Chicken Haleem

Name: Chicken Haleem
Cuisine: Indian
Ingredients: 400 gms chicken mince / keema; 1/2 cup cracked wheat / oats; 1 tbs each of masoor, split moong, urad and chana dal (red lentils, split green gram, split black gram & Bengal gram lentils); 12-15 almonds; 3/4 cup yoghurt; 3-4 tbsp oil / ghee; 1 tsp shahi jeera; 3 onions sliced; 2 tsp ginger-garlic paste; 1-2 green chilies, chopped; 2 inch cinnamon sticks; 10-15 whole peppercorns; 1 tsp red chilli powder; to taste salt; 4-5 green cardamoms; 1 tsp. garam masala powder; 6-8 cloves; ginger julienne,; 10 Almonds; As needed Coriander leaves; 2 Lemon for garnish; As needed Fried onion for garnish; 1 tsp rose essence (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is a yummy one-pot meal that has it's origin in Hyderabad. This popular dish is usually had during the holy month of Ramzan. It is traditionally prepared with mutton, But I tried the easier method with chicken mince in a pressure cooker. Usually it is cooked on an open flame. It is quite a rich dish with loads of dry fruits and ghee. But it is equally nutritious and wholesome as it contains broken wheat / oats and various types of lentils.

It also contains chicken which is a lean meat and is better than any red meat. Chicken has proteins and antioxidants that improves our immune system. Mixed lentils and oats have loads of proteins, fiber, has less cholesterol and is heart healthy. This delicacy is best relished with a dash of lime and garnished with fried onions and chopped dry fruits.

Bethica Das @kitchen_flavours

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Ingredients

400 gms chicken mince / keema
1/2 cupcracked wheat / oats
1 tbseach of masoor, split moong, urad and chana dal (red lentils, split green gram, split black gram & Bengal gram lentils)
12-15almonds
3/4 cupyoghurt
3-4 tbspoil / ghee
1 tspshahi jeera
3onions sliced
2 tspginger-garlic paste
1-2green chilies, chopped
2 inchcinnamon sticks
10-15whole peppercorns
1 tspred chilli powder
to tastesalt
4-5green cardamoms
1 tsp.garam masala powder
6-8cloves
ginger julienne,
10Almonds
As neededCoriander leaves
2Lemon for garnish
As neededFried onion for garnish
1 tsprose essence (opt)

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Steps

1

Soak the wheat preferably overnight. Soak the lentils and the almonds for 2-3 hours. Marinate the chicken mince with ginger-garlic paste, chopped chilies, yoghurt, garam masala powder and red chilli powder for an hour.
2

Heat the ghee in a pan and fry the onions till golden brown in colour. Drain and keep aside. Temper the same ghee with the cinnamon, cardamoms, cloves, peppercorns and shahjeera. Saute for a few seconds.
3

Now add the marinated mince and saute till the oil separates from the sides of the pan. Add the soaked lentils, wheat. almonds, salt, 3/4 of the fried onions and 4 cups water.
4

Pressure cook for 30-35 minutes on a low flame after the first whistle. After the pressure is released, simmer on a low flame. Keep mashing with the back of a ladle while it is simmering.
5

Serve hot with some lemon wedges, rose essence (opt), fried onions, ginger julienne, almonds and coriander leaves.