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Chicken Haleem Recipe by Zarnak Sidhwa
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Chicken Haleem Recipe by Zarnak Sidhwa
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 

Dive into Deliciousness: A Classic Chicken Haleem Recipe by Zarnak Sidhwa

Course: Comfort Food, Main Course
Cuisine: Indian, Pakistani
Keyword: Chicken, haleem, Ramadan, spicy, stew, Suhoor Recipes
Servings: 8
Chef: Zarnak Sidhwa
Ingredients
  • 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
For Garnishing:
  • Sliced ginger as required
  • Garam masala powder to sprinkle
  • few Coriander leaves
  • few green chilies chopped
  • few Lemon wedges
Cooking Method
  1. Soak wheat overnight.
  2. Rinse thoroughly in the morning. Cook this wheat with 12 cups of water so much so that it is tender and thick.
  3. Cook Bengal gram, yellow lentils, red lentils, pigeon peas, white lentils and rice together until all of them are tender. Blend well.
  4. Keep aside.
  5. Heat oil in a pan and sauté ginger garlic paste. Add red chili powder, turmeric powder, all spice powder and coriander powder.
  6. Add brown onion, yogurt and salt.
  7. Sauté well.
  8. 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.
  9. Garnish with sliced ginger, Garam Masala and fresh coriander leaves and lemon wedges.
Serving Suggestions

Serve hot with Naan.