Pakistani Thick Chicken Haleem

This blog post simplifies the process of making Pakistani Thick Chicken Haleem. We delve into everything there is to know about this traditional delicacy. Join us and don't feel intimidated!

WHAT IS CHICKEN HALEEM?

Pakistani Thick Chicken Haleem is a hearty stew traditionally made with lentils, barley, and chicken, though I have Beef Haleem also on the blog. This Pakistani dinner recipe is a perfect blend of chicken, grains, and lentils, combined with Haleem Masala to create its unique flavor.

Unlike runny stews, This Pakistani recipe has a rich, thick consistency. Its distinctive texture and taste are comparable to other Pakistani favorites Chicken Nahari, Beef Paya, and Mutton Karahi.

TASTE AND TEXTURE

Haleem tastes heavenly, with tender strands of chicken mixed with lentils and spices. Wheat and barley help thicken the stew, creating a rich texture, while Haleem Masala enhances its flavor.

BENEFITS OF HALEEM

• Nutritious
• Packed with protein
• A wholesome meal
• Great for kids and adults

INGREDIENTS YOU'LL NEED!!!

• Grains- They produce the thickness and texture of haleem. 
• Whole Spices- Even though Haleem masala has all the whole spices, you would add some whole spices separately to enhance the taste of the Haleem. Whole spices release essential oils when sautéed, which add aroma.
• Haleem masala- Can be easily substituted with store-bought masala, though the homemade Haleem masala is incomparable.
• Lentils and Rice - The rice type can be basmati or Sela. Check the recipe card for the quantity of lentils you need for this recipe!

HOW TO MAKE CHICKEN HALEEM?

Fry the onion.

Take out some, for garnish then add whole spices.

Add ginger garlic paste.

Now add chicken

Add yogurt.

Then add homemade haleem masala.

Now add rice, lentils, and grains.

Pressure

Take out the whole spices.

Crush the Haleem with a wooden crusher or a hand blender.

Garnish!

Serve Immediately.

HOW TO STORE IT?

Haleem is a unique Pakistani recipe that can be stored in the freezer for 5-6 months. When you're ready to eat, simply thaw it overnight and heat it up on the stove in the morning. Chicken Haleem, on the other hand, keeps well in the refrigerator for 2-4 days.

Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

Let's Make Chicken Haleem!!!

Print Recipe

Click to rate

Pakistani Thick Chicken Haleem

Pakistani Thick Chicken Haleem delves into everything there is to know about this traditional delicacy. Join us and don't feel intimidated!

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Course: Main

Cuisine: Indian, Pakistani

Keyword: chicken haleem, haleem

Servings: 6 people

Calories: 155kcal

Author: Sarah Mirza

Equipment

• Instant Pot

1x2x3x

Ingredients

Lentil Mix

• ¼ cup chana dal
• 1 tbsp moong dal
• 1 tbsp masoor dal
• 1 tbsp toor dal
• 1 tbsp urad dal
• ½ cup haleem wheat 
• ¼ cup barley
• 1 tbsp rice

Whole spices

• ½ tsp cumin seeds
• 1 black cardamom
• 5 black peppercorns
• 4 green cardamoms
• 4 cloves
• 2 bay leaves

Powdered Spices

• Homemade Haleem Masala
• ¼ tsp garam masala powder

Haleem ingredients

• 2 lbs chicken breast cut into 1-1½ inch chunks
• 2 cups olive oil
• 6 tbsp ginger garlic paste
• 2 tbsp yogurt
• water
• 2 medium onion thinly sliced

Garnish

• chaat masala powder
• cilantro
• ginger julienne
• fresh lemon juice
• green pepper
• fried onion mixture

Instructions

Lentils and Grain

• Wash the lentils, haleem wheat, barley, and rice.
• Soak them in 1½ cups of water.
• Let them soak overnight.
• Set aside.

Let's Make Chicken Haleem!

• Add ½ cup oil in the instant pot on sauté mode.
• Now add the two sliced onions.
• Let the onion brown.
• Now take out 1½ onions.
• Leaving ½ onion in the Instant Pot.
• Now add the whole spices.
• Sauté that for 10 seconds.
• Add the ginger garlic paste.
• Sauté that for 10 seconds.
• Add the chicken chunks and sauté that for 2 minutes or until the chicken changes its color.
• Now add yogurt and mix well.
• Now add 5 tbsp of Homemade Haleem Masala or store-bought and mix well.
• Next add the lentils, grains, and their water that was soaking.
• Mix well!
• Close the lid.
• Pressure it for 10 minutes or until the chicken and grains are done.
• Release the steam out.
• Open the lid.
• Take out the whole spices.
• With a wooden crusher (like the one in the video) or hand blender crush the Haleem.
• Add the garam masala powder.
• Serve it hot with garnish.

Video

Nutrition

Serving: 1cup | Calories: 155kcal | Carbohydrates: 4g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 114mg | Fiber: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 10mg