Can I make Chicken Haleem without a pressure cooker?

Yes! Use a large, heavy-bottom pot and cook the chicken and lentils on low heat for 2.5–3 hours, stirring often.

Can I freeze Chicken Haleem?

Absolutely. Cool the haleem, portion it, and freeze for up to 2 months. Thaw and reheat before serving.

Is Chicken Haleem healthy?

It’s packed with protein from chicken and fiber from lentils and barley. For a lighter version, use less ghee.

How to make Chicken Haleem less spicy?

Simply reduce the red chilli powder or skip green chillies during garnish.

Chicken Haleem Recipe | Easy Pakistani Haleem with Chicken

Name: CHICKEN HALEEM
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12
Ingredients: 1 kg boneless chicken; 1½ cups chana daal; 1½ cups barley; ½ cup masoor daal; ½ cup mung dal; 1 tbsp black peppercorns; 6 bay leaves; 1 tbsp coriander seeds; 1 tsp cloves; 1 tbsp black cumin seeds; 1 tbsp white cumin seeds; 1½ tbsp red chilli powder; 1 tbsp turmeric powder; 1 tbsp salt; 1 tbsp ginger & garlic powder; 1 cup chopped onions; 1 medium onion; 3 inch fresh ginger; 6 green chillies; 1 whole lemon; 3 cups ghee; 1500 ml water

CHICKEN HALEEM

Author: Faiza Zarif Cuisine: Indian, Pakistani Courses: All-recipes, Chicken

Difficulty: Intermediate Prep Time 30 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 40 mins

Servings: 12 Estimated Cost: $ 10 Calories: 400

Best Season: Winter, Ramadan, Muharram, All Season

Ingredients

Instructions

Video

Soak all the lentils and barley in warm water for 2 hours. 
Slice onions, ginger, green chillies, and cut lemon into wedges. Set aside. 
Grind all whole spices to a fine powder, then mix with red chilli, turmeric, salt, and ginger-garlic powder. 
Heat 2 cups ghee in a pressure cooker. Add chicken and fry until color changes. 
Add the mixed spices, stir well, then add soaked lentils and water. 
Close the lid, place the weight, and cook on high flame for 40 minutes. 
Carefully release pressure, then open the lid once safe. Let it cool slightly, then blend or mash the mixture. 
Transfer to a large pot and cook on low to medium flame, stirring continuously to avoid sticking. 
In a separate pan, heat 1 cup ghee and fry sliced onion until golden brown. 
Add fried onions and ghee into the haleem and mix well. 
Serve hot, garnished with green chillies, julienned ginger, and lemon wedges.

My all time favorite Easy Pakistani Recipes

CHICKEN HALEEM

CHICKEN HALEEM

Ingredients

Haleem Ingredients

Chicken & Lentils

Whole Spices (to grind)

Powdered Spices

Other

Instructions

My all time favorite Easy Pakistani Recipes

Note

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