Gluten Free Haleem

1 1/2 Pound Chicken or beef boneless
2 Onion thinly slices
2 Bay leaves Oil for frying onions
1 1/2 Cup brown rice
1/2 Cup Channa daal (skinless, split chickpeas)
2 tbs Toor daal (pigeon peas)
2 tbs Urad dal (skinless black gram)
2 tbs moong-daal (split mung beans)
2 tbs Masoor dal (orange lentils)
2 tsp garlic paste 2 tsp ginger paste
2 tsp chili powder 1 tsp turmeric
1/2 Cumin powder
1/2 tsp black pepper powder
1/2 Coriander powder 1/8 Green cardamoms powder
1/8 tsp cloves powder 1/8 tsp nutmeg powder
2 whole lemon medium size
Salt to taste

Julienne ginger, coriander leaves, fried onions and one lemon wedge for garnishing 
GLUTEN FREE HALEEM b e f o r e f o l l o w i n g the recipe,

you must wash and soak the dal and rice over night

  1. In a big sauce pan, fry the onions. When it’s light brown, add ginger and garlic paste. Fry for few more minutes (till the raw smell goes away).
  2. Add meat and salt (as prefered). Fry for a few more minutes.
  3. Add all the powder and fry for 2 to 3 more minutes. MAKE SURE NOT TO BURN IT.
  1. Add water and cook the meat. Let the meat Cook until very soft and flaky
  2. Once the meat is cooked, add the soaked rice, lentils and more salt to taste. let it cook together until every thing is cooked well.
  3. At this point u can check the salt and spices. If want more u may add it to taste.
  4. Add lemon juice from one lemon. If there is excess water, let the water evaporate a bit.
  5. Blend the meat, mix and cooked rice with a hand blender up to your prefered consistency.
  6. Fry the second onion, till golden brown, and garnish with Ginger, coriander and lemon wedges.


If you are using slow cooker, follow the steps 1-4 and cook for 4 hours on high and the follow steps 5-8 and cook for 6 more hours on high.
Garnish as described in step 9.

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