Home / Urdu Recipes / Chicken Haleem Recipe in Urdu How to Cook Haleem

Chicken Haleem Recipe in Urdu How to Cook Haleem

Chicken Haleem Recipe in Urdu How to Cook Haleem ; I have been researching foods from South Asia for some years now, and my fascination with our cuisine grows over time. Our foods have traveled through regions, have jumped the kitchens, evolved and have survived the test of time, so they have earned an elite status among the cuisines of the world, and haleem is one of those dishes.Chicken Haleem Recipe in Urdu How to Cook HaleemChicken Haleem Recipe in Urdu How to Cook Haleem

Chicken Haleem Recipe


1 cup of wheat

¼ cup plus 1 tablespoon of barley

¼ cup of white maash (urud) dal

¼ cup of moong dal

¼ cup of masoor dal

¼ cup of basmati rice

1 cup channa dal

½ to ¾ cup of oil

You can also use 2 ½ pounds of boneless veal or stew of beef, lamb and chicken

1 ½ cup of chicken broth or beef

1 ½ tablespoon of red chili powder (increase or decrease according to taste if necessary)

Salt to taste

2 to 3 tablespoons garlic paste and ginger,

1 tablespoon of coriander powder stacked

1 ½ teaspoon turmeric powder powder

1 ½ large sliced ??onions for frying

Ingredients for cooking in a sealed pot

1 teaspoon clay powder dough, teaspoon nutmeg powder powder, teaspoon mace powder, teaspoon black cumin, teaspoon green tea, cardamom powder

Ingredients to garnish or serve on the side

Lemon wedges, chopped cilantro and green chilies, fried onions, julienne ginger, chaat masala, yogurt and naan.


Wash and soak the seven grains for 6 to 8 hours. In a pan, fry the onions until golden, adding meat, ginger, garlic, chili powder, turmeric, cilantro powder, broth and salt. Cook until the current is tender.

In a large separate pot, boil the pre-packed beans until tender, about 2 to 2 ½ hours.

Eyeball the amount of water (for boiling and cooking) depending on the consistency required and the thickness of the haleem.

Once boiled, put the grains in the blender and mix approximately, pouring the mixed grains into the cooking pot.

Repeat the process of mixing with the meat, mixing it with the milk in the mixture.

Mix well over low or medium heat, stirring constantly.

Cook and stir to the correct consistency, tasting the salt and chili content. The haleem must be well mixed.

Now add the five sealed ingredients to the pot and mix well. Seal the pot and leave it for a few minutes.

Garnish and serve with one side of naan, if desired. This is a sure success, nothing less than a Deghi Haleem done professionally.