Millet Daleem is a thick and tasty porridge recipe made with aromatic spices, protein-rich meat, fibre-rich dals and millet. This daleem recipe is nutritious and wholesome one pot meal. My Millet Daleem recipe has got all the ingredients of authentic Daleem (Haleem) and also with the goodness of millet. Millet Daleem will be a great addition to your iftar meal or party. This Ramadan do give this recipe a try!
After sharing with you my contest winning and much appreciated Chicken and Oats Haleem Recipe, Millet Daleem is my latest twist to the authentic and much-loved Hyderabadi Haleem recipe.
What is Daleem | Haleem?
Initially what was called as Haleem, is now called as Daleem. Daleem is one of the authentic recipes of Arabian Cuisine. Making authentic Daleem recipe is a long and laborious job. Daleem is usually made by combining spices, meat, dals, ghee, coriander leaves, mint leaves, fried onions and nuts. Then these are set on fire in a heavy bottom cooking vessel and cooked overnight for at least 5-6 hours by stirring with large wooden spoons.
Why is Haleem called Daleem now?
The urdu meaning of the word Haleem is Gentle, Understanding and Patient. Haleem is one the among 99 names of Allah SWT. So, slowly many food joints, recipes on internet, etc; are changing the name from Haleem to Daleem. You can read more about this in an article on Scroll.in by Shoaib Daniyal.
Hyderabadi Daleem
No Muslim Hyderabadi Wedding or Iftar or Iftar Party is complete without serving hot and yummy daleem. This is often served as main meal in weddings and parties. Hyderabad Daleem Recipe has got its unique flavour and spice blend.
During Ramadan, you will see Haleem pitstops in mostly every corner of the road. Apart from this, Pista House Haleem recipe is world famous. There is a saying like Hyderabad jake Nimah ki chai nahi pi, Pista House ki Haleem nahi chaki aur Shah Gouse ki biryani nahi khayi to kya kiya? (If you have not tasted chai at Nimrah Café, Haleem at Pista House and Biryani at Shah Gouse, then what did you do in Hyderabad?)
Why Millet Daleem?
Millet is gluten-free, rich in minerals and good for health. As many recipes are getting healthy and nutritional uplift, I thought of giving a wholesome and nutritive makeover to daleem recipe. I have been making this millet daleem quite often as this is light and gentle on tummy. Most of the time, this has been my family favorite weekend brunch or dinner recipe. Millet Daleem is,
- Gluten-Free
- Gentle on tummy
- Easy to cook
- Nutritious
- Comforting
- Wholesome
Main Ingredients to make Millet Chicken Daleem are,
Millet: You can either use foxtail (korra | thinai) or barnyard millet (udalu | kuthiraivali) in making daleem. I used barnyard millet, as I like the taste and texture it imparts to my daleem porridge.
Chicken: Instead of lamb meat on bone, I used boneless chicken pieces in making this recipe. You can even use chicken breast or chicken curry cut pieces too in making this recipe. These days chicken mince is also easily available in online stores. You can use that too.
Garam Masala: Though daleem recipe calls for long list of spices, I have reduced them to just three. I used my homemade garam masala powder which includes cinnamon, cloves and cardamom.
Birista: Birista is nothing by deep fried thinly slices onions. This is the key ingredient in making any variety daleem recipe. Beautifully golden brown and crunchy deep-fried onions will bring not only good taste but also the aroma is uplifting.
Must-Try Varieties of Daleem (Haleem) Recipe
Chicken and Oats Daleem Recipe (Haleem)
Fish Daleem Recipe (Haleem)
Quick and Easy Daleem Recipe (Cheat’s Way)
FAQ,
Can I make millet daleem ahead of time?
Yes. You can make this millet daleem in advance and leave it to come down to room temperature.
Once daleem is cooled, transfer it into a moisture free airtight container and refrigerate. Stays fresh for 2 days.
How to reheat daleem?
You can reheat daleem in two ways,
Take required amount of daleem in a microwave safe bowl and microwave it for 4-5 minutes by stirring for every 30 seconds.
Alternatively, you can heat daleem on stovetop, by adding required amount of daleem to a thick bottom vessel and heating it on low flame until it is warm again.
What to do, if daleem has turned hard upon refrigerating?
If daleem has turned hard, then it will loosen up upon heating. But if you feel, it is still hard not of porridge consistency, then adjust the consistency adding warm water.
If adding warm water, then check for salt and add if required.
How to store leftover daleem?
This daleem recipe is so yum, that you will hardly have leftover. But if it is there then,
Store it in a clean, dry and moisture free refrigerator box by covering with a lid.
Do not refrigerate for more than 2 days.
Tips to make perfect Millet Daleem recipe:
Adding mutton or chicken stock to daleem will bring good taste in the recipe.
Soaking the dals overnight or for 4-5 hours will reduce the cooking time.
Puree the dal and millet to soft will impart nice creamy texture and thick consistency to the recipe.
Always use thick bottom vessel to make daleem. Keep stirring and avoid sticking of daleem to the bottom or sides of the vessel.
You can even add cashew or almond paste to this recipe for much creamier taste.
Do not add lemon juice while making daleem. Sprinkle lemon juice while serving only.
How to make Millet Chicken Daleem in Instant Pot
You can easily make this millet chicken daleem in Instant Pot by following these easy steps:
Soaking
Step 1: Soak Millet, Urad dal, Masoor dal, Chana dal and Moong dal separately for at least 30 minutes. Make a paste of onion, green chili and coriander leaves.
Marinate chicken pieces with salt, red chili powder, turmeric powder, ginger-garlic paste, garam masala, above made onion-chili paste, black pepper powder, roasted coriander powder, roasted cumin powder and curd.
Cooking
Step 2: By turning on the sauté option on instant pot, fry thinly sliced onions until light brown. Remove half of them for serving. To this add tbsp. of ginger-garlic paste and fry till raw smell wafts. Now add marinated chicken, soaked urad dal, masoor dal, chana dal and moong dal. Stir well.
To this add 4 cups of water and set the Instant Pot on pressure cooker setting. Cook on high for 20 minutes.
Step 3: When the pressure settles, remove the lid and using an immersion blender or mixer, puree the ingredients. Now add fried onions and ½ tbsp. of garam masala. Bring this to boil by continuously stirring and gently scrapping the edges.
Step 4: Serve warm by garnishing with fried onions and fried cashew nuts.
Yield: 6
Millet Daleem Recipe
Millet
Daleem is a thick and tasty porridge recipe made with aromatic spices, protein-rich meat, fibre-rich dals and millet. This daleem recipe is nutritious and wholesome one pot meal.
Prep Time30 minutes
Cook Time45 minutes
Additional Time10 minutes
Total Time1 hour 25 minutes
Ingredients
- 500 g minced Chicken/Lamb meat
- 150 g Chana dal
- 150 g Urad dal
- 100 g yellow Moong dal
- 150 g Masoor dal
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 150 g Millet, I used Branyard Millet
- 150 g Oats, optional
- 2 tbsp. Black pepper powder
- 3 Onions, sliced finely
- 100 g thick Curd | Yogurt
- 2 tbsp. Ginger-Garlic paste
- 2 tbsp. Garam Masala
- ½ tbsp. roasted Coriander powder
- ½ tbsp. roasted Cumin powder | Jeera powder
- 2 tbsp. Ghee
- 3 tbsp. Oil
- Salt, as per taste
- 3 Green chills
- 1 cup Coriander leaves
- 3 tbsp. Lemon Juice
For Garnish
- 3 tbsp. Fried Onions
- 3 tbsp. Fried Cashew nuts, coarsely ground
- ½ cup Mint leaves
Instructions
How to make Millet Daleem on Stovetop
Marinating Chicken Pieces:
- Make a paste by grinding half of onion slices, coriander leaves and
green chilies. - Remove this paste in a bowl and add pepper powder, roasted coriander powder, roasted cumin powder, curd, ginger-garlic paste, red chili powder, salt, turmeric powder and half of garam masala. Mix well.
- To this now add cleaned chicken pieces and combine well. Leave this to marinate for at least 30-45 minutes.
Soaking Dals and Millet:
- I always dry roast moong dal before adding it to any recipe like Pongal or Kichidi. Dry roasting moon dal will bring nice aroma and texture to the recipe.
- Start by dry roasting moong dal. Heat skillet on medium heat and add dal to it. Dry roast on low flame till dal turns nice fragrant and light brown.
- Keep stirring and tossing to avoid burning of dal. {Burnt dal will give bitter taste to any recipe when added. So, avoid burning of dal.}
- Remove the dal in a bowl, and to this add urad dal, chana dal and masoor dal. Wash thoroughly and soak in enough water for at least 30 minutes.
- Thoroughly wash and soak millet in another bowl for 30 minutes. If you have time, soaking millet a day before or overnight will give nice creamy texture to daleem.
- If using oats, the wash and soak oats too in a bowl for 30 minutes. This is purely optional.
Preparing Millet Chicken Daleem
- Add the dals, oats and millet to pressure cooker along with 5-6 cups of water. Cook for 4-5 whistles or tilldals turn soft.
- Upon cooling, using a wooden smasher or hand blender,puree the mixture and set aside.
- In a skillet or heavy bottom cooking vessel, heat oil and ghee. To this add finely sliced onions and fry on low flame till they turn crisp and nice brown.
- Carefully using a slotted spoon, remove half of fried onions and set aside for garnish.
- In the same oil, along with fried onions add marinated chicken pieces and fry on medium flame till chicken pieces start to change color.
- When the chicken pieces start to change color, add 2 cups of water, cover with a lid and cook for 30 minutes on low flame by stirring occasionally.
- Once the pressure settles, shred the chicken pieces lightly using a spoon.
- Now to this add dal, oats and millet puree. Combine well and cook on medium flame for another 12-15 minutes. If needed add water to get desired consistency *. Check for salt.
- Turn off the flame and let it sit on stove for 10 minutes.
- Stir well and serve warm by sprinkling lemon juice and garnishing with reserved fried onions slices, fried cashew nuts, chopped mint or coriander leaves.
- Add your ‘love’ to make this Millet Oats Chicken Daleem taste ‘YUMMY’.
*NOTE:
{Alternatively, If you are in hurry, then you can pressure cook marinated chicken pieces for 2 whistles. Once the pressure settles, using a spoon shred the chicken pieces.}
Notes
Lubna's Serving Suggestions:
To me daleem is a filling and comforting one pot meal. So, according to me no other side dish is required to serve along.
Millet Daleem can also be served as main meal recipe along with biryani, mughlai chicken, dalcha and raita.
Quick Party Menu Ideas
Millet Daleem + Mutton Biryani + Mirchi ka Salan + Shami Kebab + Raita + Burhani + Double ka Meetha
Millet Daleem + Chicken Kabsa + Sesame Prawns Fry + Pomegrante Raita + Coconut Lassi + Qubani ka Meetha
NOTE: You can find all these recipes on blog, just type the recipe name in the search box.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 705Total Fat: 34gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 107mgSodium: 563mgCarbohydrates: 63gFiber: 13gSugar: 9gProtein: 40g
