Chicken Haleem Recipe
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Author sthumma Yield No Value
Published Aug 7, 2013 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Chicken Standing Time 1 hour
Description: Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich dish made with wholesome mixture of chicken, lentils, dry fruits and broken wheat.

Recipe of Chicken Haleem Recipe

Ingredient Name Quantity Unit
Ginger Garlic Paste 1 Tablespoons
Onion Chopped 1/2 Cup
Rose Petals 1/4 Cup
Green Chilly 5 Numbers
Ghee 1/2 Cup
Dalia (broken Wheat) 1/2 Cup
Oats 1/4 Cup
Almonds 6 Numbers
Chana Daal 1 Teaspoons
Masoor Daal 1 Teaspoons
Urad Daal 1 Teaspoons
Moong Daal 1 Teaspoons
Sesame Seeds 3 Grams
Cumin Seeds 4 Grams
Cloves 2 Grams
Pepper Corns 3 Grams
Cinnnamon Sticks, 2 inch
Cardamom 8 Numbers
Shahi Jeera 2 Grams
Kabab Chini 2 Grams
Chicken 750 Grams
Milk 1 Cup
Salt To Taste
Fried Onions 1/2 Cup
Curd (optional) 2 Tablespoons
Coriander Chopped 1/2 Bunch
Mint Chopped 1/2 Bunch


  1. Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder. 
  2. Heat ghee in a pressure cooker, add ginger garlic paste, sauté it and add chicken pieces, add chicken stock, mix it well, add fried onions, rose petals, curd, green chilly, chopped coriander, chopped mint, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles in a high flame and reduce the flame and cook it for 40 minutes in a slow flame. Then take potato masher and mash it like a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well. Serve this hot.
Posted Aug 7, 2013

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May 21, 2014
Wowwww!!!! Mouth watering dish :) Looks yummy!!! Thanks for uploading chef. I am a big fan of your recipes. They are very easy to cook. VAHREVAH.COM is my first teacher. It helped me lot while cooking recipes and also it helps me lot......

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