Soon after I got married, my husband fell in love with our tradition of opening fast with haleem every evening. It was then that I realised I need to learn how to make haleem soon… but the idea of slogging away in the kitchen for half the morning, preparing this broth the way my mother religiously did was not appealing to me. And then I came across a haleem premix in a box… that changed my life Ramadan.
Haleem Mix in a Box
I found this haleem mix at the local spice shop. All you need is 500g chicken (or mutton), an onion, oil, a tomato, green chillies, coriander and mint. I’ve been making this for a few years now and I can safely say it is absolutely easy, quick and tasty. The current mix has been altered slightly since then, with the barley being a little more whole, having a creamier texture, and it’s just overall tastier.
- Time: ±1 hour
- Servings: 6-8 full bowls
- Price: ±R20 per box
The haleem mix comes with two packets: the first packet has lentils, wheat, barley, salt and spices. The second packet is a portion of oats.
How to Make Dadas Chicken Haleem
Boil 2 litres of water. Then add the water in a pot and cook on medium heat with the first packet. Stir frequently to prevent scorching.
Cook the chicken in a separate pot. Although the method says cook the chicken with braised onion, ginger, garlic and tomato, I add a bit of masala (chilli, corriander and jeera powders, salt) and leave out the tomato. Once this is nearly done, add to the haleem mix. Because my husband and I only eat boneless fillet, I cube and cook it. It gets done quite quick, so I add it when its completely done.
About 20 mins after adding the chicken, I add the oats and stir.
Cook for 1.5 to 2 hours. I usually cook it for an hour in total, but you can cook it until it reaches the consistency you are happy with. Add hot water if you think it’s getting too thick.
Once the haleem is done, add coriander and mint and switch off stove.
The haleem mix is already spicy so I no longer add green chillies. However, if you like your haleem to have an extra hot kick, slit two green chillies in the centre and add to the haleem mix (before adding the chicken).
Serve with naan, roll or bread, and add a few drops of lemon juice.
This haleem is our Ramadan staple. My mum, who’s quite the perfectionist when it comes to Indian food, absolutely loves this mix and approves – that’s how good it is!