Chicken Haleem
A rich, slow-cooked stew of tender shredded chicken, cracked wheat, and lentils, simmered for hours until velvety and thick. This Hyderabadi classic is deeply spiced with garam masala and finished with a crackling ghee tempering, fried onions, fresh mint, and a squeeze of lemon.
For 6 servings
- prep
Soak the grains and lentils.
1.Wash broken wheat, chana dal, toor dal, and moong dal separately.2.Soak them together in enough water to cover for 2 hours. Drain well. - fry · ~12 min
Fry the sliced onion for garnish.
1.Heat oil in a small pan over medium heat.2.Add the thinly sliced onion and fry until deep golden brown and crisp, about 10-12 minutes.3.Drain on paper towels and set aside.TIPStir constantly towards the end — onions go from golden to burnt very quickly. - pressure cook · ~40 min
Pressure cook chicken, lentils, and wheat.
1.In a pressure cooker, combine the soaked lentils, broken wheat, chicken chunks, turmeric, salt, and 4 cups water.2.Close the lid and pressure cook on high heat for 3 whistles, then lower heat and cook for 25 minutes.3.Let the pressure release naturally. Open and check — meat should be fall-apart tender and grains completely soft. - mix · ~10 min
Shred the chicken and mash the mixture.
1.Remove chicken pieces from the cooker and shred finely using two forks.2.Using a wooden spoon, mash the cooked lentil-wheat mixture vigorously for 5-7 minutes until smooth and gluey.3.Return the shredded chicken to the pot and mix well.TIPThe more you mash, the creamier the haleem. This is the most important step for authentic texture. - temper · ~10 min
Make the tempering and aromatic base.
1.Heat ghee in a heavy-bottomed pot over medium heat.2.Add cumin seeds, green cardamom, cinnamon, cloves, and bay leaf. Sauté until fragrant, about 30 seconds.3.Add chopped onions and sauté until light golden, about 6-8 minutes.4.Add ginger-garlic paste and slit green chilies. Cook until raw smell disappears, about 1 minute.TIPMedium heat is key — high heat will burn the whole spices and make them bitter. - saute · ~5 min
Cook the spice powders with yogurt.
1.Lower the heat to low. Add red chili powder, coriander powder, and cumin powder.2.Add whisked yogurt and stir continuously for 2-3 minutes until oil separates slightly.3.Add 0.5 cup water, mix well, and bring to a gentle simmer.TIPAlways lower heat before adding yogurt, and stir continuously — this prevents curdling. - simmer · ~55 min
Combine and slow-cook the haleem.
1.Transfer the mashed chicken-lentil-wheat mixture into the pot with the tempering and gravy.2.Mix everything well until uniformly combined.3.Simmer on the lowest heat setting for 45-60 minutes, stirring every 5-7 minutes to prevent sticking.4.The haleem is ready when it's thick, glossy, and the ghee starts to surface on the sides.TIPThe longer it simmers, the deeper the flavor. Stir frequently — the thick mixture catches and burns easily. - garnish
Finish with garam masala and garnish.
1.Turn off the heat. Sprinkle garam masala on top and fold it in gently.2.Garnish with half the fried onions, fresh mint, and coriander leaves.3.Serve hot in individual bowls with remaining fried onions, lemon wedges, and extra green chilies on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the broken wheat and lentils for the full 2 hours to ensure they soften completely during pressure cooking.
- 2Mash the cooked lentil-wheat mixture vigorously for at least 5 minutes — this develops the signature creamy, gluey texture of authentic haleem.
- 3When frying sliced onions for garnish, stir constantly as they near golden-brown to prevent burning.
- 4Always lower the heat before adding yogurt to the tempering, and stir continuously to avoid curdling.
- 5Stir the simmering haleem every 5-7 minutes, scraping the bottom to prevent the thick mixture from sticking and burning.
- 6Let the pressure release naturally after cooking — this keeps the chicken tender and the grains fully hydrated.
- 7For deeper flavor, let the haleem rest for 10-15 minutes after cooking before serving.
Adapt it for your goals.
Mutton haleem
Replace chicken breast with 500 g bone-in mutton or lamb shanks. Cook for 30 minutes under pressure instead of 25, then shred the meat and discard bones. Richer, more traditional for Hyderabadi haleem.
vegetarian haleemVegetarian haleem
Omit chicken entirely. Add 1 cup finely chopped mushrooms or 200 g paneer cubes in step 7 for umami and body. Use vegetable oil instead of ghee for the tempering. A hearty, protein-packed plant-based version.
low oilLow-oil
Reduce ghee to 1 tbsp and oil to 1 tbsp. Skip the final ghee tempering — instead, bloom the whole spices in 1 tsp oil. The haleem remains creamy due to the natural starches from lentils and wheat.
extra spicyExtra-spicy
Increase green chilies to 6 and red chili powder to 1 tsp. Add 1 tsp finely chopped green chili to the final garnish. For heat lovers who want a fiery kick in every spoonful.
Why this is on our healthy list.
High in Plant Protein
Three types of lentils (chana dal, toor dal, moong dal) together provide a complete amino acid profile, supporting muscle repair and satiety.
Rich in Fiber
Broken wheat (dalia) and lentils are excellent sources of dietary fiber, promoting digestive health and stable blood sugar levels.
Good Source of Lean Protein
Chicken breast adds high-quality, low-fat protein, making this dish satisfying without excessive saturated fat.
Packed with Aromatic Spices
Turmeric, cumin, coriander, and ginger-garlic paste offer anti-inflammatory and antioxidant properties, supporting overall wellness.
Contains Healthy Fats
Ghee provides butyrate and fat-soluble vitamins, while the overall fat content is moderate when served as part of a balanced meal.
Frequently asked questions
Yes, boneless chicken thighs work well — they stay juicier and shred easily. Just remove any excess skin before cooking.
