Chicken Haleem is a quick pressure cooker recipe unlocks the flavors in a moment. This recipe delivers that authentic Haleem experience in under an hour, making it perfect for busy evenings, throughout Ramadan, which starts on March 12th 2024. The combination of chicken, lentils, and wheat rava a symphony of flavors and textures which is a comforting dish. The step by step procedure with a detailed video recipe.
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Struggling with how to make Haleem?
No need to sacrifice flavor for speed! utilize the pressure cooker’s magic to unlock the depth of spices and achieve the desired melt-in-your-mouth texture, all within a fraction of the traditional cooking time. This chicken haleem recipe honors the spirit of Ramadan with its warm spices and comforting textures, while adapting to your modern, fast-paced life.
20 quick and yummy chicken iftar snack recipes:
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- Chicken puff pastry recipe
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- spicy popcorn chicken
- chicken shawarma
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- Chicken tikka crepes with homemade crepe sheets
- Chicken Shami Kabab
- Chicken samosa/homemade samosa sheets
- Chicken cheese balls.
- Chicken spring rolls with homemade sheets.
- Chicken seekh kabab
- Chicken tangdi kabab
- Grilled chicken sandwich
- Fried chicken kabab
- Chicken pizza
- Creamy chicken pasta
- Chicken momos
This pressure cooker recipe is your shortcut to Ramadan Iftar perfection. So, ditch the long wait and whip up this Haleem magic in your trusty cooker. Savouring tender chicken, creamy lentils, and wheat rava infused with an aromatic blend of spices. Here I have used 2 pressure cookers one small for dal and one for chicken boiling. Make sure that the pressure cooker is some about big for mixing dal and chicken which is easy to mash.
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Tips for a perfect chicken haleem recipe:
- Prefer wheat rava for a quick haleem.
- Soak dal and rice for at least 30 minutes.
- Searing the chicken in the pressure cooker before adding other ingredients adds depth of flavor.
- Can use the hand blender to blend directly in the pressure cooker for saving time.
- Taste and adjust the spice level to your preference before adding the finishing touches.
- The flavors of Haleem develop further overnight, so make a big batch refrigerate and enjoy it throughout the week.
Chicken haleem recipe video:
Chicken haleem recipe card:
Chicken Haleem is a quick pressure cooker recipe unlocks the flavors in a moment. This recipe delivers that authentic Haleem experience in under an hour, making it perfect for busy evenings, throughout Ramadan, which starts on March 11th 2024.
- Wheat rava – 1 cup
- Masoor dal – 2 tablespoons
- Chana dal – 2 tablespoons
- Moong dal – 2 tablespoons
- Split pigeon peas – 2 tablespoons toor dal
- Urad dal – 2 tablespoons
- Basmati rice – 2 tablespoons
- Turmeric – 3 pinches
- Water – 3 glasses
- Salt – 1 tablespoon
- Oil – 1/4 cup
- Butter – 2 tablespoons
- Onion slices – 1 cup
- Ginger and garlic paste – 1/4 cup
- Green chillies – 6
- Boneless chicken – 750 g
- Salt – 1 tablespoon
- Mint leaves – 1/2 cup
- Coriander leaves – 1 cup
- Beaten curd – 1 cup
- Water – 3 glasses
- Turmeric – 1/4 teaspoon
- Red chilli powder – 1 tablespoon
- Cumin powder – 1 tablespoon
- Coriander powder – 1 tablespoon
- Garam masala powder – 1 tablespoon
- Lemon juice – 1 1/2 tablespoon
- Ghee – 1/4 cup
- Cashew nuts – 1/4 cup
- Almonds – 1/4 cup
- Onion slices – 1 cup
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Take a bowl and add 1 cup of wheat rava.
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Add 2 tablespoons of each (massor dal, chana dal, moong dal, split pigeon peas, urad dal and basmati rice).
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Wash and soak for 2 hours.
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Rinse the water and add the soaked dal to the pressure cooker.
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Add 3 pinches of turmeric and pour 3 glasses of water and mix.
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Cover the lid and pressure cook for 4 whistles.
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Add 1 tablespoon of salt and mash until it gets a smooth texture, set aside.
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Heat 1/4 cup of oil and 2 tablespoons of butter in pressure cooker.
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Add 1/4 cup of cashew nuts and 1/4 cup oh almonds.
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Fry until it turns light golden and set aside.
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Add 1 cup of onion slices fry until it turns golden brown colour.
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Set aside half of the fried onions for garnish.
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Add 1/4 cup of ginger and garlic paste fry until the raw smell goes.
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Add 6 green chillies and 750 g of boneless chicken.
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Fry for a minute over a medium flame.
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Add 1 tablespoon of salt, 1/4 teaspoon of turmeric and 1 tablespoon of red chilli powder.
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Add 1 tablespoon of each(cumin powder, coriander powder and garam masala powder).
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Stir well and fry for a minute.
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Add 1/2 cup of mint leaves and 1 cup of coriander leaves.
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Add a cup of beaten curd mix well.
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Pour 3 glasses of water mix. Pressure cook for 5 whistles.
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When the pressure goes completely open the lid, separate the chicken pieces, and shred them.
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Add shredded chicken in the pressure cooker and mash.
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Add 1 1/2 tablespoon of lemon juice, mashed dal and 1/4 cup of ghee mash all of them.
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Mash until it comes to glue paste and its perfect consistency.
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Our tasty chicken haleem is ready to serve.
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Take into a serving bowl and garnish with fried onions, cashew nuts and almonds.
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Also garnish with lemon wedges, mint, and coriander leaves.
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Serve hot and enjoy this Ramadan iftar.
-
The flavors of Haleem develop further overnight, so make a big batch refrigerate and enjoy it throughout the week.
- Prefer wheat rava for a quick haleem.
- Soak dal and rice for at least 30 minutes.
- Searing the chicken in the pressure cooker before adding other ingredients adds depth of flavor.
- Can use the hand blender to blend directly in the pressure cooker for saving time.
- Taste and adjust the spice level to your preference before adding the finishing touches.
- The flavors of Haleem develop further overnight, so make a big batch refrigerate and enjoy it throughout the week.
Step by step procedure for chicken haleem recipe:
Soaking dals:
Take a bowl and add 1 cup of wheat rava.
Add 2 tablespoons of each (massor dal, chana dal, moong dal, split pigeon peas, urad dal and basmati rice).
Wash and soak for 2 hours.
Pressure cooking dals:
Rinse the water and add the soaked dal to the pressure cooker.
Add 3 pinches of turmeric and pour 3 glasses of water and mix.
Cover the lid and pressure cook for 4 whistles.
Add 1 tablespoon of salt and mash until it gets a smooth texture, set aside.
Frying nuts and onions:
Heat 1/4 cup of oil and 2 tablespoons of butter in pressure cooker.
Add 1/4 cup of cashew nuts and 1/4 cup oh almonds.
Fry until it turns light golden and set aside.
Add 1 cup of onion slices fry until it turns golden brown colour.
Set aside half of the fried onions for garnish.
Pressure cooking chicken:
Add 1/4 cup of ginger and garlic paste fry until the raw smell goes.
Add 6 green chillies and 750 g of boneless chicken.
Fry for a minute over a medium flame.
Add 1 tablespoon of salt, 1/4 teaspoon of turmeric and 1 tablespoon of red chilli powder.
Add 1 tablespoon of each(cumin powder, coriander powder and garam masala powder).
Stir well and fry for a minute.
Add 1/2 cup of mint leaves and 1 cup of coriander leaves.
Add a cup of beaten curd mix well.
Pour 3 glasses of water mix. Pressure cook for 5 whistles.
Mashing chicken and dal:
When the pressure goes completely open the lid, separate the chicken pieces, and shred them.
Add shredded chicken in the pressure cooker and mash.
Add 1 1/2 tablespoon of lemon juice, mashed dal and 1/4 cup of ghee mash all of them.
Mash until it comes to glue paste and its perfect consistency.
Our tasty chicken haleem is ready to serve.
Take into a serving bowl and garnish with fried onions, cashew nuts and almonds.
And also garnish with lemon wedges, mint and coriander leaves.
Serve hot and enjoy this Ramadan iftar.
The flavors of Haleem develop further overnight, so make a big batch refrigerate and enjoy it throughout the week.
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