Murgh Haleem | How to make Murgh Haleem

By Asifa Kouser  |  18th Apr 2018  |  
5 from 1 review Rate It!
  • Murgh Haleem, How to make Murgh Haleem
Murgh Haleemby Asifa Kouser
  • Prep Time

    4

    Hours
  • Cook Time

    50

    mins
  • Serves

    6

    People

3

1

About Murgh Haleem Recipe

Haleem is a popular in Hyderabad. Its origan is from Persia. During Ramzan you get Haleem in everyhouse hold. It is made with goat meat or chicken. The brokenwheat, lentils and mutton cooked along with spices, curd and brown onion.

Murgh Haleem

Ingredients to make Murgh Haleem

  • 1/2 kg broken wheat
  • 1kg chicken
  • 1/4 Cup chana dal
  • 1/4 cup moong dal
  • 1/4 cup urad dal
  • 1/4 cup masoor dal
  • 2cups brown onion( barista)
  • 2cup curd
  • 2table spoon red chilli powder
  • 2tablespoon coriander powder
  • 1tablespoon garam masala
  • 3-4 table spoon ginger garlic paste
  • 1small bunch mint leaves
  • 1small bunch coriander leaves
  • 5-6 green chillies
  • 3-4 table spoon oil
  • 3-4 tablespoon ghee
  • salt to taste
  • lemon

How to make Murgh Haleem

  1. Wash and soak broken wheat in water for 3-4 hours.
  2. Wash and soak all the lentils.
  3. Wash the chicken. In a bowl take chicken add ginger garlic paste, turmeric powder,salt and curd. Marinate for 20-30 minutes
  4. Meanwhile boil broken wheat in cooker with little turmeric oil and salt, take 2 whistle.
  5. Take it out and let it cool.
  6. In same cooker boil lentils with turmeric salt and oil. Let it cool
  7. Grind the broken wheat in mixie jar to the smooth paste
  8. Grind lentil also to the fine paste.
  9. In a kadai heat oil add chicken saute for 2-3 minutes
  10. Now add red chilli powder, coriander powder garam masala powder, chopped mint leaves coriander leaves and crushed fried onion.
  11. Let it cook till soft. Add green chillies.
  12. Once done let it cool. Take chicken pieces and remove bones from the chicken
  13. Take a big vessel add cooked chicken masala, mix broken wheat and lentil mixture. Mix properly. Check seasoning
  14. On top add ghee garnish with mint leaves, coriander leaves fried onion. Keep it on dum
  15. Once done serve with mint leaves, coriander leaves brown onion and slice of lemon.

My Tip:

If you want you can add ginger juline on top of the haleem.

Reviews for Murgh Haleem (1)

Milli Garg6 months ago

Superb recipe.
Reply