Hyderabadi Haleem with a Twist

Ingredients

• 1 cup (200g) boneless chicken, diced 1 cup (200g) boneless chicken, diced
• 1/2 cup (100g) broken wheat 1/2 cup (100g) broken wheat
• 1/4 cup (50g) split yellow lentils (moong dal) 1/4 cup (50g) split yellow lentils (moong dal)
• 1/4 cup (50g) split red lentils (masoor dal) 1/4 cup (50g) split red lentils (masoor dal)
• 1/4 cup (50g) split Bengal gram (chana dal) 1/4 cup (50g) split Bengal gram (chana dal)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Fried onions, for garnish Fried onions, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Wash the broken wheat and lentils under running water until the water runs clear. Soak them in water for 30 minutes, then drain.
2. 2.
   Heat ghee in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onions and cook until golden brown.
4. 4.
   Add the minced garlic, grated ginger, and green chilies. Sauté for another minute.
5. 5.
   Add the diced chicken and cook until it turns white.
6. 6.
   Add the soaked broken wheat and lentils to the pot. Stir well to combine.
7. 7.
   Add the chopped tomatoes, turmeric powder, red chili powder, smoked paprika, and garam masala. Mix well.
8. 8.
   Pour in the chicken broth and season with salt. Stir to combine.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the lentils and wheat are cooked and the mixture has thickened.
10. 10.
    Once cooked, use a hand blender or a masher to blend the mixture to a smooth consistency.
11. 11.
    Adjust the seasoning if needed.
12. 12.
    Serve the Hyderabadi Haleem hot, garnished with fresh coriander leaves, fried onions, and a squeeze of lemon juice.

Treat your ingredients with care...

• Broken wheat — Make sure to soak the broken wheat and lentils before cooking to ensure they cook evenly and become tender.

Tips & Tricks

• For a vegetarian version, replace the chicken with mixed vegetables like carrots, peas, and potatoes.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• Serve the Hyderabadi Haleem with naan bread or steamed rice for a complete meal.
• To enhance the smoky flavor, you can add a pinch of smoked paprika as a garnish before serving.
• Leftover Hyderabadi Haleem can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Hyderabadi Haleem hot in individual bowls, garnished with fresh coriander leaves, fried onions, and a squeeze of lemon juice. Accompany it with warm naan bread or steamed rice for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of ghee on top of the Hyderabadi Haleem and sprinkle some fried onions and chopped coriander leaves. Serve it in a traditional clay pot for an authentic touch.