50 minCurries & comfortTimes are estimates, including soaking or resting where shown.
Chicken Haleem
Slow-simmered grains, lentils and shredded chicken.
Prep25 min
Cook2 hr
Soak / rest2 hr
Total4 hr 25 min
Let’s get cooking.
- 01
Rinse wheat and both lentils; soak for 2 hours, then drain. Add 1.6 litres fresh water and turmeric. Simmer covered for 75–90 minutes until very soft; stir often and add oats for the final 15 minutes. Add hot water if needed.
- 02
Meanwhile brown sliced onions in oil and reserve a little for topping. Add minced ginger and garlic, chicken, remaining ground spices, salt and 600 ml water. Simmer 30 minutes until chicken is fully cooked and tender. Shred it with two forks.
- 03
Mash the soft grains and lentils with a sturdy whisk. Add shredded chicken and its cooking juices. Stir and simmer 20–25 minutes until thick, smooth and cohesive; loosen with hot water if necessary.
- 04
Serve with reserved onions, coriander and lemon juice. Stir frequently when reheating because haleem catches easily.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Wheat
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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Prefer an Amsal blend? Follow the quantities and method on your pack, and adjust other salt and spices accordingly.
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