A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Creamy, protein-packed Chicken Haleem. A soul-satisfying dish that's energy-giving and delicious!
This north_indian and indian dish is perfect for lunch. With 725.81 calories and 52.62g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom
0.5 tsp Black Peppercorns
0.5 cup Curd (whisked until smooth)
1.5 tsp Red Chili Powder
1 tsp Turmeric Powder (divided)
1 tsp Coriander Powder
1 tsp Garam Masala
2 tsp Salt (or to taste, divided)
6 cups Water (divided)
1 cup Vegetable Oil (for frying onions)
0.25 cup Mint Leaves (chopped, for garnish)
0.25 cup Coriander Leaves (chopped, for garnish)
1 pc Lemon (cut into wedges, for serving)
Instructions
1
Soak Grains and Lentils
In a large bowl, combine the broken wheat, chana dal, urad dal, moong dal, and masoor dal.
Wash them thoroughly under running water 3-4 times until the water runs clear.
Soak the mixture in ample water for at least 4-6 hours, or preferably overnight. This step is crucial for a smooth texture.
2
Cook the Grains and Lentils
Drain the soaked grain and lentil mixture completely.
Transfer it to a pressure cooker. Add 4 cups of water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the mixture is completely soft and mushy. Let the pressure release naturally.
3
Prepare the Chicken Masala
While the lentils are cooking, heat 3 tbsp of ghee in a separate large pressure cooker or heavy-bottomed pot over medium heat.
Add the whole spices: cinnamon stick, cloves, green cardamom, and black peppercorns. Sauté for 30 seconds until fragrant.
Add the 2 sliced medium onions and fry for 8-10 minutes, stirring occasionally, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Add the chicken pieces and sear on high heat for 4-5 minutes until they are lightly browned on all sides.
Lower the heat. Add the whisked curd, red chili powder, remaining 0.5 tsp turmeric powder, coriander powder, garam masala, and the remaining 1 tsp of salt.
Stir well and cook for 5-7 minutes until the oil begins to separate from the masala.
Pour in 2 cups of water, stir to combine, and bring to a boil.
Secure the pressure cooker lid and cook on medium heat for 4-5 whistles, or for 15-20 minutes, until the chicken is extremely tender and falls apart easily. Let the pressure release naturally.
4
Combine and Blend the Haleem
Open both pressure cookers once the pressure has subsided.
Using a fork, shred the cooked chicken pieces directly in the pot with its masala.
Pour the cooked grain and lentil mixture into the pot with the shredded chicken.
Using a traditional wooden masher (ghotni) or an immersion blender, blend the mixture for 7-10 minutes. The goal is to create a thick, coarse, and fibrous paste where the chicken fibers are well integrated with the grains. This mashing process is key to the authentic Haleem texture.
Place the pot back on low heat. Let the Haleem simmer for 15-20 minutes, stirring continuously and vigorously to prevent it from sticking to the bottom. The Haleem will thicken further during this time.
5
Prepare Garnish and Serve
While the Haleem simmers, prepare the fried onions (birista). Heat 1 cup of oil in a small pan over medium-high heat.
Carefully add the 1 large sliced onion and fry, stirring occasionally, for 10-12 minutes until golden brown and crisp. Do not overcrowd the pan.
Remove the fried onions with a slotted spoon and drain them on a paper towel to crisp up.
To serve, ladle the hot Haleem into bowls. Drizzle with the remaining 2 tbsp of ghee.
Garnish generously with the crispy fried onions, chopped mint leaves, and coriander leaves. Serve immediately with lemon wedges on the side for squeezing over.