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

| nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 60 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.