“Satisfy your cravings, one delicious bite at a time.”

World’s No :1 best chicken haleem

 

World’s best chicken haleem :

Chicken haleem is a world second famous recipe this haleem recipe is popular & famous recipe in India, Pakistan , Bangladesh, traditional dish which is mainly made in the month of ramzan in pasting period time 

Chicken haleem

Ingredients you’ll need

  (chicken haleem)

  • chicken: 1 kg (with bones)
  • Green chillies: 4
  • Ginger garlic paste: 5 table spoons
  • Oil: 1/2cup
  • medium sliced onions: 3
  • Cloves: 5
  • Cinnamon sticks: 2
  • Cardamom/elaichi : 4
  • shazeera: 1 tea spoon
  • kebab chini: 1/2 tea spoon
  • coriander powder : 1 table spoon
  • chilli powder: 2 table spoon
  • Turmeric powder: 1/2 tea spoon
  • Salt: 1 table spoon
  • Thick curd: 1/2 cup
  • juice of 1 lemon
  • Chopped mint leaves: 1 cup
  • Chopped coriander leaves: 1 cup
  • Pure ghee: 1/2cup + 1/4 cup
  • Black pepper corns: 1/2 tea spoon
  • black cardamom/badi elachi:

 

  • Broken wheat/daliya: 1/2 cup
  • barley: 1/4 cup
  • Handful of Basmati rice
  • Chana dal/Bengal gram: 2 table spoons
  • Moong dal/green gram: 2 table spoons
  • Masoor dal/red lentils: 2 table spoons
  • Urad dal/white lentils: 2 table spoons
  • Toor dal/pigeon pea: 2 table spoons
  • •For haleem masala powder

  • Chicken haleem
  • Cinnamon sticks: 6 (2 inch size)
  • Cloves: 1 1/2 tea spoon
  • Shajeera/black cumin seeds : 1 1/2 tea spoons
  • Jeera/cumin seeds: 1 tea spoon
  • Cardamom:6
  • Black pepper corns/kaali mirch: 2 tea spoons
  • kebab chini (long tailed peppercorns): 1 tea spoon
  • dried rose petals: 2 table spoons
  •  For serving:

  • Fried onions•
  • Fried nuts
  • Chopped coriander leaves
  • Chopped mint leaves
  • Lemon wedges
  • Melted ghee
  • Instructions: step by step

  • Into a bowl add ½ cup of broken wheat / daliya
  • 1/4 cup of barley (you can use Oats instead)
  •  handful of basmati rice 
  • 2 tbsp of urad dal / white lentils 
  • chana dal / Bengal gram 2 tbsp
  •  2 tbsp of toor dal / pigeon pea 
  •  2 tbsp of moong dal / green gram 
  • wash it thrice 
  •  soak it for 4 hours 
  •  transfer into a pressure cooker 
  •  add sufficient water 
  •  cook for 5 to 6 whistles or until grains are completely cooked 
  •  now it’s well cooked 
  •  let it cool completely 
  • blend into a smooth paste
  •  i used hand blender so , blended when it is hot itself 
  •  for haleem masala , take 2 tsps of black pepper corns , 1 tsp of jeera ,6 pieces of cinnamon sticks 
  • 1 & ½ tsp cloves , 1 tsp of kebab chini ( long tailed popcorns ) 6 green cardamom 
  •  this kebab chini gives really nice flavour and taste to haleem 
  • Chicken haleem
  • ( 2 tbsp of dried rose petals 
  •  transfer them into a blender 
  •    ( Break big piece of cinnamon)
  • blend into a fine powder )
  •  now in to a pressure cooker add ½ cup of oil and ½ cup of ghee 
  •  into this add ½ tsp of black pepper ,1 black cardamom ,4 green cardamom ,5 cloves 
  •  1 tsp of shazeera ,2 cinnamon sticks and ½ tsp of kabab (long tailed pepper)
  • now add 3 medium sliced onions 
  •  saute until onions turns into a light brown colour 
  •  now add 5 tbsp of ginger garlic paste 
  • saute until raw flavours disappears
  •  add 4 green chillies 
  • saute for few seconds 
  • add 1 kg of chicken with bones
  • saute for 10 minutes on medium heat 
  • now add 1 tbsp of coriander powder 
  • 2 tbsp of chilli powder 
  • add half of the blended masala 
  • 1 tbsp of salt 
  • 1/2 cup of thick curd 
  •  saute for 2 to 3 minutes on medium heat 
  • add juice of 1 lemon 
  •  add 1 cup of mint leaves and coriander leaves 
  •  give it a nice stir
  • add 3 cups of water , stir it well 
  •  cook for 3 to 4 minutes 
  •  collect this tari (oil)
  • keep pressure cook until chicken gets soft and tender
  •   ( Check after every 5 whistles ,add more water if required)
  • when it’s perfectly cooked 
  • bones are seperating easily from meat 
  • remove chicken from gravy
  • divide neat and bones
  • mash chicken well with dal masher 
  • add leftover gravy
  • add cooked lentils paste , mix it well 
  • add remaining haleem masala 
  • if your mixture is too thick ,add 1 cup of milk 
  • start mashing for 20 minutes 
  • now put this vessel on heat
  • cook on high heat for 2 minutes by mashing continuously 
  • then cook on medium heat for 10 mins by mashing 
  • add ¼ cup of ghee and adjust salt 
  • add some more hot water and or milk for perfect consistency 
  • you need patience to make this recipe 
  • now look at the perfect texture
  •  now it’s done 
  •  take it into a serving plate for serving
  • pour ghee on top
  • pour collected tari and sprinkle some fried onions 
  • chopped coriander and mint leaves ,fried cashew nuts , lemon piece
  •        ready to eat  (chicken haleem) 

Related articles

Mutton kheema puff

Mutton kheema puff recipe

 Mutton Kheema puff   Mutton kheema puff is a popular Indian snack & Savory Indian pastry made with mined spiced mutton ,veg shortening, onion, spices,flaky

Read More

My personal favorites