Chicken Haleem Recipe

Recipe By Bethica Das

#Chicken - Chicken Haleem is a delicious one-pot meal that has its origin in Hyderabad. This popular dish is usually had during the holy month of Ramzan. It is traditionally prepared with mutton, But I tried the easier method with chicken in a pressure cooker. It is quite a rich dish with loads of dry fruits and ghee. But it is equally nutritious and wholesome as it contains broken wheat, oats and various types of lentils. It also contains chicken which is a lean meat and is better than any red meat. Chicken has proteins and antioxidants that improves our immune system. Mixed lentils and oats have loads of proteins, fibre, has less cholesterol and is heart healthy. This delicacy is best relished with a dash of lime and garnished with fried onions, coriander leaves and roasted cashews.

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Non Vegdiet
45minstotal
45m.total
Chicken Haleem
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Ingredients for Chicken Haleem Recipe

  • 133.33 Gms chicken boneless cut into cubes
  • 0.33 Tbsp Ginger-Garlic Paste
  • To Taste salt
  • 0.17 Tsp turmeric powder
  • 1/4 Cup yoghurt
  • 0.11 Cup cracked wheat
  • 0.67 Tbsp oats
  • 0.67 Tbsp each of masoor
  • 0.67 Tbsp split moong
  • 0.67 Tbsp urad and chana dal
  • 0.67 Tbsp each cashew
  • 0.67 Tbsp almonds & pistachios
  • 1.33 Tbsp ghee
  • 0.67 g long chopped green chilies
  • 1 Pieces onions
  • 0.33 Cup sliced
  • 0.33 Tsp rose essence
  • 0.67 Drop s kewra essence
  • 0.33 Pieces cinnamon sticks
  • 3.33 Pieces Peppercorns
  • 1.33 g reen cardamoms
  • A Stalk cloves
  • A Stem Mace
  • A Pinch small piece nutmeg
  • 1.67 Pieces whole red chilies
  • 0.67 Pieces bay leaves
  • 0.33 Tsp shahjeera
  • 0.17 Tsp kebab chini
  • 0.67 Tbsp dry rose petals

Directions: Chicken Haleem Recipe

  • STEP 1. Soak all the lentils, dry fruits and wheat overnight. Heat oil and deep fry the onion till golden brown and crisp. Drain and keep aside.
  • STEP 2. Garam masala - Dry roast all the mentioned ingredients for a few seconds and set aside to cool. Then grind into a fine powder and keep aside.
  • STEP 3. Marinate the chicken with ginger-garlic paste, yoghurt, salt to taste, rose water, kewra essence, turmeric powder and the prepared garam masala powder for an hour.
  • STEP 4. Heat ghee in a pressure cooker and sauté the marinated chicken till the oil separates.
  • STEP 5. Add the soaked lentils, wheat, almonds, 3/4 of the fried onions and 4-5 cups of water.
  • STEP 6. Pressure cook for 20-25 minutes on a very low flame after the first whistle. After the pressure is released, continue simmering and mashing with a potato masher.
  • STEP 7. Serve hot with some lemon wedges, fried onions, roasted cashew and coriander leaves.
Nutrition
value
512
calories per serving
29 g Fat34 g Protein28 g Carbs6 g FiberOther

Current Totals

  • Fat
    29g
  • Protein
    34g
  • Carbs
    28g
  • Fiber
    6g

MacroNutrients

  • Carbs
    28g
  • Protein
    34g
  • Fiber
    6g

Fats

  • Fat
    29g

Vitamins & Minerals

  • Calcium
    89mg
  • Iron
    5mg
  • Vitamin A
    26mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    138mg
  • Manganese
    < 1mg
  • Phosphorus
    444mg
  • Selenium
    31mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Bethica Das