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Dalia Haleem

VIEWS 2595

Energy (kcal) - 264

Protein (g) - 10

Carbohydrate (g) - 34

Fat (g) - 6

Khyati's Health-O-Meter Says:

A mouthwatering Hyderabadi recipe usually famous during Ramadaan. It is a complete meal & excellent source of carbohydrates, proteins, fiber, potassium & magnesium that makes you feel full & energetic, The original recipe includes dry fruits, meat & many other ingredients but this is a modified recipe recommended during weight loss. As this is a modified recipe this is low in cholesterol & moderate in fat.


  • Boneless chicken - 30 g
  • Broken wheat [dalia] - 30 g
  • Mix dals - 1 tbsp [split black gram dal, chana dal, moong dal]
  • Yoghurt - 30 g
  • Salt - as per taste
  • Oil - 1 tsp.
  • Onion - 20 g [sliced thinly]
  • Green chilli paste - 1 tsp.
  • Ginger garlic paste - ¼ tsp each
  • Caraway seeds [shahi jeera] - ¼ tsp.
  • Black peppercorn - 2-3 no.
  • Turmeric - ¼ tsp.
  • Chicken stock - 2 cups
  • Garam masala pwd - ¼ tsp.
  • Fresh mint leaves - 1-2 sprigs
  • Lemon, cut into wedges -  1 slice

Step 1 Soak broken wheat for two hours in one cups of water.  Step 2 Soak mix dals in one cup of water. Marinate chicken with yogurt and salt for one hour preferably in the refrigerator. Heat sufficient oil in a kadai and stir-fry onions till gulden.  Step 3 Drain and place on an absorbent paper and set aside. Take soaked broken wheat, mixed dal in a pressure cooker. Step 4 Add marinated chicken, green chilli paste, ginger-garlic paste, shahi jeera, black peppercorns, and turmeric powder. Add chicken stock and mix.  Step 5 Adjust salt, add mint leaves, garam masala powder and half of the fried onions. Cover and cook for six whistles. Open the cooker.  Step 6 Remove chicken pieces. Blend the remaining mixture. Put the chicken back into it. Heat remaining oil in a deep pan, pour the haleem into it and bring to a boil.  Step 7 Lower heat and simmer for 2-3 minutes. Adjust seasoning.  Step 8 Serve garnished with the remaining fried onions, mint sprigs and lemon wedges.


10 FEB 2018
VIEWS 2595


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