Nut-Free Chicken Haleem
Indulge in the rich, aromatic flavors of Nut-Free Chicken Haleem, a comforting dish crafted without nuts, perfect for allergy-conscious food lovers. This traditional South Asian delicacy features a harmonious blend of tender boneless chicken, red lentils, yellow split peas, whole wheat, and basmati rice, slow-cooked to perfection for a luxurious, creamy texture. Enhanced with bold spices like garam masala, turmeric, and red chili powder, and topped with fragrant fried onions, cilantro, and zesty lemon wedges, this wholesome recipe delivers layers of flavor complexity in each bite. Ideal for hearty family meals or festive gatherings, this nut-free variation of haleem is sure to please while catering to dietary needs. Dive into this delectable slow-cooked masterpiece, ready to serve in six generous portions. Perfect keywords: nut-free, chicken haleem, South Asian cuisine, slow-cooked, allergy-friendly.
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Recipe Information
Ingredients
- 500 grams Boneless chicken
- 100 grams Red lentils
- 100 grams Yellow split peas (chana dal)
- 100 grams Whole wheat
- 50 grams Basmati rice
- 2 medium Onion
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 4 tablespoons Vegetable oil
- 2 Bay leaves
- 1 Cinnamon stick
- 0.25 cup Cilantro, chopped
- 3 Green chilies, sliced
- 4 Lemon wedges
- 1 liter Water
Instructions
Wash the red lentils, yellow split peas, whole wheat, and basmati rice thoroughly and soak them in water for 2 hours.
In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.
In the same pot, add ginger paste and garlic paste. Sauté for another minute until fragrant.
Add the cleaned boneless chicken pieces to the pot. Cook until they are lightly browned.
Mix in turmeric powder, red chili powder, 1 teaspoon of salt, bay leaves, and cinnamon stick. Stir well to coat the chicken with spices.
Drain the soaked lentils, peas, wheat, and rice. Add them to the pot along with 1 liter of water.
Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for approximately 2-3 hours, stirring occasionally, until the grains and meat are fully cooked and tender.
Once cooked, use a hand blender to blend the haleem into a thick, smooth consistency. Add more water if necessary.
In a separate pan, heat the remaining 2 tablespoons of vegetable oil. Add back the reserved fried onions and stir in garam masala. Pour this tempering over the haleem.
Mix well and adjust salt according to taste.
Serve hot, garnished with chopped cilantro, green chilies, and lemon wedges. Provide additional toppings like the reserved fried onions if desired.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 6593 mg | 287% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 34.6 g | ||
| Protein | 212.4 g | 425% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 466 mg | 36% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4194 mg | 89% | |
*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.
