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Haleem

Name: Haleem
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 900 grams Chicken thighs; 400 grams Chicken breast; 3.5 litres Water; 2 Onions (- Medium, sliced); 8 Garlic cloves (- Sliced); 1 cup Barley; 1 cup Lentils; 1 cup Cracked wheat; 3/4 cup Mung split peas (- Ground); 3 tsp Cumin; 3 tsp Garam masala; 1 tsp Chili powder; 2 tsp Salt; 1 tsp Turmeric powder; 1/4 cup Parsley (- Chopped, optional); 4 tbsp Fried onions (- Optional); 1 Lemon juice (- Squeezed, adds flavour, optional)

ByAva
Published OnSep 5, 2025
Updated OnJun 19, 2026

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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.

For this recipe, we chose chicken, but you can use lamb, beef, goat, or camel instead. Bone-in chicken thighs provide great flavor, while breasts offer more protein and convenience for those who prefer smaller, boneless pieces. Alternatively, you can chop up a whole chicken.

Onion and garlic should be caramelized for a nutty sweetness in this dish. Grains like barley, lentils, cracked wheat, and ground mung split peas are used. Barley and cracked wheat provide substance, while lentils add protein. Ground mung split peas thicken the recipe. This nutritious, protein-rich dish is popular for breakfast. Cumin, garam masala, chili powder, and turmeric enhance the flavor, and optional garnishes include fried onions and parsley. A splash of lemon juice brings out the soup’s authentic taste.

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.

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.

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.