Simple recipes for cooking tasty and crafty food like never before...!!!!
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Quick-fire Haleem
Hyderabadi Haleem is a classic stew made of lentils and meat. The actual recipe takes around 6-8 hours wherein the lentils are soaked overnight, and the meat is cooked to turn tender in a korma. It is a special dish prepared during the Ramadan period. It is said to have origins from the arabian dish “Harees” and was introduced during the Mughal era to India where it found its home in Hyderabad under the Nizams.
I have loved the concept of this dish and have always cherished eating it, but 6 hours is not something I can invest in the kitchen so I developed this very short version of Haleem. It doesn’t give the taste you get in the traditional dish but does gives a good feeling of eating something very similar to Haleem and that itself is comforting. This one is a simple recipe, and can be made in pretty quick time, boasts of wonderful flavors and is loaded with proteins.
You should try it and let me know in the comments below how you like it.
Cuisine – Indian, Hyderabadi
Course – Main Course
Keywords- Indian, Haleem, Lentils Curry, Chicken, Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 30 mins
Ingredients:
1 cup of Masoor daal (Red lentils)
2 cups of water
2 Tablespoons of Ghee(Clarified butter)
½ Lb of chicken breasts
Salt to taste
Some fresh cilantro
1 Teaspoon of garam masala powder
1 Teaspoon of sambhar masala powder
Tempering Spices(tadka) -
1 onion sliced thin
1 Teaspoon of cumin seeds
1 Tomato chopped small
1 Tablespoon of ginger and garlic paste
1 Teaspoon of coriander powder
1 Teaspoon of cumin powder
1 Teaspoon of turmeric powder
1 Teaspoon of garam masala
¼ Teaspoon of hing (Asafoetida)
Ground spices -
1 Star anise
1 Teaspoon of black pepper corn
5 Cloves
1 Inch long cinnamon stick
2 Bay leaves
1 Teaspoon of coriander seeds
2 Cardamom pods
RECIPE :
1. Take a pressure cooker or a vessel and boil the chicken with star anise, pepper corns, cloves , cinnamon stick ,bay leaves , coriander seeds and cardamom .
2. Once the chicken is boiled, use a hand blender to blend the chicken into pulled chicken strains to be used in the Haleem.
3. Take an instant pot or a pressure cooker and cook the lentils for 3 whistles/6 minutes with water.
4. In a flat pan, heat some ghee and add the ingredients listed under “Tempering Spices” and sauté together for 7-8 minutes. This is your “tadka”.
5. Pour this tadka into the vessel with the lentils, toss the chicken from step 2 into it as well and bring the lentils to boil.
6. Add salt, cilantro, garam masala powder, sambhar masala powder and mix them together, cook for 2 more minutes and the dish is ready.
7. You can do a tadka or tempering of Split-pigeon peas and hulled urad dal (vigna mungo) in ghee and garnish the Haleem as shown.
This is a simplified version of a classic, if you are a Haleem fan you might question its authenticity, but the dish has got rave reviews from a lot of my friends, and everyone loves it. I would surely recommend you give a try and then be your own judge.
