Hyderabadi Chicken Haleem is a majestic dish that is primarily from the Arabic cuisine but because of it’s popularity around the world, there are several local versions of it as well. Haleem is basically a stew that is prepared with meat (options can be beef, lamb, or chicken), lentils and wheat. The original Hyderabadi Chicken Haleem from the Mughal period has been evolved during the period and what we have is an altogether customized version of this majestic dish but needless to say, this one is sumptuous too. In the current version, you will find the taste of ancient Arabian cuisine along with the spicy twist of Mughal cuisine. The best part is that the new Hyderabadi Haleem is delicious and is prepared in much less time in comparison to the authentic Haleem which used to take some 7 to 8 hours to cook!


Using boiled lentils and the food processor will save you much time. You can adjust the amount of red chilli powder and green chillies according to your own preference.

Total time for making Haleem Recipe: 1 hour 40 minutes

Servings: 6 to 8 units


  • 350 grams chicken (skinless), cut into small cubes
  • 5 tablespoons sunflower oil
  • 200 grams whole wheat, crushed and soaked in water for 1½ hours
  • 1/3 cup yellow split lentils (soaked and then boiled)
  • 3 medium onions, very thinly sliced
  • 1 tablespoon garlic paste
  • 2 teaspoons garam masala powder
  • 1½ tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons Kashmiri chilli powder
  • Salt, according to taste
  • ¼ teaspoon bicarbonate of soda
  • A handful of freshly chopped mint leaves
  • A handful of finely chopped coriander leaves
  • 8 green chillies, finely chopped
  • 1 teaspoon cumin seeds
  • 2 inch piece of ginger root, very finely chopped
  • 1 large onion, sliced (to be fried for garnishing)


  1. Begin by heating the oil in a flat bottomed pan. Once the oil is hot, put the chicken pieces along with garlic paste, ginger paste, chopped onion, 1 teaspoon garam masala powder, Kashmiri chilli powder, coriander powder, turmeric powder and salt. Cook the chicken on medium heat and remember to stir occasionally.
  2. While the chicken is being cooked, put another pan on heat to boil the crushed wheat. Cook it by adding lots of water and required amount of salt. As soon as the wheat becomes tender and mushy, add soda bicarbonate and cook for another 20 minutes. By this time the chicken will be ready and now you will have to pour the cooked wheat (along with water) onto the flat bottomed pan. Blend them well and keep stirring for some time.
  3. Put the boiled lentils in the food processor and make a thick paste. You will have to add two cups of water to make the paste a little runny. Pour this paste into the flat-bottomed pan and stir hard to mix properly.
  4. Heat a heavy griddle (or tava) and place the flat bottomed pan on it. Bring down the heat and cook for next 40 minutes. You will have to keep stirring to ensure the mixture does not get burnt from the bottom.
  5. Now fry the sliced onions and remove excess oil by placing them on a paper towel.
  6. When the Haleem is ready, garnish it with fried onion, one teaspoon garam masala, cumin seeds, green chillies, chopped fresh ginger, chopped coriander, and mint leaves.

Serve warm.

Buy all these Indian herbs and spices from India bazaar, your favorite Indian grocery store Sydney!

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