Multani Kozi Haleem - Kaaf Foods

Multani Kozi Haleem

Name: Multani Kozi Haleem
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 12-15 Servings
Cuisine: Multani

Diff🟡Medium

Prep⏱️2 Hours

Cook⏲️1h 30m

Total⏳3h 30m

Serv🍽️12-15

Cuisine🌍Multani

#KooziHaleemRecipe #MultaniDegiHaleem #KunFoodsHaleem #CommercialDaleemRecipe #ChickenHaleem

اردو میں پڑھیے 📖

Ingredients

Grains & Pulses Base

Chana Dal1 kg

Mash Dal100 g

Moong Dal100 g

Masoor Dal100 g

Daliya (Wheat)100 g

Boiling & Aromatics

Sliced Onion200 g

Chili Flakes4 tbsp

Turmeric Powder2 tbsp

Ginger Paste2 tbsp

Garlic Paste2 tbsp

Green Chili Paste100 g

Meat & Liquids

Boneless Chicken750 g

Water (total)~5 Liters

Chicken Stock Cubes2

Salt20 g (to taste)

Tadka & Finishers

Ghee500 g

Julienne Ginger3-inch piece

Cumin Seeds1 tbsp

Crushed Black Pepper½ tbsp

Coriander Powder2 tbsp

Garam Masala Powder1 tbsp

Pro Tip

Never add coriander, black pepper, and garam masala directly during the initial boiling phase; adding them over the final hot ghee tadka prevents the Haleem from turning dark and keeps its bright yellow Multani color. For authentic spice aroma, use fresh Kaaf Foods™ ground coriander and garam masala.

How To Cook

Step 1: Soak Grains Separately

Soak Chana & Mash dal in one bowl, and Moong, Masoor & Daliya in another for 2 hours. 2 Hours

Step 2: Pressure Cook Hard Dals

Cook soaked Chana and Mash dal with 2L water, onions, chili flakes, and turmeric in a pressure cooker for 15-18 minutes. 18 Mins

Step 3: Combine All Pulses & Boil Chicken

In a large pot, combine cooked dals, remaining soaked lentils, daliya, green chili-ginger-garlic paste, and 2L water. Boil chicken in 1L water with salt, add yakhni to pulses, and shred chicken. 45 Mins

Step 4: Blend Dals & Mash with Chicken

Roughly mash pulses with an immersion blender. Add shredded chicken and work with a wooden masher (ghoota) for 15-20 minutes until sticky and fibrous. 20 Mins

Step 5: Multani Ghee & Spice Tadka

Fry ginger and cumin in ½ kg ghee. Pour over Haleem, sprinkle coriander, black pepper, and garam masala on top, then stir vigorously for 5-7 minutes to absorb the ghee. 10 Mins

Video Guide

Watch the recipe recommended video.

🎥 Video Credit: Kun Foods (Afzal Arshad)

Nutrition Facts

CALORIES

per serving (approx. 250g)

420 kcal

Fat

20g

Carbs

38g

Fiber

Sugar

Protein

24g

Calorie Distribution

Protein 23% Carbs 35% Fat 42%

FAQs

Frequently Asked Questions

Why are the pulses soaked and cooked in two separate batches?

Chana and Mash dals take significantly longer to soften, whereas Moong, Masoor, and Daliya cook very quickly. Separate cooking prevents smaller lentils from over-burning or remaining undercooked.

What is the secret behind the authentic Multani Koozi Haleem color?

Using a high ratio of Chana dal and adding dark ground spices (coriander, black pepper, garam masala) only at the end over hot ghee tadka preserves the bright golden color.

How do I achieve the signature sticky/fibrous (reshedar) texture in Haleem?

Use boneless chicken cut into large pieces, shred manually, and mash vigorously with a traditional wooden masher (ghoota) after blending the pulses.

Can I replace ghee with cooking oil for the tadka?

While cooking oil can be used, pure ghee is essential for achieving the rich commercial Multani Koozi taste and aroma.

Why is ginger fried in ghee during tadka?

Fried ginger infusion (Adrak Ka Tadka) is a hallmark of Multani Koozi Haleem that balances the heaviness of pulses with a sharp, appetizing aroma.

Can beef or mutton be used instead of chicken?

Yes! You can replace chicken with 1 kg boneless beef or mutton boneless/boned cuts cooked until falling apart.

What should I do if the Haleem becomes too thick while simmering?

Add boiling hot water in small increments and stir well to adjust consistency. Avoid adding cold water.

How to prevent Haleem from thinning out or separating after cooling?

Keep a very low flame underneath the pot while serving so that the ghee remains incorporated with the pulses.

How long can Koozi Haleem be stored?

It can be refrigerated in an airtight container for up to 4 days, or frozen for up to 1 month. Reheat with a splash of hot water.

Why choose Kaaf Foods™ spices for authentic commercial Haleem?

Commercial Haleem requires vibrant color and bold flavor without artificial dyes. Kaaf Foods™ offers 100% pure turmeric, coriander, and garam masala.

Where can I buy pure Kaaf Foods™ kitchen spices online?

Order premium single spices and spice blends directly from kaaffoods.com.

Kaaf Foods™

Spice Collection

Garlic Powder Onion Powder Ginger Powder Red Chilli Powder Red Chilli Flakes Turmeric Powder Green Chilli Powder Coriander Powder Podina Raita Powder Beetroot Powder Combos Get Authentic Spices