Pakistani Chicken Haleem
A thick Pakistani chicken and wheat porridge cooked with lentils, warm spices, fried onions, ginger, cilantro, chilies and lemon for a comforting meal.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePakistani chicken haleem is a slow-cooked, savory porridge made from shredded chicken, cracked wheat and several lentils. Its beige-brown color, silky texture and rich topping of fried onions, ginger, herbs, chilies and lemon match the hearty bowls traditionally served with naan.
This version uses a pressure cooker to soften the grains and pulses efficiently, then blends part of the mixture for haleem’s characteristic stretchy, cohesive texture. Soak the wheat and lentils before cooking; this shortens the cooking time and helps everything break down evenly.
Ingredients
- 1/2 cup (100 g) cracked wheat (dalia)
- 1/4 cup (50 g) split yellow lentils (moong dal)
- 1/4 cup (50 g) red lentils (masoor dal)
- 1/4 cup (50 g) split chickpeas (chana dal)
- 1/4 cup (50 g) split pigeon peas (toor dal)
- 8 cups (1.9 L) water, plus more for soaking
- 2 lb (900 g) boneless, skinless chicken thighs
- 2 tsp (12 g) kosher salt, divided
- 1/2 tsp ground turmeric
- 1 tbsp (15 ml) neutral oil
- 1 large yellow onion, thinly sliced
- 2 tbsp (30 g) grated fresh ginger, divided
- 6 garlic cloves, finely grated
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp Kashmiri chili powder or mild paprika
- 1 tsp ground fennel
- 1/2 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 4 green cardamom pods, lightly crushed
- 1 black cardamom pod, lightly crushed
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) neutral oil or ghee, for frying and finishing
- 1 medium yellow onion, very thinly sliced, for fried onions
- 1/2 cup (25 g) fresh cilantro leaves, chopped
- 1/4 cup (30 g) fresh ginger, cut into fine matchsticks
- 2 small green chilies, thinly sliced
- 1 lemon, cut into wedges
- naan, for serving
Instructions
- 1
Combine the cracked wheat, moong dal, masoor dal, chana dal and toor dal in a bowl. Cover with several inches of water and soak at room temperature for 60 minutes, then drain well.
- 2
Put the drained grains and lentils, chicken, 8 cups (1.9 L) water, 1 teaspoon salt and turmeric in a large heavy pot. Bring to a boil over high heat, skim any foam, then cover and simmer over low heat for 45-55 minutes, until the chicken is tender and the grains and lentils are collapsing.
- 3
Transfer the chicken to a plate and remove the cinnamon stick, bay leaves and whole cardamom pods. Shred the chicken with two forks and set aside.
- 4
Blend about one-third of the cooked grains and lentils with a cup of their cooking liquid until smooth, then return it to the pot. Stir in the shredded chicken and mash vigorously with a sturdy spoon or haleem masher over low heat for 8-10 minutes, until thick, cohesive and slightly stretchy.
- 5
Heat 1 tablespoon (15 ml) oil in a skillet over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring often, until deep golden and crisp at the edges. Transfer to a plate and reserve.
- 6
Add the remaining 1/2 cup (120 ml) oil or ghee to the same skillet over medium heat. Add half the grated ginger, garlic, ground coriander, cumin, chili powder, fennel, black pepper, cinnamon, cloves and ground cardamom; cook for 1-2 minutes, until fragrant but not browned.
- 7
Stir the spiced oil into the haleem with the remaining 1 teaspoon salt and lemon juice. Simmer uncovered over low heat for 15-20 minutes, stirring frequently and adding hot water a few tablespoons at a time if it becomes too thick; it should fall slowly from a spoon.
- 8
Taste and adjust the salt and lemon juice. Ladle into warm bowls and top with fried onions, cilantro, ginger matchsticks and green chilies; serve with lemon wedges and naan.
Tips for the Best Pakistani Chicken Haleem
- Use boneless chicken thighs rather than breast for a tender, moist shred. If using bone-in chicken, cook until it pulls easily from the bones and remove all bones before blending.
- The grains and lentils should be very soft before you start mashing. If they remain firm, add hot water and simmer another 10-15 minutes.
- Do not brown the powdered spices in the skillet. Keep the heat moderate and add a splash of water if needed so the spices stay fragrant rather than bitter.
- For a smoother haleem, blend up to half the cooked grain mixture. Leave some whole grains and lentils for the traditional slightly textured finish.
- Fried onions, ginger, cilantro, chilies and lemon are not just decoration: add them just before serving for contrast. Naan is a suitable accompaniment, while roti also works.
- Haleem thickens substantially as it stands. Loosen leftovers with hot water or stock while reheating, then adjust salt and lemon before serving.
Storage and Reheating
Cool haleem within 2 hours and refrigerate it in a covered container for up to 4 days. Freeze portions for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop with hot water, stirring often, until steaming throughout.
Frequently Asked Questions
What is Pakistani haleem made of?
Pakistani haleem is made from chicken or meat, cracked wheat and a mixture of lentils or pulses. It is cooked until soft, mashed into a thick porridge and finished with spices and fresh garnishes.
Can I make chicken haleem without a pressure cooker?
Yes. Simmer the soaked grains, lentils and chicken in a covered heavy pot for about 60-75 minutes, or until everything is completely tender, before shredding and mashing.
Is haleem gluten-free?
Traditional haleem contains cracked wheat, so it is not gluten-free. Gluten-free versions use certified gluten-free oats or another suitable grain, but the texture will differ.
How do I thicken haleem?
Simmer it uncovered while stirring, then mash or blend more of the grains and lentils. Remember that haleem continues to thicken as it cools.
Quick Info
Prep Time
30 min
Cook Time
105 min
Servings
6
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
