The city of Hyderabad in southern India is known for its delectable haleem, which is available only during Ramadan. It consists of chicken (or lamb) with lentils and spices, slow-cooked to a thick soup consistency.
Preparation Time
20 mins
Cooking Time
10 hr
Total Time
10 hr 20 mins
Calories
343 Calories
Recipe Instructions
Step 1
Heat ghee in a skillet over medium-low heat. Add onions, cardamoms, cloves, cinnamon stick, bay leaves, and cumin seeds. Cook and stir until onions are lightly browned, about 5 minutes. Add ginger paste and garlic paste and continue to saute for 2 minutes. Add chicken and 1/2 teaspoon salt; cook and stir until chicken is lightly browned, about 5 minutes.
Step 2
Transfer mixture to a slow cooker. Add chana dal, moong dal, dalia, cayenne pepper, turmeric, and garam masala. Pour water on top and mix to combine.
Step 3
Cook on Low for 10 to 12 hours, mixing in cilantro and mint 30 minutes before the end of the cook time.
Step 4
Remove bay leaves and cinnamon stick. Use a hand blender to lightly blend mixture, or skip this step of you like your haleem chunky. Serve hot.
Ingredients
3 cups water
5 whole cloves
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon garam masala
3 tablespoons chopped fresh cilantro
1 teaspoon cumin seeds
1 (1 inch) piece cinnamon stick
2 medium onions, sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 large bay leaves
½ teaspoon salt, or more to taste
3 tablespoons ghee (clarified butter)
2 pods cardamom
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces