Dive into Deliciousness: A Classic Chicken Haleem Recipe by Zarnak Sidhwa
Haleem, the soul of Pakistani cuisine, tantalizes your taste buds with its rich, melt-in-your-mouth texture and flavorful spices. Haleem is more than just a food; it’s a tradition, a celebration of rich flavors and shared experiences. So, invite your loved ones, and enjoy this heartwarming dish together.
It is a wholesome dish, and give you a lot of energy throughout the day. That is the reason it is mostly made during the month of Ramadan.
So, grab your ingredients and roll up your sleeves, because we’re about to embark on a Haleem adventure! And who better to guide you through Haleem making than Chef Zarnak Sidhwa, a celebrated figure in Pakistani cuisine?
Check it out Chicken Haleem Recipe by Zarnak Sidhwa and printable version here!!
Dive into Deliciousness: A Classic Chicken Haleem Recipe by Zarnak Sidhwa
- 1 kg Boneless Chicken
- 2 tbsp Ginger garlic paste
- ½ cup Brown onion
- 1 tbsp Turmeric
- 3 tbsp Red chili powder
- 2 tbsp Salt
- 1 tbsp Coriander powder
- 1 tbsp All spice
- 1 cup Yogurt
- ¼ cup Oil
- ½ kg Wheat
- 1 cup Bengal gram
- ¼ cup Yellow lentils
- ¼ cup Red lentils
- ¼ cup Pigeon peas
- ¼ cup White lentils
- 50 gm Rice
- Sliced ginger as required
- Garam masala powder to sprinkle
- few Coriander leaves
- few green chilies chopped
- few Lemon wedges
-
Soak wheat overnight.
-
Rinse thoroughly in the morning. Cook this wheat with 12 cups of water so much so that it is tender and thick.
-
Cook Bengal gram, yellow lentils, red lentils, pigeon peas, white lentils and rice together until all of them are tender. Blend well.
-
Keep aside.
-
Heat oil in a pan and sauté ginger garlic paste. Add red chili powder, turmeric powder, all spice powder and coriander powder.
-
Add brown onion, yogurt and salt.
-
Sauté well.
-
Add little water and boneless chicken and cook till tender. When done mash chicken very well. Mix chicken mixture and blended wheat and lentils mixture, cook and keep mixing haleem at the same time. Heat oil in a spearate pan to prepare tarka and fry sliced onion till golden brown. Pour tarka over the haleem.
-
Garnish with sliced ginger, Garam Masala and fresh coriander leaves and lemon wedges.
Serve hot with Naan.
Useful Tips to Prepare Chicken Haleem
- You can substitute chicken with beef or mutton for a richer flavor.
- Adjust the amount of red chili powder to your desired level of spiciness.
- For a smoother texture, blend a portion of the cooked Haleem before adding it back to the pot.
- Leftover Haleem tastes even better the next day.
Serving Suggestions:
Serve the piping hot Haleem with naan and a squeeze of lemon, a sprinkle of chopped mint leaves, and ginger slices for a garnish.
Let the aroma fill your home with warmth, Enjoy your Haleem!
Here are few more Traditional Pakistani Recipes from different Pakistani Chef’s !!
2. Lahori Karahi Recipe By Shireen Anwar
3. Restaurant Style Daal Makhni Recipe by Samina Jalil
Happy Cooking
