Best 2 Chicken Haleem Recipes

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**Chicken Haleem: A Journey Through History, Culture, and Taste**

Haleem, a culinary symphony of flavors and textures, is a delectable dish that has captivated taste buds across generations. Its origins can be traced back to the kitchens of the Middle East, where it was traditionally prepared using lamb or beef. Over time, it made its way to the Indian subcontinent, where it was lovingly adapted to include chicken, creating a dish that is both rich and flavorful. Chicken haleem is a labor of love that combines succulent chicken, lentils, wheat, and a symphony of spices. It is a dish that transcends boundaries, a testament to the power of culinary fusion. This article presents a collection of chicken haleem recipes, each with its unique charm and taste. From the classic Hyderabadi-style haleem to the lighter and healthier versions, these recipes cater to various preferences and dietary needs. So, embark on a culinary journey, discover the enchanting flavors of chicken haleem, and create a dish that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN HALEEM



Chicken Haleem image

Make and share this Chicken Haleem recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 21

350 g skinless chicken
200 g wheat (whole ,crushed and soaked in water for 1 1/2 hour)
1/3 cup yellow split lentils (soaked and boiled)
3 medium onions (thinly sliced)
1 tablespoon garlic paste (Pisa Lehsan)
1 tablespoon ginger paste (Pisi Adrak)
1 teaspoon garam masala powder
2 tablespoons red chili powder (Pisi Lal Mirch)
1 1/2 tablespoons coriander powder (Pisa Dhania)
1 teaspoon turmeric powder (Pisi Haldi)
salt (to taste)
1/4 teaspoon bicarbonate of soda
5 tablespoons oil
1 bunch fresh mint leaves (Podina, finely chopped)
1 bunch fresh coriander leaves (Hara Dhania, finely chopped)
8 green chilies (Hari Mirch, finely chopped, to taste)
1 teaspoon cumin seed (Sufaid Zeera, roasted and ground)
1 teaspoon garam masala powder
2 medium size pieces gingerroot (Adrak)
1 large onion (thinly sliced)
4 lemons (Nimbu, cut in quarters)

Steps:

  • Heat oil in a pan. Put meat in the pan, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
  • In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
  • Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
  • Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
  • Fry the sliced onion in oil and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.

HYDERABADI HALEEM



Hyderabadi Haleem image

Haleem is a savory porridge made with meat, wheat, lentils and spices. A traditional favorite in India, this wholesome one pot meal is amazingly delicious and nutritious.

Provided by Roxana Begum

Categories     Main Course

Time 2h30m

Number Of Ingredients 22

1 cup cracked wheat (or haleem wheat)
½ cup lentils (combination of yellow and orange, see note)
¼ cup pearl barley
1½ cups avocado oil (or peanut oil, most will be leftover)
3 yellow onions (large, thinly sliced, 4 cups)
2 lbs lamb (with bones (or other meats))
1½ tablespoons grated ginger
1½ tablespoons grated garlic
1 cup yogurt (whisked)
4 teaspoons garam masala (see note)
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground black pepper
1 teaspoon ground coriander
½ teaspoon ground cumin
1½ teaspoons salt (adjust per taste)
2 green chilies (chopped, remove seeds for less spicy)
2 quarts water (or lamb stock, more if needed)
2 tablespoons chopped cilantro
1 tablespoon chopped mint
2 tablespoons ghee
Fried Onions, Fresh Mint, Fresh Cilantro, Cashew Halves, Lemon Wedges, Ghee

Steps:

  • Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.
  • Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
  • In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.
  • Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.
  • Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.
  • While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.
  • Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.
  • Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.
  • In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 teaspoon garam masala and simmer 10 minutes. Use extra water or stock as needed
  • Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.

Nutrition Facts : ServingSize 1 Cup, Calories 233 kcal, Carbohydrate 19 g, Protein 15 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 38 mg, Sodium 326 mg, Fiber 5 g, Sugar 3 g

Tips for Making Chicken Haleem:

  • Use high-quality chicken: Opt for organic, free-range chicken for the best flavor and texture.
  • Soak the lentils and rice: This step helps to soften them and reduce cooking time.
  • Brown the chicken and onions: This adds depth of flavor to the haleem.
  • Use a slow cooker or pressure cooker: These appliances make it easy to cook the haleem until it is tender and flavorful.
  • Add fresh herbs and spices: These ingredients will enhance the flavor of the haleem.
  • Garnish with fried onions and cilantro: These toppings add a delicious finishing touch to the dish.

Conclusion:

Haleem is a delicious and nutritious dish that is perfect for a special occasion or a weeknight meal. With its tender chicken, flavorful lentils, and aromatic spices, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give chicken haleem a try. You won't be disappointed!

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