Gluten-Free Chicken Haleem
Warm, hearty, and irresistibly creamy, this Gluten-Free Chicken Haleem is a modern twist on a traditional comfort food favorite. Crafted with tender boneless chicken thighs, split yellow gram, red lentils, brown rice, and gluten-free rolled oats, this dish combines a medley of wholesome grains and aromatic spices like cardamom, cinnamon, garam masala, and turmeric for a rich, indulgent flavor. Slow-simmered to perfection, the haleem transforms into a velvety, protein-packed masterpiece that's both satisfying and gluten-free. Whether you're looking for a nutritious meal or a crowd-pleasing centerpiece for your next gathering, this recipe shines with its blend of tradition and wellness. Garnished with fresh cilantro and a citrusy pop of lemon wedges, it’s the ultimate soul-warming dish for any occasion. Perfect for gluten-free meal prep and packed with bold South Asian flavors, this haleem is sure to impress!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Split yellow gram (moong dal)
- 100 grams Split red lentils (masoor dal)
- 50 grams Brown rice
- 50 grams Gluten-free rolled oats
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 medium Onions, finely sliced
- 4 tablespoons Cooking oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 3 whole Cardamom pods
- 1 inch piece Cinnamon stick
- 2 whole Bay leaves
- 2 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lemon wedges
- 6 cups Water
Instructions
Rinse the moong dal, masoor dal, brown rice, and oats under cold water until the water runs clear. Drain and set aside.
Heat 4 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown, about 10-12 minutes.
Add the ginger paste and garlic paste to the pot, stirring frequently to prevent sticking. Cook for 1-2 minutes until the raw smell fades.
Add the chicken pieces to the pot along with turmeric powder, red chili powder, coriander, cumin, and salt. Stir well to coat the chicken with the spices.
Introduce the cardamom pods, cinnamon stick, and bay leaves. Stir to incorporate, then cover the pot and let the chicken cook for about 15 minutes, stirring occasionally.
Once the chicken is partially cooked, add the rinsed grains and legumes to the pot. Pour in 6 cups of water and stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 3 to 4 hours, stirring occasionally to prevent sticking.
Using a wooden spoon or a potato masher, gently mash the mixture periodically to break up the chicken and blend the grains into a thick, creamy consistency.
Once cooked, adjust seasoning with additional salt if necessary and stir in the garam masala.
Garnish the Haleem with chopped fresh cilantro and serve hot, topped with lemon wedges.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 6058 mg | 263% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 20.4 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 4025 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
