రంజాన్ స్పెషల్ చికెన్ హలీమ్ 😋😋 Ramzan Special chicken Haleem Recipe in Telugu 🔥🔥 Telugu Experiments

Ingredients

• 4 kg Chicken (bone‑in, skinless) (cut into large pieces for boiling, then shredded)
• 500 g Wheat Semolina (sooji) (soaked in water for 30 minutes before cooking)
• 250 g Red Lentils (masoor dal) (rinsed)
• 250 g Green Gram (moong dal) (rinsed)
• 250 g Bengal Gram (chana dal) (rinsed)
• 250 g Black Gram (urad dal) (rinsed)
• 250 g Pigeon Peas (toor dal) (rinsed)
• 500 g Plain Yogurt (full‑fat, at room temperature)
• 200 g Ghee (clarified butter) (for finishing and tempering)
• 200 ml Vegetable Oil (for initial sauté)
• 4 large Onion (thinly sliced; half for frying, half for cooking)
• 4 tbsp Garlic Paste (freshly made or store‑bought)
• 4 tbsp Ginger Paste (freshly made or store‑bought)
• 8 Green Chilies (slit lengthwise)
• 1 bunch Fresh Coriander Leaves (chopped, for garnish)
• 1 bunch Fresh Mint Leaves (chopped, for garnish)
• 4 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Garam Masala Powder (store‑bought or homemade)
• 2 tsp Turmeric Powder
• 2 tbsp Red Chili Powder (adjust to heat preference)
• 2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Fennel Seeds
• 6 Cloves
• 6 Cardamom Pods
• 2 inches Cinnamon Stick
• 2 Bay Leaf
• to taste Salt
• 6 liters Water (for boiling chicken and dals)

Instructions

1. Soak Wheat and Pulses

   Rinse all dals and wheat semolina. Soak the wheat semolina in enough water to cover for at least 30 minutes. Place all the rinsed dals in a large bowl, cover with water and let them soak for 30 minutes as well.

   Time: PT30M

2. Roast Whole Spices

   In a dry skillet over medium heat, add cumin seeds, coriander seeds, fennel seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Roast for 2‑3 minutes until fragrant, then grind to a coarse powder using a mortar and pestle or spice grinder.

   Time: PT5M

3. Boil Chicken with Aromatics

   In the large heavy‑bottomed pot, add 4 kg chicken pieces, 2 liters water, half the sliced onions, garlic paste, ginger paste, green chilies, and a pinch of salt. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises. Cook for 45 minutes until the chicken is about 80% done.

   Time: PT45M

   Temperature: Low simmer

4. Cook Soaked Dals and Wheat

   Drain the soaked dals and wheat. Add them to a separate pot with 4 liters fresh water, the remaining sliced onions, a pinch of salt, and the roasted spice powder. Bring to a boil, then simmer, stirring occasionally, for 2 hours or until everything is very soft and beginning to break down.

   Time: PT2H

   Temperature: Medium simmer

5. Shred Cooked Chicken

   Remove the chicken pieces from the broth, let cool slightly, then use two forks to pull the meat into fine shreds. Discard the bones and set the shredded chicken aside. Reserve the chicken broth for later use.

   Time: PT15M

6. Combine All Components

   Return the shredded chicken to the pot with the cooked dals and wheat. Add the reserved chicken broth as needed to achieve a thick but pourable consistency. Stir in yogurt, turmeric, red chili powder, garam masala, and the remaining salt. Mix thoroughly.

   Time: PT10M

7. Slow Simmer and Blend

   Reduce heat to low and let the haleem simmer for 2 hours, stirring continuously every 5‑7 minutes. Use a hand blender to partially puree the mixture, achieving a smooth, porridge‑like texture while still retaining tiny bits of meat.

   Time: PT2H

   Temperature: Low

8. Final Tempering (Tadka)

   In a small pan, heat 2 tbsp oil and 2 tbsp ghee. Add the remaining sliced onions and fry until deep golden brown (birista). Add a pinch of garam masala, then pour this tempering over the simmering haleem. Stir in the remaining ghee, chopped coriander, mint, and lemon juice.

   Time: PT15M

   Temperature: Medium‑high for frying

9. Rest and Serve

   Turn off the heat, cover the pot, and let the haleem rest for 10 minutes. Serve hot, garnished with extra fried onions, fresh herbs, and a drizzle of ghee.

   Time: PT10M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

35 g

Fat

18 g

Fiber

6 g