chicken haleem

Haleem recipe, Chicken haleem

Haleem/ Chicken Haleem is one such popular and surely addictive stew/ dish prepared with meat, wheat, barely, basmati rice, dals 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?
haleem recipe

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.
haleem

This haleem recipe is prepared with chicken but you could try the same recipe with mutton as well and it will be yummy. I used chicken with bone in this recipe as it tastes good, but to simplify the work you can use chicken breast tender/ boneless pieces but traditionally 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!


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chicken haleem recipe
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Haleem recipe, Chicken haleem
Serves 4
Print
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
1 hr
Total Time
1 hr 40 min
Ingredients
  1. 1. Chicken – 300 grams/ 3 wings (whole)/ 6 pcs
  2. 2. Ginger garlic paste – 2 tsp
  3. 3. Coriander / Cilantro– ¼ cup
  4. 4. Turmeric powder – ¼ tsp
  5. 5. Red chilli powder – ½ tsp (optional)
  6. 6. Cumin powder – ½ tsp
  7. 7. Garam masala powder – ½ tsp (optional)
  8. 8. Almond powder – 1 tbsp (grind almonds to powder)
  9. 9. Green chili – 1 to 2
  10. 10. Salt – to taste
  11. 11. Ghee – 2 tbsp
  12. 12. Onion – 1 (medium sized)
  13. 13. Dry rose petals - 1 tbsp
  14. 14. Cinnamon – 1
  15. 15. Cloves – 2
  16. 16. Cardamom – 2
  17. 17. Kebab chini – 2
  18. 18. Peppercorn – 6
  19. 19. Cumin seeds – ¼ tsp
For Porridge
  1. 1. Broken wheat/ Dalia – ¼ cup
  2. 2. Basmati rice – 1 tbsp
  3. 3. Chana dal – 1 tbsp
  4. 4. Moong dal – 1 tbsp
  5. 5. Urad dal – 1 tbsp
  6. 6. Barley – 1 tbsp
For Garnish
  1. 1. Cashews – 6 (for garnish)
  2. 2. Lemon wedges / slices – 2
  3. 3. Boiled egg – 2 (optional for serving)
  4. 4. Fried onion - 2 tbsp
  5. 5. Cilantro - 1 tbsp (finely chopped)
Note
  1. * 1 cup = 235 ml
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Sandhya's recipes https://www.sandyathome.com/

How to make Haleem with step by step images


chicken haleem

  1. 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.
    chicken haleem
  2. 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.
    chicken haleem
  3. 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.
    chicken haleem
  4. 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.
    chicken haleem
  5. 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.
    chicken haleem
  6. 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.
    chicken haleem
  7. 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 consisteny here.chicken haleem
  8. 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.
    hyderabadi haleem

 

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