Sanjeev Kapoor’s Haleem Recipe:
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:
Haleem – Rich and Creamy Hyderabad Delicacy
- 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
- 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: