Chicken Haleem Recipe

Haleem is a traditional dish popular in the Middle East and South Asia, particularly during Ramadan. It's a hearty stew made with meat, grains, and lentils, simmered until thick and creamy. Here’s a recipe for making Chicken Haleem:

Chicken Haleem Recipe

Ingredients:

For Cooking Chicken:

• 500 grams boneless chicken, cut into small pieces
• 1/2 cup yogurt
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed

For Haleem:

• 1 cup whole wheat grains (cracked wheat/dalia)
• 1/2 cup whole barley grains (optional, but traditional)
• 1/2 cup yellow split lentils (moong dal)
• 1/2 cup split Bengal gram (chana dal)
• 1/4 cup split red lentils (masoor dal)
• 1 large onion, thinly sliced
• 2 tablespoons ghee or oil
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, chopped (adjust to taste)
• 1 tablespoon garam masala powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh coriander leaves, chopped for garnish
• Fried onions for garnish (optional)
• Lemon wedges for serving

Instructions:

1. Prepare the Grains and Lentils:

   • Wash and soak the cracked wheat (dalia), barley grains (if using), yellow split lentils (moong dal), split Bengal gram (chana dal), and split red lentils (masoor dal) together in water for at least 2 hours. Drain before cooking.

2. Cook the Chicken:

   • In a large pot, combine the boneless chicken pieces with yogurt, ginger paste, garlic paste, turmeric powder, and salt.
   • Add enough water to cover the chicken and bring to a boil. Reduce heat and simmer until the chicken is tender and cooked through. Once done, shred the chicken using forks and set aside.

3. Cook the Grains and Lentils:

   • In a separate large pot, add the soaked and drained grains and lentils.
   • Add enough water to cover the grains and lentils, plus an additional 2-3 cups of water.
   • Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the grains and lentils are very soft and mushy. This can take about 1.5 to 2 hours. You may need to add more water during cooking to prevent it from sticking to the bottom and to achieve a porridge-like consistency.

4. Blend the Grains and Lentils:

   • Using an immersion blender or a potato masher, blend the cooked grains and lentils until smooth and creamy. The texture should be thick and uniform. Set aside.

5. Prepare the Spice Mix:

   • In a small pan, heat ghee or oil over medium heat. Add sliced onions and fry until golden brown and crisp. Remove half of the fried onions for garnish.
   • To the remaining onions in the pan, add ginger-garlic paste and chopped green chilies. Saute for a minute until fragrant.

6. Combine Everything:

   • Add the shredded chicken to the onion mixture in the pan.
   • Add garam masala powder, ground coriander, ground cumin, ground black pepper, and salt to taste. Stir well to combine and cook for a few minutes until the spices are fragrant.

7. Final Assembly:

   • Add the blended grains and lentils mixture (haleem) to the spiced chicken mixture in the pan.
   • Mix well and simmer over low heat for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.

8. Serve:

   • Ladle the hot haleem into bowls.
   • Garnish with chopped fresh coriander leaves, fried onions (if using), and a squeeze of lemon juice.
   • Serve hot with naan bread, roti, or crusty bread.