Hyderabadi Haleem


  • Chicken
  • Onions
  • Oil
  • Radhuni Haleem Mix
  • Coriander
  • Green chillies
  • Cucumber
  • Egg
  • Lemon


  1. Soak cereals and pulses from Radhuni Haleem Mix with 2 cups (250ml sized cup) of boiled water for 15 minutes.
  2. Heat the oil in a broad vessel and fry the chopped onions until they turned golden brown. Pick two third of fried onion up.
  3. Add the chicken pieces and sprinkle powdered spices from Radhuni Haleem Mix over the chicken. Cook for 3-4 minutes. Pour water as required and cook until the chicken is well boiled.
  4. Put soaked cereals and pulses with water as required and cook, stirring frequently. When it comes to boil, simmer on a slow fire and stir occasionally with a wooden spatula.
  5. Cook the mixture until the water evaporates to form thickened gravy.
  6. Serve hot with fried onion, coriander leaves, chopped green chilli, cucumber chips, sliced egg and juice of lemon.

** this recipe can easily be made vegan by replacing the chicken with tofu and skipping the egg garnishing.


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