner: - Mr Jaipal Reddy
• Total No. of Outlets- 5 (Kothapet,Shadnagar,Attapur,Janpriya,Hyderguda)
• Contact No.- 9550813999
• Haleem rate/packet- 110
• Quantity/Packet- 350 gram
• Mehafil
• Owner: - Mr Ahmed
• Total No. of Outlets- 1 (Attapur)
• Contact No.- 9014634099
• Haleem rate/packet- 120
• Quantity/Packet- 400 gram

11. Risk
Production Risks
Preparation Risks
Internal Risks: Financial Risks
Personnel Risks
Other Internal Risks
Market Risks
External Risks: Political Risks
Other External Risks

12. Risk Assessment
Class I
D-Haleem quality and taste risk
H-Wastage risk
C-Spoilage risk
G-Meat price hike risk
Class II
B-Demand fluctuation risk
F-Competitors risk
L-Health hazard risk
K-labour availability risk
Class III
A-Increase raw material risk
J-Haleem price risk
O-Export risk
Q-Transportation risk
Class IV
E-Packaging
M-Meat procurement risk
I-Electricity risk
N-Changing taste preference

13. Risk Map in Haleem Business
4
A B C D
CLASS I
LIKELIHOOD
3
E F G H
CLASS II
2
I J K L
CLASS III
1
M N O Q
CLASS IV
1 2 3 4
IMPACT

14. Risk Mitigation
1.Rate contract
• Assured supply
• Price risk
• Solve transport problem in the early hours of the day
• Easy availability of dressed meat
2.Transportaion
• Fast movement of goods
• Less lead time
3.Conservative approach in the prediction of the demand
• Avoid any unnecessary spoilage of haleem
• Avoid unnecessary wastage of packaging material and
other supplements provided with haleem