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This follows the defining haleem technique of cooking wheat, barley, and lentils until they completely break down and blend with the shredded chicken, which is what builds the thick, almost porridge like texture that separates haleem from an ordinary chicken curry. A final tempering of ghee sizzled with cumin poured over the top just before serving is the traditional finishing touch that ties the whole dish together.
Prep Time
30 min
Cook Time
140 min
Servings
6 people
Difficulty
hard
Per serving
410kcal
Calories
26g
Protein
46g
Carbs
14g
Fat
7g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Rinse the wheat, barley, and lentils together, then soak in water for at least 4 hours or overnight.
In a large pot, heat the ghee over medium heat and sauté the sliced onion until golden brown, then remove half for garnish and set aside.
Add the ginger garlic paste and cook for 1 minute.
Add the chicken and season with the turmeric, red chili powder, coriander powder, and salt.
Cook for 5 minutes, until the chicken changes color.
Drain the soaked wheat, barley, and lentils, and add them to the pot along with the water.
Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the grains are completely soft and the chicken is falling apart.
Using an immersion blender or a wooden spoon, blend and mash everything together until thick and mostly smooth, with some texture remaining.
Stir in the garam masala and adjust the consistency with more hot water if needed.
In a small pan, heat the extra ghee and sizzle a pinch of cumin, then pour it over the haleem just before serving.
Garnish with the reserved fried onions, julienned ginger, chopped green chilies, and fresh cilantro.
Soak the Grains and Lentils Overnight: This significantly shortens the cooking time needed to break them down into the soft, blended texture haleem depends on. Stir Often During the Long Simmer: The wheat and lentils can easily stick and scorch on the bottom of the pot as they thicken, so check and stir every several minutes. Finish With a Ghee and Cumin Tempering: This traditional final touch, poured over just before serving, adds a burst of aroma that's a signature part of authentic haleem.
Yes, many grocery stores sell a pre packaged haleem mix that combines the right ratio of cracked wheat, barley, and lentils, which can be used directly in place of measuring them out separately.
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