Chicken Haleem

Name: Chicken Haleem
Total time: 8100 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 250 g Broken Wheat; 3 tsp Chana Dal; 3 tsp Mash Dal; 3 tsp Yellow Moong Dal; 3 tsp Masoor Dal; 3 tsp Basmati Rice; 5 Almonds; as required Ghee; 12-20 Cashew Nuts; as required Oil; 2 Onions Fried; as per need Tailed Pepper; as required Dry Garam Masala (Cinnamon, Cardamom, Shah Zeera, Cloves); 1 kg Chicken Boneless; 200 gms Yogurt; 2 Lemons; 2 tsp turmeric powder; 1 tsp Black Pepper Powder; 5 tbsp Ginger Garlic Paste; Handful mint and coriander leaves; 8-10 Green Chillies; 4 tsp Red Chilli powder; as per taste Salt; As per requirement Garam Masala (Homemade Recommended)

Fehmi Mohammed @dastarkhwan

Bangalore, Karnataka, India

Haleem is the Hyderabadi version of the Arabic Dish named Harees.

Harees uses whole grain wheat whereas Haleem uses broken wheat and Dal mixture.

The meat stew cooked for Haleem is a combination of variety spices and ingredients which is the distinguishing step of Haleem from Harees.

This dish is a star dish during the month of Ramadan. But is also made otherwise.

The same Haleem is so made with mutton.

Once you put Haleem in your mouth, you’ll never forget the taste till your last breath.

That’s my guarantee.

Haleem is the Hyderabadi version of the Arabic Dish named Harees.

Harees uses whole grain wheat whereas Haleem uses broken wheat and Dal mixture.

The meat stew cooked for Haleem is a combination of variety spices and ingredients which is the distinguishing step of Haleem from Harees.

This dish is a star dish during the month of Ramadan. But is also made otherwise.

The same Haleem is so made with mutton.

Once you put Haleem in your mouth, you’ll never forget the taste till your last breath.

That’s my guarantee.

Fehmi Mohammed @dastarkhwan

Bangalore, Karnataka, India

Haleem is the Hyderabadi version of the Arabic Dish named Harees.

Harees uses whole grain wheat whereas Haleem uses broken wheat and Dal mixture.

The meat stew cooked for Haleem is a combination of variety spices and ingredients which is the distinguishing step of Haleem from Harees.

This dish is a star dish during the month of Ramadan. But is also made otherwise.

The same Haleem is so made with mutton.

Once you put Haleem in your mouth, you’ll never forget the taste till your last breath.

That’s my guarantee.

Haleem is the Hyderabadi version of the Arabic Dish named Harees.

Harees uses whole grain wheat whereas Haleem uses broken wheat and Dal mixture.

The meat stew cooked for Haleem is a combination of variety spices and ingredients which is the distinguishing step of Haleem from Harees.

This dish is a star dish during the month of Ramadan. But is also made otherwise.

The same Haleem is so made with mutton.

Once you put Haleem in your mouth, you’ll never forget the taste till your last breath.

That’s my guarantee.

Saved

Ingredients

2 hr 15 mins

5 servings

250 gBroken Wheat
3 tspChana Dal
3 tspMash Dal
3 tspYellow Moong Dal
3 tspMasoor Dal
3 tspBasmati Rice
5Almonds
as requiredGhee
12-20Cashew Nuts
as requiredOil
2Onions Fried
as per needTailed Pepper
as requiredDry Garam Masala (Cinnamon, Cardamom, Shah Zeera, Cloves)
Meat Stew Ingredients
1 kgChicken Boneless
200 gmsYogurt
2Lemons
2 tspturmeric powder
1 tspBlack Pepper Powder
5 tbspGinger Garlic Paste
Handfulmint and coriander leaves
8-10Green Chillies
4 tspRed Chilli powder
as per taste Salt
As per requirementGaram Masala (Homemade Recommended)

Saved

Steps

2 hr 15 mins

1

Marinate the chicken with curd, ginger garlic paste, red chilli powder, turmeric powder, lemon, salt, mint and coriander leaves, chillies, black pepper powder, garam masala.
2

Keep it for marination at least for a time period of 2 hrs or more.
3

Fry the onions to golden brown color and keep it in a separate plate. Also fry the cashew nuts to brownish color.
4

Wash and soak the broken wheat (Daliya).
5

In a vessel, add ghee and heat it. Once it is hot, add dry garam masala spices and sauté for 10 seconds.
6

Add the marinated chicken with all the marinade and stir the chicken on high flame for 5 minutes.
7

Next, reduce the flame and add half of the fried onions crushed to the cooking chicken.
8

Keep it to low flame and cook the chicken till it becomes soft enough to mash. Usually it takes 20-25 minutes. Use pressure cooker for faster results.
9

Once the chicken is soft, simmer it so the gravy becomes thick. Check salt at this point and you can adjust it according to your taste.
10

Off the flame and wait for the chicken to cook down.
11

Once cooled, remove the dry garam masala spices such as Cinnamon, Tailed Pepper, Cardamoms. If you have used chicken with bones, remove them now as biting bone in a Haleem is equivalent to saying to biting a Cardamom in a Biriyani.
12

Now mash the chicken into small small shredded pieces with the Wooden Dal Masher. Once done, chicken stew mixture is ready.
13

Now take a pressure cooker and add all the mentioned Dal mixture—also Basmati Rice 3 tsp—and the soaked broken wheat (after draining) to the cooker.
14

Add 1.5-2 liters of water.
15

Put the cooker in medium flame and close the lid with whistle. Cook until the wheat and dal mixture becomes soft. It differs from quality of the wheat on how much whistles it takes.
It takes me 6-8 whistles.
16

Once the pressure releases after turning of the flame, open the lid and give a stir to the pounded wheat dal mixture.
17

Add the pounded wheat to the chicken stew mixture.
18

Add ghee, garam masala, squeeze lemons and start mixing the wheat and chicken stew with your wooden dal masher.
19

As it starts to mix, check for the salt and add as per your taste.
20

Keep beating and mashing the Haleem for 10-15 minutes on simmer. This enhances the elasticity.
21

If it gets dry, add little by little hot water and continue mashing.
22

Once you have achieved the elasticity of Haleem to your preferred level, turn of the flame. Transfer it to your serving bowl/dish (or you can serve in the same vessel) and top with some ghee, fried cashew nuts, and lemon slices, fried onions and green leaves.
23

Your Reshedaar Hyderabadi Haleem is ready. Serve it hot.