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Recipes >> Soup, Stew, Yakhni Recipes > Royal Hareesa (Chicken Hareesa) by chef adeel khan

Royal Hareesa (Chicken Hareesa)

Royal Hareesa (Chicken Hareesa)
Prep Time
50 min+3 hrs for soaking
Cook Time

30-40 minutes

Hareesa is a traditional Arabic dish, often served with clarified butter added. A rich meal and usually served during the month of Ramadan and in festivals such as Eid in Arab countries. In Kerala, it is served as a starter before the biryani at Muslim weddings. This is a great alternative dish to make instead of Haleem which is similar Pakistani dish.
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Source:  Chef Adeel Khan in The Morning Chef at HUM TV Channel
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  • Boneless chicken ½ kg
  • Rice 1 cup
  • Gram lentils ½ cup
  • Split moong beans/pink lentils ½ cup
  • White lentils ½ cup
  • Cracked wheat 1 cup
  • Onions 2 (finely sliced)
  • Green chillies 10 (finely slice)
  • Ginger/garlic paste 2 tbsp
  • Red chilli powder 1 tbsp + 1 ½ tsp
  • Turmeric powder 1 tsp
  • Coriander powder 1 tsp
  • Hot spices powder 1 tsp
  • Salt to taste
  • Lemons 3
  • Clarified butter 2 tbsp
  • Butter 1 tbsp
  • Oil 1 cup
  • Curry leaves few

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Cooking Directions

  1. Soak gram lentils, and boil.

  2. Boil the remaining lentils and rice together, mix them with gram lentils and finely grind.

  3. Soak cracked wheat for 3 hours before boiling.

  4. Sieve after boiling, grind wheat separately and then mix with lentils.

  5. Heat oil in a pot, fry onions crisp and take them out.

  6. Add ginger/garlic paste in the same pot, fry a little then add lentils.

  7. Add 1 tbsp red chilli powder, turmeric powder, hot spices powder,coriander powder, juice of 1 lemon, salt and 2 cups water in the pot.

  8. Keep mashing while cooking.

  9. Then blend chicken pieces with 1 tsp red chilli powder, 3 green chillies and salt in a blender.

  10. Make kebabs from chicken mixture.

  11. Heat water in frying pan and place kebabs in it.

  12. Take kebabs out when they turn white and chicken becomes tender.

  13. Prepare tempring with ½ tsp red chilli powder, clarified butter, butter and curry leaves.

  14. When ‘hareesa’ becomes thick and all the ingredients are well combined, pour tempering and mix well.

  15. Take ‘hareesa’ out in a dish and dip kebabas in it so that they are not visible.

  16. Garnish whit fried onions, green chillies, coriander leaves and lemons before serving.

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