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Tender chicken pieces blended with broken wheat, lentils, and aromatic spices. Hyderabadi Chicken Haleem combines the best of Indian and Persian flavors. Try out my nut-free version of the ever-popular delicacy.
For the fried onions
- 1/2 cup vegetable oil
- 1 large onion sliced
For the chicken
- 1/4 cup ghee (clarified butter)
- 1 black cardamom
- 5 green cardamoms
- 10 peppercorns
- 5 cloves
- 2 cinnamon sticks
- 1 tsp cumin seeds (jeera)
- 1 large onion sliced
- 2 tbsp ginger garlic paste
- 250 gms boneless chicken
- 1 tsp salt or to taste
- 1/2 tsp turmeric powder (haldi)
- 1 tsp Kashmiri red chilli powder
- 1 tsp garam masala powder
- 1/2 cup curd (or plain yogurt)
For cooking the haleem
- 1/2 cup broken wheat (dalia)
- 1 tsp chana dal (Bengal gram)
- 1 tsp dhuli masoor dal (red lentil)
- 1 tsp dhuli moong dal (split green gram)
- 1 tsp dhuli urad dal (split black gram)
- 1 tsp toor dal (pigeon peas)
- 1 tsp rice
- 1/2 cup chopped green coriander leaves
- 1/2 cup chopped mint leaves
- 2 whole green chillies
- 2 green chillies chopped
- 1/2 tsp cardamom powder
- 1/2 tsp black pepper powder
- 1 tsp garam masala powder
- 1/2 tsp salt or to taste
- 2 tbsp ghee (clarified butter)
- 3 tbsp lemon juice
For the garnish
- 2-3 tbsp roghan (oil) saved from earlier
- 1 tbsp chopped mint leaves
- 1 tbsp chopped green coriander leaves
- Fried onions
- Lemon juice and wedges
- Ginger juliennes
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To begin, in a bowl, mix broken wheat (dalia), chana dal (Bengal gram), dhuli masoor dal (red lentil), dhuli moong dal (split green gram), dhuli urad dal (split black gram), toor dal (pigeon peas), and rice. Wash them well and soak them for at least an hour.
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In the meantime, heat vegetable oil. Deep fry one large sliced onion until golden. Remove to an absorbent paper and keep aside.
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Add ghee (clarified butter) to the same oil. Add black cardamom, green cardamoms, peppercorns, cloves, cinnamon sticks, and cumin seeds (jeera). Allow them to crackle.
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Add in one large sliced onion and saute until it colorizes.
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Next, add ginger garlic paste and saute for a minute or two.
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Now add boneless chicken pieces on high heat and saute for a few minutes.
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Reduce the heat. Add the dry masalas – salt, turmeric powder (haldi), Kashmiri red chilli powder, and garam masala powder. Mix well and saute.
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Add curd and mix well. Saute for a few minutes. Add a bit of water and pressure cook it on high heat for 4 whistles.
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Remove the lid and cook until the liquid dries a bit and oil starts appearing on the sides. Remove 2-3 tbsp of this oil (roghan) for garnish.
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Drain the broken wheat and lentils well and add it to the chicken. Mix well. Add 1/4 cup coriander leaves, 1/4 cup mint leaves, and 2 whole green chillies. Mix.
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Add about 3 cups of water. Mix well. Pressure cook it on high heat for one whistle. Reduce the heat and let it pressure cook for 20 minutes or until the grains are cooked.
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Remove the lid. Continue to pound and cook on medium heat with a masher until it is nice and smooth, almost gooey. Add milk or water if too thick.
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Finish with cardamom powder, black pepper powder, garam masala powder, 1/4 cup coriander leaves, 1/4 cup mint leaves, chopped green chillies, ghee, and fried onions from earlier. Make sure to save some for the garnish. Continue to cook for another 8-10 minutes
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Check the salt and add more if required. Turn off the heat. Add lemon juice and mix well.
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The Hyderabadi Chicken Haleem is ready to serve. Garnish with roghan (oil) saved from earlier, mint leaves, coriander leaves, lemon juice and wedges, ginger juliennes, and fried onions.
- You can also use chicken on bone but will need to remove the bones later.
- My kitchen is a nut-free kitchen. You can use fried nuts including cashews and almonds for garnish.
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