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Hyderabadi Chicken Haleem recipe with chicken. Made with aromatic spices, wheat and chicken, this dish is nothing short of a dish served to royalty.
As much as I keep telling that I don’t like to spend too much time in the kitchen, there are times when you really feel compelled to spend some time in there. Well, some recipes are really worth that much time. And hyderabadi haleem recipe is definitely worth all the trouble. History has it, that the hyderabadi chicken haleem recipe was introduced to Hyderabad by the Arabs. You can find it strikingly similar to my previously shared Harees Recipe. The local flavors were added to the Harees which later was named as Hyderabadi Haleem recipe. You would find a lot of variations in the hyderabadi haleem recipe. Some of them contain dal, some add tomatoes, some make a powder of the wheat and cook. In my hyderabadi chicken haleem recipe I have not added any dals this time and have soaked the wheat overnight and cooked on slow fire rather than cooking in a pressure cooker or making it into a fine powder.
Ingredients for Hyderabadi chicken Haleem Recipe with chicken
- 750 gms chicken, (I prefer using boneless chicken)
- 250 gms wheat
- 3 cardamom
- 3 cloves
- 2 one inch stick cinnamon
- 1 tsp kabab chini
- 1 tsp cumin seeds
- 1 tsp shahi jeera
- 1/2 tsp black pepper
- 3 green chili, slit
- 3 onions, finely sliced
- 2 tbsp ginger garlic paste
- 2 tsp turmeric powder
- 3 tsp red chili powder
- 2 cup yogurt, beaten
- 1 cup oil/ghee
- 3 tbsp coriander leaves
- salt to taste
Method for making hyderabadi chicken haleem recipe with chicken
- Soak the wheat for 24 hours or atleast minimum overnight. Drain the water and boil in lot of fresh water till it comes to an oaty consistency or mushy. Blend in a mixer or hand blender or mash it well with wooden masher. Set aside.
- Dry grind the cardamom, cloves, cinnamon, kabab chini, cumin seeds, shahi jeera and black pepper to a fine powder.
- Heat oil/ghee in large pan and add green chili and onion.
- Fry till the onion turns golden brown. Add ginger garlic paste and fry till raw smell vanishes from the ginger garlic paste.
- Add the turmeric, chili powder, salt, the powdered spices and chicken. If necessary add little water and cook till the chicken is thoroughly cooked. Shred the chicken and add the yogurt and cook well.
- Now add the mashed wheat and mix really well and cook for further 20-25 minutes stirring frequently till the haleem thickens and the oil leaves the sides of the pan.
- Serve hot garnished with fried onion, ginger julienne, coriander leaves and lemon.
Until next time,
Love
Fareeha
Traditional Hyderabadi Haleem Recipe-Chicken
Ingredients
- 750 gms chicken (I prefer using boneless chicken)
- 250 gms wheat
- 3 cardamom
- 3 cloves
- 2 one inch stick cinnamon
- 1 tsp kabab chini
- 1 tsp cumin seeds
- 1 tsp shahi jeera
- 1/2 tsp black pepper
- 3 green chili slit
- 3 onions finely sliced
- 2 tbsp ginger garlic paste
- 2 tsp turmeric powder
- 3 tsp red chili powder
- 2 cup yogurt beaten
- 1 cup oil/ghee
- 3 tbsp coriander leaves
- salt to taste
Instructions
- Soak the wheat for 24 hours or atleast minimum overnight. Drain the water and boil in lot of fresh water till it comes to an oaty consistency or mushy. Blend in a mixer or hand blender or mash it well with wooden masher. Set aside.
- Dry grind the cardamom, cloves, cinnamon, kabab chini, cumin seeds, shahi jeera and black pepper to a fine powder.
- Heat oil/ghee in large pan and add green chili and onion.
- Fry till the onion turns golden brown. Add ginger garlic paste and fry till raw smell vanishes from the ginger garlic paste.
- Add the turmeric, chili powder, salt, the powdered spices and chicken. If necessary add little water and cook till the chicken is thoroughly cooked. Shred the chicken and add the yogurt and cook well.
- Now add the mashed wheat and mix really well and cook for further 20-25 minutes stirring frequently till the haleem thickens and the oil leaves the sides of the pan.
- Serve hot garnished with fried onion, ginger julienne, coriander leaves and lemon.
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