Cooking Instructions
- 1
Combine all lentils and wheat grain wash and soak for overnight.
- 2
Take soaked lentils in a large bottomed pot.
- 3
Add salt ginger garlic paste and green chilli paste and water.
- 4
The level of water should be 3 inches above the lentils.
- 5
Cook for 2 hours low flame and cover the lid.
- 6
When grain are soft and add 2 cup water and to bring grain to room temperature then blend with blender.
- 7
Dry roast all spices in a pan and ground into fine powder.
- 8
Fry oinon in oil until golden brown. Work in two batches.
- 9
In other pot take chicken add oil of remaining from fried oinon.
- 10
Fry the chicken add 1 cup water, grounded whole spices, salt,red chilli powder, turmeric powder.
- 11
Cover the pot and cook chicken on low heat, until tender.
- 12
Remove chicken from gravy and let it cool and shredded the chicken
- 13
Add shredded chicken to lentil pot.
- 14
Keep stirring wheat, lentil and chicken mixture with wooden spoon for at least 20 minutes until sticky. (Take a taste before tarka and you may adjust spices.)
- 15
Heat oil in a pan add red chilli whole and zeera add to haleem pot.
- 16
Serve hot with naan and garnishing.
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