Chicken Haleem

A world famous food prepared during Ramzan season. A thick stew or porridge made of wheat, lentils, meat, barley and spices. You can either use chicken or lamb. I was exposed to Haleem during my stay in Hyderabad and learnt this recipe from my close Muslim friend. Usually Haleem takes about 6-8 hours to make but this is a quick and easy version where Haleem can be prepared in total of two hours’ time.
  • Passive
    15 minutes
  • Prep
    30 minutes
  • Cook
    60 minutes
  • Servings
    8 People


For the Dal mixture preparation:-
  • 1/2 cup Haleem wheat OR Barley
  • 1/4 cup Toor dal
  • 1/4 cup Urad dal
  • 1/4 cup Moong dal (whole green moong)
  • 1/2 cup Chana dal
  • 1/2 medium sized Tomato (chopped)
  • 1/2 medium sized Onion (chopped)
  • 1/2 tsp turmeric powder
  • 1 tsp Salt
  • 6 cup Water
For Chicken:-
  • 500 grams Chicken Breast meat
  • 1 tsp Salt
  • 2 cup Water
For Haleem Preparation: -
  • 1/4 cup Oil
  • 3 large Onions (sliced)
  • 2 tsp Ginger garlic paste
  • 4 tbsp Yogurt
  • 6 tbsp Haleem Masala (I used Shaan masala brand)
  • 1/2 cup Coriander leaves (chopped)
  • 1/2 cup Mint leaves (pudina, chopped)
  • 1/2 Lemon (juice)
  • 1/4 cup Oats
For Serving:-
  • 8 tbsp Onins (that have been browned and reserved in cooking process)
  • 8 tbsp Mint leaves
  • 8 Slices of Lemon


Dal preparation:-
  • 1 Soak Haleem wheat (or barley), toor dal, urad dal, moong dal and chana dal overnight.
  • 2 Wash and rinse the dals with water the next day. In a pressure cooker, cook the dals with turmeric powder, 1 tsp salt, onion, tomato and 6 cups of water. Pressure cook for 1 whistle on HIGH flame, lower flame and cook for another 10 minutes. Allow the pressure of cooker to get released naturally.
  • 3 This is how the dals look after being cooked.
Chicken Preparation:-
  • 4 Cook the chicken breast in 2 cups of water and 1 tsp Salt. Shred the chicken in slightly thick shreds and reserve the chicken stock. Keep these two aside.
Haleem Preparation:-
  • 5 In a large vessel, add ¼ cup oil. Add onions.
  • 6 Fry the onions till golden brown. Reserve 8 tbsp for serving later.
  • 7 In the remaining onion, add ginger garlic paste, fry for a minute. Stir in the yogurt and the Haleem masala. Fry for 1/2 minute.
  • 8 Add the shredded chicken and chicken stock that had been reserved. Bring it to a boil.
  • 9 Add the dal mixture. Add 2 cups of water.
  • 10 Cover and cook on low flame for 20 minutes, stirring occasionally.
  • 11 Add the coriander and pudina. Mix well. Add in the lemon Juice.
  • 12 Add the oats. Cover and cook again on low flame for another 15 minutes.
  • 13 Haleem is ready!
For Serving:-
  • 14 For one portion:- Serve haleem in a bowl, garnished with one tbsp fried onions(that had been reserved) along with 1 tbsp mint leaves and slice of lime. Squeeze lime over haleem and relish it!

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