Haleem Recipe, Learn How to Make Homemade Chicken Haleem Recipe

Chicken HaleemHaleem Recipe is a very popular recipe prepared during the period of Ramzan. This recipe is high in calories, Muslims consume it after breaking fast to regain exhausted energy. It is made from special herbs and meat which is cooked and mashed hard to gain soft texture.

Learn how to make Homemade Chicken Haleem Recipe with step by steps. The same recipe can be made with Mutton or even beef but it consumes time to cook meat.

During the month of Ramzan, this recipe has become staple food across India, although this is one of the Arab dishes, this recipe got the name in Hyderabad. There are specialized chefs for making this recipe and people strive to make this recipe for at least 5 hours.

Haleem Recipe, Learn How to Make Homemade Chicken Haleem Recipe

Hyderabadi Haleem is a very popular recipe prepared during the period of Ramzan.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 360 kcal
Author Rambabu Uppada

Ingredients

Ingredients for Haleem:

  • Chicken – ½ kg. Whole chicken cut into large chunks
  • Ginger garlic paste – 1 tbsp.
  • Turmeric powder – ½ tbsp.
  • Water – 2 glasses
  • Salt – 2 tbsp.
  • Onions -4 no. sliced thin and long
  • Coriander leaves – 1 no. small bunch
  • Mint leaves – 1 no. small bunch
  • White pepper – ½ tbsp.
  • Tasting salt – ½ tbsp.
  • Ghee – 1 tbsp.
  • Lemon – half cut pieces
  • Coriander leaves – 2 tbsp.
  • Oil – to deep fry

Dry Masala Ingredients:

  • Green cardamoms – 5 nos.
  • Bay leaves – 3-4 nos.
  • Cinnamon sticks – 3 nos. 2-inch size
  • Biryani flower – 1 no.
  • Cloves – 2 tbsp.
  • Sayajeera – 1 tbsp.

Pulses:

  • Chana dal – ½ cup
  • Moong dal – ½ cup
  • Toor dal/ yellow lentil – ½ cup
  • Ground Wheat – 2 cups you can substitute with whole wheat, but it takes time to cook

Instructions

How to Make Homemade Chicken Haleem Recipe:

  1. In a pressure cooker add green cardamoms, biryani flower, cinnamon sticks, cloves, bay leaves, ginger garlic paste, turmeric powder, sayajeera, chicken pieces, salt and two glass full water.
  2. Close pressure cooker lid and cook on high flame for first whistle blow and then lower heat for next 2 whistle blows.
  3. In another deep vessel add moong dal, wheat grains, toor dal and chana dal.
  4. Wash all pulses and add 4 glass full water and cook for 20 minutes.
  5. While the cooking process is going on slice onions into thin, long pieces to deep fry.
  6. In a kadai, heat oil and deep fry onions till they attain golden brown color. Keep aside.
  7. Once dal mixture is cooked, mash them with a stick.
  8. Separate chicken and its stock and add this stock to dal mixture and cook further.
  9. If you are using heavy and large vessel you can directly mash chicken.
  10. As this is a homemade haleem recipe, mashing meat becomes hard so with a help of fork, slice into small pieces like a fiber.
  11. Add this again to dal mixture and cook further so that it becomes soft, if needed you can even mash them furthermore.
  12. On another hand, fry cashew nuts to golden brown color, keep aside.
  13. In the same pan, with remaining oil, add sliced coriander and mint leaves.
  14. Once they turn soft, add to Haleem Recipe and mix well.
  15. To enhance flavor add tasting salt, pepper powder and ghee.
  16. Garnish Homemade Chicken Haleem Recipe with cashew nuts and onion pieces.

Recipe Video


How to Make Homemade Chicken Haleem Recipe:

  • In a pressure cooker add all dry ingredients, green cardamoms, bay leaves, cinnamon sticks and biryani flower.

Chicken Haleem Recipe (1)

  • Continue adding cloves of 2 tbsp. (20-25 cloves if they are small size) and 1 tbsp. Sayajeera.

Chicken Haleem Recipe (2)

  • Put chicken in the above dry masala ingredients and add two glass full water to boil.

Chicken Haleem Recipe (3)

  • Add ½ tbsp. ginger garlic paste and 1 tbsp. turmeric powder.

Chicken Haleem Recipe (4)

  • Sprinkle 2 tbsp. salt. (adjust salt as per your taste).

Chicken Haleem Recipe (5)

  • Close the lid and cook for 3 whistle blows. Until you get the first whistle, cook on high flame and then lower flame for next whistle blows.


  • On another side, add all pulses – chana dal, moong dal, Toor dal and ground wheat.

Chicken Haleem Recipe (6)

 

  • Add 2-3 glasses of water and wash all dals.

Chicken Haleem Recipe (7)

  • Remove excess water and add 4 glasses of fresh water to cook.
  • Add ½ tbsp. ginger garlic paste.

Chicken Haleem Recipe (8)

  • Close the lid of the pressure cooker and cook for 20 minutes.
  • Meanwhile, slice onions into thin and long pieces and deep fry until you get golden brown color.

Chicken Haleem Recipe (9)

  • Once dals are cooled, mash them for a minute.

Chicken Haleem Recipe (10)

  • Remove the pressure cooker lid and pour chicken stock into dal mixture and cook on low flame for a while.

Chicken Haleem Recipe (11)

  • Pour cool water over chicken and with the help of a fork, smash chicken into small fiber pieces.

Chicken Haleem Recipe (12)

  • Cut coriander and mint leaves into small pieces.

Chicken Haleem Recipe (13)

  • Add chicken pieces into dal mix.

Chicken Haleem Recipe (14)

  • Mash haleem for 2-5 minutes until chicken becomes soft.

Chicken Haleem Recipe (15)

  • Fry cashew nuts until they turn golden brown.

Chicken Haleem Recipe (16)

  • In the remaining oil, add mint and coriander leaves and stir-fry until leaves become soft.

Chicken Haleem Recipe (17)

  • Add this leaves and few cashews to haleem and mix well.

Chicken Haleem Recipe (18)

  • Sprinkle white pepper powder and tasting salt.

Chicken Haleem Recipe (19)

  • At the end of the process add ghee for extra flavor.

Chicken Haleem Recipe (20)

  • Serve hot on the serving plate and garnish with fry onions, cashew, half onion piece and coriander leaves.

Chicken Haleem Recipe (21)

Tip: You can even garnish with half cut boiled eggs.

Note: If you want to preserve this recipe, then refrigerate this recipe immediately once cooled. As there are no preservatives added, it is always recommended to be served hot and immediate.

Rambabu Uppada

I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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