Wednesday, May 20, 2020

Hyderabadi Chicken haleem

Hyderabadi Haleem is an authentic and traditional Ramadan delicacy served during Iftar after breaking the fast. This dish has got all the nutritions that one requires after  fasting the whole day. Haleem is a delicacy, which you can never miss if you ever want a taste of Hyderabad food. the traditional haleem is a must try dish in one's life.  In recognition of its cultural significance and popularity, in 2010 it was granted Geographic indication status (GIS) by the Indian GIS Registry Office making it the first non vegetarian dish in India to receive the status.

Haleem is a stew composed of meat, different varieties of lentils, spices which is made into a thick.paste. Traditionally this haleem is cooked on a low flame for about 12 hours and two people are required to stir the haleem using a wooden paddle. It is made by adding loads of ghee to make it richer, but at home we can add as we want. In Hyderabad, Pista house is famous for haleem. When we were in Bangalore, we used to order haleem from Hyderabad Pista house and would get our share within a day. In Andhra, almost all the people who are fasting will make this dish and during one fasting time, I tasted this dish when my neighbors prepared and instantly fell in love with this dish. Every year one time during fasting, I would make this dish as my daughter and my husband love this.

I have posted one haleem dish before in my blog, But that only has broken wheat and chicken. Over the years I tried different versions and here I am today with the most authentic version, but I have added less ghee and also a less time consuming version.  Here I have blended everything using an electric hand blender, you can also use a hand masher. This is a dish which is packed with full of proteins and one of the best delicacies to be eaten during the month of Ramadan. With a dash of lemon juice, will bring out the flavors in this dish. Hope you will try this dish and please let me know.

For the Chicken:

  1. Boneless Chicken- 1lb
  2. Ginger garlic paste- 1 tbsp
  3. Red chili powder- 1 tbsp
  4. Cumin Powder- 1 tsp
  5. Turmeric Powder- 1/2 tbsp
  6. Coriander powder- 1 tbsp
  7. Garam Masala Powder- 1 tbsp
  8. Chopped Coriander Leaves- a bunch
  9. Onions(sliced)- 1no
  10. Lemon Juice- 1 tbsp
  11. salt- as required


  1. Broken Wheat- 2 Cups
  2. Urad dal/ Black Gram - 2 tbsp
  3. Chana Dal/ Split Chick peas- 2tbsp
  4. Toor Dal/ Split Pigeon Peas- 2 tbsp
  5. Moong Dal/ Yellow Split lentil- 2 tbsp
  6. Water- 4 Cups
  7. Salt- as required
  8. For assembling:
  9. Red Chili powder-1 tbsp
  10. Garam Masala Powder- 1 tsp
  11. Pepper powder- 1 tsp

For Frying:

  1. Oil- 1 tbsp
  2. Onions- 1/2 no
  3. Lemon Juice- 1 tbsp


  1. Coriander leaves

Method for preparing chicken:

  • Put all the ingredients required for the chicken in a pressure cooker and cook on a low flame for almost an hour.

Method for pulses:

  • Soak the pulses for 3-4 hours.
  • Pressure cook all the ingredients under pulses and cook well for almost an hour on a low flame.

Method for assembling:

  • Blend the cooked chicken well using a hand blender.
  • Add this chicken mixture to the cooked pulses and blend well so that everything gets mixed thoroughly. Cook on a low flame. Add little water if required.
  • Add the red chili powder, Garam masala powder, pepper powder and salt if required. Mix well. Switch off the flame after 15 minutes.
  • Fry the onions to golden brown, keep it aside.
  • Garnish the haleem using fried onions, lemon juice, coriander leaves and a table spoon of ghee. Enjoy hot and delicious haleem.

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