Hyderabadi Chicken Haleem with Oats: A Simplified Recipe
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About Hyderabadi Chicken Haleem with Oats: A Simplified Recipe
Indulge in the rich and comforting flavors of Hyderabadi Chicken Haleem, a culinary masterpiece traditionally enjoyed in Hyderabad's royal kitchens. This simplified recipe makes this iconic dish accessible for home cooks, offering a nutritious twist with the addition of wholesome oats.Combining succulent chicken with a hearty blend of chana dal, urad dal, yellow moong dal, wheat, and oats, this haleem is a wholesome and satisfying meal, perfect for brunch, lunch, or dinner. Its rich texture and depth of flavor will transport you to the heart of Hyderabad.My version streamlines the traditional process without compromising the authentic essence, promising a delicious and rewarding culinary experience. Prepare to be amazed by the ease and delicious results!
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Recipe Time & More
Prep30 minutes
Cook1 hour 30 minutes
Total2 hours
Ingredients
Meat & Poultry
- 300 gm Chicken minced
Legumes & Grains
- 150 gm Chickpea split chickpeas
- 150 gm Lentil black, split black lentils
- 150 gm Mung Bean split yellow mung beans, yellow
- 150 gm Wheat or semolina (rava) or broken wheat (dalia)
- 150 gm Rolled Oats
Spices & Aromatics
- 1 tbsp Peppercorn black, whole
- 2 tbsp Pepper black, ground
- 1 Onion finely sliced, large
- 2 tbsp Ginger-Garlic Paste
- 2 tbsp Garam Masala
- 1/2 tbsp Coriander Powder dhania
- 1/2 tbsp Cumin Powder jeera
- 3 Cardamom green cardamom; plus 3 pieces cinnamon and 3 cloves
Other Ingredients
- 500 ml Chicken Stock
- 100 gm Yogurt thick plain yogurt or curd
- 1/2 cup Clarified Butter
- 1.5 tsp Salt or to taste
- 4 tbsp Lemon Juice
- 5 Chilli green
- 1 cup Coriander chopped, dhania
- 1/2 cup Mint chopped, fresh
Instructions
Marinate the Chicken
- Beat yogurt with 1/2 tbsp black pepper powder, salt, and 1/2 tbsp ginger-garlic paste. Add the minced chicken and mix well. Marinate in the refrigerator for at least 3-4 hours, or preferably overnight, covered with plastic film.
Prepare the Grains and Legumes
- Dry roast the moong dal until the raw smell disappears. Cool, then wash and soak separately in enough water for 4-5 hours or overnight: moong dal, chana dal, and urad dal.
- Dry roast the rolled oats on low flame for 2-3 minutes. Cool and grind to a fine powder.
- Wash the wheat thoroughly to remove any dust particles. Soak in enough water for 4-5 hours or overnight.
Puree the Legumes
- Drain and rinse the soaked dals. Pressure cook with 3-4 cups of water until soft. Cool slightly and then coarsely puree using a wooden smasher or hand blender. Set aside.
Cook the Wheat and Chicken
- Drain the soaked wheat and pressure cook until tender. Add the cooked wheat to the pureed dals.
- Add the marinated chicken to the pressure cooker with 1 cup of water and pressure cook until the chicken is fully cooked.
Sauté Aromatics
- Heat ghee or oil in a heavy-bottomed pot. Add the whole spices (cardamom, cinnamon, cloves), and sauté until fragrant. Add the sliced onions and fry until golden brown. Set aside half for garnish.
Combine and Simmer
- In the same pot, add the green chilli-coriander-mint paste and sauté for 1 minute. Add the pureed dals, cooked wheat, and cooked chicken. Stir well.
- Add the chicken stock, ground pepper, coriander powder, cumin powder, oat powder, ginger-garlic paste, lemon juice, and garam masala. Mix thoroughly.
- Simmer on low heat for 30-45 minutes, stirring occasionally, until the flavors meld completely.
Serve
- Serve the haleem hot, garnished with the reserved fried onions and lemon wedges.
Recipe Notes
Expert Tips for the Best Chicken Haleem
- For a richer flavor, use bone-in chicken pieces instead of minced chicken.
- Adjust the amount of green chilies to your preference. If you like a milder haleem, use fewer chilies.
- Don't overcook the oats; grinding them too finely can result in a thick consistency. Aim for a slightly coarse powder.
- If the haleem becomes too thick, add a little more chicken stock or water while simmering.
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Recipe Nutrition
Calories: 594kcalCarbohydrates: 74gProtein: 26gFat: 23gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 855mgFiber: 16gSugar: 4g
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6 Comments
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This looks so appetizing! Thank you.
Such a great recipe! Can’t wait to try it.
This looks so good! Appreciate the share.
Looks incredible! Thanks for the details.
Feedback from ITC Head Chef Rahul Shrivastava (Plattershare Recipe Contest July 2015 panelist) \”Very prudent use of oats in hearty recipe of haleem. Thumbs up to your creativity and yet keeping the traditional use of dish profile.\”
Absolutely delicious! Can’t wait to try it.