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.
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.
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.
This hyderabadi recipe takes 120 minutes to prepare and yields 4 servings. At 725.81 calories per serving with 52.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Pro Tips
1For the most authentic texture, use a wooden masher (ghotni). Mash vigorously against the sides of the pot to develop the characteristic stringy consistency.
2Using chicken with bones will yield a more flavorful Haleem. Simply cook the chicken as instructed, then remove the bones before shredding the meat and proceeding.
3Do not skip the final 15-20 minute simmering step (known as 'ghotai'). This is essential for developing the flavor and texture.
4To make perfectly crispy fried onions (birista), ensure they are sliced very thinly and evenly. Fry them in hot oil until just golden, as they continue to cook and darken after being removed.
5Haleem thickens considerably as it cools. When reheating, add a splash of hot water or milk to adjust the consistency.
6Be patient. Making authentic Haleem is a labor of love, and the slow cooking and mashing process is what makes it special.
Recipe Variations
Mutton Haleem
Mutton Haleem
Replace the chicken with 500g of boneless mutton. Increase the pressure cooking time for the mutton to 8-10 whistles (about 35-40 minutes) to ensure it is exceptionally tender.
Vegetarian Haleem
Vegetarian Haleem
Omit the chicken and use a mix of vegetables like grated bottle gourd (lauki), carrots, and sweet potatoes. Add them along with the soaked grains and lentils to the pressure cooker.
Quick Oats Haleem
Quick Oats Haleem
For a faster version, substitute half of the broken wheat with 1/2 cup of rolled oats. Add the oats in the last 10 minutes of the final simmering stage as they cook very quickly.
Health Benefits
✨
Rich in Protein
The combination of chicken and a variety of lentils provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
✨
High in Dietary Fiber
Broken wheat and lentils are excellent sources of dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
✨
Sustained Energy Release
The complex carbohydrates from the whole grains and lentils are digested slowly, providing a steady and sustained release of energy that keeps you feeling energized for hours.
✨
Nutrient-Dense Meal
Haleem is a one-pot meal packed with essential nutrients, including iron, magnesium, potassium, and B-vitamins, contributing to overall health and well-being.
Frequently Asked Questions
What is the ideal texture of Chicken Haleem?
The ideal texture is a thick, sticky, and fibrous porridge-like consistency. It should not be watery or completely smooth. The stringy texture from the shredded chicken integrated with the grains is the hallmark of a good Haleem.
Can I make Haleem without a pressure cooker?
Yes, you can, but it will take significantly longer. You'll need to cook the soaked grains and the chicken separately in heavy-bottomed pots with lids until they are extremely tender, which could take 1.5 to 2 hours for each component.
How long can I store leftover Haleem?
Haleem stores well. You can refrigerate it in an airtight container for up to 3 days. It will thicken upon cooling, so add a splash of hot water or milk while reheating to restore its consistency.
Is Chicken Haleem healthy?
Chicken Haleem is a highly nutritious and balanced meal, rich in protein, complex carbohydrates, and fiber. However, it is also calorie-dense due to the use of ghee and fried onions. It's best enjoyed in moderation as part of a balanced diet.
How many calories are in one serving of Chicken Haleem?
A typical 1.5 cup serving of Chicken Haleem contains approximately 550-650 calories. The exact number can vary based on the amount of ghee and oil used in the preparation.
Why is my Haleem not stringy or fibrous?
The signature stringy texture comes from the process of mashing the shredded chicken fibers into the cooked grains. If your Haleem isn't stringy, it likely needs more mashing. Use a traditional 'ghotni' or an immersion blender and blend patiently until the fibers combine and create that unique texture.
