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Chicken Haleem

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Chicken Haleem Recipe, Sabji, How To Make Chicken Haleem Recipe

Chicken Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during the Ramadan.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make Chicken Haleem

(75 ratings)
102 reviews so far
Prep time
5 mins
Cook time
55 mins
Total time
60 mins
Chicken Haleem
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : March 06, 2019


Ingredients used in Chicken Haleem
• Ginger garlic paste - 1 tablespoon.
• Onion chopped - 1/2 cup.
• Rose petals - 1/4 cup.
• Green chilies - 5 numbers.
• Ghee - as required.
• Dalia (broken wheat) - 1/2 cup.
• Oats - 1/4 cup.
• Almonds - 6 numbers.
• Chana daal - 1 tea spoon.
• Masoor daal - 1 tea spoon.
• Urad daal - 1 tea spoon.
• Moong daal - 1 tea spoon.
• Sesame seeds - 1 tea spoon.
• Cumin seeds - 4 grams.
• Cloves - 2 grams.
• Pepper corns - 3 grams.
• Cinnnamon sticks, - 2 numbers.
• Cardamom - 8 numbers.
• Shahi jeera - 2 grams.
• Kabab chini - 2 grams.
• Chicken(boneless) - 750 grams.
• Salt - to taste.
• Fried onions - 2 numbers.
• Yogurt(optional) - 2 tablespoons.
• Coriander leaves (chopped) - 1/2 bunch.
• Mint leaves (chopped) - 1/2 bunch.
• Lime juice - 1 tea spoon.
• Water - as required.
• Rose petals - 10 numbers.
• Green chillies - 3 numbers.
Method:
  • In a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, peppercorns, cloves, cumin seeds, sesame seeds, moong dal, urad dal, masoor dal, chana dal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.
  • Heatghee in a pressure cooker, add ginger garlic paste, saute it and add chicken pieces, add chicken stock or water, mix it well.
  • In this add fried onions, rose petals, curd, green chillies, chopped coriander leaves, chopped mintleaves, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles on a high flame and reduce the flame and cook it for 40 minutes in a slow flame.
  • Then take a potato masher and mash it into a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well.

Serve this hot.






Cooking with images Cikana Rassa , Chicken rasdar, Koli saaru






Comments & Reviews

 

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Recent comments

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Praveen Charan Posted on Tue May 29 2018

It has come out very good, thanks a lot for the receipe.

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Ayman Sofyan Posted on Wed Mar 19 2014

tried haleem 2 years ago and the flavor still on my mouth?

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dadapeer shaik Posted on Sun Apr 06 2014

Nice?

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Mariya Maqbool Pasha Posted on Sat May 03 2014

thank you sooo much sir, ur recipes are the best and alhumduliah my haleem turned out superrrrrrb my husband jst loved it.....:))) ?

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Bhawdeep Rana Posted on Sun Jun 22 2014

Never tried it but now I will try very soon may next Sunday ?

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Smruthi Sasidharan Posted on Mon Jun 23 2014

i love this guy?

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zaima wajiha Posted on Mon Jun 23 2014

thanks for sharing this awesome dish?

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Sunita Nomula Posted on Sat Jun 28 2014

wow you reminded kallu on your show I miss my kallu..?

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KUMAR Thadi Posted on Tue Jul 01 2014

Hey sanjay how the hell you cut the egg like that share it man!!! Seriously?

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KUMAR Thadi Posted on Tue Jul 01 2014

Is there a chefs technique or we have to sit there with a pointy knife for half an hour giving that zig zag cuts after you cut the boiled egg into two halves hope not its not time consuming .......haleem that recipe is "holy cow" time co

Reply 0 - Replies
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KUMAR Thadi Posted on Tue Jul 01 2014

Jus kiddin !!! You dont hav to show another session how to garnish boiled eggs ...lol.... your are a good chef revealing the secrets of gourmet cooking to the public....lol well i pretty much learned how to cook yummy indian dishes i am not lying but

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Shaik Sadiqua Posted on Tue Jul 08 2014

Waaaaaav very nice cooking?

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