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Easy Stovetop Haleem With Chicken Breast
This spin-off of Hyderabadi Haleem is a creamy stovetop sensation, starring chicken breast. Balanced with less oil yet bursting with authentic flavours, this reinvented classic remains true to its roots while offering a wholesome Indian dinner option.
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Ingredients
Haleem
- 1½ cups Haleem mix, "Desi Haleem Mix" rinsed 5 times using cold water, soaked overnight and drained before cooking
- 300 g chicken breast, skinless, boneless, cut into very small cubes
- 2 tbsp olive oil, extra virgin
- 1 tbsp cumin seeds
- ¼ tsp nigella seeds
- 2 black cardamoms, seeds only, crushed
- 10 green cardamoms, seeds only, crushed
- 1 bay leaf, extra large
- 1 onion, large, finely chopped
- 6 cloves garlic, crushed
- 2 inch ginger, peeled and grated
- 3 tbsp corinader seeds, blitzed into powder
- 1 tbsp fennel seeds, blitzed into powder
- ⅛ tsp mace, powder
- ¼ tsp star anise, powder
- ¾ tsp chilli powder, red, hot
- 1 tsp turmeric powder
- 2 tsp salt, sea salt
- ½ cup tomato puree, sauce, not tube variety
Garnishings
- 1 onion, large, thinly sliced
- 1 tbsp olive oil, extra virgin
- 1 tsp honey
- 1 tbsp chaat masala
- 1 tsp garam masala
- ½ cup cilantro, washed, finely chopped, leaves and stems
- 3 inch ginger, peeled, cut into thin strips
Equipment
- 1 hand blender or stand belnder
Instructions
Chicken Haleem
- In a large pot over medium heat, warm olive oil. Add cumin seeds, bay leaf, nigella seeds, and crushed cardamom seeds, then temper until lightly golden and aromatic.
- Sauté onion, garlic, and ginger over medium heat until golden and translucent.
- Reduce heat to low and incorporate coriander seeds powder, fennel seeds powder, mace, star anise, red chilli powder, turmeric, and salt, stirring well.
- Stir in tomato puree until combined.
- Increase heat to medium and add chicken breasts, ensuring they are coated with the masala. Cook for a few minutes.
- Add drained haleem mix and water, bringing to a boil. Reduce heat to medium, cover, and simmer for about 1 hour and 45 minutes, stirring occasionally.
- In a separate pan, heat olive oil and fry sliced onions until dark brown. Add honey, stirring to coat.
- Towards the end of cooking, either use a hand blender to blend half of the haleem for a smoother consistency, or remove about half and blend separately before mixing it back with the remaining haleem.
Garnishings
- Serve hot, garnished with chaat masala, garam masala, fried onions, cilantro, and sliced ginger.
Notes
Food for thought
- While the ingredient list may seem extensive, it's a reflection of the intricate and vibrant flavours integral to traditional Indian cuisine. We won't cut corners when it comes to delivering the true taste of Hyderabad, so expect a culinary experience that's bold, aromatic, and utterly satisfying.
Food safe storage
- I typically make a larger batch because it stores exceptionally well. After cooking, transfer any leftovers to an airtight container and transfer to the refrigerator. It keeps well for approximately 3-4 days. When reheating, adding a small amount of water can help restore its original consistency. For longer-term storage, freezing is definitely a great option. This recipe maintains its quality for about 2 months in the freezer. Simple thaw in the fridge, reheat and enjoy!
How to make Haleem in the Instant Pot
- Temper Whole Spices: Start the Instant Pot on sauté mode and heat olive oil. Add cumin seeds, nigella seeds, crushed cardamom seeds, and bay leaf. Temper briefly until the spices release their aroma.
- Sauté Aromatics and Chicken: Add chopped onions, garlic, and ginger to the pot, and sauté until onions are translucent. Stir in the dry spices and salt. Add the chicken pieces and sauté until they are browned on all sides.
- Pressure Cook: Add the soaked and drained haleem mix along with 4 cups of water to the Instant Pot. Close the lid, set the valve to sealing, and pressure cook on high for about 20-25 minutes. Allow for natural pressure release before opening the lid.
- Prepare Fried Onion: While the Instant Pot haleem is cooking, fry onion in oil until dark brown. Drizzle with honey and set aside.
- Adjust Consistency, Blitz & Garnish: Once cooking is complete, blitz or blend about half of the haleem for a smoother consistency. Serve hot, garnished with fried onions, chopped cilantro, and sliced ginger.
Nutrition Information:
Calories: 407kcal (20%)Carbohydrates: 48g (16%)Protein: 26g (52%)Fat: 14g (22%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 48mg (16%)Sodium: 1279mg (53%)Potassium: 656mg (19%)Fiber: 11g (44%)Sugar: 6g (7%)Vitamin A: 461IU (9%)Vitamin C: 12mg (15%)Calcium: 74mg (7%)Iron: 3mg (17%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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