Haleem is very popular dish during ‘’ Ramzan ‘’ and “Moharrum” months. The origins Haleem can be traced to Persian food culture. While it is a delicacy year round, it gains importance during fasting months of Muslims. Haleem is equally popular in Pakistan, Bangladesh etc.
Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich dish made with wholesome mixture of chicken, lentils, dry fruits and broken wheat.
Boneless Chicken – 300 gms
Boiled Yellow Lentil – 1 cup
Cooked Broken Wheat – 1 cup
Chopped Onion – 1 cup
Ginger & garlic paste – 2 tsp
Garam masala powder – 1 tsp
Chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Salt to taste
Oil for cooking
Heat oil in a pan, fry onions till golden brown. Remove with slotted spoon and spread on kitchen peeper to drain oil. When it is cool and crisp, crumble with hands and keep set aside.
In a large pot add 6 cups of water and wheat boil gently for about 30 minutes or more until very tender and soft. Remove from heat and keep set aside.
Grind boil yellow lentils and keep set aside.
Heat oil in a large pot add Ginger & garlic paste, Garam masala powder, Chilli powder, Turmeric powder, Cumin powder, Coriander powder, salt and saute 2 minutes, Now add boneless chicken pieces and grind yellow lentils.
Now add the cooked wheat and mix well. Do check the salt and add more if needed.
Let it simmer for at least 25-30 minutes and keep stirring between. Cook until mixture becomes thick.
Remove from heat and garnish by chopped green chilies, fried onions, coriander leaves & mint leaves.