Chicken Haleem | How To Make Chicken Haleem | Hyderabadi Murg Haleem | Haleem Recipe by Smita Deo

How to make Haleem | Chicken Haleem recipe | Chicken Haleem | Hyderabadi Chicken Haleem | Hyderabadi Haleem | Chicken Khichda Recipe | Khichda recipe | Daleem Recipe | Authentic Hyderabadi Recipes | Murg Ki Haleem | One-pot Chicken Haleem | Authentic Recipe By Smita Deo | Get Curried

Learn how to make Chicken Haleem with our chef Smita Deo.

Introduction
Traditionally, each component is cooked separately, then mixed together and slow-cooked to achieve a thick and luscious texture. The resulting interwoven or ‘laced’ consistency is Haleem’s distinguishing feature. A dish that will lighten your taste buds like none other. Make this Chicken Haleem, made by our Chef Smita, and let us know.

Chicken Haleem Ingredients -

150 gms Whole Wheat (soaked)
50 gms Barley (soaked)
1 litre Water
2 Bay Leaves
4 Garlic Cloves
1 Onion (finely chopped)
1 tsp Garam Masala
Salt (as per taste)

To Cook The Chicken
2 tbsp Oil
2 tbsp Ghee
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 tsp Turmeric Powder
1 tbsp Coriander Seeds Powder
1 tsp Cumin Seeds Powder
1 tbsp Red Chilli Powder
1 kg Chicken
5 gms Red Lentil (soaked)
5 gms Split Green Gram (soaked)
5 gms Split Pigeon Peas (soaked)
5 gms Split Black Lentil (soaked)
5 gms Split Bengal Gram (soaked)
5 gms Rice (soaked)
5 Green Chillies (chopped)
½ Cubeb Tailed Pepper (Kabab Chini Powder)
1 tsp Garam Masala
1 cup Fried Onions
1½ litre Water
Salt (as per taste)

Tempering for the Haleem
2 tbsp Ghee
1-inch Ginger (julienne)
5 Green Chillies (slit)

For Garnish
Fried Onions
Coriander Leaves (chopped)
Mint Leaves
Ginger (julienne)
1 Green Chilli
½ Lemon

Ingredients for the Garam Masala
2 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Caraway seeds
1 tbsp Black Cumin
1 Bay leaf
2" Cinnamon
1 Black Cardamom
4 Cloves
4 Green Cardamoms
1 tbsp Fennel
20 Red Chillies
Salt to taste