Chicken Haleem
Haleem is a popular hyderabadi dish. It is rich and wholesome made with lentils , multigrains, chicken and spices. This dish is definately time consuming but once you taste it, you will agree its so worth it ! Here is my recipe 👇🏼
Recipe
Ingredients
1) wash and soak the below for 1 hour
Rice half cup
Rolled oats half cup
Broken wheat half cup
Red lentil quater cup ( masoor dal)
Toor dal quater cup
Channa dal quater cup
Moong dal quater cup
Urad dal quater cup
2) in a mixer add and make a paste
2 inches ginger
1 pod garlic
1 onion
4 cloves
Cinnamon 2 sticks
2 green elaichi
8 green chillies
3) dry masala powders needed
1 teaspoon chilli powder
3 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoon black pepper powder
2 teaspoon tumeric powder
2 teaspoon garam masala
Salt per taste
4) to deep fry
3 large onions thinly sliced
Handful of cashewnuts
5) additionally
2 staranise
1 kg boneless chicken
2 large tomatoes
2 chicken stock cubes
Thick curds half cup
Ginger juliennes a few
2 lemons
Chopped coriander leaves 1 bunch
Chopped mint leaves half bunch
Ghee 4 tablespoons
Oil half cup
Method
1) add the soaked ingredients (1) with 2 staranise in a pressure cooker with 8 cups water and cook atleast for 4 whistles.
2) in a thick bottomed pan add oil, once it heats fry onions until golden and crisp plate it up, now fry cashews until golden and plate it up
3) in the same oil add chicken pieces and fry for 1-2 minutes , add the ground masala (2) and sautee
4) add the tomatoes chopped, chicken cubes and then add dry masala powders (3) and mix well
5) add the thick curds and mix everything and close the lid and cook for atleast 40 minutes on medium heat. ( add 1 cup water , only if needed)
6) after 40 minutes you will notice that the masalas are cooked through and the oil has separated, if not let it cook for another 10 minutes
7) take a potato masher and mash through the chicken pieces to shred them or you can use 2 forks and shred them too ( they shred very easily as they are very tender by now)
8) now open the cooker, remove the 2 staranise and run the hand blender once or twice around , you dont need a fine puree just a lil mashed up
9) in a big , thick bottomed vessel add the shredded chicken with all its masala in, then add the lentils and grains from the cooker and mix it all up, add around 2 cups of hot water.
10) squeeze in lemon mix, put in your fried onions, fried cashews, chopped mint, chopped coriander and ginger juliennes (save a little of all these for garnish)
11) add ghee and mix well, let it all simmer for 10 mins
12) yummy chicken haleem is ready to be served!
#chickenhaleem #eidmubarak
Recipe
Ingredients
1) wash and soak the below for 1 hour
Rice half cup
Rolled oats half cup
Broken wheat half cup
Red lentil quater cup ( masoor dal)
Toor dal quater cup
Channa dal quater cup
Moong dal quater cup
Urad dal quater cup
2) in a mixer add and make a paste
2 inches ginger
1 pod garlic
1 onion
4 cloves
Cinnamon 2 sticks
2 green elaichi
8 green chillies
3) dry masala powders needed
1 teaspoon chilli powder
3 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoon black pepper powder
2 teaspoon tumeric powder
2 teaspoon garam masala
Salt per taste
4) to deep fry
3 large onions thinly sliced
Handful of cashewnuts
5) additionally
2 staranise
1 kg boneless chicken
2 large tomatoes
2 chicken stock cubes
Thick curds half cup
Ginger juliennes a few
2 lemons
Chopped coriander leaves 1 bunch
Chopped mint leaves half bunch
Ghee 4 tablespoons
Oil half cup
Method
1) add the soaked ingredients (1) with 2 staranise in a pressure cooker with 8 cups water and cook atleast for 4 whistles.
2) in a thick bottomed pan add oil, once it heats fry onions until golden and crisp plate it up, now fry cashews until golden and plate it up
3) in the same oil add chicken pieces and fry for 1-2 minutes , add the ground masala (2) and sautee
4) add the tomatoes chopped, chicken cubes and then add dry masala powders (3) and mix well
5) add the thick curds and mix everything and close the lid and cook for atleast 40 minutes on medium heat. ( add 1 cup water , only if needed)
6) after 40 minutes you will notice that the masalas are cooked through and the oil has separated, if not let it cook for another 10 minutes
7) take a potato masher and mash through the chicken pieces to shred them or you can use 2 forks and shred them too ( they shred very easily as they are very tender by now)
8) now open the cooker, remove the 2 staranise and run the hand blender once or twice around , you dont need a fine puree just a lil mashed up
9) in a big , thick bottomed vessel add the shredded chicken with all its masala in, then add the lentils and grains from the cooker and mix it all up, add around 2 cups of hot water.
10) squeeze in lemon mix, put in your fried onions, fried cashews, chopped mint, chopped coriander and ginger juliennes (save a little of all these for garnish)
11) add ghee and mix well, let it all simmer for 10 mins
12) yummy chicken haleem is ready to be served!
#chickenhaleem #eidmubarak
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