Spiced Chicken Haleem
Experience the rich and hearty flavors of Spiced Chicken Haleem, a traditional Pakistani dish that brings warmth and comfort to any table. This slow-cooked delicacy blends tender chicken with a mix of nutritious grains and lentils, creating a delightful, thick porridge-like consistency. Perfectly spiced and garnished with crispy fried onions, fresh herbs, and a squeeze of lemon, this dish is ideal for sharing with family and friends or enjoying on special occasions. Let the aromatic spices and wholesome ingredients transport your taste buds to the vibrant streets of Pakistan.
8
Servings
420
Calories
21
Ingredients
Ingredients
Skinless chicken
350 g
Whole wheat (crushed)
200 g (soaked in water for 1 1/2 hours)
Yellow split lentils
1/3 cup (soaked and boiled)
Onions
3 medium (thinly sliced)
Garlic paste
1 tablespoon (Pisa Lehsan)
Ginger paste
1 tablespoon (Pisi Adrak)
Garam masala powder
1 teaspoon
Red chili powder
2 tablespoons (Pisi Lal Mirch)
Coriander powder
1 1/2 tablespoons (Pisa Dhania)
Turmeric powder
1 teaspoon (Pisi Haldi)
Salt
to taste
Bicarbonate of soda
1/4 teaspoon
Oil
5 tablespoons
Fresh mint leaves
1 bunch (finely chopped)
Fresh coriander leaves
1 bunch (finely chopped)
Green chilies
8 (finely chopped, to taste)
Cumin seed
1 teaspoon (roasted and ground)
Garam masala powder (for garnish)
1 teaspoon
Gingerroot
2 medium pieces (thinly sliced)
Onion (for garnish)
1 large (thinly sliced)
Lemons
4 (cut in quarters)
Instructions
1
In a large pan, heat the oil over medium heat. Add the skinless chicken pieces and sauté until they are browned.
2
Stir in the garlic paste, ginger paste, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook for an additional 5-7 minutes, allowing the spices to infuse the chicken with flavor.
3
While the chicken is cooking, bring another pot of water to a boil and add the soaked wheat grains along with a pinch of salt. Cook the wheat until it becomes tender and mushy, about 25-30 minutes. Once cooked, stir in the bicarbonate of soda and simmer for an additional 15-20 minutes before removing from heat.
4
Once the wheat is cooked, combine it with the chicken mixture in the larger pan. Stir thoroughly to blend the ingredients together.
5
In a food processor, grind the boiled yellow split lentils into a thick, smooth paste, adding 2 cups of water as needed to achieve the desired consistency.
6
Fold the lentil paste into the chicken and wheat mixture, stirring well to combine all ingredients thoroughly.
7
Set the pan on a heavy tava or griddle over low heat, allowing the mixture to simmer gently for 30-40 minutes, stirring occasionally to prevent sticking.
8
While the haleem simmers, prepare the fried onions. In a separate pan, heat oil and fry the thinly sliced onions until they are golden brown and crispy. Remove them and drain on absorbent paper towels.
9
Once the haleem is ready, garnish it with the fried onions, a sprinkle of garam masala powder, fresh mint, and coriander leaves. Top with roasted ground cumin powder and thin slices of ginger.
10
Serve the haleem hot, accompanied by lemon wedges for an extra burst of flavor.
Nutrition Information
15g
Fat
52g
Carbs
26g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Chicken Haleem?
Spiced Chicken Haleem is a traditional Pakistani slow-cooked dish made of chicken, nutritious grains, and lentils blended into a thick, porridge-like consistency.
What is the origin of this Haleem recipe?
This is a traditional Pakistani dish reflecting the vibrant street food culture of the region.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What type of chicken is best for this dish?
The recipe calls for 350 grams of skinless chicken pieces.
How should the wheat be prepared?
200 grams of crushed whole wheat should be soaked in water for 1.5 hours before cooking.
What type of lentils are used in Spiced Chicken Haleem?
The recipe uses 1/3 cup of yellow split lentils.
How are the lentils processed for the recipe?
The lentils are soaked, boiled, and then ground into a thick, smooth paste using 2 cups of water.
What is the purpose of bicarbonate of soda in this recipe?
It is added to the wheat while boiling to help it become tender and mushy.
How long should the wheat be boiled?
The wheat should be boiled for 25-30 minutes until tender, then simmered for an additional 15-20 minutes with soda.
How do you start cooking the chicken?
Heat oil over medium heat and sauté the chicken pieces until they are browned.
What spices are added to the chicken?
Garlic paste, ginger paste, garam masala, red chili powder, coriander powder, turmeric powder, and salt.
How long do the spices cook with the chicken?
They should be cooked for 5-7 minutes to allow the flavors to infuse the meat.
What is the final simmering time for the Haleem?
The mixture should simmer gently for 30-40 minutes on low heat.
Why is a heavy tava or griddle used during simmering?
It is used under the pan to provide even heat and prevent the thick mixture from sticking or burning.
What are the total calories per serving?
There are 420 calories in one serving of this Haleem.
How much protein is in each serving?
Each serving contains 26 grams of protein.
What is the fat content per serving?
There are 15 grams of fat per serving.
What is the carbohydrate count per serving?
Each serving contains 52 grams of carbohydrates.
How much fiber does this dish provide?
This recipe provides 6 grams of fiber per serving.
How are the onions for the garnish prepared?
Thinly slice one large onion and fry it in oil until golden brown and crispy.
What herbs are used as a garnish?
The dish is garnished with finely chopped fresh mint and fresh coriander leaves.
How many green chilies are included?
The recipe suggests 8 finely chopped green chilies, adjusted to taste.
What are the Urdu names for the garlic and ginger pastes?
Garlic paste is referred to as Pisa Lehsan and ginger paste as Pisi Adrak.
How much oil is required for the main cooking process?
The recipe requires 5 tablespoons of oil.
How much turmeric is used?
One teaspoon of turmeric powder (Pisi Haldi) is used.
How is the ginger root prepared for the garnish?
Two medium pieces of ginger root are thinly sliced for the topping.
How should the lemons be served?
Serve the Haleem with 4 lemons cut into quarters for an extra burst of flavor.
What is the amount of coriander powder needed?
The recipe calls for 1.5 tablespoons of coriander powder (Pisa Dhania).
What type of cumin is used for the garnish?
One teaspoon of roasted and ground cumin seed is sprinkled on top.
What is the total number of ingredients used?
There are 21 ingredients in this Spiced Chicken Haleem recipe.