Spicy & Tasty Haleem Recipe | Authentic Street-Style Daleem by Cooking with Asifa

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

lentils

🥗Healthier: split peas

💰Cheaper: pulses

Split peas are a good substitute for texture and flavor.

fried onions

🥗Healthier: baked onions

💰Cheaper: caramelized onions

Baked onions reduce calories while adding sweetness.

Start by adding 1 kg of boneless chicken breast into the pressure cooker.

Pour in 2 glasses of water and add 1 teaspoon of salt.

Close the pressure cooker and turn on the flame, cooking for 20-25 minutes until the steam starts.

While the chicken cooks, take a separate pot and add 16 cups of water for the lentils.

Add 2 packets of Haleem mix into the cold water without turning on the flame yet.

After 25 minutes, open the pressure cooker and check that the chicken is tender.

Remove the chicken and shred it into pieces.

In a pan, heat ½ cup of oil and add the shredded chicken along with the spices from the Haleem packets.

Add 1 tablespoon of red chili powder and 1 teaspoon of turmeric powder, cooking for 1-2 minutes.

Transfer the chicken mixture into the pot with the lentils and mix well.

Let it cook on low flame for 15-20 minutes, stirring occasionally.

In another pan, heat oil and add ½ kg of finely chopped onions, frying until light golden brown.

Remove half of the fried onions and set them aside on a tissue to become crispy.

Add half of the fried onions into the Haleem and mix well, reserving the rest for garnish later.

Continue to stir the Haleem for 10-15 minutes to ensure it is well mixed and cooked thoroughly.

Once done, turn off the flame and serve the Haleem hot with naan or chapati.

Cooking Techniques

Equipment Needed

Spice Level: