If you have ever been in Hyderabad during the holy month of Ramzan, then you would see the bright, festive street side Haleem shops all over the city. Haleem is a popular dish available mostly only during the Ramzan month and only in the evenings.
Haleem is consumed after a day of fasting and the fasting and is a rich stew high in proteins. Though Haleem is originally made of Lamb/ Mutton, Chicken Haleem has become very popular too. Hyderabad hosts Haleem contests and the Restaurants are awarded for the best Haleem in the city.
We have the recipe for an authentic Chicken Haleem that you can prepare at home and is quite easy to prepare.
Hyderabadi Chicken Haleem
- Pressure Cooker
- Blender/ Mixer Grinder
- Potato Masher
- 1/2 teaspoon Kabab Chini (Piper cubeba, cubeb or tailed pepper) (Optional (if you cannot find it))
- 1/2 teaspoon Shahi Jeera (Black Cumin)
- 8 Nos Green Cardamom
- 2 Nos 1 inch Cinnamon sticks
- 1/2 teaspoon Pepper corns
- 1/2 teaspoon Cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Sesame seeds
- 1 teaspoon Moong Dal
- 1 teaspoon Urad Dal
- 1 teaspoon Masoor Dal
- 1 teaspoon Chana Dal
- 6 Nos Almonds
- 1/4 cup White Oats
- 1/2 cup Broken Wheat (Dalia)
- 2 tbsp Oil
- 2 Nos. small Onions (sliced)
- 1 teaspoon Ghee to fry
- 1/2 Handful Cashew
- 4 tbsp Ghee
- 1 tbsp Ginger Garlic paste
- 750 gms Boneless Chicken (cut into medium sized pieces)
- 1/4 cup Rose petals
- 2 tbsp Yogurt (Curd)
- 5 Nos Green Chillies (slit vertically)
- 1/2 bunch Coriander leaves (finely chopped)
- 1/2 bunch Mint leaves (finely chopped)
- 1.5 tsp Salt (Check and adjust as per taste)
- 1 teaspoon Lime juice
- Take a bowl and add all the ingredients under "Haleem Powder" and mix well. Put this into a blender and make it into a powder. Keep this powder aside.
- Heat oil in a pan. Take the sliced onions in 2 parts and deep fry them in the oil until they are golden brown. We fry the onions in two parts so that less amount of oil is used for frying.
- Keep the fried onions aside.
- Fry the handful of Cashew in the ghee and keep this aside for garnishing at the end.
- Heat 2 tbsp of Ghee in a Pressure cooker and add the Ginger Garlic paste. Sauté it until the raw smell leaves.
- Add the Chicken pieces and fill water so that the entire chicken is completely immersed in the water. If available, using Chicken stock instead of water gives a better taste.
- Sauté the Chicken for 2 minutes and add the Fried Onions + Rose petals + Curd + Green Chillies + Chopped Coriander leaves + Chopped Mint leaves + Salt (to taste). Keep 2 Tbsp of the Fried Onions aside for garnishing at the end.
- Add the prepared Haleem powder. Mix well and put the lid on.
- Cook for 2 whistles on a high flame. Reduce the flame to Sim and cook for 40 minutes on a low flame
- After 40 minutes, take the Cooker from the stove and let it rest until all the Pressure is released.
- Open the lid and place the cooker back on the stove on a low flame.
- Take the Potato Masher and mash it into a paste. It might take you about 2-3 minutes.
- Turn off the stove. Add the remaining 2 Tbsp of Ghee and the Lime juice and mix.
- Garnish with the remaining Fried Onions and Cashew and serve hot.