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Oats Haleem

VIEWS 2242

Energy (kcal) - 221

Protein (g) - 13.5

Carbohydrate (g) - 32

Fat (g) - 5

Khyati's Health-O-Meter Says:

A mouthwatering Hyderabadi recipe usually famous during Ramadaan. It is a complete meal & excellent source of carbohydrates, proteins, fibre, 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(shredded) - 20 g
  • Oats - 25 g
  • Mix dals - 1 tbsp. [split black gram dal, chana dal, moong dal]
  • Yoghurt - 15 g 
  • Salt - as per taste
  • Oil - 1 tsp.
  • Onion - 10 g [sliced thinly]
  • Tomato - 1 small [pureed]
  • Green chilli paste - 1 tsp.
  • Ginger garlic paste - ¼ tsp each
  • Caraway seeds [shahi jeera] - ¼ tsp.
  • Cloves - ½ tsp.
  • Cardamom - ½ tsp.
  • Red chilli - ½ tsp.
  • Coriander powder - ½ tsp.
  • Black peppercorn - 2-3 no.
  • Turmeric - ¼ tsp.
  • Chicken stock - ½  cup
  • Garam masala pwd - ¼ tsp.
  • Fresh mint leaves - 1-2 sprigs
  • Lemon, cut into wedges - 1 slice

Step 1 Wash and clean the boneless chicken. Discard all the water. Step 2 Cook chicken with very little water in a vessel preserves the stock water. Keep aside. In a cooking vessel heat oil, add the cloves, cardamom, cinnamon and peppercorns. Fry for a minute.  Step 3 Add finely sliced onions and fry till they start to turn gulden. Add the chicken pieces. Keep the water aside. Add the coriander leaves. Fry for 1-2 minutes. Add ginger garlic paste and fry for a minute. Add turmeric powder, red chilli powder, coriander powder and salt and mix well. Fry for a minute. Step 4  Add the tomato puree and cook for 2-3 minutes. Add yoghurt and cook for 5 minutes. Add the water in which the chicken cooked which was kept aside.  Step 5 Cook on medium low flame till the gravy reduces and oil starts to separate. Add 1  -  1½ cups of water and mix well. Bring to a boil. When the water is boiling add the oats and mix well to avoid the formation of lumps. Keep mixing till the oats cook and the haleem turns thick.  Step 6 Add water as required to achieve desired consistency.  Step 7 It will turn a bit thicker as it couls down so have this in mind. Serve warm with stir-fried fine onion slices, coriander leaves and lemon wedges.


10 FEB 2018
VIEWS 2242


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