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Haleem: A Popular Meat Stew Dish

Author:

Rozlin loves to cook healthy food for her loving family and she wants to share this healthy recipe with her readers.

Delectable Chicken Haleem

Delicious chicken haleem (stew) garnished with fried onion, coriander leaves and lemon.

Delicious chicken haleem (stew) garnished with fried onion, coriander leaves and lemon.

What is Haleem?

Haleem is a kind of stew popular in the Middle East, Central Asia, the Indian subcontinent. The dish varies from region to region. It is called keşkek in Turkey, Iran, Afghanistan, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; hareesa in the Arab world and Armenia; halim in Bangladesh and West Bengal, India; khichra in Pakistan and India.

What is Haleem made up of?

Haleem is made up of four main components. Grain, meat, spices, and cooking liquid. Grain includes wheat or barley. These two are almost always present. Lentils and rice are present depending on the originating region of the recipe. Meat includes beef meat, goat meat or chicken. Spices includes a wide variety of dry spices as well as powdered spices depending on the originating region of the recipe. Cooking liquid includes water, milk, or broth.

A traditional haleem is made by firstly soaking wheat, barley, and gram lentil overnight. A spicy meat gravy called korma is prepared until the meat becomes tender. The wheat, barley and gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure takes about 6 hours to complete. In the end the cooked haleem is garnished with fried onions, julienne cut ginger, sliced green chillies, coriander leaves, lemon wedges and chaat masala. Haleem is eaten with naan or with any type of bread. However, haleem preparation varies in different regions.

Origin and Cultural History of Haleem

The origin of Haleem lies in the popular Arabian dish known as Harees. Harees was introduced in the Indian subcontinent by the Arab soldiers of the Hyderabad Nizam's army to the city.

Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during the Ramadan and Muharram months of the Muslim Hijri calendar, particularly among Pakistanis and Indian Muslims.

Some South Asian Muslims have started to refer to this dish as "Daleem", reasoning that it is more correct since the South Asian version of this dish contains large amounts of lentils(dal).

Haleem is also very popular in Bangladesh, especially during the holy month of Ramadan, when it is a staple dish.

Haleem has become a popular dish in the cities of Hyderabad, Telangana and Aurangabad, Maharashtra (Aurangabad, the first capital of Hyderabad State) in India.

In Pakistan, Haleem is available all year round, as well as in most Pakistani restaurants around the world. Haleem is sold as a snack food and street food in Pakistani bazaars throughout the year.

Khichra or khichda is also a variation of Haleem in the Indian subcontinent. Both haleem and khichra are made with same ingredients. In khichra, the chunks of meat remain as cubes, while in haleem the meat cubes are taken out of the pot, bones are removed, meat is crushed and put back in the pot. It is further cooked until the meat completely blends with the lentils, spices, wheat, and barley mixture.

Nutrition

A high-calorie dish, haleem provides protein from the meat and fibre and carbohydrates from the various combinations of grains and pulses.

My Recipe of Chicken Haleem

This is my and my family’s favourite food. I often make it for my family. We prefer to have tandoori roti with this Haleem. I start preparing it in the morning and then we have it in lunch as well as dinner. It turns out delicious, finger-licking and tempting too.

Here’s a run down of my recipe:

Ingredients

For haleem(stew):

  • 2 - 3 litres water
  • 3/4 cup barley, (jau)
  • 1 1/4 cups wheat, (Gehu)
  • 3 tablespoons oil
  • 2 teaspoons ginger garlic paste
  • 1/2 kilogram chicken, with bones
  • 1 tablespoon red chilli powder, (lal mirch powder)
  • 1/2 1 tablespoon coriander powder, (dhaniya powder)
  • 1 teaspoon turmeric powder, (haldi powder)
  • 1 1/2 teaspoons salt, or as per taste
  • 1 cup curd, (dahi)
  • 3 tablespoons fried onion, (birista)
  • 1 chicken stock cube
  • 1 teaspoon garam masala powder, (whole spice powder)
  • 1/2 teaspoon chat masala, as required

For garnishing:

  • fried onion, as per like
  • coriander leaves, as per like
  • chat masala, as per like
  • lemon, as per like

Instructions

  1. In a pot, add barley and wheat. Wash them.
  2. Add water, salt, and some oil. Take a boil and off the flame.
  3. Cover the lid and soak overnight.
  4. Add soaked wheat and barley in a pressure cooker with the same water. Take a whistle. Low the flame for 20 mins or until tender. Then off the flame.
  5. In a wok, add oil, ginger garlic paste, chicken, fry until it changes color.
  6. Add red chili powder, coriander powder, turmeric powder, salt, curd and mix well. Add some water to cook the chicken.
  7. Once the chicken is cooked, add fried onion, and mix well. Remove the cooked chicken pieces in a plate and shred it. Separate the bones.
  8. Blend barley and wheat mixture until smooth. Add blended mixture, shredded chicken and chicken stock cubes to the wok. Mix until well combined.
  9. Add salt and boiled water if haleem is too thick (optional) and blend again.
  10. Let it simmer and cook slowly for half an hour. Keep stirring in between.
  11. Add garam masala powder, chaat masala.
  12. Serve hot with fried onions, chopped coriander leaves, chaat masala and lemon juice.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour

1 hour 30 min

Serves four people

Photo Guide

In pot, add barley and wheat. Wash them. Add water, salt, and some oil. Take a boil and off the flame. Cover the lid and soak overnight.

In pot, add barley and wheat. Wash them. Add water, salt, and some oil. Take a boil and off the flame. Cover the lid and soak overnight.

Wash chicken thrice and squeeze out the water.

Wash chicken thrice and squeeze out the water.

Ingredients: oil, ginger garlic paste, red chili powder, coriander powder, turmeric powder, salt, curd and fried onion

Ingredients: oil, ginger garlic paste, red chili powder, coriander powder, turmeric powder, salt, curd and fried onion

Add soaked wheat and barley in a pressure cooker with the same water.

Add soaked wheat and barley in a pressure cooker with the same water.

Pressure cook barley and wheat to 1 whistle. Low the flame for 20 mins or until tender. Then off the flame.

Pressure cook barley and wheat to 1 whistle. Low the flame for 20 mins or until tender. Then off the flame.

In wok, add oil, ginger garlic paste, chicken, fry until it changes color.

In wok, add oil, ginger garlic paste, chicken, fry until it changes color.

Add red chili powder, coriander powder, turmeric powder, salt, curd and mix well.

Add red chili powder, coriander powder, turmeric powder, salt, curd and mix well.

Add some water to cook the chicken. Once the chicken is cooked, add fried onion, and mix well.

Add some water to cook the chicken. Once the chicken is cooked, add fried onion, and mix well.

Remove the cooked chicken pieces in a plate.

Remove the cooked chicken pieces in a plate.

Separate the bones and shred the chicken.

Separate the bones and shred the chicken.

Blend barley and wheat mixture until smooth, add shredded chicken and chicken stock cubes, mix until well combined.

Blend barley and wheat mixture until smooth, add shredded chicken and chicken stock cubes, mix until well combined.

Let it simmer and cook slowly for half an hour. Keep stirring in between.

Let it simmer and cook slowly for half an hour. Keep stirring in between.

Add garam masala powder, chaat masala.

Add garam masala powder, chaat masala.

Serve hot with fried onions, chopped coriander leaves, chaat masala and lemon juice.

Serve hot with fried onions, chopped coriander leaves, chaat masala and lemon juice.

Suggestions and Variations

If you do not want to use pressure cooker to cook wheat and barley, you can cook wheat and barley in a cooking pot for approx. 1 & ½ hour.

While cooking haleem, do not add lemon juice in it as it can kill the real flavors of the dish. Always add it on top of Haleem as a garnish along with some fried onion.

While the haleem is cooking on low flame, you do not have to stand there stirring the whole time it cooks, but every couple minutes just stop by and give it a stir or else it will start sticking to the bottom of the cooking pot.

You can use mutton or beef in place of chicken as well.

If there is some leftover of this dish, you can store it in an air-tight box for up to 7 days. Just reheat in microwave for 2 minutes when you want to eat, and it will remain delicious.

You can serve it with tandoori butter naan or roti or any type of bread.

Rate my recipe

Haleem(meat stew dish)

Reference

https://en.wikipedia.org/wiki/Haleem

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Rozlin

Dear reader, please share your thoughts about this article by commenting me. I will be pleased to read your comments.

Rozlin (author) from UAE on June 06, 2021:

Thank you, Amara. I'm glad you found it to be yummy. I do like Haleem with naan. Eating it with naan makes you fill fuller.

Stay safe and happy.

Blessings and love.

Amara from Pakistan on June 06, 2021:

Yummy.. I like naan haleem.. Actually my mouth is watering.. ;-D

Rozlin (author) from UAE on June 06, 2021:

Thank you for stopping by and commenting, Misbah. I love Haleem too. It's delicious and healthy too.

Blessings

Misbah Sheikh from The World of Poets on June 06, 2021:

Delicious!! I love Haleem. Thanks for sharing, dear sister

Love and blessings to you

Rozlin (author) from UAE on June 06, 2021:

Thank you Charles for stopping by and commenting. I'm glad you liked it. Yes, it taste yummy with roti too.

Blessings.

Brian from Kuala Lumpur Malaysia on June 06, 2021:

I've never tried Middle Eastern food yet, and would be keen to do so after coming across your recipe. The dish looks delectable and I believe it will taste fantastic with roti too!

Rozlin (author) from UAE on June 06, 2021:

Salam, Eman. Thanks for stopping by and commenting. I'm glad you liked it. I like chicken Hakeem too.

Blessings and love.

Nian from Pakistan on June 06, 2021:

It looks so delicious. I like chicken haleem. Thanks for sharing this recipe.

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