Mughlai Style Chicken Haleem Recipe
The Mughlai Style Chicken Haleem is a high-protein, non-vegetarian delicacy hailing from the vibrant Mughlai cuisine, popularized in Hyderabad. Traditionally made with lamb or mutton, chana dal, and broken wheat, this variation uses boneless chicken to create a hearty and wholesome dish. Rich in texture and flavor, this haleem is slow-cooked to perfection with aromatic spices like cinnamon, cardamom, and cumin. It’s an ideal one-pot meal that you can customize with different lentils like toor dal, masoor dal, or even add a twist of oats for extra nutrition.
Whether served as a main course during festivals or a special dinner, this Mughlai Chicken Haleem is both nourishing and indulgent, bringing together spices, herbs, and grains for a creamy, melt-in-your-mouth experience.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Boneless Chicken | 300 grams |
| Chana Dal (Bengal Gram Dal) | 3 tablespoons |
| Rice | 1 tablespoon |
| Broken Wheat (Dalia/ Godumai Rava) | 3 tablespoons |
| Bay Leaf (Tej Patta) | 1 |
| Onions (sliced) | 4 |
| Ginger Garlic Paste | 1 teaspoon |
| Green Chillies | 3 |
| Red Chilli Powder | 2-1/2 tablespoons |
| Salt | To taste |
| Mint Leaves (Pudina), chopped | 2 tablespoons |
| Coriander Leaves, chopped | 2 tablespoons |
| Oil | 1 tablespoon |
| Ghee | 3 tablespoons |
For the Masala:
| Spice Name | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Whole Black Peppercorns | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Black Cardamom (Badi Elaichi) | 2 |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 22 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Fiber | 6 g |
| Sodium | 480 mg |
(Note: Nutritional values may vary depending on portion size and specific ingredients used.)
Instructions
Step 1: Prepare the Masala
- Begin by dry roasting the cumin seeds (jeera), ajwain (carom seeds), black peppercorns, cinnamon stick, cardamom pods, and black cardamom in a pan over medium heat until aromatic.
- Once roasted, transfer the spices to a grinder and grind them into a fine powder. Set aside this fragrant spice blend.
Step 2: Soak the Lentils and Grains
- Wash and soak the chana dal, broken wheat (dalia), and rice separately in water for about 20-30 minutes. This ensures they cook evenly and soften quickly.
Step 3: Sauté Onions and Aromatics
- Heat 1 tablespoon oil in a heavy-bottomed saucepot or deep pan.
- Add the sliced onions and sauté until they turn a deep golden brown. Remove a small portion of caramelized onions for garnishing.
- To the remaining onions in the pan, add ginger garlic paste and green chillies. Sauté until the raw smell disappears and the mixture turns fragrant. Remove from the stove and set aside.
Step 4: Cook the Chicken
- In the same saucepot, add 3 cups of water, the boneless chicken, red chilli powder, salt, and the bay leaf.
- Bring the mixture to a rolling boil and let it simmer until the chicken changes color and begins to cook.
Step 5: Add Lentils and Grains
- Once the chicken starts to cook, drain the soaked chana dal, broken wheat, and rice. Add them to the saucepot with the chicken.
- Stir everything well, cover the pot with a lid, and let it cook on low heat for 20-25 minutes or until the chicken and grains are completely tender.
- Remove the bay leaf at this stage.
Step 6: Mash the Haleem
- Using a wooden spoon or a potato masher, begin mashing the chicken, dal, and grains together. This step is crucial for achieving the creamy consistency of haleem.
- Continue mashing and cooking the mixture over low heat. Add water little by little if needed to prevent the mixture from sticking to the bottom.
Step 7: Add Sautéed Mixture and Masala
- Once the haleem mixture thickens, add the sautéed onion-ginger-garlic-green chilli mixture back into the pot.
- Sprinkle the prepared roasted masala powder into the haleem.
- Adjust the salt as per taste and continue to cook, stirring frequently.
Step 8: Finish with Ghee and Garnishes
- When the haleem reaches a smooth, thick, and creamy consistency, stir in 3 tablespoons of ghee to enhance the richness of the dish.
- Transfer the Mughlai Style Chicken Haleem to a serving bowl. Garnish with the reserved caramelized onions, freshly chopped coriander leaves, and an extra drizzle of ghee on top for added flavor.
Serving Suggestions
- Serve this aromatic and wholesome Mughlai Style Chicken Haleem as a satisfying main course meal.
- Pair it with a side of Mutton Keema Samosa or crispy naan for a hearty Mughlai feast.
- Add a squeeze of fresh lime juice and a sprinkle of fried onions on top for an extra burst of flavor.
Tips and Variations
- Protein Alternatives: While this recipe uses chicken, you can also prepare haleem using lamb, mutton, or beef for a richer flavor.
- Add Oats: For an extra nutritious twist, mix in oats along with the broken wheat to make the dish fiber-rich and heart-healthy.
- Vegetarian Haleem: Substitute chicken with soy chunks or mixed vegetables to create a vegetarian version of this dish.
- Slow Cooking: To achieve authentic haleem texture, slow-cook the dish for 1-2 hours, allowing all the flavors to meld together beautifully.
Final Thoughts
The Mughlai Style Chicken Haleem is not just a dish but an experience that takes you on a culinary journey through the rich heritage of Mughlai cuisine. Its velvety texture, fragrant spices, and wholesome grains make it a perfect choice for special occasions, festive gatherings, or comforting meals during chilly evenings. By following this detailed step-by-step recipe, you’ll be able to recreate the magic of this iconic dish in your own kitchen.
Enjoy every spoonful of this delicious, high-protein meal with your loved ones, and savor the timeless flavors of Mughlai tradition!
