Chicken’s Haleem is a complete meal. Rich in proteins, carbohydrates, and nutrients. Chicken’s Haleem, which is centuries old in Asia and the Middle East. It is also known in the Arabic language as Haris Yahrisa. There is no exact date when this Arabic dish became famous, but it can be safely stated that it was created by Muslims.
Some historians claim that the Arab writer Abu Muhammad al-Muzaffar Ibn Sayyar, in the 10th century, compiled a recipe book that included the Haleem.
This dish is very popular in Pakistan, even as street food, but it is also consumed in Turkey, Iran, India, and Bangladesh, although people in each region do it their way.
What are the ingredients of Chicken’s Haleem?
To prepare the Haleem, beef, lamb, or chicken are used. Barley, pearl wheat, legumes, onions, and many spices are also added. Legumes, chana dal, masoor dal, barley, and wheat should be soaked overnight before preparing the haleem.
The legumes are then simmered for at least six hours until they literally melt and form a thick paste. The cooking of these legumes over low heat should be done with salt and some spices to give it flavor.
The ingredients for serving the Chicken’s Haleem are fried onions, lemon wedges, roasted cashews, fresh coriander, ginger cut lengthwise, and pieces of green chili.
Many people accompany this dish with Naam, the delicious Pakistani bread.
The meat used for the Haleem should be marinated with spices and yogurt. Then fry and finally boil with plenty of water until it also melts.
The mixture of all this flavorful stew is Chicken Haleem. This delicious dish accompanies Muslims throughout the year, especially in the holy months of Muharram and Ramadan. Serve this delicious dish accompanied with our Naan.
How to soften the beans for the Haleem?
To soak (lentils, barley, and wheat):
- 3 litres of water
- 1 cup of barley
- 1 cup pearl wheat
- 1 cup chana dal
- 1/2 cup masoor dal
- 1 tsp baking soda
For the chicken:
- 1 kg boneless chicken
- 3 tbsp vegetable oil
- 1/2 cup fried onion
- 1 cup yogurt, firm, sugar-free
- 2 tbsp garlic and ginger paste
- 1 tsp of red chili powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- A pinch of nutmeg
- Green pepper, cut into slices
- Ginger, finely chopped long
- Fresh mint leaves
- Fried onion
- Sliced lemon
- Place the barley, pearl wheat, chana dal, masoor dal, and baking soda in a large bowl. Then add 3 or 4 liters of water until the beans are fully submerged.
- Soak the grains overnight in the fridge, covered. Drain excess water from the grains.
- In a saucepan, add water, about three liters. Then add the grains and let them simmer for at least three hours. If you want, add a tablespoon of salt, and a little ginger garlic paste.
- Cut the chicken into pieces, and bone it. Season it with garlic and ginger paste, red chili powder, coriander powder, turmeric powder, nutmeg, and salt. Add the yogurt, and rub all the chicken pieces well. Let it marinate for about two hours. You can do this step while cooking the legumes.
- When all the beans are soft, turn off the stove and let them rest. Wait for them to cool down.
- Place the grains into the blender. Blend until the mixture is completely homogeneous. Reserve.
- In a frying pan, add oil and turn the stove on high heat. When it is very hot, add the boneless chicken and cook on all sides until golden. Then add the fried onion, and a liter of water and cook covered for about 45 minutes to an hour.
- Wait for it to cool, and with the potato masher, mash the chicken into a dough. Mix the chicken dough with the legume cream. Stir very well. If you need, add a little salt and additional pepper.
- Serve in bowls and garnish with mint leaves, fried onion, diced ginger, some cashews, and lemon wedges. If you have some Pakistani bread, now is your time.