In the Holy month of Ramadan to boost up the energy levels during fasts, special recipes like Haleem are prepared. There are no specified recipes. Recipes differ from place to place and house to house and family to family. Every family has their own recipe to keep the energy levels boosting during this fasting. Different recipes are prepared for Seher (meal before sunrise) and Iftaar (meal after sunset). Mainly recipe which take less time in preparation and carry wholesome goodness in them are prepared during this month..…as much emphasis is given on ‘Ibaadat’ (praying, reciting Quran and performing Namaz).
Sanjeev Kapoor’s Haleem Recipe:
I think I was in doing my Bachelor’s Degree, means in the early of 2000; I came to know about Haleem. At that time, I just know it’s a Hyderabadi delicacy formally served during Ramadan. Little I knew about the ingredients and preparation….but lot was heard through my cousins who stay in Hyderabad and feast this delicacy. As the time went by, I keep on hearing the fondness of this recipe from them, but never got a chance to taste it. Those were the days when I use just glue to the SanjeevKapoor’s KhanaKhazana TV show….and in one Ramadan special episode I found him making this Hyderabadi delicacy. I penned it down at that time on a slip of paper. I still refer to the recipe till date. Over the years I have made so many changes to the recipe to adapt according to my family taste.
My Love For Haleem:
The mere utter of the word Haleem, makes me drool. Why me….many of you who have tasted this rich Hyderabadi delicacy will agree with me on this. The recipe is royal in preparation, rich in ingredients and awesome in taste. I call Haleem to be a perfect blend of lentils, spices and meat which are simmered and cooked for long to attain that delectable flavor. During Ramadan you can see special shops are set in almost every major street in Hyderabad. Haleem is served at almost all the Iftaar parties.
Traditional Haleem Recipe:
The authentic recipe uses all the rich ingredients in it and in traditional way Haleem is cooked on low flame for at least 8-10 hours in large vessels. As I said above, I made some changes in the recipe to make it adaptable according to my family eating habits. I even hand handful of oats to the recipe. Over the years, I simplified the recipe so as to make it twice a week during the Ramadan. Today, I am going to share with you an simplified version of Haleem which can be made at home with less prior preparation easily available ingredients and with less cooking time.
Haleem – Rich and Creamy Hyderabad Delicacy
INGREDIENTS:
- 300 gms. minced Chicken/Lamb meat
- 150 gms. Chana dal
- 150 gms. Urad dal
- 150 gms. yellow Moong dal
- 150 gms. Wheat Rava/Dalia
- 150 gms. Oats
- 1 tbsp. whole Black peppercorns
- 2 tbsp. Black pepper powder
- 1 big Onion, finely sliced
- 500 ml. Chicken/Mutton Stock
- 100 gms. thick Yogurt/Curd
- 2 tbsp. Ginger-Garlic paste
- 2 tbsp. Garam Masala
- ½ tbsp. Coriander powder
- ½ tbsp. Jeera/Cumin powder
- 3 Cardamom, 3 1’ pieces of Cinnamon and 3 Cloves
- Ghee/Oil
- Salt
- 4 tbsp. Lemon juice
- 5 Green chills
- 1 cup Coriander leaves
- ½ cup Mint leaves
How to make Haleem step by step:
Traditionally Haleem is made with Goat or Lamb Meat or minced mutton. But I have used Chicken in making this recipe. Adding chicken will reduce the cooking time by maintaining the flavors. I have used Oats too, which will make this recipe wholesome taste. Do give this recipe a try.
Marination and Overnight Preparation of Haleem:
- Beat yogurt with ½ tbsp. black pepper powder, salt and ½ tbsp. ginger-garlic paste. Add chicken/mutton pieces to this and mix well. Leave this marinade in the refrigerator for 3-4 hrs. covering with plastic film. Best if left the marinated chicken/mutton overnight.
- Dry roast moong dal till raw smell disappears and leaves it to cool. Upon cooling was and soak themoong dal along with chana dal and urad dal, but each separately in different bowls with enough water for 4-5 hrs. or overnight.
- Now dry roast oats on low flame for 2-3 minutes and leave to cool.Upon cooling grind to fine powder and set aside.
- Check wheat rava | dalia for any dust particles and wash thoroughly. Add enough water and soak it overnight or at least for 4-5 hrs. before cooking.
Preparation of Oats Chicken Haleem:
- Grind and make a fine paste of green chills, coriander and mint leaves. Set aside.
- Discard water from the soaked dals and rinse with fresh water. Add the dals to pressure cooker along with 3-4 cups of water. Cook till dals turn soft.
- Upon cooling, using a wooden smasher or hand blender, slightly puree the dals and set aside.
- Now discard water from wheat rava and pressure cook by adding enough water to cook. When the rava is cooked turn of the flame and add this rava to above pureed dals .
- Now add marinated chicken/mutton to pressure cooker along with 1 cup of water. Pressure cook till chicken or mutton gets completed cooked. (Check NOTES).
- In a heavy bottom cooking vessel (or nonstick cooking vessel) add ghee/oil and when it heats up add whole spices like cinnamon, cardamom and cloves. When the spices start to leave the aroma, add sliced onions and fry till they turn nice golden brown. Be careful while frying onions, if the onions are burnt the recipe will taste bitter. Reserve half of fried onions for garnish.
- In the same oil, along with fried onions add green chill, coriander and mint paste. Fry for 1 minute and add pureed dals, wheat rawa and cooked chicken. Give the mixture a good stir. Now add chicken/mutton stock, pepper powder, coriander powder, jeera powder, oats powder, ginger-garlic paste, lemon juice and garam masala. Mix till all the ingredients are mixed nicely.
- Cook by stirring occasionally on low flame for 30-45 minutes till the flavors are incorporated with each other completely.
- Serve warm by garnishing with reserved fried onion slices and lemon wedges.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
Variations in Haleem:
- You can even add water instead of chicken | mutton stock. But stock adds good flavor to the recipe.
- You can even substitute chana dal and moong dal with tuvar dal andmasoor dal.
- Adding dry roasted and crushed kesar | saffron gives nice flavor to the recipe.
- You can even add dry rose petals for additional flavor.
I am linking this to my very own Joy From Fasting To Feasting – V an ongoing Ramadan event. You can more about the event by clicking on the image below:
NOTES:
Cooking time vary for chicken and mutton. Chicken cooks faster than mutton. If using minced chicken, it cooks faster than boneless chicken pieces, same as for minced mutton. If using chicken/mutton pieces, finely shred the pieces.
Prathima Rao says
Nice authentic dish!!Prathima RaoPrats Corner
Priti says
I am yet to taste haleem and this looks so tempting …nice pics
Sayantani says
love this haleem recipe Lubna. so well made and as usual so well clicked.
Az says
Done to perfection Lubna.. love it!
radha says
Lovely. As a child ( when I was still a hard core non-vegetarian) my father's friend would get us haleem during the Ramazan month every year. I do not know his real name, since we called him Haleem Uncle.
Suja Manoj says
Great one pot meal,filling and tempting dish,beautiful clicks.
Shama Nagarajan says
inviting dear!! rush your recipes for Fast Food Event – Noodles event.
Spice up the Curry says
wow.. looks mouthwatering.. must try recipe
Amina Khaleel says
wow… haleem looks creamy and delicious… will try your version soon… Eid Mubarak in advance…
Shweta in the Kitchen says
Mouth watering dish, well explained & great clickshttp://shwetainthekitchen.blogspot.com/
Mélange says
Complete food.I haven't tried so far…Nice clicks as usual too.
Usha says
As soon as I read the heading of your post in my reader, my mouth started watering! Haleem looks delicious!
These days every street in the city has a haleem stall and last time I visited Hyd during Ramadan couple of years ago, I was surprised to see each & every cafe that sold haleem claimed their haleem is from Pista House. In the past Pista House had only few outlets and everyone would go their at least once during the month to eat haleem.
Rekha says
looks very yummy..inviting clicks!!!http://www.indiantastyfoodrecipes.com/
Hamaree Rasoi says
I tasted it long time back and our only source was our neighbour friend who used to treat us during ramzaan. par tumne jab last month mujhe khilaya it refreshed my tastebud…It's yummy and the frying onions on top adds to the taste
zareena says
mmmm…. My all time favorite dear, but this time didn't make this. Looks yummmm….
lubna says
Yum…mouthwatering pics dear.will definitely try making Haleem very soon.
Rumana Ambrin says
It looks so yummy:)
Rashida shaikh says
Haleem is inviting me…perfect clicks…
notyet100 says
Have heard lots about this ,..looks delicious
Divya Pramil says
Wow delectable clicks and yummy recipe 🙂Today's Recipe – Badam Paal / Badam KheerYou Too Can Cook Indian Food Recipes
Chitra says
Hope u njoyed a lot.. Nice post..
Farah says
looks simply wonderful! love ur blog!
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Shailaja Reddy says
Mouthwatering. Too tempting.
Vandana Rajesh says
The haleem looks very tempting Lubna and all the best for your contest too.
CS says
Lovely recipe!
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