WHAT IS CHICKEN HALEEM?
Pakistani Thick Chicken Haleem is a hearty stew traditionally made with lentils, barley, and chicken, though I have Beef Haleem also on the blog. This Pakistani dinner recipe is a perfect blend of chicken, grains, and lentils, combined with Haleem Masala to create its unique flavor. Unlike runny stews, This Pakistani recipe has a rich, thick consistency. Its distinctive texture and taste are comparable to other Pakistani favorites Chicken Nahari, Beef Paya, and Mutton Karahi.
TASTE AND TEXTURE
Haleem tastes heavenly, with tender strands of chicken mixed with lentils and spices. Wheat and barley help thicken the stew, creating a rich texture, while Haleem Masala enhances its flavor.
BENEFITS OF HALEEM
Nutritious Packed with protein A wholesome meal Great for kids and adults
INGREDIENTS YOU’LL NEED!!!
Grains- They produce the thickness and texture of haleem. Whole Spices- Even though Haleem masala has all the whole spices, you would add some whole spices separately to enhance the taste of the Haleem. Whole spices release essential oils when sautéed, which add aroma. Haleem masala- Can be easily substituted with store-bought masala, though the homemade Haleem masala is incomparable. Lentils and Rice - The rice type can be basmati or Sela. Check the recipe card for the quantity of lentils you need for this recipe!
HOW TO MAKE CHICKEN HALEEM?
HOW TO STORE IT?
Haleem is a unique Pakistani recipe that can be stored in the freezer for 5-6 months. When you’re ready to eat, simply thaw it overnight and heat it up on the stove in the morning. Chicken Haleem, on the other hand, keeps well in the refrigerator for 2-4 days. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Chicken Haleem!!!
