How to make Haleem | Chicken Haleem recipe | Chicken Haleem | Hyderabadi Chicken Haleem | Hyderabadi Haleem | Chicken Khichda Recipe | Khichda recipe | Daleem Recipe | Authentic Hyderabadi Recipes | Murg Ki Haleem | One-pot Chicken Haleem | Authentic Recipe By Smita Deo | Get Curried
Learn how to make Chicken Haleem with our chef Smita Deo.
Introduction Traditionally, each component is cooked separately, then mixed together and slow-cooked to achieve a thick and luscious texture. The resulting interwoven or ‘laced’ consistency is Haleem’s distinguishing feature. A dish that will lighten your taste buds like none other. Make this Chicken Haleem, made by our Chef Smita, and let us know.
Chicken Haleem Ingredients -
150 gms Whole Wheat (soaked) 50 gms Barley (soaked) 1 litre Water 2 Bay Leaves 4 Garlic Cloves 1 Onion (finely chopped) 1 tsp Garam Masala Salt (as per taste)
To Cook The Chicken 2 tbsp Oil 2 tbsp Ghee 1 tbsp Garlic Paste 1 tbsp Ginger Paste 1 tsp Turmeric Powder 1 tbsp Coriander Seeds Powder 1 tsp Cumin Seeds Powder 1 tbsp Red Chilli Powder 1 kg Chicken 5 gms Red Lentil (soaked) 5 gms Split Green Gram (soaked) 5 gms Split Pigeon Peas (soaked) 5 gms Split Black Lentil (soaked) 5 gms Split Bengal Gram (soaked) 5 gms Rice (soaked) 5 Green Chillies (chopped) ½ Cubeb Tailed Pepper (Kabab Chini Powder) 1 tsp Garam Masala 1 cup Fried Onions 1½ litre Water Salt (as per taste)
Tempering for the Haleem 2 tbsp Ghee 1-inch Ginger (julienne) 5 Green Chillies (slit)
For Garnish Fried Onions Coriander Leaves (chopped) Mint Leaves Ginger (julienne) 1 Green Chilli ½ Lemon
Ingredients for the Garam Masala 2 tbsp Coriander seeds 1 tbsp Cumin seeds 1 tbsp Caraway seeds 1 tbsp Black Cumin 1 Bay leaf 2" Cinnamon 1 Black Cardamom 4 Cloves 4 Green Cardamoms 1 tbsp Fennel 20 Red Chillies Salt to taste
