Traditional Haleem
Chicken haleem β lighter version of beef haleem using chicken. Faster to cook than beef. Pakistani Ramadan classic.
Prep Time
38 min
Cook Time
59 min
Servings
4
Calories
677 cal

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Smart Servings Scaler
- Wheat1
- Lentils1 cup
- Beef400 g
- Mutton400 g
- Barley1
- Mixed Lentils1
- Onion1 medium
- Ginger1 tsp
- Garlic3 cloves
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings Β· Use the Servings Scaler above to adjust
- Wheat1
- Lentils1 cup
- Beef400 g
- Mutton400 g
- Barley1
- Mixed Lentils1
- Onion1 medium
- Ginger1 tsp
- Garlic3 cloves
Instructions
- 1
Soak ΒΎ cup chana dal + ΒΌ cup each masoor, moong, urad dal + Β½ cup wheat overnight.
- 2
Cube 1.5 lb chicken thighs. Cook with onion, garlic-ginger, salt in 6 cups water 25-30 min. Reserve broth.
- 3
Cook drained lentils-wheat in 5 cups water until very soft (45 min).
- 4
Shred cooked chicken. Combine with cooked lentil mixture in large pot. Mash to porridge. Add reserved broth for consistency.
- 5
Add 1 tablespoon red chili powder, 1 teaspoon turmeric, 1 tablespoon coriander, 1 tablespoon cumin, 1 tablespoon garam masala, 2 tablespoons ginger-garlic. Simmer 20 min.
- 6
Finish with ghee tadka (Β½ cup ghee + fried onions + cumin seeds). Pour over haleem. Top with fried onions, cilantro, green chilies, ginger matchsticks, lemon. Eat with naan.
Watch how to make Traditional Haleem
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π‘ Expert Tips
- 1.Chicken cooks faster than beef.
- 2.Mash thoroughly.
- 3.Tadka transforms it.
- 4.Toppings essential.
π¬ Why It Works
Chicken haleem succeeds as the lighter cousin of beef haleem β same labor-intensive technique but faster cooking. The combination of multiple lentils and wheat with shredded chicken creates the signature porridge texture.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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