Degchi
Chicken Haleem
Serves 6 · Total 285 min · Prep 20 min · Cook 265 min
A rich, slow-cooked porridge of wheat, barley and lentils pounded together with tender shredded chicken until velvety smooth. Everything simmers for hours until it melts into one creamy whole, making it a Ramadan and winter favourite across Pakistan. Served topped with crisp fried onions, ginger strips, mint, coriander and a dusting of garam masala.
Quick answer: 285 min in total · serves 6 · main ingredients: Chicken, Cracked wheat, Barley, Red lentils · amounts in metric and US
Ingredients
- 600 g 1.3 lb Chicken, bone-in pieces, skin removed
- 150 g 0.75 cup Cracked wheat
- 50 g 0.25 cup Barley
- 50 g 0.25 cup Red lentils
- 50 g 0.25 cup Split chickpeas
- 200 g 7 oz Onion, half for stock, half thinly sliced for frying
- 1 tbsp 1 tbsp Ginger, paste, plus extra julienned for garnish
- 1 tbsp 1 tbsp Garlic
- 1 tsp 1 tsp Turmeric
- 1.5 tbsp 1.5 tbsp Red chilli powder
- 1 tsp 1 tsp Garam masala, plus extra for garnish
- 4 tbsp 4 tbsp Clarified butter
- to taste to taste Salt
- 30 g 2 tbsp Split mung beans (Optional)
- 2 tbsp 2 tbsp Mint, chopped, for garnish (Optional)
- 2 tbsp 2 tbsp Coriander, chopped, for garnish (Optional)
- 2 pc 2 pc Green chilli, sliced, for garnish (Optional)
- 2 pc 2 pc Lemon (Optional)
Steps
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- Wash the wheat, barley, red lentils and split chickpeas (and the moong, if using) and soak them together in plenty of water for at least 2 hours, or overnight for the best texture.⏱ Soaking grains and lentils · 120 min
- Drain and boil the soaked mixture in fresh water (about 2 litres), stirring now and then, for about an hour, until the wheat is completely soft and everything is mushy.⏱ Cooking grains and lentils · 60 min
- Meanwhile, boil the chicken in a separate pot with ginger-garlic paste, half the onion, salt and a little turmeric until fully cooked (74 °C / 165 °F) and tender.⏱ Cooking chicken · 30 min
- Remove the chicken, discard the bones, and shred the meat finely with two forks. Keep the stock.
- Mash the cooked grains with a wooden spoon or a few short pulses of a hand blender until thick and porridge-like. Keep a little texture; over-blending turns it gluey.
- Combine the mashed grains with the shredded chicken and its stock, and season with salt, red chilli powder and half the garam masala.
- Simmer on low heat for about 45 minutes, stirring every few minutes and scraping the bottom, adding hot stock or water if it gets too thick. Beat it hard with the spoon at the end until it turns smooth and stretchy.⏱ Thickening into haleem · 45 min
- In a small pan, fry the remaining sliced onion in ghee until deeply golden and crisp for the garnish.⏱ Frying onion garnish · 10 min
- Ladle into bowls and top with fried onions, ginger strips, mint, coriander, green chilli, the remaining garam masala and a squeeze of lemon.
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Frequently asked questions
How long does Chicken Haleem take to make?
Chicken Haleem takes about 285 minutes in total. That is about 20 minutes of prep and 265 minutes of cooking.
How many people does this Chicken Haleem recipe serve?
This version serves 6. The Degchi app has a servings scaler if you need more or fewer portions.
What ingredients do I need for Chicken Haleem?
You need Chicken, Cracked wheat, Barley, Red lentils, Split chickpeas, Onion, Ginger, Garlic, Turmeric, Red chilli powder, Garam masala, Clarified butter, Salt. Optional: Split mung beans, Mint, Coriander, Green chilli, Lemon.
Is Chicken Haleem difficult?
Degchi rates it Hard, with 9 steps in the method; steps that need timing have a built-in timer in cook mode.
Is Chicken Haleem halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Chicken Haleem?
Everyday staples that Degchi counts as pantry basics: turmeric, red chilli powder, salt. Spice-box items: garam masala. Fresh items you will probably need to buy: chicken, onion, ginger, garlic, clarified butter. Lentils, grains and other dry goods: cracked wheat, barley, red lentils, split chickpeas.
Any tips for making Chicken Haleem?
The signature texture comes from beating (ghotna): after the grains are soft, a strong stir with a wooden spoon makes it stretchy. A hand blender is faster, but use short pulses so the shredded meat does not turn to paste. A pressure cooker speeds up the grain and meat stages, and overnight soaking cuts the boiling time further. The classic version uses beef or mutton, which needs 2–3 hours of slow cooking; chicken is the quick weeknight option.
Notes and questions
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Cooking terms in this recipe: Yakhni
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