Recipe
Why make it
A thick, slow-cooked stew of shredded chicken, broken wheat, barley and daals, finished with fried onions, ginger and lemon. Lighter than beef haleem and ready in about two hours.
Serves 6
+ 18 more in the full recipe
Step 1 of 10
Put the wheat, barley, all three daals and the rice in a large bowl. Cover with plenty of water and soak for at least 4 hours or overnight, then drain.
Step 2 of 10
Heat the oil in the large pot over medium heat. Fry the 2 sliced onions, stirring often, until deep golden brown and crisp at the edges. Lift out half with a slotted spoon onto paper towels for garnish and leave the rest in the p…
Step 3 of 10
To the oil and onions in the pot, add the cinnamon, cardamom, cloves and cumin seeds and stir for 30 seconds. Add the chopped onion and ginger garlic paste and cook until the raw smell goes and the onion softens.
Step 4 of 10
Add the chicken, salt, chilli powder, turmeric, coriander powder and slit green chillies. Cook on medium-high heat, stirring, until the chicken turns opaque and the masala clings to it. Lower the heat, stir in the yogurt and cook…
Step 5 of 10
Pour in 1 litre of water, cover and simmer on low until the chicken is fully tender, reaches 74°C at the thickest part and pulls easily off the bone.
The last 5 steps are in the full recipe.
Cook’s tip
Keep the pot on the lowest heat and scrape the base often once the grains are mashed. Haleem catches and burns easily.
Ready to cook?
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