Murgh Haleem
Meat and beans melt into mush! Nourishing Mughal court soup stewed overnight
Description
A rich soup pureeing chicken (Murgh), multiple beans, barley, and wheat by slow-simmering with massive spices until their original shapes disappear.
Restaurants serving Murgh Haleem
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Lentils
- Barley
- Wheat
- Onion
- Ghee
- Garlic ginger paste
- Garam masala
Instructions
- Soak chicken, multiple beans (lentils etc.), barley, wheat overnight, boil in a pressure cooker until completely soft.
- Heat Ghee in another pot, fry onions, garlic-ginger, various spices to make a base; toss in all boiled ingredients.
- Simmer slowly on low while thoroughly mashing meat and beans with a wooden spatula or masher until their shapes vanish to finish as a paste soup.
Learn more Spice, substitutes, tips
Key spices
Mellow aroma of garam masala and cardamom
Substitutes at Japanese supermarkets
Mutton (using mutton as the original Haleem)
Pairing
Tandoori Roti、Fried onions
Trivia
[Hardcore] A Muslim soul food often eaten for nutritional supply after Ramadan (fasting month). The ultimate feast taking tremendous labor and time to make.
Eating tips & etiquette
[Unique Eating] Top generously with fried onions, fresh lemon juice, and chopped cilantro, scooping it up directly with a spoon to eat!
Allergen
Chicken, Wheat, Soy, Dairy (from Ghee)