10/04/2026
Hyderabadi chicken haleem
Ingredients ✨
• 1 kg boneless chicken
• 2 tsp red chilli powder
• 1 tsp black pepper powder
• ½ tsp turmeric powder
• Salt – 3 tsp (or as per taste)
• 2–3 tbsp ginger garlic paste
• 5–6 onion barista (fried onions)
• 2 tsp garam masala powder
• Chopped coriander leaves
• Chopped mint leaves
• 1 cup oil
Whole Garam Masala:
• 1 tsp shahjeera
• 2–3 dalchini (cinnamon) sticks
• 8–10 laung (cloves)
• 3–4 elaichi (green cardamom)
• 8–10 kababchini (allspice)
• Juice of 1 lemon
• ¼ cup basmati rice
• ½ cup daliya (broken wheat)
• 2 tbsp each dal (masoor, toor, mash, chana & moong)
For Garnish ✨
• Fried cashews
• Fried onions (barista)
• Chopped coriander leaves
• Chopped mint leaves
• Ghee
Procedure ✨
➡️ Step 1: Soaking
• In a bowl add all the dals, basmati rice and broken wheat.
• Soak for 2 hours.
• If you are in a hurry, add hot water and soak for 1 hour.
➡️ Step 2: Cooking the chicken
• In a pressure cooker add:
– Boneless chicken
– Ginger-garlic paste
– Red chilli powder
– Black pepper powder
– Salt & turmeric
• Then add green chillies, chopped coriander and mint leaves, besan and cooking oil.
• Pour 2 glasses of water and mix well.
• Pressure cook for 3–4 whistles.
• Then keep it on low flame for 10 minutes.
➡️ Step 3: Cooking the dal mixture
• Grind the soaked dals, rice and broken wheat into a coarse paste.
• In another vessel boil water and slowly add the ground paste.
• Stir continuously so no lumps form.
• Cook until the mixture becomes thick and smooth.
➡️ Step 4: Shredding the chicken
• Release the pressure of the cooker.
• Take out the tender chicken pieces and mash/shred them well.
• Add the leftover chicken stock into the cooked dal-daliya mixture.
➡️ Step 5: Final mixing
• Add the shredded chicken into the dal mixture.
• Mix well so the chicken and dal bind together.
• Add garam masala powder, chopped coriander, mint leaves and ghee.
• Cook on low flame, mixing well until oil starts separating from the sides and the consistency becomes thick
