top of page
  • Jasirah Dalvi

Hyderabadi Haleem

Haleem is a very traditional recipe that originates from the Middle East and was introduced to India during the Mughal period and is very common in the Muslim community, especially in Hyderabad. It is a rich and delectable stew which is particularly relished during Ramadan. Haleem is synonymous with Iftar during Ramadan because it works as an energy booster and keeps one satiated for long while fasting. It was also considered to be a poor man's meal which then turned into a Royal dish.


Every Muslim community has their version of making the Haleem. It is filled with the most basic ingredients like wheat and meat that you can find in your kitchen but it also is delicious.

Hyderabadi Haleem
Image source: Mahakeem9680 CC BY-SA 4.0

Ready in: 1 hr 30 minutes

Makes: 12 servings


Ingredients:

  1. 500 gm chicken

  2. 250gm broken wheat (gehu ki lapsi)

  3. 2tbsp ginger garlic paste

  4. 1tbsp coriander powder

  5. 1tbsp cumin powder

  6. 1½ tbsp green chilli paste

  7. 2tsp black pepper powder

  8. 1tsp garam masala

  9. 2tbsp ghee + 2tbsp for tempering

  10. 200 ml Chicken stock

  11. 1ltr Water (to boil lapsi)

  12. Fried onion

  13. Lemon wedge

  14. Chop chillies

  15. Chop coriander

  16. Ginger julienne

  17. 5 to 6 cloves garlic sliced


Preparation:

  1. Marinade chicken with cumin, coriander, black pepper, green chilli paste, ginger garlic paste, salt and boil it with some extra water.

  2. Boil broken wheat with 2 tbsp ghee and 1 ltr water stirring it at regular intervals. (Be careful of it sticking to the bottom)

  3. Once the chicken is boiled shred it into fine shreds and keep aside.

  4. Mix the remaining chicken water, chicken stock and shredded chicken to the broken wheat.

  5. Cook it for 10mins stirring at intervals.

  6. Adjust salt and consistency, it has to be porridge-like.

  7. For the tempering heat ghee with sliced garlic and let it cook until the garlic turns golden.

  8. Pour over the haleem and serve hot. Garnish with coriander leaves, green chillies, ginger julienne, lemon wedge and fried onion.


Notes:

  • Be very careful while you cook it as it tends to stick to the bottom very quickly, which needs to be avoided.

  • Chicken can be replaced with mutton.

  • It is served as a main and can also be accompanied by Khamiri roti.

 

Special Thanks to Jasirah Dalvi for sharing this recipe with us.

Chef Jasirah is a food stylist and a recipe developer who has worked with renowned chefs from across India. You can find more recipes by Jasirah on her website.

0 comments

Recent Posts

See All

Comments


bottom of page