Hyderabadi Chicken Haleem Recipe

Cooking Directions

• STEP 1.Soak broken wheat and lentils in water for 30 minutes.
• STEP 2.Pressure cook the soaked ingredients along with chicken, spices, and water until well cooked.
• STEP 3.Shred the chicken and blend the mixture to a smooth consistency.
• STEP 4.Heat ghee in a pan and add the blended mixture. Cook on low heat, stirring continuously, until the haleem thickens.
• STEP 5.Garnish with fried onions, mint leaves, and lemon wedges. Serve hot with naan or roti.

Cooking Tips

• You can add more water if you prefer a thinner consistency.
• For a vegetarian version, you can replace chicken with vegetables or paneer.
• Garnish with a drizzle of ghee for extra richness.

Storage and Serving

• Leftover Hyderabadi Chicken Haleem can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the haleem on the stovetop or in the microwave before serving.
• Serve Hyderabadi Chicken Haleem hot with naan or roti, and garnish with fried onions, mint leaves, and lemon wedges.