Description
Hearty haleem celebrates Pakistani culinary traditions with protein-packed oats replacing traditional wheat. Slow-cooked spices and tender meat create a comforting meal you’ll savor with warmth and satisfaction.
Ingredients
Scale
Protein:
- 500 grams (17.6 ounces) chicken with bones or boneless options like leg pieces
Lentils:
- 4 tablespoons mash dal
- 2 tablespoons moong dal
- 2 tablespoons masoor dal
Vegetables and Herbs:
- 2 onions, thinly sliced
- 1/2 cup fresh coriander leaves
- 1/4 cup fresh mint leaves
- 4–6 green chillies
Ground Spices:
- 2 1/2 tablespoons ginger garlic paste
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons garam masala powder
- 1 1/2 teaspoons coriander powder
- 1 tablespoon cumin powder
Whole Spices:
- 2 cinnamon sticks
- 3 cloves
- 9 peppercorns
Fat and Oil:
- 1/2 cup cooking oil
- 5 tablespoons ghee
Other:
- 2–3 teaspoons salt (to taste)
- 3 tablespoons lemon juice
- 1/2 cup oats (instant or quick-cook)
- 3–4 cups water or homemade chicken broth
- 2 chicken stock cubes
Garnishing:
- 1/4 cup fried onions
- 2 tablespoons chopped coriander
- 1/4 cup fried cashews
Instructions
- Meticulously rinse and soak all varieties of lentils in separate bowls, allowing them to absorb water for enhanced cooking consistency.
- Caramelize sliced onions in hot oil until achieving a rich golden-brown color, then strategically divide into two equal portions – one for crushing and one for garnishing.
- Create a vibrant herb mixture by blending fresh coriander, mint leaves, and green chillies into a fragrant, smooth paste.
- Infuse oil with whole aromatic spices, introducing ginger-garlic paste, red chilli powder, half the prescribed salt, garam masala, and turmeric. Toast the spices for precisely one minute to release their essential oils.
- Introduce chicken and yogurt into the spice-infused base, gently sautéing to develop complex flavors, then incorporate crushed fried onions and the prepared herb paste.
- Tenderize the chicken by adding water, covering the pan, and allowing it to simmer until the meat becomes effortlessly shreddable.
- Disintegrate the cooked chicken into tender fragments and reintegrate with the existing masala foundation.
- Pour in rich chicken stock and combine with pre-soaked lentils, simmering on minimal heat for approximately 15 minutes while occasionally stirring to prevent scorching.
- Integrate oats, coriander powder, cumin powder, freshly squeezed lemon juice, and remaining salt, ensuring thorough and uniform blending.
- Enrich the haleem with a generous drizzle of ghee, stirring to create a luxurious, glossy consistency.
- Embellish the dish with freshly chopped coriander leaves, zesty lemon slices, crispy fried onions, and toasted cashew nuts for textural contrast.
- Present piping hot, inviting immediate enjoyment of this comforting, spice-laden delicacy.
Notes
- Boost Protein Elevate the protein content by adding extra lean chicken or plant-based protein alternatives like tofu or legumes for a more nutritious meal.
- Gluten-Free Option Use certified gluten-free oats to make this recipe suitable for those with gluten sensitivities or celiac disease.
- Spice Control Adjust the green chillies and red chilli powder to control heat levels, making it kid-friendly or suitable for those with milder taste preferences.
- Texture Tip Toast the oats lightly before adding to enhance their nutty flavor and prevent them from becoming too mushy during cooking.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Breakfast, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 90 mg