Haleem is a very popular dish in South Asian countries but originates from the Arabian countries where it is known as Harisah/Harees. This was brought to India by the Moghuls and later underwent multiple variations to suit the Indian palette. The variations were carried out mainly in the Hyderabad city of Andhra Pradesh. As of today, the Hyderabadi Haleem has become one of the most popular rich delicacy across the world and is specially available during the month of Ramadan. It is high in calories that provides instant energy with slow-digesting and fast-burning ingredients. The preparation of Haleem is considered to be an art as it is slow-cooked for multiple hours on the flame of a firewood. If preparations is carried out in bulk, 2 to 3 persons are needed to keep stirring it continuously with a large wooden ladle throughout its preparation. The ingredients include meat, barley, pulses, pounded wheat, spices specially kababchini(Allspice) and ghee. The garnish includes fried cashews, golden fried onions and a slice of lime. In Haleem, meat/chicken is cooked along with the spices and then it is shredded , added to the pounded wheat and barley mixture and cooked for hours.
IMAGES TO BE UPLOADED…COMING SOON 🙂
Here is a quick Chicken Haleem recipe which can be cooked at home easily. The same recipe can be followed for preparing a Mutton Haleem as well.
For Chicken Marination:
800gms, chicken(with bones)
¾ cup, thick yoghurt
2 tbsp, ginger garlic paste
½ tsp, black pepper powder
300 gms, wheat/broken wheat
100 gms, masoor dal (red lentils)
100 gms, chana dal (split gram lentils)
100 gms, moong dal (split green gram lentils)
100 gms, barley
250 gms, onion, finely sliced
4 nos, green chilies
¼ cup, edible rose petals, dried or fresh
2 nos, cinnamon stick of 2 inch each
8 gms, black pepper corn
8 gms, green cardamom
8 gms, kabab chini (Allspice)
8 gms, cloves
5 gms, black cumin (shahjeera)
5 gms, white cumin
150 ml cup, ghee
½ tsp, turmeric powder (Optional)
Salt as per taste
Water as required
Fried cashew nuts
Chopped Green Coriander leaves
Golden fried onions
Combine all the ingredients for the chicken marination. Cover it with a cling wrap and refrigerate for 4 to 5 hours.
In a heavy bottom pan, dry roast together wheat, and all the dals (lentils) along with ½ of the quantities mentioned for cinnamon stick, black pepper corn, green cardamom, cloves and kabab chini. Do not allow them to get brown. Dry roast only till the raw smell of wheat and pulses is eliminated.
Cool the dry roasted mixture and grind them to a coarse powder.
In another heavy bottom pan, add the dry roasted coarse powder, enough water and rose petals. Cook and allow it to boil.
Once it starts boiling, cover and simmer for 2 hours or till they are soft. Keep stirring at intervals to avoid burning. If water dries up, you may add more water.
In another heavy bottom pan, heat 100ml of ghee. Add black and white cumin along with the remaining ½ quantities of cinnamon stick, cardamom, kabab chini, cloves, pepper corn. Fry them for few seconds.
Add sliced onions and green chilies. Fry till the onions get slightly brown.
Add the marinated chicken and sauté it on high heat for 3 to 4 mins.
Add turmeric powder, salt and enough water just to cover the chicken. Cook till the chicken is done.
Once the chicken is cooked, remove and discard all the bones.
Now add this cooked chicken along with the gravy to the cooked wheat and lentils mixture. Adjust the salt and add the remaining 50ml of ghee.
Using either a masher or a wooden ladle, continuously stir and mash the haleem so that the chicken gets mashed and mixed well with the other ingredients.
Simmer for another 30 mins. Keep a check on the consistency while simmering.
You can adjust the consistency of the Haleem by adding more water if it is too thick.
Dish out, garnish with fried onions, coriander leaves, mint leaves, fried cashew nut and some ghee along with lemon slices.
NOTE:-If in hurry, you can cook this using pressure cooker following the same procedure but cooking time will be decreased accordingly.