Chicken Haleem | Hyderabadi Chicken Haleem Recipe | How to make Harees at home | How to make Chicken Haleem

1 hr 10 mins 6 Comments

Chicken Haleem | Hyderabadi Chicken Haleem Recipe | How to make Harees at home | How to make Chicken Haleem- The best Haleem that you find on Hyderabad streets in the holy month of Ramzan can actually be made just whenever you feel like it. Here is a detailed recipe for Hyderabad Street “Chicken Haleem” with images and a video.

Haleem is made in most Islamic Countries and at many places in India. But Hyderabadi Haleem is very special. Hyderabadi Haleem is spicier than other Haleems and is dripping with Ghee. That is why Haleem lovers testify that this is indeed the best Haleem.

In fact, the recipe made with Mutton is what is called Haleem. The recipe with Chicken is called Harees. But very few people even in Muslim families call it Harees. So I am using the term Chicken Haleem. Haleem needs a lot of patience. Only with patience can we make real tasty Haleem at home.

In Ramzan month, Muslims need to eat highly proteinous food after they break their fast. That is why they modify the ingredients added to the Haleem.

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Tips

  1. I have added Oats to the Haleem. You could use Barley, if you like.

Ghee:

  1. Ghee is a must for Haleem for a nice, balanced taste. I have used the Heritage Brand high aroma Ghee. You could use homemade Ghee too.

  2. Ghee should be added gradually as you mash the Chicken. Only then the Haleem tastes really good.

Chicken Haleem | Hyderabadi Chicken Haleem Recipe | How to make Harees at home | How to make Chicken Haleem - Recipe Video

Chicken Haleem | Hyderabadi Chicken Haleem Recipe | How to make Harees at home | How to make Chicken Haleem

| nonvegetarian
  • Prep Time 10 mins
  • Cook Time 1 hr
  • Total Time 1 hr 10 mins
  • Servings 8

Ingredients

  • To cook Chicken
  • 1/2 Kilo Boneless Chicken
  • 4 tbsp Ghee
  • 1/2 cup Cashew Nuts
  • 1/4 cup Almonds
  • 10 - 15 Pistachios
  • 2 inches Cinnamon Stick
  • 1 Black cardamom
  • 4 Cardamoms
  • 5 Cloves
  • 1 tsp Pepper
  • 1 tsp Black Stone Flower
  • 1 tsp Black Cumin
  • 1 tsp Tailed Pepper (kebab cheeni)
  • 1 cup Sliced Onions
  • 6 Green Chillies
  • 2 tsp Ginger Garlic Paste
  • 1/4 tsp Turmeric
  • 1 tsp Coriander Powder
  • 1.5 tsp Mirchi
  • 1/2 tsp Roasted Cumin Seeds Powder
  • 1/2 tsp Pepper Powder
  • 1/2 cup Whisked Curd
  • Chopped Green Coriander – Small bunch
  • Chopped Mint Leaves – Small bunch
  • 750 ml Water
  • For dry fruits paste
  • Roasted Cashew Nuts - Some
  • Roasted Almonds
  • Roasted Pistachios
  • 1/2 cup Curd
  • Lentils to be soaked
  • 1/3 cup Wheat Rava
  • 1 tbsp Raw Bengal Gram
  • 1 tsp Red Gram
  • 1 1/2 tbsp Oats/Barley
  • 1 tsp Green Gram
  • 1 tbsp Rice
  • Water
  • 1 tbsp Urad dal
  • 1 tsp sesame
  • For Haleem
  • 1 cup Water
  • 1/4 cup Milk
  • 2 tbsp Dry Rose Petals
  • 1/4 cup Chopped Mint Leaves
  • 1/4 cup Chopped Green Coriander
  • 1.5 tbsp Garam Masala
  • 1/3 cup Ghee
  • 1 cup Fried Chopped Onions
  • Cashew Nuts, Almond Paste
  • Paste of soaked Grams/lentils

Instructions

  1. Soak all the various kind of Grams for four hours.
  2. Make a smooth paste of the soaked Grams.
  3. Melt Ghee in a cooker and roast Cashew Nuts, Almonds and Pistachios until they turn golden.
  4. In the same Ghee, add the Garam Masala ingredients and fry for 30 seconds. Then add the sliced Onions and fry until golden.
  5. Add the Ginger Garlic Paste and Chicken and fry on a high flame for 3 minutes until the raw taste is gone.
  6. Then add the rest of the Spices, Mint Leaves. Green Coriander and Curd and cook for another 2 minutes. Then pour some Water, cover the cooker and cook to 5-6 whistles on a medium flame.
  7. Mash the cooked Chicken into a smooth paste with a ladle.
  8. Take some of the roasted Cashew Nuts, Almonds and Pistachios, add Curd and make a smooth paste.
  9. Take a thick-bottomed vessel and pour Ghee. Add the ground Grams and some Water and cook until the mixture thickens. Keep stirring so that there are no lumps. This takes at least 15 minutes.
  10. Add the cooked and mashed Chicken and mash until it all becomes one thick mixture.
  11. After 15 minutes of mashing, add the dry fruit paste and keep stirring for another 15 minutes on a medium flame.
  12. After 30 minutes, add Garam Masala, ¼ Cup Ghee and let cook for another 15 minutes.
  13. After 45 minutes, add the fried Onions, Mint and Green Coriander leaves and let cook for another 15 minutes.
  14. After an hour, add the dried rose petals or ¼ Cup Rose Water and Milk, cook for another 5 minutes. Finally add 2 tbsp Ghee, mix well and remove from fire.
  15. While serving, put some Haleem, add some Ghee, roasted Cashew Nuts, fried Onions, Lemon and Boiled Egg and then serve.

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6 comments

  • H
    Hi Andhi
    The garam masala you added is looking different. can you please tell us the ingredients .
  • C
    Chandana
    Meeru pappulu nana pettetappudu cheppina tbsp and tsp measurements written measurements veru veru ga unnai and konni nuvvulu ,pesarapappu levu website lo . Edi correct ga follow avvali . Please reply
    • Vismai Food
      Thanks for your feedback. Please follow the video and we have updated the recipe also.
  • A
    Advuk
    Recipe Rating:
    Super undhi Ansary chesuchovali
  • S
    Sujatha Avvari
    Recipe Rating:
    Annaru *
  • A
    Avvari Sujatha
    Recipe Rating:
    Pathar pool garam masalalo veeste chedugaundi danni vadoddu annanu. Ippudu Indulo kuda vesaru