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Hyderabadi Murgh Haleem

Try out this classic Hyderabad Murgh Haleem recipe.Very lips smacking recipe must try on Eid.
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings 8
Author Bushrah | Recipestable

Ingredients

  • 1 kg chicken boneless cut into cubes
  • 1 kg cracked wheat soaked in water for 2-3 hour then drained
  • 1 cup vegetable oil or ghee
  • 1 cup plain yogurt
  • 2 onions finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tsp green chili paste
  • 2 tsp green coriander paste
  • 2 tbsp Lemon juice
  • 3 black cardamoms-seeds
  • 1/2 tsp cinnamon powder
  • 1 tsp red chili powder
  • 1 tbsp salt
  • 1 tsp chat masala

For Garnishing

  • 4-5 green chilies thinly sliced
  • 1/2 cup mint leaves
  • 1- inch piece of ginger thinly sliced
  • 3-4 lemon wedges

Instructions

Directions

  • In a bowl,add yogurt, lemon juice, green chili and coriander paste, cardamom and cinnamon powder, red chili powder, ginger-garlic paste &salt. Mix well and make a smooth paste.
  • Marinate the chicken in this mixture and leave 3-4 hours.
  • Add enough water to the wheat and cook till tender.
  • When cool enough to handle, blend to a paste in a blender.
  • Heat the oil and add the meat chicken mixture.
  • Turn around over high heat, till opaque.
  • Add 1 cup water in it,cook and covered over low heat till tender.
  • Add the wheat paste and continue to cook another 20 minutes.
  • Transfer into a serving bowl, sprinkle chat masala over the top.
  • Garnish with mint leaves,green chilies and ginger slices. Hyderabadi Murgh Haleem is ready to serve. ENJOY!

Notes

Serving Suggestions:
Serve hot with naan.