Quick and Easy Pakistani Haleem Recipe In Under 1 Hour!

Looking for a quick and easy Chicken Haleem recipe that doesn’t take hours to prepare? Well, you're in the right place! This version is designed for those busy weeknights when you crave a hearty, comforting meal but don’t have the time for lengthy cooking. With just a handful of ingredients and a bit of prep, you can enjoy this classic dish in under an hour!

Pakistani haleem recipe - What Is Chicken Haleem?

Traditionally, haleem is a slow-cooked stew made with meat (beef, mutton, or chicken), grains (like cracked wheat and barley), and lentils. It’s rich, creamy, and spiced just right—making it a popular choice during Ramadan, family gatherings, and festive occasions. While haleem has Persian roots, it has evolved into various regional versions, including Pakistani and Indian adaptations.

However, this quick chicken haleem recipe (Pakistani) is perfect for those looking for a simplified, weeknight-friendly option. It cuts down on the cooking time while still delivering all the bold flavours we love in this dish.

Why You’ll Love This Pakistani Haleem Recipe

• This haleem comes together in under 1 hour, perfect for busy evenings.
• Despite the quick cooking time, this recipe doesn’t sacrifice flavour! You’ll enjoy a rich, comforting meal.
• Using oats instead of traditional grains makes this dish suitable for gluten-free diets, plus it’s a great option for those looking to keep it low-carb.
• You can easily store leftovers for later—making it a great option for meal prep or a hearty lunch the next day.

Ingredients for Quick Pakistani Style Haleem  Recipe

• Chicken Stock: 5 cups of homemade or store-bought chicken broth (low-sodium recommended)
• Rolled Oats: 1 cup (for that smooth, creamy texture)
• Toor Dal: 1 cup (split yellow pigeon peas, soaked for at least 30 minutes)
• Tomatoes: 2 medium, pureed
• Green Chili: 1 small, chopped (optional for heat)
• Garam Masala: 1 teaspoon
• Red Chili Powder: 1 teaspoon
• Salt: To taste
• Boiled Chicken: 1 cup (shredded, ideally leftover boiled chicken for convenience)
• For Tempering:
• 1 medium onion, thinly sliced
  • 3 tablespoons oil or ghee
• For Garnish:
• • Fresh cilantro (chopped)
  • Ginger (thinly sliced)
  • Lemon wedges
  • Roasted Cumin-Coriander Masala (optional, but adds extra flavour)

How to Make This Pakistani haleem recipe?

Step 1: Prepare the Stock and Grains

Start by heating the chicken stock in a large stock pot or Dutch oven over medium-high heat. While the stock is warming up, blend the tomatoes and green chili in a food processor. Add this tomato mixture to the pot and stir it in.

Next, rinse and soak the toor dal (yellow lentils) for at least 30 minutes. Once soaked, add the dal and the rolled oats into the pot with the stock. Stir in your spices—garam masala, red chili powder, and salt—and cover the pot. Reduce the heat to medium and let it simmer for about 30 minutes.

Step 2: Make the Onion Tadka

While the haleem is simmering, heat 3 tablespoons of oil (or ghee) in a separate pan. Fry the sliced onions until golden brown and crispy, which should take about 10 minutes. This will add a nice depth of flavour and crunch to your haleem.

Step 3: Add the Chicken

While your onions are frying, shred your pre-boiled chicken into bite-sized pieces. Add the shredded chicken to the pot once the 30 minutes of simmering are done. Give everything a good stir and check the consistency. If you prefer a smoother texture, you can use an immersion blender here to blend the haleem into a creamier consistency.

Step 4: Final Touches

Once the chicken is well-mixed in, increase the heat to medium-high and let it cook uncovered for another 5-10 minutes. If the lentils and oats are still a little firm, cover the pot and let it simmer for a few more minutes.

Step 5: Tempering & Garnish

Now, add the crispy fried onions to the pot along with the flavoured oil (tadka). Stir everything together. Garnish with freshly chopped cilantro, ginger slices, and a squeeze of lemon. For an extra touch, sprinkle some roasted cumin-coriander masala or chaat masala on top for that authentic flavour.

Tips for the perfect Pakistani style haleem recipe

• Prep in Advance: Having boiled chicken or even homemade stock ready will speed up the cooking time significantly. I like to make extra stock or chicken in advance to use in future chicken haleem recipes - Pakistani style.
• Use an Immersion Blender: For a super-smooth texture, blend the haleem after adding the chicken. This makes it creamy and easy to serve.
• Customise Spices: Feel free to adjust the spices to your liking—add more chili for heat or less garam masala for a milder flavour.

How to Serve Chicken Haleem

Haleem is traditionally enjoyed with naan or roti, making it a filling and satisfying meal. For a lighter option, you can serve it with a side of salad or pickles. It’s perfect for dinner parties, special occasions, or even as a comfort food meal after a busy day.

Storing & Reheating

This haleem is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3-4 days. When you’re ready to eat, simply reheat in a pot over low heat, adding a splash of water or stock if necessary.

Conclusion

This Pakistani style haleem recipe is a game-changer! It’s easy to make, full of flavour, and perfect for busy weeknights or meal prepping for the week. Whether you're cooking for the family or looking for a tasty dish to impress your guests, haleem is always a crowd-pleaser. Give this version a try and enjoy a hearty, satisfying meal in no time!