by Dua Writer

Most Islamic nations and other places inside Pakistan produce haleem. However, Hyderabadi Haleem is truly unique. Hyderabadi Haleem is rich in oil but also spicier than that other haleem. Because of this, haleem’s lovers attest that this is in fact the best haleem.

In actuality, Haleem would be a recipe prepared with mutton. Harees is the name of the chicken-based recipe. But hardly anybody calls the name Harees, even within Muslim homes. Therefore, I’ll refer to it as Chicken Haleem. Haleem requires much tolerance. We could only create truly delicious haleem at home with patience.

The flavor of chicken haleem is similar to that of a hearty stew cooked with chicken, lentils, and grains. Onions, spices, and aromatics contribute to the richness and complexity of this dish. Garnishes with a range of textures, which include ginger, onion, black hot peppers, lemons, and green chilies are also used. Today we prepare chicken haleem. So let us start with the recipe:


While this recipe is best because, for several ingredients, all of the ingredients are readily available at most Asian grocery stores.

  • 2 Cup yellow splits chickpeas (chana daal)
  • 1 cup of yellow lentil ( mung daal)
  • 1 cup of white urad daal (mash daal)
  • 1 Cup of pink lentils (masoor daal)
  • 1 &1/4 cup of wheat (gandum)
  • 3/4 cup of barley (jau)
  • Half tsp baking soda
  • 1.5 kg boneless chicken
  • 1 tbsp of garlic paste
  • 1 tbsp of ginger paste
  • 2 large tomatoes
  • 3-4 lemon
  • 4-6 green chilies
  • 1 bunch of green coriander
  • 3 large onions
  • slice ginger 1/4 Cup
  • 5-6 tbsp chili powder
  • 5-6 tbsp of salt
  • 1 tbsp of cadmium powder
  • 4-5 cinnamon powder
  • 3-4 coriander powder
  • 4 Simon stands
  • 1 whole blade
  • 5 cloves
  • 2 long pepper black
  • 1/4 nutmeg
  • 4 bay leaf,
  • 2 cups of oil
  • 1 tbsp of crushed semen seeds
  • 1 tbsp of black pepper powder
  • 1 tbsp of Kashmiri red chili


Preparing haleem into three steps. Now let us start with the first step;

STEP ONE: Wash all the lentils 3 to 4 times with the water, and soak them in the water. About 30 minutes. Take a pot add 2 cups of chana daal( yellow splits chickpeas), 1 cup of masoor daal( pink lentils), 1 cup of mash daal( white urad dal), and lastly add 1cup of mung daal( yellow lentils). Then add 3 to 4 liters of water and mixed it. Take all dry ingredients and add 2 tbsp of salt, 1 tbsp of turmeric powder,1 tbsp of coriander powder,1 tbsp of cumin, and 1 and 1/2 tbsp of chili powder. Stare it a well and cook for 25 to 30 minutes. Cooked into medium to low flame.

Get a bowl add 3/4 cup of Jau (barley) or may be used rice in the replacement of barley, and then add 1 and 1/4 cup of Gandum (wheat), and washed into three to four times, then soak it overnight. Now pick another pot add 2 to 3-liter water then add jau or wheat in it, and bring it to the bowl. Let it simmer for 30 minutes and add 1/2 teaspoon of baking soda and mix it. Now cover the lid, and cook for 1 to 1/2 hour till it becomes tender. Take it aside and let us start the second step.

STEP SECOND: Prepare haleem chicken. Take a nonstick pan and add 2-3 tbsp of oil. Then add 2 medium size chopped onions. Cook for 4-5 minute unit the onion become light brown or golden, add tbsp of garlic paste and 1 tbsp of ginger paste and cook for 2 minutes. Until the raw ginger, and garlic smell is completely gone.

Now add 2 chopped tomatoes and cook for a while. Add all spices. put one tbsp of cadmium powder, 1 tbsp of cinnamon powder, Half tbsp crushed semen seeds, and 1 tbsp of black pepper powder, now bring the small pan add 3 to 4 Simon stands, 1 mace,1 whole blade, 5 cloves, 2 long pepper black, 1/4 nutmeg, 2 bay leaf, and roasted for a minute until a nice fragrant of spices now put into the blender and until it becomes a fine powder 1 tbsp of Kashmiri red chili powder, 1 tbsp of chili powder and lastly add 1 tbsp of salt mix it and cooked for 2 minutes.

Dig in 1 and a half kg boneless chicken and stare it. Now pure 4 cups of water in it. Cover the lid and cook for 25 to 30 minutes. When the chicken is completely cooked turn off the flame. Keep it aside, and rest for 15 minutes.

Blend all the lentils mixture, and also blend wheat or jau mixture using a stick blender or a grinder. Secondly shredded the fully cooked chicken. Mixed it well using a wooden churner this time not use a stick blender, then add half tbsp of powdered garam masala. Mixed once more time with the wooden churner.

STEP THIRD: Prepare Tarka to take a small pan add half a cup of oil, and add 1 chopped onion. Cooked unit onion becomes golden or a light brown color (make sure don’t burn the onion) 1 tbsp cinnamon, add 2-3 curry leaves cooked for a minute and Tarka is ready. Pour the tarka into the haleem pan and cover the lid for 5 minutes. Now Hakeem is completely done.

image source: google


Transfer the haleem into a serving dish and garnish with fried onions, green chilies, some green coriander, slice ginger, a pinch of chat masala, and lemons slices.

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