How to Make Tasty Chicken Haleem in Urdu – English

Chicken Haleem

Haleem is a thick beefy stew popular in Pakistani, Bengali and Indian cuisine. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat . you can make haleem with chicken as well. Some people don’t like to eat beef or mutton haleem or they have to avoid beef and mutton due to some health issue, so they can eat chicken haleem.

Ingredients:

1. Boneless chicken – 1kg
2. Masoor daal – ¼ cup
3. Chana daal – 200gm
4. Moong daal – ¼ cup
5. Arhar daal – ¼ cup
6. Maash daal – ¼ cup
7. Rice – ¼ cup
8. White wheat – ½ kg (soaked overnight then boil in 12 cups of water and cook until tender)
9. Ginger garlic paste – 2 tbsp
10. Coriander powder – 1 tbsp
11. Salt – 2 tbsp or to taste
12. Red chili powder – 3 tbsp
13. Garam masala powder – 1 tsp
14. Turmeric powder – 1 tbsp
15. Yogurt – 250gm or 1 ½ cup
16. Oil – 1 cup
17. Onion –  1 cup

Masala for garnishing:

1. Fried onion – 2 thinly slices
2. Ginger – 2 tbsp thinly slices
3. Green chilies chopped – 6
4. Lemon – 4 cut in 4, 4 pieces
5. Fresh coriander – 1 bunch chopped
6. Chat masala – 1 tbsp

Method:

Soak overnight all 5 types of lentils and rice, then take a pan, add lentils and rice, cook until tender then grind in chopper. Now take another pan, put oil and fry onion until light golden brown, then take the onion from the oil and spread on kitchen towel. In same oil, add ginger garlic paste, fry for 2 sec then add red chili, turmeric powder, coriander powder, fry for 1 minute, then add ½ cup of fried onion, yogurt and salt, fry well.  Then add chicken and cook well. Let it cool down and mash well.  Now mix chicken mixture, daal mixture and wheat mixture and cook on dum for 5 to 8 minutes. Pour in serving bowl. Heat up oil in a pan; spread on haleem. Garnish with fried onion, fresh coriander, green chili and ginger flakes. Serve in separate plate green chili, fresh coriander, ginger flakes, chaat masala, lemon slices, and fried onion.