Nut-Free Chicken Haleem

Dive into the comforting warmth of Nut-Free Chicken Haleem, a wholesome twist on the classic slow-cooked delicacy. This hearty dish brings together tender boneless chicken, red lentils, yellow split peas, whole wheat, and basmati rice, simmered with fragrant spices like cinnamon, bay leaves, and garam masala for a complex yet balanced flavor profile. Perfect for those with nut allergies, this recipe excludes nuts without sacrificing the rich, creamy texture haleem is known for—thanks to the perfect blend of grains and a gentle hand-blending technique. Topped with golden fried onions, fresh cilantro, green chilies, and a squeeze of lemon, this protein-packed dish is best enjoyed as a nourishing meal that’s perfect for cozy family dinners or festive gatherings. Whether you're new to making haleem or a seasoned pro, this nut-free version offers a delicious, allergen-friendly option that doesn’t hold back on taste or tradition.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

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

Directions

Step 1

Wash the red lentils, yellow split peas, whole wheat, and basmati rice thoroughly and soak them in water for 2 hours.

Step 2

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.

Step 3

In the same pot, add ginger paste and garlic paste. Sauté for another minute until fragrant.

Step 4

Add the cleaned boneless chicken pieces to the pot. Cook until they are lightly browned.

Step 5

Mix in turmeric powder, red chili powder, 1 teaspoon of salt, bay leaves, and cinnamon stick. Stir well to coat the chicken with spices.

Step 6

Drain the soaked lentils, peas, wheat, and rice. Add them to the pot along with 1 liter of water.

Step 7

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.

Step 8

Once cooked, use a hand blender to blend the haleem into a thick, smooth consistency. Add more water if necessary.

Step 9

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.

Step 10

Mix well and adjust salt according to taste.

Step 11

Serve hot, garnished with chopped cilantro, green chilies, and lemon wedges. Provide additional toppings like the reserved fried onions if desired.

Nutrition Facts

Serving size	2502.8 grams (2502.8g)

Amount per serving	% Daily Value*
Calories	2382

Total Fat 79.60g	102%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 33.60g
Cholesterol 425mg	142%
Sodium 6593mg	287%
Total Carbohydrate 215.30g	78%
Dietary Fiber 56.60g	202%
Total Sugars 34.60g
Protein 212.40g	425%

Vitamin D 25IU	125%
Calcium 466mg	36%
Iron 24mg	135%
Potassium 4194mg	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.

Source of Calories

Fat: 29.5%

Protein: 35.0%

Carbs: 35.5%