Haleem

This chicken Haleem recipe features chicken, barley, cracked wheat, and lentils, with warm, hearty flavors. You could almost call it a savory soup; its rich, porridge-like consistency lets the grains and pulses break down and take on the flavors of cumin, garam masala, chili powder, and turmeric.

This Indian-inspired chicken Haleem is served hot with freshly squeezed lemon juice, crispy fried onions, fresh parsley, and warm naan. It takes time to cook, but most of that time is spent simmering.

History of Haleem

Haleem, originally known as ‘Harisa’, has a rich history and is now called Harees in the Gulf countries. This dish first emerged around 1000 years ago when Arabs expanded into Persia, discovering wheat and barley.

Inspired by Persian agricultural practices, they created ‘Harees’, a labor-intensive porridge made with wheat and meat, served at family gatherings. The Persians adapted this recipe into ‘Halim’, using wheat, meat, cinnamon, and sugar, making it a popular breakfast dish.

Indians later learned of Halim through Persians and developed their own version, ‘Haleem’, incorporating lentils, spices, and chilies. In this recipe, we’ll focus on the Indian variation but will also include barley, unlike traditional Indian preparations. We’ll add recipes for ‘Arabian Harees’ and ‘Persian Halim’ in future entries. Stay tuned!

Ingredients

Chicken, Onion, Garlic, Water, Barley, Lentils, Cracked wheat, Mung split peas, Cumin, Garam masala, Chili powder, Salt, Turmeric powder, Lemon juice, Parsley, Fried onions.

The distinctive flavors of this soup come largely from the chicken; it gives haleem a hearty taste. Bone-in chicken thighs add depth, while boneless chicken breast adds convenience. You can also make haleem with lamb.

The barley, cracked wheat, and pulses make this dish substantial and filling. Cooking the onions until they are golden brown brings out their natural sweetness and adds depth.

Barley and cracked wheat soften during simmering, giving haleem a thick consistency. Rinsing them is advisable. Lentils and mung peas add substance and help to thicken the soup.

Spices such as cumin, garam masala, and turmeric add aroma, flavor, and color. Chili powder adds heat and can be adjusted accordingly. Lemon juice, parsley, and fried onions add the finishing touch.

Instructions

Slice the onions and mince the garlic. Then, rinse the chicken in water, remove the skin, and cut the chicken breast into bite-sized cubes. Using bone-in chicken thighs add a lot depth to this soup. Chicken bones have a ton of collagen and when it is released into the soup, it adds a rich flavour to the dish.

Peel the ginger and cut it into large pieces that are distinguishable from the chicken cubes. Thoroughly rinse the lentils and remove any impurities. Also, rinse the barley several times and remove the husks that float to the top of the water.

Preheat a pot to medium-high heat and add a generous amount of cooking oil. Sauté onions and garlic for 6 minutes, stirring every 20 to 30 seconds. Lower the temperature to low when the onions are caramelized.

Add Haleem spices, two tablespoons of oil, and half a cup of water, stirring to distribute the spices evenly. As the water reduces, return to medium-high heat and add the prepared chicken, tossing for about three minutes until it’s coated and white. Next, add 3 liters of water and cover to speed up boiling. Once boiling, lower the temperature and add the lentils and barley, stirring gently.

Lower the temperature and simmer the soup for 1.5 hours with the lid on. Leave a slight space for hot air to escape if the water nears the top. Stir every 7-10 minutes to prevent the grains from sticking and burning. Haleem is hearty and creamy when it is fully cooked. Serve with freshly squeezed lemon, buttered bread, and herbs as garnish.

Expert tips

Use a heavy-bottomed pot; this helps distribute heat and reduces the chance of the grains burning. Stir consistently to keep the grains from settling at the bottom of the pot; this often happens toward the end of cooking. The grains take time to cook and soften; if they are still firm, add more water and simmer a little longer. Bone-in thighs will offer maximum flavor. Haleem thickens as it cools; add a little water when reheating. Lemon juice adds a fresh, tangy flavor that helps balance the spices.

What can you serve Haleem with?

Haleem is a wholesome, hearty, and nutritious meal. Adding lemon juice cuts through the rich flavour of Haleem and adds a tangy taste to the dish. The best sides to enjoy Haleem with are freshly made Naan, toasted bread with melted butter, a tomato, Red pepper, & Cucumber salad, and fresh herbs like parsley. Explore Indian, Arabic, and Persian Recipes.

How to store and reheat Haleem?

Haleem can be stored in the fridge for up to five days. Reheat one portion in the microwave, but for two to four portions, use a small pot on the stovetop at medium-low heat, adding a bit of water to prevent burning. For freezer storage, it lasts up to three months. To reheat from frozen, use a stovetop on medium-low with 3 tablespoons of water for 7 to 9 minutes, stirring occasionally.