Haleem/ Chicken Haleem/ Hyderabadi Haleem is one such popular and surely addictive stew/ dish prepared with meat, wheat, barely, basmati rice, lentils, rose petals and few other ingredients to enhance the deliciousness of the dish and is much craved for its taste and also for an important reason because it is available only during the holy month of Ramadan. And it’s happening right now!

Ramadan is never complete without a spoon of that yummilicious haleem and since it is lockdown situation its not possible to get our hands on such irreplaceable dish and we don’t want to miss it as well, so here is the simplified and homestyle chicken haleem which can be prepared easily and stored up to 3 days in refrigerator. Sounds great right?

Yes it requires basic things to make and replacement of 1 or 2 ingredients might not have much difference in taste. This is the type of haleem we have been making all these years and my family and friends like it so thought to share it in the blog as well this year.

What does haleem consist of?
Haleem is a stew consisting meat, wheat, barely, basmati rice, lentils, rose petals and few other ingredients to enhance the deliciousness of the dish.

What does haleem taste like?
Haleem tastes like rich, gooey and flavorful porridge of meat, lentils and grains.

How to serve Haleem?
Haleem is usuaully topped with fried onions, chopped coriander leaves, green chilli, fried cashews and with a side of lemon wedge.

What makes haleem taste so good?
This haleem recipe is prepared with chicken but you could try the same recipe with mutton as well and it will be yummy. Traditionally chicken with bone is used in the haleem making as it tastes good, but to simplify the work you can use chicken breast tender/ boneless pieces but meat with bone is only used where the taste it soo good. Haleem when prepared at home is super healthy as the amount of ghee used is less than the quantity used in shops actually that’s why it taste that good😀

Remember this recipe takes a little time and handwork to get the right texture and consistency so patience is virtue. I outsourced the stirring part to my husband as usual as it is TDS step in this recipe so preparation is must. So let me know if you like the recipe in comments/ mail. So let’s get to the making of Hyderabadi haleem!

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KFC style chicken, Chicken makhani biryani, Chicken cutlet, Chicken seekh kebab, Air fryer chicken pakora, Chicken malai kebab, Chicken kola, Chicken mayo sandwich, Chicken kathi roll

IFTAR AND RAMADAN RECIPES

Haleem recipe, Chicken haleem

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snacks, DelicacyCuisine: Other world cuisineDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Ingredients

300 grams Chicken (6 wings)
2 tsp Ginger garlic paste
1/4 cup Coriander / Cilantro
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder (optional)
1/2 tsp Cumin powder
1/2 tsp Garam masala powder (optional)
1 tbsp Almond powder (grind almonds to powder)
2 Green chili
Salt – to taste
2 tbsp Ghee
1 Onion (medium sized)
1 tbsp Dry rose petals
1 Cinnamon
2 Cloves
2 Cardamom
2 Kebab chini
6 Peppercorn
1/4 tsp Cumin seeds
FOR PORRIDGE
1/4 cup Broken wheat/ Dalia
1 tbsp Basmati rice
1 tbsp Chana dal
1 tbsp Moong dal
1 tbsp Urad dal
1 tbsp Barley
FOR GARNISH
6 Cashews (for garnish)
2 Lemon wedges / slices
2 Boiled egg (optional for serving)
2 tbsp Fried onion
1 tbsp Cilantro – 1 tbsp

Directions

In a bowl add chana dal, moong dal, urad dal, broken wheat and barley. Wash it well snd soak it in a cup of water for 2 to 3 hours. If the quantity is more soaking time will also be more.
After 2 to 3 hours pressure cook the soaked dal mixture for 3 to 4 whistles until mashy consistency is reached or cook in open stove method by adding adding the soaked dal and water in a pan and cooking it till mashy consistency.
Heat enough oil (I used only 1/2 cup oil) in a pan, to it add thinly sliced onions. Fry onion in medium flame with occasional stir until it turns light golden brown and crispy. When done remover from oil and transfer it to a plate with paper towel. Keep it aside.
Now in a pressure cooker add 2 tbsp ghee, when it is hot enough add whole spices add chicken wings/ chicken pcs, ginger garlic paste, Fried onion, chopped cilantro, red chilli powder, turmeric powder, , cumin powder, garam masala powder, almond powder, green chilli and finally salt to taste. Pressure cook chicken for 4 to 5 whistles until soft. After 4 to 5 whistles and put off the flame and when the pressure has subsided open the cooker and remove the cooked chicken keep it aside. Now from the gravy remove the whole spices and discard it.
Using a spoon/ ladle remove chicken from the gravy. Now from the chicken remove the flesh and discard the bones. Mince the chicken well using a masher/ hand churner.
Now in the pressure to the gravy add minced chicken and cooked dal mixture. Mix well using hand churner/ masher and cook till desired consistency for 15 to 20 minutes. Since it requires lot of stirring/ mincing I used the same cooker as there will be more space to stir and spluttering will be less. Continuous stirring with hand churner is recommended to get correct texture, so do not give up. After 15 to 20 minutes of stirring when desired consistency add a tsp of ghee, mix it well and put off the flame. Everyone likes haleem in different consistency we like it like this paste consistency we put off the flame at this stage. Garnish haleem with chopped cilantro, fried onion and lemon slices.

Notes

* 1 cup = 235 ml

HOW TO MAKE hyderabadi chicken haleem WITH STEP BY STEP IMAGES

In a bowl add chana dal, moong dal, urad dal, broken wheat and barley. Wash it well snd soak it in a cup of water for 2 to 3 hours. If the quantity is more soaking time will also be more.
After 2 to 3 hours pressure cook the soaked dal mixture for 3 to 4 whistles until mashy consistency is reached or cook in open stove method by adding adding the soaked dal and water in a pan and cooking it till mashy consistency.
Heat enough oil (I used only 1/2 cup oil) in a pan, to it add thinly sliced onions. Fry onion in medium flame with occasional stir until it turns light golden brown and crispy. When done remover from oil and transfer it to a plate with paper towel. Keep it aside.
Clean the chicken with bones and keep it aside. Now in a pressure cooker add 2 tbsp ghee, when it is hot enough add whole spices, add chicken wings/ chicken pcs, ginger garlic paste, fried onion(keep some for garnish), chopped cilantro, red chilli powder, turmeric powder, rose petals, cumin powder, garam masala powder, almond powder, green chilli and finally salt to taste. Mix it well for a minute.
Pressure cook chicken for 4 to 5 whistles until soft. After 4 to 5 whistles put off the flame and when the pressure has subsided open the cooker and remove the cooked chicken keep it aside. Now from the gravy remove the whole spices and discard it.
Using spoon/ ladle remove chicken pieces from the gravy. This is quite a messy process but all is worth it. Now from the chicken remove the flesh and discard the bones. Mince the chicken well using a masher/ hand churner.
Now in the pressure to the gravy add minced chicken and cooked dal mixture. Mix well using hand churner/ masher and cook till desired consistency for 15 to 20 minutes. Since it requires lot of stirring/ mincing I used the same cooker as there will be more space to stir and spluttering will be less. Continuous stirring with hand churner is recommended to get correct texture, so do not give up. Do you see the change in the consistency here.
After 15 to 20 minutes of stirring when desired consistency finally add a tsp of ghee for that shine and extra taste. Put off the flame. Everyone likes haleem in different consistency we like it like this paste consistency we put off the flame at this stage. Serve it with fried cashews, chopped cilantro and some fried onions.