Prepare yourself this step-by-step guide to creating the perfect Chicken Haleem Recipe. This rich and hearty dish combines a variety of lentils, grains, and succulent chicken to create a flavorful and wholesome meal. Follow these easy steps to make an authentic Chicken Haleem that will surely be a hit at your dining table.
- 200g white gram dal
- 100g groundnut
- 100g broken rice
- 100g kheer pieces
- 100g porridge
- 50g millet
- 200g lentils
- 250g wheat
- 1/2 tablespoon sweet soda
- 1 liter oil
- 50g garlic
- 50g ginger
- 2 kg boneless chicken (breast or with bone)
- 1.5 tablespoons salt
- 1/2 tablespoon turmeric
- 1/2 tablespoon tartar
- 3 tablespoons cumin
- 1/2 tablespoon crushed chili
- 6 large cardamoms
- Black pepper to taste
- Crushed chilies to taste
- Kashmiri chili powder for garnish
- Fresh coriander for garnish
- Green chilies for garnish
- Sliced tomatoes for garnish
Haleem Recipe Instructions:
Begin by measuring 200g of lentils and 250g of wheat.In a large bowl, combine the lentils and wheat. Add half a tablespoon of sweet soda to the mixture. Fill the bowl with enough water to submerge the lentils and wheat completely. Allow the lentils and wheat to soak overnight. This step helps in softening the ingredients. After soaking, thoroughly wash the lentils and wheat to remove any impurities.
Take a large pan suitable for cooking the pulses.Combine the soaked lentils and wheat with millet, broken rice, kheer pieces, and porridge in the pan.For the pulses formula, which totals 1 kg, add 5 kg of water to the pan.Place the pan on high flame and bring the mixture to a boil.
Once it starts boiling, reduce the flame to low and let it simmer for approximately 1.5 hours.Stir occasionally to ensure even cooking and prevent sticking to the pan.Adjust the water level during cooking if necessary, and monitor the flame to prevent burning. The goal is to achieve a thick, well-cooked mixture that forms the base for the Chicken Haleem.
Preparing Garam Masala:
Take a spice grinder or mortar and pestle to grind the ingredients. Ensure that the grinder is dry before use.Measure 2 tablespoons of cumin and add it to the grinder. Add black pepper to the grinder. The quantity can be adjusted according to your preferred level of spiciness.Add crushed chilies in the grinder. Adjust the quantity based on your spice tolerance.Add 6 large cardamoms to the mix. These will contribute a rich and aromatic flavor to the Garam Masala.
In a separate pan, heat 1 liter of oil over medium heat. Add 50g of garlic paste and 50g of ginger paste to the heated oil. Sauté the garlic and ginger paste until they turn golden brown. Once the garlic and ginger are browned, add 2 kg of boneless chicken pieces to the pan.
Fry the chicken pieces in the aromatic garlic and ginger mixture for 4-5 minutes, or until the chicken turns golden brown on the edges.Stir the chicken pieces regularly to ensure even cooking and coating with the flavorful garlic and ginger paste.Continue cooking until the chicken is fully cooked and has a delicious, golden-brown exterior.
To the fried chicken in the pan, Sprinkle 1.5 tablespoons of salt evenly over the chicken. Add 1/2 tablespoon of turmeric for a warm and golden color. Add 1/2 tablespoon of tartar for a tangy taste.Add half of the prepared Garam Masala to impart a robust and aromatic spice blend.
Mix the spices thoroughly with the chicken to ensure an even coating.Continue cooking the chicken with the added spices for an additional 4-5 minutes. This allows the spices to penetrate the chicken and develop a flavorful profile.Stir the chicken regularly during this time to prevent the spices from sticking to the pan and to ensure an even distribution of flavors.
Combining Chicken with Pulses:
Carefully transfer the seasoned and cooked chicken mixture into the pan containing the previously cooked pulses, which include lentils, wheat, millet, broken rice, kheer pieces, and porridge.Ensure that the flame is set to low at this point to prevent burning or overcooking.Thoroughly mix the chicken and pulse mixture, ensuring that the spices and flavors are evenly distributed.
Allow the combined mixture to simmer on a low flame for an additional 30-40 minutes. This extended simmering time allows the flavors to meld, creating a harmonious and richly flavored Chicken Haleem.Stir the mixture occasionally during this simmering period to prevent sticking and to achieve a consistent texture.
Mashing and Cooling:
Once the Chicken Haleem has finished simmering, carefully skim off any excess oil that has risen to the surface. This helps control the richness of the dish. Using a spoon or ladle, mash the mixture thoroughly to create a fibrous texture.
Ensure that the chicken and pulses are well-integrated, forming a cohesive Haleem consistency. After mashing, allow the Haleem to cool for approximately 10-15 minutes. This cooling period helps the flavors to settle and the texture to firm up slightly.
Add half a kilogram of flour to the Haleem mixture. The addition of flour enhances the texture and thickness of the Haleem. Mix the flour thoroughly into the Haleem, ensuring an even distribution. This step contributes to the overall creaminess and body of the dish.If desired, add color to the Haleem. Adjust the color intensity based on personal preference.
Sprinkle Kashmiri chili powder over the surface of the Chicken Haleem for a vibrant and mild spice kick. Arrange sliced tomatoes on top to add freshness and a juicy element to the dish.Scatter fresh coriander leaves generously over the Haleem for a burst of herbaceous flavor.Add sliced green chilies for those who enjoy an extra touch of heat.Optionally, sprinkle any remaining Garam Masala over the garnished Haleem to intensify the aromatic spices.
Serve the Chicken Haleem hot, directly from the cooking vessel to the serving dish.Invite everyone to savor the delicious blend of flavors and textures in this homemade Chicken Haleem.
With this detailed recipe, you can now recreate the magic of authentic Chicken Haleem in your own kitchen. Impress your family and friends with this hearty and flavorful dish that is perfect for any occasion. Follow these steps, and you’ll have a delicious Chicken Haleem that will surely become a favorite at your dining table.