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.
Ready in: 1 hr 30 minutes
Makes: 12 servings
Ingredients:
500 gm chicken
250gm broken wheat (gehu ki lapsi)
2tbsp ginger garlic paste
1tbsp coriander powder
1tbsp cumin powder
1½ tbsp green chilli paste
2tsp black pepper powder
1tsp garam masala
2tbsp ghee + 2tbsp for tempering
200 ml Chicken stock
1ltr Water (to boil lapsi)
Fried onion
Lemon wedge
Chop chillies
Chop coriander
Ginger julienne
5 to 6 cloves garlic sliced
Preparation:
Marinade chicken with cumin, coriander, black pepper, green chilli paste, ginger garlic paste, salt and boil it with some extra water.
Boil broken wheat with 2 tbsp ghee and 1 ltr water stirring it at regular intervals. (Be careful of it sticking to the bottom)
Once the chicken is boiled shred it into fine shreds and keep aside.
Mix the remaining chicken water, chicken stock and shredded chicken to the broken wheat.
Cook it for 10mins stirring at intervals.
Adjust salt and consistency, it has to be porridge-like.
For the tempering heat ghee with sliced garlic and let it cook until the garlic turns golden.
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.